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Research Article

Meat analogues: Health promising sustainable meat substitutes

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Jiuning Zhang, Tatsuhiko Shiraiwa & Tomoyuki Katsube-Tanaka. (2023) Evaluation of the susceptibility to green stem disorder in soybeans [Glycine max (L.) Merr.] with vegetative storage protein accumulation. Plant Production Science 26:2, pages 131-142.
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Pavan Kumar, Abubakar Ahmed Abubakar, Akhilesh Kumar Verma, Pramila Umaraw, Muideen Adewale Ahmed, Nitin Mehta, Muhammad Nizam Hayat, Ubedullah Kaka & Awis Qurni Sazili. (2022) New insights in improving sustainability in meat production: opportunities and challenges. Critical Reviews in Food Science and Nutrition 0:0, pages 1-29.
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Pavan Kumar, Nitin Mehta, Ahmed Abubakar Abubakar, Akhilesh Kumar Verma, Ubedullah Kaka, Neelesh Sharma, Awis Qurni Sazili, Mirian Pateiro, Manoj Kumar & José M. Lorenzo. (2022) Potential Alternatives of Animal Proteins for Sustainability in the Food Sector. Food Reviews International 0:0, pages 1-26.
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Zuoyong Zhang, Luji Zhang, Shudong He, Xingjiang Li, Risheng Jin, Qian Liu, Shuguang Chen & Hanju Sun. (2022) High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review. Food Reviews International 0:0, pages 1-36.
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Petek Tosun, Merve Yanar, Selime Sezgin & Nimet Uray. (2021) Meat Substitutes in Sustainability Context: A Content Analysis of Consumer Attitudes. Journal of International Food & Agribusiness Marketing 33:5, pages 541-563.
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Jinchuang Zhang, Li Liu, Hongzhi Liu, Ashton Yoon, Syed S. H. Rizvi & Qiang Wang. (2019) Changes in conformation and quality of vegetable protein during texturization process by extrusion. Critical Reviews in Food Science and Nutrition 59:20, pages 3267-3280.
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