White paper - plant based meat - texturizing plant proteins
| dc.authorid | 0000-0003-1675-7238 | en_US |
| dc.contributor.author | Kurt, Esra | |
| dc.contributor.author | Klont, Ediz | |
| dc.contributor.author | Ergün, Özer | |
| dc.date.accessioned | 2022-02-25T10:16:53Z | |
| dc.date.available | 2022-02-25T10:16:53Z | |
| dc.date.issued | 2021 | en_US |
| dc.department | Fakülteler, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü | en_US |
| dc.description.abstract | 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. | en_US |
| dc.identifier.citation | Kurt, E., Klont, E. & Ergün, Ö. (2021). White paper - plant based meat - texturizing plant proteins. Austin Food Sciences. 6(1). pp. 1-5. | en_US |
| dc.identifier.endpage | 5 | en_US |
| dc.identifier.issue | 1 | en_US |
| dc.identifier.startpage | 1 | en_US |
| dc.identifier.uri | https://hdl.handle.net/20.500.13055/160 | |
| dc.identifier.volume | 6 | en_US |
| dc.institutionauthor | Ergün, Özer | |
| dc.language.iso | en | en_US |
| dc.publisher | Austin Publishing Group | en_US |
| dc.relation.ispartof | Austin Food Sciences | en_US |
| dc.relation.publicationcategory | Makale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.title | White paper - plant based meat - texturizing plant proteins | en_US |
| dc.type | Article | en_US |
| dspace.entity.type | Publication |
