The DOI matches its Crossref record; 3 of the 3 references it cites were found in a registry or an index.
Meat analogues: Health promising sustainable meat substitutes
Abstract
There is a scarcity of protein of high biological value due to rapid increase in the world population and limited natural resources. Meat is a good source of protein of high biological value but converting the vegetable protein into animal protein is not economical. There is a trend of production of healthy and delicious meat free food for satisfaction of vegetarian and personal well beings. This resulted in increasing use of low cost vegetable protein such as textured soy protein, mushroom, wheat gluten, pulses etc as a substitute for animal-protein. These simulated meat-like products, with similar texture, flavor, color, and nutritive value can be substituted directly for meat to all sections of the society.
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Citations
Cites
Water footprints of nations: Water use by people as a function of their consumption pattern
Hoekstra, A. Y., & Chapagain, A. K. (2006) · Water Resources Management · doi:10.1007/s11269-006-9039-x · Cited by 1,458 · cited 1×
“(2006), Hoekstra and Chapagains (2007) Grain (per kg meat) 2 7 4 Rosegrant et al.”
BackgroundNitrogen and food production: proteins for human diets
Smil, V. (2002) · AMBIO: A Journal of the Human Environment · doi:10.1579/0044-7447-31.2.126 · Cited by 490
Lin, S., Huff, H. E., & Hsieh, F. (2002) · Journal of Food Science · doi:10.1111/j.1365-2621.2002.tb09454.x · Cited by 268
Cited by
Plant-based and cell-based approaches to meat production
Rubio, N. R., Xiang, N., & Kaplan, D. L. (2020) · Nature Communications · doi:10.1038/s41467-020-20061-y · Cited by 606
An investigation of the formulation and nutritional composition of modern meat analogue products
Bohrer, B. M. (2019) · Food Science and Human Wellness · doi:10.1016/j.fshw.2019.11.006 · Cited by 593
Grasso, A. C., Hung, Y., Olthof, M. R., Verbeke, W., & Brouwer, I. A. (2019) · Nutrients · doi:10.3390/nu11081904 · Cited by 315
Soy protein isolates: A review of their composition, aggregation, and gelation.
Zheng, L., Regenstein, J. M., Zhou, L., & Wang, Z. (2022) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12925 · Cited by 266
Liu, Y., Li, X., Liu, J., Wei, L., Liu, Y., Lu, F., Wang, W., Li, Q., & Li, Y. (2022) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2022.107976 · Cited by 21
Metadata
- Authors
- Kumar, P., Chatli, M. K., Mehta, N., Singh, P., Malav, O. P., & Verma, A. K.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2016-12-28
- Volume
- 57
- Issue
- 5
- Pages
- 923-932
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W1998100312
- Cited by
- 594
- References
- 3
- FWCI
- 6.12
- Type
- journal article
- Language
- en
- Open access
- closed
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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.
