Potential Alternatives of Animal Proteins for Sustainability in the Food Sector

[1]  Parthasarathi Subramanian,et al.  Functionalization of legume proteins using high pressure processing: Effect on technofunctional properties and digestibility of legume proteins , 2022, LWT.

[2]  F. Khan,et al.  Sustaining Protein Nutrition Through Plant-Based Foods , 2022, Frontiers in Nutrition.

[3]  D. Vodnar,et al.  Single Cell Protein: A Potential Substitute in Human and Animal Nutrition , 2021, Sustainability.

[4]  Manoj Kumar Enamala,et al.  Plant-based meat analogue (PBMA) as a sustainable food: a concise review , 2021, European Food Research and Technology.

[5]  F. Provenza,et al.  A metabolomics comparison of plant-based meat and grass-fed meat indicates large nutritional differences despite comparable Nutrition Facts panels , 2021, Scientific Reports.

[6]  A. Sazili,et al.  In-vitro meat: a promising solution for sustainability of meat sector , 2021, Journal of animal science and technology.

[7]  H. Karbstein,et al.  Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties , 2021, Foods.

[8]  V. Meyer-Rochow,et al.  Chemical Composition, Nutrient Quality and Acceptability of Edible Insects Are Affected by Species, Developmental Stage, Gender, Diet, and Processing Method , 2021, Foods.

[9]  C. Rosell,et al.  Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages. , 2021 .

[10]  S. Han,et al.  Current Issues and Technical Advances in Cultured Meat Production: A Review , 2021, Food science of animal resources.

[11]  F. G. Winarno,et al.  Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability. , 2021, Comprehensive reviews in food science and food safety.

[12]  S. Marette,et al.  Importance of additional information, as a complement to information coming from packaging, to promote meat substitutes: A case study on a sausage based on vegetable proteins , 2021 .

[13]  Mohammad Mahmoudi Gomari,et al.  Opportunities and challenges of the tag-assisted protein purification techniques: Applications in the pharmaceutical industry. , 2020, Biotechnology advances.

[14]  J. Regenstein,et al.  Tofu products: A review of their raw materials, processing conditions, and packaging. , 2020, Comprehensive reviews in food science and food safety.

[15]  Jiang-ho He,et al.  A review of research on plant-based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes. , 2020, Comprehensive reviews in food science and food safety.

[16]  Sunil Kumar Sahu,et al.  Algae Biotechnology , 2020 .

[17]  Y. Xiong,et al.  Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges , 2020 .

[18]  J. Barnett,et al.  Consumer Acceptance of Cultured Meat: An Updated Review (2018–2020) , 2020, Applied Sciences.

[19]  V. Meyer-Rochow,et al.  Insects Used as Food and Feed: Isn’t That What We All Need? , 2020, Foods.

[20]  S. Saydah,et al.  Screening for SARS-CoV-2 Infection Within a Psychiatric Hospital and Considerations for Limiting Transmission Within Residential Psychiatric Facilities — Wyoming, 2020 , 2020, MMWR. Morbidity and mortality weekly report.

[21]  R. Gahukar.  Edible insects collected from forests for family livelihood and wellness of rural communities: A review , 2020 .

[22]  Andrew J. Stout,et al.  Prospects and challenges for cell-cultured fat as a novel food ingredient. , 2020, Trends in food science & technology.

[23]  H. Vandenburgh,et al.  Sensorial and Nutritional Aspects of Cultured Meat in Comparison to Traditional Meat: Much to Be Inferred , 2020, Frontiers in Nutrition.

[24]  A. T. Dossey,et al.  Transcriptome analysis of life stages of the house cricket, Acheta domesticus, to improve insect crop production , 2020, Scientific Reports.

[25]  Mi Hwan Kim,et al.  Fermentation of texturized vegetable proteins extruded at different moisture contents: effect on physicochemical, structural, and microbial properties , 2020, Food Science and Biotechnology.

[26]  Mark J. Post,et al.  Microcarriers for Upscaling Cultured Meat Production , 2020, Frontiers in Nutrition.

[27]  Esra Gençdağ,et al.  Recent Advances in the Recovery Techniques of Plant-Based Proteins from Agro-Industrial By-Products , 2020 .

[28]  M. Mistry,et al.  Alternatives to meat for halting the stable to table continuum – an update , 2020, Arab Journal of Basic and Applied Sciences.

[29]  S. Handschin,et al.  Extruded meat analogues based on yellow, heterotrophically cultivated Auxenochlorella protothecoides microalgae , 2020 .

[30]  Jianshe Chen,et al.  Sensory attributes of edible insects and insect-based foods – Future outlooks for enhancing consumer appeal , 2020 .

[31]  Jacy Reese Anthis,et al.  Cell-cultured meat: Lessons from GMO adoption and resistance , 2019, Appetite.

[32]  Maryam Nikbakht Nasrabadi,et al.  Maillard conjugation as an approach to improve whey proteins functionality: A review of conventional and novel preparation techniques , 2019, Trends in Food Science & Technology.

[33]  G. Ryu,et al.  Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues. , 2019, Journal of the science of food and agriculture.

[34]  S. Adamo.  Is it pain if it does not hurt? On the unlikelihood of insect pain , 2019, The Canadian Entomologist.

[35]  B. Urbano,et al.  Consumers’ willingness to purchase three alternatives to meat proteins in the United Kingdom, Spain, Brazil and the Dominican Republic , 2019 .

[36]  A. Müller.  Insects as Food in Laos and Thailand , 2019, Asian Journal of Social Science.

[37]  P. Show,et al.  Microalgae: A potential alternative to health supplementation for humans , 2019, Food Science and Human Wellness.

[38]  C. Bryant,et al.  A Survey of Consumer Perceptions of Plant-Based and Clean Meat in the USA, India, and China , 2019, Front. Sustain. Food Syst..

[39]  K. Kurpiewska,et al.  Towards understanding the effect of high pressure on food protein allergenicity: β-lactoglobulin structural studies. , 2019, Food chemistry.

[40]  Remko M. Boom,et al.  Structuring processes for meat analogues , 2018, Trends in Food Science & Technology.

[41]  Marianne J. Ellis,et al.  Bringing cultured meat to market: Technical, socio-political, and regulatory challenges in cellular agriculture , 2018, Trends in food science & technology.

[42]  Thomas S. Collett,et al.  How does the insect central complex use mushroom body output for steering? , 2018, Current Biology.

[43]  Massimo Morbidelli,et al.  Perfusion mammalian cell culture for recombinant protein manufacturing - A critical review. , 2018, Biotechnology advances.

[44]  Hannah Ritchie,et al.  Potential of Meat Substitutes for Climate Change Mitigation and Improved Human Health in High-Income Markets , 2018, Front. Sustain. Food Syst..

[45]  Bernadette Sütterlin,et al.  Perceived naturalness and evoked disgust influence acceptance of cultured meat. , 2018, Meat science.

[46]  J. Hua,et al.  Immortalization of canine adipose‐derived mesenchymal stem cells and their seminiferous tubule transplantation , 2018, Journal of cellular biochemistry.

[47]  Anneli Ritala,et al.  Single Cell Protein—State-of-the-Art, Industrial Landscape and Patents 2001–2016 , 2017, Front. Microbiol..

[48]  M. Langton,et al.  Forest biomass waste as a potential innovative source for rearing edible insects for food and feed – A review , 2017 .

[49]  Catherine Tubb,et al.  Rethinking Food and Agriculture 2020-2030: The Second Domestication of Plants and Animals, the Disruption of the Cow, and the Collapse of Industrial Livestock Farming , 2017, Industrial Biotechnology.

[50]  Pavan Kumar,et al.  Meat analogues: Health promising sustainable meat substitutes , 2017, Critical reviews in food science and nutrition.

[51]  Christina Hartmann,et al.  Consumer perception and behaviour regarding sustainable protein consumption: A systematic review , 2017 .

[52]  Sunil Kumar,et al.  In vitro meat: A future animal-free harvest , 2017, Critical reviews in food science and nutrition.

[53]  M. Sohaib,et al.  Tissue engineering approaches to develop cultured meat from cells: A mini review , 2017 .

[54]  H. Tobi,et al.  Explicit and implicit attitude toward an emerging food technology: The case of cultured meat , 2017, Appetite.

[55]  L. Kouřimská,et al.  Nutritional and sensory quality of edible insects , 2016 .

[56]  N. Fortin,et al.  Exposure to cyanobacteria: acute health effects associated with endotoxins. , 2016, Public health.

[57]  Clarence M. Ongkudon,et al.  Bioprocess challenges to the isolation and purification of bioactive peptides , 2016 .

[58]  S. Scardala,et al.  Risk to human health associated with the environmental occurrence of cyanobacterial neurotoxic alkaloids anatoxins and saxitoxins , 2016, Critical reviews in toxicology.

[59]  R. Elwood,et al.  Electric shock causes physiological stress responses in shore crabs, consistent with prediction of pain , 2015, Biology Letters.

[60]  C. Spence,et al.  The insectivore’s dilemma, and how to take the West out of it , 2015 .

[61]  Ye Zhao,et al.  Lead in the soil-mulberry (Morus alba L.)-silkworm (Bombyx mori) food chain: translocation and detoxification. , 2015, Chemosphere.

[62]  O. Malav,et al.  Meat Analog: A Review , 2015, Critical reviews in food science and nutrition.

[63]  H. C. V. Deventer,et al.  Reprint of "Food-grade electrospinning of proteins" ☆ , 2014 .

[64]  J. Tramper,et al.  Cultured meat: every village its own factory? , 2014, Trends in biotechnology.