Plant-based meat

Academic journals relating to the subject: plant-based meat

1. Boukid, F. (2021). Plant-based meat analogues: from niche to mainstream. European Food Research & Technology, 247(2), 297–308.

2. Choudhury D, Singh S, Seah JSH, Yeo DCL, Tan LP. Commercialization of Plant-Based Meat Alternatives. Trends in Plant Science. 2020;25(11):1055-1058. doi:10.1016/j.tplants.2020.08.006

3. Crimarco, A., Springfield, S., Petlura, C., Streaty, T., Cunanan, K., Lee, J., Fielding-Singh, P., Carter, M. M., Topf, M. A., Wastyk, H. C., Sonnenburg, E. D., Sonnenburg, J. L., & Gardner, C. D. (2020). A randomized crossover trial on the effect of plant-based compared with animal-based meat on trimethylamine-N-oxide and cardiovascular disease risk factors in generally healthy adults: Study With Appetizing Plantfood- Meat Eating Alternative Trial (SWAP-MEAT). AMERICAN JOURNAL OF CLINICAL NUTRITION, 112(5), 1188–1199. https://doi.org/10.1093/ajcn/nqaa203

4. Graça, J., Godinho, C. A., & Truninger, M. (2019). Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions. Trends in Food Science & Technology. https://doi.org/10.1016/j.tifs.2019.07.046

5. He, J., Evans, N. M., Liu, H., & Shao, S. (2020). A review of research on plant-based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. https://doi.org/10.1111/1541-4337.12610

6. Michel, F., Hartmann, C., & Siegrist, M. (2021). Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives. Food Quality and Preference, 87. https://doi.org/10.1016/j.foodqual.2020.104063

7. Onwezen, M. C., Bouwman, E. P., Reinders, M. J., & Dagevos, H. (2021). A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat. Appetite, 159. https://doi.org/10.1016/j.appet.2020.105058

8. Rubio, N. R., Xiang, N., & Kaplan, D. L. (2020). Plant-based and cell-based approaches to meat production. NATURE COMMUNICATIONS, 11(1). https://doi.org/10.1038/s41467- 020-20061-y

9. Sha, L., & Xiong, Y. L. (2020). Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges. Trends in Food Science & Technology, 102, 51–61. https://doi.org/10.1016/j.tifs.2020.05.022

10. Tziva, M., Negro, S. O., Kalfagianni, A., & Hekkert, M. P. (2020). Understanding the protein transition: The rise of plant-based meat substitutes. Environmental Innovation and Societal Transitions, 35, 217–231. https://doi.org/10.1016/j.eist.2019.09.004

11. Vatanparast, H., Islam, N., Shafiee, M., & Ramdath, D. D. (2020). Increasing Plant-Based Meat Alternatives and Decreasing Red and Processed Meat in the Diet Differentially Affect the Diet Quality and Nutrient Intakes of Canadians. NUTRIENTS, 12(7). https://doi.org/10.3390/nu12072034