Meat analogues: Health promising sustainable meat substitutes
Tóm tắt
Từ khóa
Tài liệu tham khảo
Akoh C. C., 1998, Food Tech., 52, 47
Anon, 1979, Food Prod. Dev., 13, 42
Anon, 1981, Food Process., 42, 22
Beloglavec D. M., 1974, Monthly Bull. Agric. Econ. Stat., 23, 1
Bittman M., 2008, The New York Times-The World, 1
Borders, C. (2007). Making meat analogues from soy. Functional ingredients. (http://newhope360.com/botanicals/making-meat-analogues-soy).
Bourne M. C., 1978, J. Food Sci., 32, 62
Brown L. R., 2009, Plan B 4.0: Mobilizing to save civilization
Bruinsma J., 2009, Expert Meeting on How to feed the World in 2050
Caglarırmak N., 2007, Food Tech., 52, 162
CDC, 2012, CDC estimates of foodborne illness in the United States
Chen, W. S. and Soucie, W. G. (1985). Edible fibrous serum milk protein/xanthan gum complexes. United-States-Patent. 1985; (US 4 559 233).
Chevrolet, G. (1988). Food composition for use in preparation or decoration of meats and similar products. European Patent No- CH 83-6819 (831221).
Damodaran S., 1997, Food proteins and their applications
Day L., 2005, Aust. Food Sci., 16, 253
De Bakker E., 2010, Vleesminnaars, vleesminderaars en vleesmijders; Duurzame eiwitconsumptie in een carnivore eetcultuur. (Meat lovers, meat reducers, and meat avoiders; Sustainable protein consumption in a carnivorous food culture)
European Commission, 2005, Special EU Barometer, 229, 138
FAO, 2006, Livestock's long shadow- Environmental issues and options
Fiddes N., 1991, Lebensmittelchemie Gerichtelchemie., 36, 73
Food and Nutritional Science Programme, 2000, Food and Nutrition Service, U. S. Dept. of Agriculture, Fed. Reg., 65, 12429
Frazier W. C., 1971, Food microbiology, 2
Giese J., 1994, Food Tech., 48, 50
Glicksman M., 1976, Cereal Foods World., 21, 17
Goodland R., 2009, Worldwatch November/December 2009, pp. 10–19, Worldwatch Institute, Washington DC.
Green K., 1999, Industrial transformation science plan, 26
Harland J., 2002, Food Sci. Tech., 16, 28
Hasida W., 1974, Food Trade Rev., 44, 21
Hegenbart S., 2002, Soy: the beneficial bean
Hoffman J. R., 2004, J. Sports Sci. Med., 3, 118
Howsam S., 1976, Food Eng. Int. J., 2, 65
Howse G. T., 2005, Food Eng. Ingred., 30, 30
Huffman D. L., 1992, Cereal Food World., 37, 439
Huffman D. L., 1970, Food Tech., 24, 1418–1419
Ishizuka, W. and Akoi, R. (1986). Method of making a simulated ground meat analog. United States Patent No: 4 579AF 749.
Jordan P., 1991, Meat. Int., 1, 18
Keeton J. T., 1994, Meat. Sci., 48, 878
Kibler, L. A., Kratky, Z. and Tandy, J. S. (1988). Mushroom flavour. European-Patent-Application EP 0 288 773 A2 (EP0288773A2).
Kumar, P., Sharma, B. D. and Kumar, R. R. (2009). Studies on processing and quality evaluation of analogue meat nuggets. M. V. Sc. thesis submitted in the Division of Livestock Products Technology, IVRI.
Kumar P., 2010, Ind. J. Poultry Sci., 45, 177
Kumar P., 2011, J. Meat. Sci., 7, 53
Kumar P., 2011, Fleischwirtschaft International., 1, 72
Kumar P., 2012, Ind. J. Vet. Res., 21, 54
Mathews, K. H. J. and McConnell, M. (2011). U. S. beef and cattle industry: Background statistics and information. http://www.ers.usda.gov/news/BSECoverage.htm Accessed: March 27, 2012
Mintel, 2001, Meat free foods
Naylor, T. W., Williamson, T., Trinci, A. P. J., Robson, G. D. and Wiebe, M. G. Fungus. (2001). US Patent 6270816.
Nguyen, G. D. T. (1988). Meat Analogue. European Patent Application No: 0, 262, 272.
Olavarria, S. A. (1981). Protein binder compositions for texturised proteins and the use thereof in the preparation of meat substitutes. British Patent No-5489241.
Pannin J., 1974, Technologija Mesa., 15, 103
Pearson A. M., 1997, Processed Meats, 3
Raney T., 2009, The state of food and agriculture 2009: Livestock in the balance
Redman A. J., 2008, Meat analogue with external texture
Rizvi S. S. H., 1977, Dissert. Abs. Int., 37, 3850
Rodger G., 2001, Food Technol-Chicago., 55, 36
Salvage, B. (2012). Are meat analogs in industry's future? http://www.meatpoultry.com
Shand P. J., 1990, Proc. Recipt. Meat. Conf., 43, 37
Singh R. R. B., 1997, J. Food Sci. Tech., 34, 316
SIWI-IWMI. (2004). Water- More nutrition per drop towards sustainable food production and consumption pattern in a rapidly changing world. Stockholm, Sweden: Stockholm International Water Institute. http://www.siwi.org
Spencer, M. D., Parliament, T. H. and Giordano, D. A. (1982). Flavoring with 2-(alpha-mercaptoalkyl)-3-thiazoline. United States Patent No:78345328
Spicer A., 1971, IFST-Proceedings., 4, 174
Steinfeld, H., Gerber, P., Wassenaar, T., Castel, V., Rosales, M. and De Haan, C. (2006).In: Livestock's long shadow: Environmental issues and options. Rome, Italy, FAO. FAO 978-92-5-195571-7.
Sung G. K., 2001, J. Korean Soc. Food Sci. Nutr., 30, 288
Talabi S. O., 1986, FAO Fisheries Report, 329, 311
Tombs M. P., 1974, Meat: Proceeding of the 21st Easter School of Agricultural Sciences, University of Nottingham, 525
USDA, 1973, Meat and poultry Inspection Regulation
Uzunov G., 1972, Tehnologija Mesa., 13, 162
Vojir F., 1982, Lebensmittelchemie Gerichtelchemie., 36, 73
Wardlaw, G. M. and Kessel, M. W. (2002). Perspectives in Nutrition. 5th ed. McGraw Hill, New York, pp. 824.
William, S. and Akiko, A. (2001). The Book of Tempeh. Soyinfo Center. p. 8. ISBN 9781580083355.
Williamson, A. D., Geiselman, J. P., Lovejoy, J., Greenway, F., Volaufova, J. and Ortego, L. (2005). Effects of consuming mycoprotein, tofu or chicken upon subsequent eating behaviour, hunger and safety. Pennington Biomedical Research Center Louisiana State University 6400 Perkins Rd. Baton Rouge, LA 70808.
Yadav P. L., 1986, Ind Dairyman., 38, 391
Yang A., 1995, Proceedings, 41st Ann Int Cong Meat Sci Technol, 435