Development of Novel Meat Analogue Based on the Microstructure Control of Soybean Proteins-Reference-Cited by-同舟云学术

Development of Novel Meat Analogue Based on the Microstructure Control of Soybean Proteins

Published:2022-03-15 Issue:1 Volume:23 Page:35-44
ISSN:1345-7942
Container-title:Japan Journal of Food Engineering
language:en
Short-container-title:Japan J. Food Eng.

Author:

KOBAYASHI Takashi¹,CHANTANUSON Ratchanon²,OKUYAMA Nanami³,NISHIBORI Koki²,AKAGI Mika²,HIROTSUKA Motohiko²,NAGAMINE Shinsuke²,TAKAMURA Hitoshi⁴,MANNARI-SASAGAWA Takayo⁴,NAKAGAWA Kyuya²

Affiliation:

1. Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

2. Department of Chemical Engineering, Graduate School of Engineering, Kyoto University

3. Graduate School of Humanities and Sciences, Nara Women’s University

4. Department of Food Science and Nutrition, Nara Women’s University

Publisher

Japan Society for Food Engineering

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://www.jstage.jst.go.jp/article/jsfe/23/1/23_22606/_pdf

Reference31 articles.

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2. 2) A. D. González, B. Frostell, A. Carlsson-Kanyama; Protein efficiency per unit energy and per unit greenhouse gas emissions: Potential contribution of diet choices to climate change mitigation. Food Polic., 36, 562-570 (2011).

3. 3) K. Ogawa, K. Aoki; “Global environmental impacts of sustainable food production (Jizoku kanou na shokuryou seisan no chikyu kankyo heno eikyou)” (in Japanese). J. Innovat. Manag., 17, 171-191. (2020).

4. 4) M. Clark, D. Tilman; Comparative analysis of environmental impacts of agricultural production systems, agricultural input efficiency, and food choice. Env. Res. Lett., 12, 064016 (2017).

5. 5) J. Sabaté, S. Soret; Sustainability of plant-based diets: Back to the future. Am. J. Clin. Nutr., 100, 476S-482S (2014).

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