Emerging alternative food protein sources: production process, quality parameters, and safety point of view-Reference-Cited by-同舟云学术

Emerging alternative food protein sources: production process, quality parameters, and safety point of view

Published:2024-05-14 Issue: Volume: Page:1-22
ISSN:0738-8551
Container-title:Critical Reviews in Biotechnology
language:en
Short-container-title:Critical Reviews in Biotechnology

Author:

Khanashyam Anandu Chandra¹,Mundanat Anjaly Shanker²^ORCID,Sajith Babu Karthik³,Thorakkattu Priyamvada³,Krishnan Reshma⁴^ORCID,Abdullah Sajeeb⁵^ORCID,Bekhit Alaa El-din A.⁶^ORCID,McClements David Julian⁷,Santivarangkna Chalat⁸^ORCID,Nirmal Nilesh Prakash⁸^ORCID

Affiliation:

1. Department of Food Science and Nutrition, University of MN, St Paul, MN, USA

2. Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India

3. Department of Animal Sciences and Industry/Food Science Institute, KS State University, Manhattan, KS, USA

4. Agro Processing and Technology Division, CSIR – National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), Thiruvananthapuram, Kerala, India

5. Department of Food Technology, Saintgits College of Engineering, Kottukulam Hills, Kerala, India

6. Department of Food Science, University of Otago, Dunedin, New Zealand

7. Department of Food Science, University of MA, Amherst, MA, USA

8. Department of Food Science, Institute of Nutrition, Mahidol University, Salaya, Nakhon Pathom, Thailand

Funder

Mahidol University

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/07388551.2024.2341902

Reference130 articles.

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4. Plant-based food and protein trend from a business perspective: markets, consumers, and the challenges and opportunities in the future

5. Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein