S Smetana, A Profeta, R Voigt, C Kircher, V Heinz - Future Foods, 2021 - Elsevier
Substitution of beef with alternative proteins is one practical trend taken by industry and consumers to reduce the negative impact of convenience products on the environment …
A Profeta, MC Baune, S Smetana, S Bornkessel… - Sustainability, 2021 - mdpi.com
High levels of meat consumption are increasingly being criticised for ethical, environmental, and social reasons. Plant-based meat substitutes have been with reservations identified as …
High levels of meat consumption are increasingly being criticised for ethical, environmental and social reasons. Plant-based meat substitutes have been identified as healthy sources of …
W Lin, S Barbut - Poultry Science, 2024 - Elsevier
ABSTRACT A lean meat batter system was mixed with four plant proteins at 3, 6, 9, and 12%(w/w): pea protein A (PA), pea protein B (PB), brown rice protein (BR) and faba bean …
In the context of global changes, nature-based solutions (NBSs) increasingly draw attention as a possible way to reduce disaster risk associated with extreme hydro-meteorological …
Meatloaves were produced using whole cowpea flour (WCPF) instead of Ground Beef (GB)(w/w) by 0%, 5%, 10%, 15% and 20% levels of incorporation. Moisture content …
ИС Патракова, ГВ Гуринович, СА Серегин… - Все о мясе, 2021 - elibrary.ru
Разработаны рецептуры котлет, сбалансированных по показателям биологической ценности, с использованием муки из полбы и муки из семян расторопши. Установлен …
There is a growing number of plant-based products that offer consumers numerous options that are intended to have the same taste, flavor, and functionality of conventional animal …
IS Patrakova, SA Seregin, GV Gurinovich… - … Series: Earth and …, 2021 - iopscience.iop.org
Expansion of the range of chopped semi-finished products of high nutritional value is possible with a combination of meat and vegetable raw materials. The greatest interest is …