Meat analogues: an assessment of plant-based protein options and the parameters of their success: a mini review
Author:
Funder
National Institute of Food and Agriculture
Publisher
Korean Society for Food Science of Animal Resources
Subject
Earth-Surface Processes
Link
http://www.foodnlife.org/download/download_pdf?doi=10.5851/fl.2022.e8
Reference18 articles.
1. Bohrer BM. 2019. An investigation of the formulation and nutritional composition of modern meat analogue products. Food Sci Hum Wellness 8:320-329. 10.1016/j.fshw.2019.11.006
2. Bryant C, Szejda K, Parekh N, Deshpande V, Tse B. 2019. A survey of consumer perceptions of plant-based and clean meat in the USA, India, and China. Front Sustain Food Syst 3:11. 10.3389/fsufs.2019.00011
3. Dekkers BL, Boom RM, van der Goot AJ. 2018. Structuring processes for meat analogues. Trends Food Sci Technol 81:25-36. 10.1016/j.tifs.2018.08.011
4. Dovey TM, Staples PA, Gibson EL, Halford JCG. 2008. Food neophobia and ‘picky/fussy’ eating in children: A review. Appetite 50:181-193. 10.1016/j.appet.2007.09.009 17997196
5. Elzerman JE, Hoek AC, van Boekel MAJS, Luning PA. 2011. Consumer acceptance and appropriateness of meat substitutes in a meal context. Food Qual Prefer 22: 233-240.
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