Zaloguj się

Gotowe bibliografie tematyczne / Alternative source of protein / Artykuły w czasopismach

Kliknij ten link, aby zobaczyć inne rodzaje publikacji na ten temat: Alternative source of protein.

Artykuły w czasopismach na temat „Alternative source of protein”

Autor: Grafiati

Data publikacji: 3 czerwca 2025

Data aktualizacji: 31 lipca 2025

Utwórz poprawne odniesienie w stylach APA, MLA, Chicago, Harvard i wielu innych

Wybierz rodzaj źródła:

Sprawdź 50 najlepszych artykułów w czasopismach naukowych na temat „Alternative source of protein”.

Przycisk „Dodaj do bibliografii” jest dostępny obok każdej pracy w bibliografii. Użyj go – a my automatycznie utworzymy odniesienie bibliograficzne do wybranej pracy w stylu cytowania, którego potrzebujesz: APA, MLA, Harvard, Chicago, Vancouver itp.

Możesz również pobrać pełny tekst publikacji naukowej w formacie „.pdf” i przeczytać adnotację do pracy online, jeśli odpowiednie parametry są dostępne w metadanych.

Przeglądaj artykuły w czasopismach z różnych dziedzin i twórz odpowiednie bibliografie.

1

Thiviya, Punniamoorthy, Ashoka Gamage, Nalin Suranjith Gama-Arachchige, Othmane Merah, and Terrence Madhujith. "Seaweeds as a Source of Functional Proteins." Phycology 2, no. 2 (2022): 216–43. http://dx.doi.org/10.3390/phycology2020012.

Pełny tekst źródła

Streszczenie:

Protein is one of the major macronutrients essential in human nutrition. Protein sources especially animal sourced proteins are expensive, thus much work has been carried out to explore alternative protein sources. Seaweeds, or macroalgae, are emerging as one of the alternative protein sources. They are rich in protein with an excellent amino acid profile comparable to the other conventional protein sources. Seaweed protein contains bioactive components, such as free amino acids, peptides, lectins, and phycobiliproteins, including phycoerythrin and phycocyanin, among others. Seaweed proteins h

Style APA, Harvard, Vancouver, ISO itp.

2

Pruthvi, Gowda Sudhakara. "Alternative Protein Source for Human Nutrition." Alternative Protein Source for Human Nutrition 8, no. 12 (2023): 8. https://doi.org/10.5281/zenodo.10427673.

Pełny tekst źródła

Streszczenie:

The aim of the study is to present and describe the alternative sources of protein, such as animal protein and plant protein, and protein metabolism. Also important is the role of protein in human health, and how important protein is for human health. This study explains the structural characteristics relating to the functional properties of proteins, and various deficiencies that are caused by the lack of protein in human health. Furthermore, a survey conducted to analyse what types of proteins are consumed by humans and how many people rely on plant protein or animal protein. Protein is impo

Style APA, Harvard, Vancouver, ISO itp.

3

Senaweera, Y. T., and H. A. Rathnayaka. "Plant Protein as an Alternative Source for Animal Protein: A Review." Journal of Nutrition and Food Sciences 3, no. 1 (2025): 61–88. https://doi.org/10.4038/jnfs.v3i1.17.

Pełny tekst źródła

Streszczenie:

Proteins, sourced from both plants and animals are essential components of the human diet. In order to meet the expanding consumer expectations, preserve environmental equilibrium, adhere to ethical norms, guarantee accessible dietary choices, improve the security of food, and address prevalent protein-energy deficiency, a progressive shift towards plant-based protein sources has become important. Proteins derived from plants are capable of supplying a complete protein diet and are rich sources of many essential amino acids and vital macronutrients. The main objective of this review is to pres

Style APA, Harvard, Vancouver, ISO itp.

4

Khan, Noor Muhammad, Abdul Qadeer, Aamir Khan, et al. "ALTERNATIVE SOURCES OF PROTEINS IN FARM ANIMAL FEEDING." Journal of microbiology, biotechnology and food sciences 13, no. 5 (2024): e10605. http://dx.doi.org/10.55251/jmbfs.10605.

Pełny tekst źródła

Streszczenie:

The global demand for protein is on the rise owing to the exponential increase in the world population and to meet the global protein requirements, it is imperative to seek alternative sources of proteins in farm animal feeding. Recognizing the importance of proteins and the fact that a major portion of human protein requirements is derived from livestock in the form of meat, milk, and eggs, the available protein-feeding stuff in the form of soybean meal cannot be regarded as sufficient for feeding to livestock. Oil seeds such as rapeseed meal and canola meal have a crude protein content of 30

Style APA, Harvard, Vancouver, ISO itp.

5

Karmakar, Rimpa. "Insects: Alternative Protein Source for Human Diet." International Journal for Research in Applied Science and Engineering Technology 12, no. 11 (2024): 88–95. http://dx.doi.org/10.22214/ijraset.2024.64483.

Pełny tekst źródła

Streszczenie:

With a growing global population, substitute protein sources, in addition to traditional animal and plant-based proteins, will be required to meet global dietary protein requirements and assure world food safety. Insects have been suggested as a substitute protein dense food source that could be produced on a more economically viable and environmentally friendly commercial scale. Edible insects as a substitute for protein for human food and animal feed are appealing due to their low greenhouse gas emissions, high feed conversion efficiency, low land use, and ability to convert low value organi

Style APA, Harvard, Vancouver, ISO itp.

6

Liceaga, Andrea M., José Eleazar Aguilar-Toalá, Belinda Vallejo-Cordoba, Aarón F. González-Córdova, and Adrián Hernández-Mendoza. "Insects as an Alternative Protein Source." Annual Review of Food Science and Technology 13, no. 1 (2022): 19–34. http://dx.doi.org/10.1146/annurev-food-052720-112443.

Pełny tekst źródła

Streszczenie:

The recent COVID-19 pandemic drastically affected food supply chains worldwide, showing the vulnerability of food security. Efforts to develop alternative protein sources that are sustainable and can help alleviate global food shortage problems should be prioritized. Insects have been part of our diet for thousands of years and still are today, and market trends show a global increase in the number of food-grade insect producers. The global market for edible insects has been forecasted to reach US$8 billion by the year 2030. Insects are highly nutritious and have bioactive peptides with potent

Style APA, Harvard, Vancouver, ISO itp.

7

Ramos, Luana Cristina da Silva, and Márcia Cristina Teixeira Ribeiro Vidigal. "Foam-Forming Properties of Alternative Vegetable Proteins." Journal of Engineering and Exact Sciences 8, no. 8 (2022): 14834–01. http://dx.doi.org/10.18540/jcecvl8iss8pp14834-01e.

Pełny tekst źródła

Streszczenie:

The substitution of animal protein for vegetable protein in foods has become increasingly demanded by consumers. In aerated food products such as ice cream, meringues, mayonnaise, and bakery products, proteins are one of the constituents responsible for sensory and technological attributes. In addition, proteins can act as surfactants in foaming systems. The protein source can influence the kinetic stability of these systems. Thus, knowing the foaming property of vegetable proteins is important to define the final application. Studies suggest that some alternative sources, such as vegetable pr

Style APA, Harvard, Vancouver, ISO itp.

8

Monsonego Ornan, Efrat, and Ram Reifen. "Revisiting Protein Quality Assessment to Include Alternative Proteins." Foods 11, no. 22 (2022): 3740. http://dx.doi.org/10.3390/foods11223740.

Pełny tekst źródła

Streszczenie:

The high demand for novel and existing sustainable protein sources (e.g., legumes, insects, algae, and cultured meat) to replace the animal-based sources is becoming crucial. This change in protein consumption calls for the re-evaluation of the current methods to assess their quality and bioavailability. The two conventional scores for PDCAAS (protein digestibility-corrected AA score) and DIAAS (Digestible Indispensable AA Score) have their limitations and have not been re-evaluated and updated to address plant and novel proteins’ quality. We suggest a sensitive physiological preclinical model

Style APA, Harvard, Vancouver, ISO itp.

9

Abdullahi, Nura, Enerst Chukwusoro Igwe, and Munir Abba Dandago. "Benefits of using edibleinsects as alternative protein source." Croatian journal of food science and technology 14, no. 1 (2022): 25–38. http://dx.doi.org/10.17508/cjfst.2022.14.1.04.

Pełny tekst źródła

Streszczenie:

There is an urgent need for alternative protein sources due to the rapid population growth, climate change, environmental degradation by pollution, food-fuel competition and the reduction in arable land for agricultural use. Conventional livestock production is also deleterious to the environment due to the production of greenhouse gasses and ammonia. This article provides insights into the potentials of edibleinsects as novel food ingredients. The manuscript provides concise explanations for the need of embracing additional protein sources, edibleinsects consumption and their nutritional bene

Style APA, Harvard, Vancouver, ISO itp.

10

Sari, Naufal Ananta, and Tina Nurkhoeriyati. "Chlorella-based protein for alternative protein source: a review." IOP Conference Series: Earth and Environmental Science 1488, no. 1 (2025): 012107. https://doi.org/10.1088/1755-1315/1488/1/012107.

Pełny tekst źródła

Streszczenie:

Abstract With the earth’s population growing, the demand for nutrition, including protein sources, also rises. An alternative to the conventional protein sources is proposed in the form of Chlorella-based protein. However, its protein extraction is hurdled by its rigid cell wall nature. This review discusses studies on improving the protein recovery level for various Chlorella species using extraction methods, including bead milling, chemical treatments, or enzymatic extraction. In addition, advanced techniques such as Three-Phase Partitioning (TPP) and its combination with enzymatic hydrolysi

Style APA, Harvard, Vancouver, ISO itp.

11

Son, E., and K. H. Kwon. "Microalgae as alternative proteins for the sustainable food industry: A review." Theory and practice of meat processing 8, no. 3 (2023): 212–19. http://dx.doi.org/10.21323/2414-438x-2023-8-3-212-219.

Pełny tekst źródła

Streszczenie:

This paper reviews the nutritional properties and consumer perceptions of microalgae foods through various recent studies on alternative protein sources. Food choices, including meat consumption, are a common concern for humanity. Thus, we focused on whether microalgae foods have a sufficient value as a protein source and what nutritional benefits they have. Based on existing papers, we conducted a systematic review using Web of Science, Google Scholar, and Scopus to comprehensively investigate and summarize the nutritional characteristics of microalgae, sustainable diets, and awareness of mic

Style APA, Harvard, Vancouver, ISO itp.

12

Zarei, Mohammad, Abdolsamad K. Amirkolaei, Jesse T. Trushenski, Wendy M. Sealey, Michael H. Schwarz, and Reza Ovissipour. "Sorghum as a Potential Valuable Aquafeed Ingredient: Nutritional Quality and Digestibility." Agriculture 12, no. 5 (2022): 669. http://dx.doi.org/10.3390/agriculture12050669.

Pełny tekst źródła

Streszczenie:

The world population is increasing, and our current agricultural practices are not sustainable enough to address the concerns. Alternative proteins including plant-based proteins would provide a more sustainable source of food and feed ingredients. Among food systems, the aquaculture industry is rapidly growing, while still depending on marine sources as a main source of protein. Thus, using alternative plant-based proteins as a source for developing aquafeed would make this industry more viable. Sorghum is a valuable grain with high protein contents, proper mineral and fatty acids balance, an

Style APA, Harvard, Vancouver, ISO itp.

13

Kuhad, Ramesh Chander, Ajay Singh, K. K. Tripathi, R. K. Saxena, and Karl-Erik L. Eriksson. "Microorganisms as an Alternative Source of Protein." Nutrition Reviews 55, no. 3 (2009): 65–75. http://dx.doi.org/10.1111/j.1753-4887.1997.tb01599.x.

Pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

14

Post, Mark J. "An alternative animal protein source: cultured beef." Annals of the New York Academy of Sciences 1328, no. 1 (2014): 29–33. http://dx.doi.org/10.1111/nyas.12569.

Pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

15

Tuhumury, H. C. D. "Edible insects: Alternative protein for sustainable food and nutritional security." IOP Conference Series: Earth and Environmental Science 883, no. 1 (2021): 012029. http://dx.doi.org/10.1088/1755-1315/883/1/012029.

Pełny tekst źródła

Streszczenie:

Abstract Any food systems applied has to ensure that the food is secure for the people. Nutritional needs are considered integral to the food security concept and sustainability is also important. One of the nutritional needs in food is protein. Proteins mostly obtained from animal-based sources such as meat and fish, plant-based proteins, particularly legumes. However, the production of meat, more importantly ruminant meat is more and more argued for some issues including environment, food safety, and animal welfare. In order to ensure sustainable protein production, the dietary change would

Style APA, Harvard, Vancouver, ISO itp.

16

Researcher. "JELLYFISH – A RICH PROTEIN." International Journal of Zoology Research and Development (IJZRD) 2, no. 1 (2023): 1–9. https://doi.org/10.5281/zenodo.15561151.

Pełny tekst źródła

Streszczenie:

As global demand for sustainable protein sources rises in response to population growth, climate change, and diminishing marine resources, unconventional marine species like jellyfish have garnered increased attention. This paper examines the nutritional profile, ecological role, and bioavailability of jellyfish proteins, with a focus on their potential as an alternative protein source of life. Recent technological advances in processing and safety evaluation have accelerated interest in jellyfish-derived products for human consumption. Through a comprehensive literature review and data synthe

Style APA, Harvard, Vancouver, ISO itp.

17

Shah, Kartik, Priyamvada Thorakkattu, Anandu Chandra Khanashyam, Karthik Sajith Babu, and Nilesh Prakash Nirmal. "Entomophagy: A sustainable alternative towards food security." Advances in Nutrition and Food science, no. 05 (2022): 01–08. http://dx.doi.org/10.37722/anafs.2022601.

Pełny tekst źródła

Streszczenie:

Alternative proteins are mostly sought after because they are more sustainable than conventional protein sources. Prioritizing efforts to create more sustainable alternatives to animal proteins help to address the world's food scarcity and climate change issues. Edible insects in human foods and animal feeds is deemed to play a key role in future sustainable initiatives. In comparison to plant proteins, insect proteins have a higher total protein concentration and good amino acid composition. Due to their substantial levels of high-quality protein and other nutrients, they are considered super

Style APA, Harvard, Vancouver, ISO itp.

18

Djuragic, O., S. Rakita, and D. Dragojlovic. "The possibilities of alternative protein use in animal nutrition." IOP Conference Series: Earth and Environmental Science 854, no. 1 (2021): 012026. http://dx.doi.org/10.1088/1755-1315/854/1/012026.

Pełny tekst źródła

Streszczenie:

Abstract The Food and Agriculture Organization (FAO) predicts there will not be enough food for human and animal nutrition until 2050. Global demand for animal protein for human consumption is increasing, and this consequently increases the price of these ingredients. This will open several challenges to provide enough animal feed. In the European Union, the use of processed animal proteins in pig and poultry diets is prohibited due to the bovine spongiform encephalopathy (BSE) legislation, while globally, the land availability for soy cultivation is limited. The European food market is depend

Style APA, Harvard, Vancouver, ISO itp.

19

Amoneit, Madita, Leon Gellrich, and Dagmara M. Weckowska. "Consumer Acceptance of Alternative Proteins: Exploring Determinants of the Consumer Willingness to Buy in Germany." Foods 14, no. 14 (2025): 2427. https://doi.org/10.3390/foods14142427.

Pełny tekst źródła

Streszczenie:

In Western countries, a shift to a diet rich in proteins from diverse sources could aid the transition to more sustainable patterns of protein consumption and production, contributing to meet the future demand for protein from the growing population. The successful integration of alternative proteins into diets hinges, however, on consumer acceptance. Despite a plethora of acceptance studies on alternative proteins, comparative insights remain limited. To improve the fragmented understanding of the drivers and barriers of alternative protein acceptance, this study examines consumer willingness

Style APA, Harvard, Vancouver, ISO itp.

20

Parrini, Silvia, Chiara Aquilani, Carolina Pugliese, Riccardo Bozzi, and Francesco Sirtori. "Soybean Replacement by Alternative Protein Sources in Pig Nutrition and Its Effect on Meat Quality." Animals 13, no. 3 (2023): 494. http://dx.doi.org/10.3390/ani13030494.

Pełny tekst źródła

Streszczenie:

Soybean is one of the most expensive and limiting feed ingredients in diet formulations; however, in pig farming, it represents the main source of protein. The production and supply of soybean are critical steps due to their environmental impact and feed/food competition for land use. Therefore, research is focusing on finding alternatives to replace soybean partially or totally. However, alternative ingredients should ensure similar growth performance, carcass traits, and meat quality characteristics compared to conventional soybean-based diets. The objective of this review was to evaluate th

Style APA, Harvard, Vancouver, ISO itp.

21

P., Radhika. "Role of Insects as An Alternative Animal Protein Source in Poultry Feed." Science World a monthly e magazine 3, no. 7 (2023): 1619–21. https://doi.org/10.5281/zenodo.8190050.

Pełny tekst źródła

Streszczenie:

In developing countries, animal and plant proteins typically supply the amino acids (e.g. lysine, methionine and cysteine) in poultry feed. But, increase in the global demand for animal protein source due to population growth and economic development has become a challenge. And in this context, demand for poultry meat and eggs is expected to increase, as poultry industry is the major source of animal protein. In poultry diets majorly used components are energy and protein source. Commonly used protein source is soyabean meal (SBM) followed by fishmeal (FM). However, due to increased deman

Style APA, Harvard, Vancouver, ISO itp.

22

COLĂ, Mugurel, and Florica COLĂ. "ALTERNATIVE FODDER PROTEIN SOURCE FOR FEEDING DAIRY COWS." "Annals of the University of Craiova - Agriculture Montanology Cadastre Series " 53, no. 1 (2023): 51–58. http://dx.doi.org/10.52846/aamc.v53i1.1437.

Pełny tekst źródła

Streszczenie:

The average milk production for the control lot was 34.7 kg / day / cow ±1.36 kg standard deviation, and for the experimental lot 35.4 kg / day / cow ±1.04 kg standard deviation. It is found an extra quantity of 0.7 kg milk for the experimental lot in report to the control lot. The milk production standardized to 3.5% fat, was for the control lot 34.61 kg/ day / cow , ± 1.30 kg standard deviation, and for the experimental lot, 35.89 kg/ day / cow± 1 kg standard deviation. We obtained an extra quantity of 1.280 kg milk.The forage consumption higher than the one necessary for the support functio

Style APA, Harvard, Vancouver, ISO itp.

23

Marlapati, Likhitha, Amanda J. Kinchla, and Alissa A. Nolden. "Conjoint Analysis Study to Examine Consumer’s Preferences for Hybrid Yogurt." Sustainability 16, no. 17 (2024): 7460. http://dx.doi.org/10.3390/su16177460.

Pełny tekst źródła

Streszczenie:

Plant-based alternatives have a lower environmental impact than animal-derived proteins, but many consumers hesitate to try them. An alternative strategy is partially substituting animal proteins with plant proteins, creating hybrid products with improved characteristics. This study investigates consumer perception of hybrid yogurt using choice-based conjoint analysis (CBC) with five attributes: protein source, protein content, flavor, price, and claims. Results showed protein source was the most significant factor (27.5%), followed by protein content (22.4%), flavor (20.3%), price (16.5%), an

Style APA, Harvard, Vancouver, ISO itp.

24

Khazaei, Subedi, Nickerson, Martínez-Villaluenga, Frias, and Vandenberg. "Seed Protein of Lentils: Current Status, Progress, and Food Applications." Foods 8, no. 9 (2019): 391. http://dx.doi.org/10.3390/foods8090391.

Pełny tekst źródła

Streszczenie:

Grain legumes are widely recognized as staple sources of dietary protein worldwide. Lentil seeds are an excellent source of plant-based proteins and represent a viable alternative to animal and soybean proteins for food processing formulations. Lentil proteins provide not only dietary amino acids but are also a source of bioactive peptides that provide health benefits. This review focuses on the current knowledge of seed protein, extraction and isolation methods, bioactive peptides, and food applications of lentil protein. Lentil is the most rapidly expanding crop for direct human consumption,

Style APA, Harvard, Vancouver, ISO itp.

25

Coelho, Mariana O. C., Alistair J. Monteyne, Mandy V. Dunlop, et al. "Mycoprotein as a possible alternative source of dietary protein to support muscle and metabolic health." Nutrition Reviews 78, no. 6 (2019): 486–97. http://dx.doi.org/10.1093/nutrit/nuz077.

Pełny tekst źródła

Streszczenie:

Abstract The world’s population is expanding, leading to an increased global requirement for dietary protein to support health and adaptation in various populations. Though a strong evidence base supports the nutritional value of animal-derived dietary proteins, mounting challenges associated with sustainability of these proteins have led to calls for the investigation of alternative, non–animal-derived dietary protein sources. Mycoprotein is a sustainably produced, protein-rich, high-fiber, whole food source derived from the fermentation of fungus. Initial investigations in humans demonstrate

Style APA, Harvard, Vancouver, ISO itp.

26

Polubesova, M. A., E. V. Mechtaeva, A. D. Chernov, V. Yu Sitnov, and A. Z. Zhuravleva. "The use of alternative protein sources in quail diets: A review." Food systems 7, no. 3 (2024): 336–44. http://dx.doi.org/10.21323/2618-9771-2024-7-3-336-344.

Pełny tekst źródła

Streszczenie:

The growth of the Earth’s population and people’s striving for healthy life style lead to an increase in the global demand for protein food. Quails are a valuable source of protein, which is thought to reduce the risk of obesity and cardiovascular diseases. Inclusion of alternative protein sources into the composition of feeds for quails is an answer to ecological problems associated with the use of traditional protein sources. Plants, insects, algae and mushrooms are among alternative protein sources that are mentioned most frequently in scientific studies. The aim of this review is analysis

Style APA, Harvard, Vancouver, ISO itp.

27

Khairullah, Aswin Rafif, Mohammad Anam Al-Arif, Mirni Lamid, Widya Paramita Lokapirnasari, and Abdullah Hasib. "Cellulase Enzyme Production Using Actinobacillus sp. on Several Alternative Growth Media." Media Kedokteran Hewan 35, no. 3 (2024): 221–31. http://dx.doi.org/10.20473/mkh.v35i3.2024.221-231.

Pełny tekst źródła

Streszczenie:

Cellulase enzymes are widely used in the food, beverage, animal feed, textile, and paper industries. The high cost of producing enzymes and low enzyme activity provides opportunities for using chemicals, and efforts are needed to produce cellulase enzymes economically through media optimization. This research aims to find alternative media that make it possible to produce cellulase enzymes with high activity. This research created a control media (M0) using pro-analysis chemicals and CMC as a carbon source. Three types of cellulolytic bacterial growth media were also created, consisting of tec

Style APA, Harvard, Vancouver, ISO itp.

28

Nosworthy, Matthew G., Gerardo Medina, Zhan-Hui Lu, and James D. House. "Plant Proteins: Methods of Quality Assessment and the Human Health Benefits of Pulses." Foods 12, no. 15 (2023): 2816. http://dx.doi.org/10.3390/foods12152816.

Pełny tekst źródła

Streszczenie:

As countries increase their standard of living and individual income levels rise, there is a concomitant increase in the demand for animal-based protein. However, there are alternative sources. One of the alternatives available is that of increased direct human consumption of plant proteins. The quality of a dietary protein is an important consideration when discussing the merits of one protein source over another. The three most commonly used methods to express protein quality are the protein efficiency ratio (PER), a weight gain measurement; protein digestibility-corrected amino acid score (

Style APA, Harvard, Vancouver, ISO itp.

29

Amara, Amro A., and Nawal Abd El-Baky. "Fungi as a Source of Edible Proteins and Animal Feed." Journal of Fungi 9, no. 1 (2023): 73. http://dx.doi.org/10.3390/jof9010073.

Pełny tekst źródła

Streszczenie:

It is expected that the world population will reach 9 billion by 2050. Thus, meat, dairy or plant-based protein sources will fail to meet global demand. New solutions must be offered to find innovative and alternative protein sources. As a natural gift, edible wild mushrooms growing in the wet and shadow places and can be picked by hand have been used as a food. From searching mushrooms in the forests and producing single cell proteins (SCP) in small scales to mega production, academia, United Nations Organizations, industries, political makers and others, play significant roles. Fermented tra

Style APA, Harvard, Vancouver, ISO itp.

30

Gorbunova, N. A., and A. N. Zakharov. "Edible insects as a source of alternative protein. A review." Theory and practice of meat processing 6, no. 1 (2021): 23–32. http://dx.doi.org/10.21323/2414-438x-2021-6-1-23-32.

Pełny tekst źródła

Streszczenie:

The current state and research priorities in the field of using insects as foods and their components are examined. At present, entomophagy is practiced in Africa, South America and Asia. It is shown that the growing world population, which is increasingly limited in resources upon the rising demand for animal protein, has stimulated the interest to new food sources that can include insects as future alternative sources of animal protein. In the forming global model based on the growing share of renewable energy sources, entomophagy fits in as a renewable source of food energy. Over the last d

Style APA, Harvard, Vancouver, ISO itp.

31

HERVOUET, LOUISE, PAUL ALEXANDRU POPESCU, and STEFANA JURCOANE. "The use of mushrooms as source of protein in market products." Romanian Biotechnological Letters 27, no. 4/2022 (2022): 3575–82. http://dx.doi.org/10.25083/rbl/27.4/3575.3582.

Pełny tekst źródła

Streszczenie:

To satisfy the needs of a growing population as well as changing dietary habits, the food industry is looking for alternative sources of protein that are sustainable and better for the environment than those of animal origin. Plant protein sources are therefore very promising. However, some of them do not have all the essential amino acids and are therefore considered as low quality protein sources. Nevertheless, mushrooms are plants that generally have a complete profile of essential amino acids. For this reason, edible mushrooms are an interesting protein source for the food industry, which

Style APA, Harvard, Vancouver, ISO itp.

32

Vuong, Bao Thy, and The Vinh Bui. "Protein from Plants and Algae: Potential Trends of Replacing Animal Protein for Public Health." INTERNATIONAL JOURNAL OF LIFE SCIENCE AND AGRICULTURE RESEARCH 03, no. 06 (2024): 503–6. https://doi.org/10.5281/zenodo.12203388.

Pełny tekst źródła

Streszczenie:

Meat is considered as a significant source of high-quality protein along with other nutritional benefits and sensory properties. However, meat production and consumption is associated with human health concerns, including increased risk of zoonotic diseases, chronic diseases, and air pollution-related health problems. In recent years, there has been a notable increase in the market value of alternative proteins. There is a shift in dietary preferences fromomnivorousto vegetarian or flexitarian diets, and eventuallyto plant-based and algae-based diets. Innovative technologies have been used to

Style APA, Harvard, Vancouver, ISO itp.

33

Szczepański, Adrian, Dobrochna Adamek-Urbańska, Robert Kasprzak, Hubert Szudrowicz, Jerzy Śliwiński, and Maciej Kamaszewski. "Lupin: A promising alternative protein source for aquaculture feeds?" Aquaculture Reports 26 (October 2022): 101281. http://dx.doi.org/10.1016/j.aqrep.2022.101281.

Pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

34

Huirem, Boris, Shuvadeep Halder, Ginnat Sultana, Ishita Saha, and Abid Hayat. "Cultivated Meat: A Sustainable Alternative to Conventional Protein Source." European Journal of Nutrition & Food Safety 17, no. 4 (2025): 14–21. https://doi.org/10.9734/ejnfs/2025/v17i41675.

Pełny tekst źródła

Streszczenie:

Conventional livestock farming systems have created long-term effects on our natural resources such as water, land, loss of biodiversity, and even contribute to greenhouse gas emissions which requires a radical shift to a more feasible and sustainable solution. One such technique that can offer a way to decrease the impact on the environment and to satisfy the growing food demand for the growing population is cell-based meat or cultivated meat or cultured meat which requires cell culturing animal cells In-vitro. Many start-ups have emerged all over the globe to develop cultured meat technology

Style APA, Harvard, Vancouver, ISO itp.

35

Kılınç, Gizem Simge, Fatma Nurdem Çelen, and Neriman Bağdatlıoğlu. "Protein Kaynağı Olarak Böcekler." Turkish Journal of Agriculture - Food Science and Technology 10, no. 3 (2022): 468–74. http://dx.doi.org/10.24925/turjaf.v10i3.468-474.4608.

Pełny tekst źródła

Streszczenie:

The world population growth has increased demand for traditional protein sources but an alternative protein source was sought due to limited land. Edible insects containing all the essential amino acids in a healthy diet are sustainable and promising alternative protein source. The protein content of insects varies in a wide range depending on the type of insect and the stage of development (13%-77%). Some edible insects are currently consumed by two billion people worldwide. In the literature, more than 2100 insect species have been recorded as edible. The sensory attributes of edible insects

Style APA, Harvard, Vancouver, ISO itp.

36

Tan, Chee Fan, Soon Hong Kwan, Chun Shing Lee, Yan Ni Annie Soh, Ying Swan Ho, and Xuezhi Bi. "Cottonseed Meal Protein Isolate as a New Source of Alternative Proteins: A Proteomics Perspective." International Journal of Molecular Sciences 23, no. 17 (2022): 10105. http://dx.doi.org/10.3390/ijms231710105.

Pełny tekst źródła

Streszczenie:

Cottonseed meal (CSM) is a good source of dietary proteins but is unsuitable for human consumption due to its gossypol content. To unlock its potential, we developed a protein extraction process with a gossypol removal treatment to generate CSM protein isolate (CSMPI) with ultra-low gossypol content. This process successfully reduced the free and total gossypol content to 4.8 ppm and 147.2 ppm, respectively, far below the US FDA limit. In addition, the functional characterisation of CSMPI revealed a better oil absorption capacity and water solubility than pea protein isolate. Proteome profilin

Style APA, Harvard, Vancouver, ISO itp.

37

Suwirya, Ketut, Nyoman Adiasmara Giri, and Muhamad Marzuqi. "REPLACEMENT OF FISH MEAL PROTEIN BY SOY BEAN AND CORN GLUTEN MEAL PROTEINS IN THE DIET OF MUD CRAB, Scylla paramamosain." Indonesian Aquaculture Journal 4, no. 1 (2009): 75. http://dx.doi.org/10.15578/iaj.4.1.2009.75-78.

Pełny tekst źródła

Streszczenie:

Mud crab culture relies heavily on trash fish as the main source of feed ingredients. Artificial diets have been developed for mud crab and most of them have high content of fish meal. The increasing cost and demand of fish meal has encouraged feed manufacture to search for cheaper alternative protein sources such as plant protein. There is an urgent need to find suitable alternative protein sources to reduce the dependence of fish meal in mud crab diet. The objective of this study was to develop compounded feeds for juvenile of mud crab with reduced fish meal content, and as an alternative of

Style APA, Harvard, Vancouver, ISO itp.

38

Rahman, Md Hashibur, Mohammad Ashraful Alam, Flura, et al. "Alternative protein sources as a replacement of fish meal in the diet of Oreochromis niloticus: A review." Archives of Agriculture and Environmental Science 8, no. 3 (2023): 442–51. http://dx.doi.org/10.26832/24566632.2023.0803024.

Pełny tekst źródła

Streszczenie:

The farming of Tilapia (Oreochromis niloticus) has conquered the significant popularity in tropical and subtropical regions, primarily due to its remarkable faster growth rate. The growth performance of the species makes it an attractive choice for many fish farmers. Additionally, Tilapia exhibits a commendable resilience to disease, further enhancing its appeal as a farming option. Furthermore, the low trophic feeding levels of Tilapia contribute to its desirability, making it an efficient and sustainable choice for nutrition-conscious individuals. Due to the increasing prevalence of aquacult

Style APA, Harvard, Vancouver, ISO itp.

39

Adetunmbi, Tella. "The potential of insects as alternative animal protein source for livestock feeding." Global Journal of Agricultural Sciences 22, no. 1 (2023): 47–61. http://dx.doi.org/10.4314/gjass.v22i1.6.

Pełny tekst źródła

Streszczenie:

The livestock industry as an important component of general agriculture is a key contributor to economic growth and development of any nation. In addition to having the capacity for earning revenue for the governments, it provides employment, food, farm energy, manure, fuel and transport. Currently, important protein ingredients for animal feed are fish meal, processed animal proteins and soybean meal. However, in the European Union the use of processed animal proteins in animal feed is prohibited due to the TSE legislation, globally land availability for soya cultivation is limited, while mar

Style APA, Harvard, Vancouver, ISO itp.

40

Novodworski, Jailson, Leandro Dalcin Castilha, and Alessandra Aparecida Silva. "Insect meal in poultry feed: a potential protein source." Acta Scientiarum. Animal Sciences 45 (March 31, 2023): e60317. http://dx.doi.org/10.4025/actascianimsci.v45i1.60317.

Pełny tekst źródła

Streszczenie:

The present study aims to conduct a review on the potential use of insect meal as an alternative protein source in poultry feed, particularly to serve the rearing of free-range chickens. Insects are already part of the diet of birds in their natural habitat, and the availability of low-cost alternative foods with low environmental impact is essential for the development of the activity. The review comprehended studies that used meals consisting of silkworm (Bombyx mori) chrysalis, earthworm (Eisenia foetida), housefly (Musca domestica), black soldier fly (Hermetia illucens) and mealworm beetle

Style APA, Harvard, Vancouver, ISO itp.

41

MOHD-RAZALI, AIZAT, MASDUKI MOHAMAD MORNI, MARIAM TAIB, and AZIZ AHMAD. "PHYTIC ACID CONTENT AND DIGESTIBILITY OF COCONUT RESIDUES DERIVED-PROTEINS AFTER SOLID-STATE FERMENTATION BY Aspergillus awamori." Malaysian Applied Biology 49, no. 4 (2020): 121–26. http://dx.doi.org/10.55230/mabjournal.v49i4.1601.

Pełny tekst źródła

Streszczenie:

The growing industry of aquaculture is in demand of alternative protein sources as fish feeds. An adequate amount of digestible protein and the presence of anti-nutritional such as phytic acid factors are limiting factors in feed formulations. One alternative source of protein for fish feeds is fermented coconut residues. However, the phytic acid content, an anti-nutrient compound produced during the bioconversion or fermentation process of agriculture waste has not yet been determined. Therefore, the objective of the present study was to determine the phytic acid content and protein digestibi

Style APA, Harvard, Vancouver, ISO itp.

42

Usluoğlu, İdil, and Serap Demir Filiz. "Edible Insects as An Alternative Food Source and Their Potential Positive Effects on Human Health." Current Research in Health Sciences 2, no. 1 (2025): 38–44. https://doi.org/10.62425/crihs.1548931.

Pełny tekst źródła

Streszczenie:

The difficulty of safe/quality transportation, the rapidly increasing population and the production of protein products obtained from animals have led us to think that they can be used as an "alternative protein" source. It is reported in the literature that insects are a good source of macro (especially protein, fat and chitin) and many bioactive nutrients. The digestibility rate of edible diseases by human physiology is high, along with the physiology of the progress of the insect species. In the literature, protein content and bioavailability are compared with other plant/animal protein sou

Style APA, Harvard, Vancouver, ISO itp.

43

Avni, Dorit. "Microalgae as a sustainable source of protein and food ingredients." Open Access Government 39, no. 1 (2023): 466–67. http://dx.doi.org/10.56367/oag-039-10348.

Pełny tekst źródła

Streszczenie:

Microalgae as a sustainable source of protein and food ingredients Microalgae can be an alternative sustainable source of protein and functional food ingredients that have the potential to improve gut and liver health. Protein is a key component of a healthy diet and is found in a variety of foods, including those obtained from animal sources. Although animal-derived proteins are rich in essential amino acids, they are also associated with an increased risk of chronic diseases, such as heart disease, non-alcoholic fatty liver disease (NAFLD) and inflammatory bowel disease (IBD). Increased dema

Style APA, Harvard, Vancouver, ISO itp.

44

Dolganyuk, Vyacheslav, Stanislav Sukhikh, Olga Kalashnikova, et al. "Food Proteins: Potential Resources." Sustainability 15, no. 7 (2023): 5863. http://dx.doi.org/10.3390/su15075863.

Pełny tekst źródła

Streszczenie:

According to the FAO and WHO, half of the world’s population (nearly eight billion people) is protein deficient. Protein deficiency is the most important nutritional problem in the world. Proteins can be animal- (meat and offal, fish, milk, eggs) or plant- (cereals, legumes, oilseeds) based, microbiologically synthesized (from yeast and a variety of bacteria), and synthetic or artificial (produced after amino acid synthesis). Animal proteins are the most expensive. The systematic incorporation of alternative proteins in the human diet is becoming increasingly urgent as global meat costs rise.

Style APA, Harvard, Vancouver, ISO itp.

45

Irina A., Prokhoda, Kubyshkin Andrey V., and Slezko Elena I. "PROTEIN-CONTAINING NATURAL RAW MATERIALS AS AN ALTERNATIVE TO FOOD PROTEIN." Vestnik of the Bashkir State Agrarian University 72, no. 4 (2024): 159–64. https://doi.org/10.31563/1684-7628-2024-72-4-159-164.

Pełny tekst źródła

Streszczenie:

The article is devoted to solving a pressing scientific problem – searching for natural proteincontaining raw materials that would be fully used as a source of food protein. The nutritional value of five samples of fresh and dried pollen from various plant species of Rosaceae, Cruciferae, Legumes, Compositae, and Umbelliferae was studied. The results of the studies showed that all the studied pollen samples collected at different periods of pollen-bearing plant flowering contained a high amount of protein (19.63–21.09 %) and practically corresponded to the formula of ideal protein. It is more

Style APA, Harvard, Vancouver, ISO itp.

46

M., S. Trigo, Muro María Gabriela, Cattáneo A. C., R. Arias, Cossú María Elena, and Antonini A. G. "Evaluation of Feather Meal in the Diet of Growing Rabbits." International Journal of Sciences Volume 7, no. 2018-12 (2018): 16–20. https://doi.org/10.5281/zenodo.3350503.

Pełny tekst źródła

Streszczenie:

The aim of this study was to evaluate the effect of an alternative protein source (hydrolyzed feather meal vs meat meal) and two levels (high:170 g and low:140 g CP) on performance and carcass quality traits in rabbits. One hundred twenty eight New Zealand x Californian rabbits were used, weaned at 28 days of age. The experimental design was a 2x2 factorial arrangement: two sources of animal protein (Control: MM and alternative: FM) and two levels of crude protein (CP: 17% and 14%). The digestibility of diets was evaluated based on 10 animals per treatment (between 49 and 56 days of age), usin

Style APA, Harvard, Vancouver, ISO itp.

47

Shimeno, Sadao, Toshiro Masumoto, Taku Hujita, Takayoshi Mima, and Shin-ichi Ueno. "Protein Source for Fish Feed-V. Alternative Protein Sources for Fish Meal in Diets of Young Yellowtail." NIPPON SUISAN GAKKAISHI 59, no. 1 (1993): 137–43. http://dx.doi.org/10.2331/suisan.59.137.

Pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

48

Grossmann, Lutz, and Jochen Weiss. "Alternative Protein Sources as Technofunctional Food Ingredients." Annual Review of Food Science and Technology 12, no. 1 (2021): 93–117. http://dx.doi.org/10.1146/annurev-food-062520-093642.

Pełny tekst źródła

Streszczenie:

Proteins obtained from alternative sources such as plants, microorganisms, and insects have attracted considerable interest in the formulation of new food products that have a lower environmental footprint and offer means to feed a growing world population. In contrast to many established proteins, and protein fractions for which a substantial amount of knowledge has accumulated over the years, much less information is available on these emerging proteins. This article reviews the current state of knowledge on alternative proteins and their sources, highlighting gaps that currently pose obstac

Style APA, Harvard, Vancouver, ISO itp.

49

Chernenko, S. "USE OF SUNFLOWER PROTEIN ISOLATE AND BRANS IN THE TECHNOLOGY OF PRODUCTION OF SPORTS BARS." Grain Products and Mixed Fodder’s 25, no. 1 (2025): 27–32. https://doi.org/10.15673/gpmf.v25i1.3072.

Pełny tekst źródła

Streszczenie:

Modern dietary trends, driven by urbanization and a fast-paced lifestyle, have increased demand for convenient, nutritious products, particularly sports protein bars. These bars serve as a source of protein and brans, making them popular among athletes, office workers, and students. Traditional protein bar formulations use animal- and plant-based protein isolates, such as whey and soy proteins. However, modern requirements for food safety and sustainable production encourage the search for alternatives. A promising ingredient is sunflower protein isolate, derived from sunflower press cake - a

Style APA, Harvard, Vancouver, ISO itp.

50

Trees, Trees. "Sago caterpillar: ALTERNATIVE LOCAL FOOD SOURCES OF NUTRITION POST PANDEMIC FAMILY." Asian Journal of Healthy and Science 1, no. 2 (2022): 57–62. http://dx.doi.org/10.58631/ajhs.v1i2.11.

Pełny tekst źródła

Streszczenie:

The existence of sago caterpillars as an alternative source of animal protein brings its own color in food diversity because it is unique and potentially available in sago crop areas. Sago caterpillars are included in the class of food ingredients that are easily damaged, so it is necessary to carry out an innovative processing, one of which is by using a vacuum dryer to maintain shelf life and aesthetics so that it is easily accepted. During the pandemic, animal food sources have increased in price, so it is important to look for other rich local foods. protein, amino acids, zinc, minerals, a

Style APA, Harvard, Vancouver, ISO itp.

Oferujemy zniżki na wszystkie plany premium dla autorów, których prace zostały uwzględnione w tematycznych zestawieniach literatury. Skontaktuj się z nami, aby uzyskać unikalny kod promocyjny!