So-called meat hybrids are a new class of products where a fraction of the meat product (eg,
20%) is replaced with alternative protein sources, such as plant-based ones. Research …

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 …

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 …

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 …

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 …

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 …