Meat alternatives: an integrative comparison

Trends in Food Science and Technology

Volumn 88, Issue , 2019, Pages 505-512

  van der Weele, Cor ^a   Feindt, Peter ^b   Jan van der Goot, Atze ^a   van Mierlo, Barbara ^a   van Boekel, Martinus ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b HUMBOLDT UNIVERSITY   (Germany)

Author keywords

Algae; Cultured meat; Innovation; Insects; Plant based meat alternatives; Protein transition; Pulses; Sustainability

Indexed keywords

ALGAE; GAS EMISSIONS; GREENHOUSE GASES; MEATS; NUTRITION; PROTEINS;

CONCEPTUAL FRAMEWORKS; ENVIRONMENTAL SUSTAINABILITY; GLOBAL ENVIRONMENTAL CHANGE; INSECTS; PLANT-BASED MEAT ALTERNATIVES; PULSES; SUSTAINABILITY-POTENTIAL; TECHNOLOGICAL PATHWAYS;

SUSTAINABLE DEVELOPMENT;

EID: 85065124012     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2019.04.018     Document Type: Review

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