[HTML][HTML] Consumers' preferences for the attributes of plant-based meat in China: a best-worst scaling approach
Plant-based meat could contribute substantially to nutritional security and environmental
sustainability. Nevertheless, its diffusion is highly dependent on consumers' perception and …
sustainability. Nevertheless, its diffusion is highly dependent on consumers' perception and …
Assessing eating habits and preferences for bakery products among urban dwellers in Ethiopia
A Andaregie, H Shimura, M Chikasada… - Cogent Business & …, 2024 - Taylor & Francis
In response to the growing demand for healthier food options, food industries are setting
high expectations for their products. Integrating consumer opinions in innovating bakery …
high expectations for their products. Integrating consumer opinions in innovating bakery …
Enhancing the Integration of Protein-Rich Oat Waste Material into Meat Formulations
J Tkaczewska, M Zając - Applied Sciences, 2024 - mdpi.com
The objective of this study was to modify a protein-rich by-product, generated during β-
glucan production, to render it appropriate for incorporation into meat products. Additionally …
glucan production, to render it appropriate for incorporation into meat products. Additionally …
50/50-principen–framtidens hållbara skolmat?: Skolkockars syn på inblandning av baljväxter i kötträtter
T Carlberg, J Larsson - 2024 - diva-portal.org
Abstract Today the 50/50-principle can be seen as a potential alternative to meat, where 50
percent meat is mixed with 50 percent legumes. While meat contributes several nutritional …
percent meat is mixed with 50 percent legumes. While meat contributes several nutritional …