Comparison of nutritional profile between plant-based meat analogues and real meat: A review focusing on ingredients, nutrient contents, bioavailability, and health impacts-Reference-Cited by-同舟云学术

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Comparison of nutritional profile between plant-based meat analogues and real meat: A review focusing on ingredients, nutrient contents, bioavailability, and health impacts

Published:2024-07 Issue: Volume:187 Page:114460
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Xie Yunting,Cai Linlin,Zhou Guanghong,Li Chunbao^ORCID

Funder

Ministry of Agriculture and Rural Affairs of the People's Republic of China

Publisher

Elsevier BV

Reference117 articles.

1. Plant-based meat alternatives: Compositional analysis, current development and challenges;Ahmad;Applied Food Research,2022

2. Nutritional composition of meat;Ahmad;InTech,2018

3. Interaction study of dietary fibers (pectin and cellulose) with meat proteins using bioinformatics analysis: An In-Silico study;Ahmad;LWT,2020

4. Nutritional quality of plant-based meat products available in the UK: A cross-sectional survey;Alessandrini;Nutrients,2021

5. Flavour-active compounds in thermally treated yeast extracts;Alim;Journal of the Science of Food and Agriculture,2018

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Impact of Substituting Meats with Plant-Based Analogues on Health-Related Markers: A Systematic Review of Human Intervention Studies;Nutrients;2024-07-31

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