2022
DOI: 10.1080/10408398.2022.2085657
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Alternative protein sources of plant, algal, fungal and insect origins for dietary diversification in search of nutrition and health

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Cited by 33 publications
(14 citation statements)
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“…According to a recent review by Moura et al [ 19 ], one of the most interesting categories of alternative proteins includes those of plant origin, which can be used for nutrition and health. Currently, soybean is considered the most popular source of protein among plant foods, the value of which is high and even comparable to some animal proteins [ 24 ].…”
Section: Discussionmentioning
confidence: 99%
See 1 more Smart Citation
“…According to a recent review by Moura et al [ 19 ], one of the most interesting categories of alternative proteins includes those of plant origin, which can be used for nutrition and health. Currently, soybean is considered the most popular source of protein among plant foods, the value of which is high and even comparable to some animal proteins [ 24 ].…”
Section: Discussionmentioning
confidence: 99%
“…There is a need to identify new, alternative sources of nutrients, including high-quality protein of plant origin and other components that are usually deficient in the diet, such as fibres or polyunsaturated fatty acids. The need is especially important in the contexts of malnutrition, which is present in some developing countries, and highly processed food, which is co-responsible for the worldwide pandemic of obesity and diet-related diseases [ 19 , 20 ]. Certain herb seeds of the family Asteraceae additionally rich in bioactive compounds are candidates that may diversify and improve the daily diet.…”
Section: Introductionmentioning
confidence: 99%
“…The rapidly increasing global population, demand for food production, generation of food waste, and need to establish a sustainable environment have renewed interest in animal-protein substitutes such as plant, algal, fungal, and insect sources [121,122] and in the development of effective waste management strategies [123]. In addition to these practices, nanotechnology has emerged as a promising tool due to the unique properties of nanomaterials [124] and by offering opportunities to make food production more sustainable [125].…”
Section: Alternative Protein Nanoparticlesmentioning
confidence: 99%
“…Plant‐based and fungi‐based meat analogs are the most representative kinds (Gastaldello et al., 2022). Algae and insects, as alternative proteins, have the advantages of high protein and micronutrient (e.g., unsaturated fatty acids) contents but are difficult to promote as a mainstream dining option given the complicated processing and consumer acceptance (Moura et al., 2022; Zhang, Guan et al., 2022). Therefore, algae and insects are excluded from the category of meat analogs discussed in this paper.…”
Section: Development Of Meat Analogsmentioning
confidence: 99%