The mechanical and sensory signature of plant-based and animal meat

to related objects

Location: Deutsche Nationalbibliothek Frankfurt am Main

Extent: 1 Online-Ressource.

Language: Englisch

Bibliographic citation: The mechanical and sensory signature of plant-based and animal meat ; volume:8 ; number:1 ; day:15 ; month:11 ; year:2024 ; pages:1-13 ; date:12.2024
npj science of food ; 8, Heft 1 (15.11.2024), 1-13, 12.2024

Creator: Pierre, Skyler R. St
Darwin, Ethan C.
Adil, Divya
Aviles, Magaly C.
Date, Archer
Dunne, Reese A.
Lall, Yanav
Parra Vallecillo, María
Perez Medina, Valerie A.
Linka, Kevin
Levenston, Marc E.
Kuhl, Ellen

Contributor: SpringerLink (Online service)

DOI: 10.1038/s41538-024-00330-6

URN: urn:nbn:de:101:1-2502040849399.740690270495

Rights: Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.

Last update: 15.08.2025, 7:37 AM CEST

Data provider

This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.

Show original at data provider

Associated

Pierre, Skyler R. St
Darwin, Ethan C.
Adil, Divya
Aviles, Magaly C.
Date, Archer
Dunne, Reese A.
Lall, Yanav
Parra Vallecillo, María
Perez Medina, Valerie A.
Linka, Kevin
Levenston, Marc E.
Kuhl, Ellen
SpringerLink (Online service)

Other Objects (12)

Microbial community structure of plant-based meat alternatives

Plant-based meat analogs: color challenges and coloring agents

Plant-based and cell-based approaches to meat production

The potential renal acid load of plant-based meat alternatives

Dry Fractionation of Plant-Based Proteins for Better Meat Analogue Applications

Preferences of German Consumers for Meat Products Blended with Plant-Based Proteins

Partial substitution of red meat or processed meat with plant-based foods and the risk of colorectal cancer

Most plant-based meat alternative buyers also buy meat: an analysis of household demographics, habit formation, and buying behavior among meat alternative buyers

Feeding climate and biodiversity goals with novel plant-based meat and milk alternatives

More than meat? Livestock farmers’ views on opportunities to produce for plant-based diets

Nutritional implications of substituting plant-based proteins for meat: evidence from home scan data

Microbial community structure of plant-based meat alternatives

Plant-based meat analogs: color challenges and coloring agents

Plant-based and cell-based approaches to meat production

The potential renal acid load of plant-based meat alternatives

Dry Fractionation of Plant-Based Proteins for Better Meat Analogue Applications

Preferences of German Consumers for Meat Products Blended with Plant-Based Proteins

Partial substitution of red meat or processed meat with plant-based foods and the risk of colorectal cancer

Most plant-based meat alternative buyers also buy meat: an analysis of household demographics, habit formation, and buying behavior among meat alternative buyers

Feeding climate and biodiversity goals with novel plant-based meat and milk alternatives

More than meat? Livestock farmers’ views on opportunities to produce for plant-based diets

Nutritional implications of substituting plant-based proteins for meat: evidence from home scan data

Microbial community structure of plant-based meat alternatives

Plant-based meat analogs: color challenges and coloring agents

Plant-based and cell-based approaches to meat production

The potential renal acid load of plant-based meat alternatives

Dry Fractionation of Plant-Based Proteins for Better Meat Analogue Applications

Preferences of German Consumers for Meat Products Blended with Plant-Based Proteins

Partial substitution of red meat or processed meat with plant-based foods and the risk of colorectal cancer

Most plant-based meat alternative buyers also buy meat: an analysis of household demographics, habit formation, and buying behavior among meat alternative buyers

Feeding climate and biodiversity goals with novel plant-based meat and milk alternatives

More than meat? Livestock farmers’ views on opportunities to produce for plant-based diets

Nutritional implications of substituting plant-based proteins for meat: evidence from home scan data

Cultural heritage institutions wishing to register will find more information here.

Fields marked * need to be filled in.

Username*

Please enter your username

Email*

Please enter your email address

Please do not fill this field

First name

Last name

Password*

Please enter your password

Confirm password*

Please enter the same password

I have read the terms of use and the privacy policy for the collection of personal data and accept them. *

This field is required.

I would like to subscribe to the newsletter of the Deutsche Digitale Bibliothek. See newsletter subscription info.

Account created

Your "My DDB" account has been successfully created. Before you can log in to your account, you must click the confirmation link in the message we just sent to the email address you provided.

The mechanical and sensory signature of plant-based and animal meat

Object Details

References and Relationships

Contributors, Places and Time

Further information

Data provider

Associated

Other Objects (12)

Microbial community structure of plant-based meat alternatives

Plant-based meat analogs: color challenges and coloring agents

Plant-based and cell-based approaches to meat production

The potential renal acid load of plant-based meat alternatives

The potential renal acid load of plant-based meat alternatives

Dry Fractionation of Plant-Based Proteins for Better Meat Analogue Applications

Preferences of German Consumers for Meat Products Blended with Plant-Based Proteins

Partial substitution of red meat or processed meat with plant-based foods and the risk of colorectal cancer

Most plant-based meat alternative buyers also buy meat: an analysis of household demographics, habit formation, and buying behavior among meat alternative buyers

Feeding climate and biodiversity goals with novel plant-based meat and milk alternatives

More than meat? Livestock farmers’ views on opportunities to produce for plant-based diets

Nutritional implications of substituting plant-based proteins for meat: evidence from home scan data

Microbial community structure of plant-based meat alternatives

Plant-based meat analogs: color challenges and coloring agents

Plant-based and cell-based approaches to meat production

The potential renal acid load of plant-based meat alternatives

The potential renal acid load of plant-based meat alternatives

Dry Fractionation of Plant-Based Proteins for Better Meat Analogue Applications

Preferences of German Consumers for Meat Products Blended with Plant-Based Proteins

Partial substitution of red meat or processed meat with plant-based foods and the risk of colorectal cancer

Most plant-based meat alternative buyers also buy meat: an analysis of household demographics, habit formation, and buying behavior among meat alternative buyers

Feeding climate and biodiversity goals with novel plant-based meat and milk alternatives

More than meat? Livestock farmers’ views on opportunities to produce for plant-based diets

Nutritional implications of substituting plant-based proteins for meat: evidence from home scan data

Microbial community structure of plant-based meat alternatives

Plant-based meat analogs: color challenges and coloring agents

Plant-based and cell-based approaches to meat production

The potential renal acid load of plant-based meat alternatives

The potential renal acid load of plant-based meat alternatives

Dry Fractionation of Plant-Based Proteins for Better Meat Analogue Applications

Preferences of German Consumers for Meat Products Blended with Plant-Based Proteins

Partial substitution of red meat or processed meat with plant-based foods and the risk of colorectal cancer

Most plant-based meat alternative buyers also buy meat: an analysis of household demographics, habit formation, and buying behavior among meat alternative buyers

Feeding climate and biodiversity goals with novel plant-based meat and milk alternatives

More than meat? Livestock farmers’ views on opportunities to produce for plant-based diets

Nutritional implications of substituting plant-based proteins for meat: evidence from home scan data

Related objects

Reset password