White paper - plant based meat - texturizing plant proteins
Yükleniyor...
Dosyalar
Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Austin Publishing Group
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
FAO forecasts that the global meat production needs to increase
by 50% to provide quality protein for the ten billion people living on
planet earth by 2050. Meat fits in a healthy diet and is a good source
of essential proteins, B-vitamins and several minerals (i.e. selenium
and iron). A growing world population will require in 2050 about
twice more food, produced on twice less arable land. Meat production
is seen as less sustainable with negatives impacts on animal welfare.
There is a search for alternative proteins to replace part of the animal
proteins that are currently used in abundance in the diet of most
developed and affluent countries.
Açıklama
Anahtar Kelimeler
Kaynak
Austin Food Sciences
WoS Q Değeri
Scopus Q Değeri
Cilt
6
Sayı
1
Künye
Kurt, E., Klont, E. & Ergün, Ö. (2021). White paper - plant based meat - texturizing plant proteins. Austin Food Sciences. 6(1). pp. 1-5.
