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Cited by 383

The DOI matches its Crossref record; 9 of the 9 references it cites were found in a registry or an index.

Plant-Based Meat Analogues

Open access
Kyriakopoulou, Konstantina, Dekkers, Birgit, van der Goot, Atze Jan·2019·Sustainable Meat Production and Processing
DOI 10.1016/b978-0-12-814874-7.00006-7
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Abstract

Abstract As the world's population increases, the need for reliable protein sources is growing. Meat is considered a good source of high biological value protein, but meat is not sustainable. In Western countries, the shift toward a diet with reduced meat consumption demands healthy and tasteful meat-free food products. Following this trend, the market turned toward vegetable proteins, such as pulses, wheat gluten and soy protein, which are processed into meat-like products, also known as meat analogues. These products approximate certain aesthetic qualities, such as texture, flavor, and color, and nutritional characteristics of specific types of meat. The development of new, attractive food products is a challenge already, but this challenge becomes even greater considering that these products are meant as a substitute for meat. This chapter discusses the insights concerning plant-based meat analogues, their production and future developments.

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Metadata

Authors
Kyriakopoulou, K., Dekkers, B., & van der Goot, A. J.
Venue
Sustainable Meat Production and Processing
Publisher
Elsevier
Published
2019
Pages
103-126
DOI
10.1016/b978-0-12-814874-7.00006-7
OpenAlex
W2909843539
Cited by
383
References
9
FWCI
93.30
Type
book chapter
Language
en
Open access
green

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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.