194
https://www.foodbusinessnews.net/articles/15226- is- fungi- based- protein- the- future- of- fake- meat.
Accessed on 10 May 2020
Jiménez-Colmenero F (2007) Healthier lipid formulation approaches in meat-based functional
foods. Technological options for replacement of meat fats by nonmeat fats. Trends Food Sci
Technol 18:567–578
Johnston JL, Fanzo JC, Cogill B (2014) Understanding sustainable diets: a descriptive analysis
of the determinants and processes that influence diets and their impact on health. Food Secur
Environ Sustain Adv Nutr 5:418–429
Jonas DA, Elmadfa I, Engel KH, Heller KJ, Kozianowski G, König A, Müller D, Narbonne JF,
Wackernagel W, Kleiner J (2001) Safety considerations of DNA in food. Ann Nutr Metab
45:235–254
Kong X, Zhou H, Qian H (2007) Enzymatic preparation and functional properties of wheat gluten
hydrolysates. Food Chem 101:615–620
Leterme P, Monmart T, Thrwes A (1992) Varietal distribution of trypsin inhibitors in peas. In:
Picard J (ed) Proceedings of the 1st European conference on grain legumes. L’Association
Europeenne desProteagineux, Angers, pp 417–418
Malav OP, Talukder S, Gokulakrishnan P, Chand S (2015) Meat analog: a review. Crit Rev Food
Sci Nutr 55:1241–1245
Maurer D (2002) Vegetarianism: movement or moment? Temple Univ Press, Philadelphia
McMichael AJ, Powles JW, Butler CD, Uauy R (2007) Food, livestock production, energy, climate
change, and health. Lancet 370:1253–1263
Muguerza E, Gimeno O, Ansorena D, Astiasaran I (2004) New formulations for healthier dry
fermented sausages: a review. Trends Food Sci Technol 15:452–457
Myers W (2002) Sustainable food security for all by 2020. Proceedings of an international conference. IFPRI, Washington, DC, p 100
Nordic Council of Ministers (2014) Nordic nutrition recommendations 2012—integrating nutrition and physical activity. Copenhagen 5(11):1
Nout MJR, Aidoo KE (2002) Asian fungal fermented food. In: Indus-trial applications. Springer,
New York, pp 23–47
Oboh G, Ademiluyi AO, Akindahunsi AA (2009) Changes in polyphenols distribution and antioxidant activity during fermentation of some underutilized legumes. Food Sci Technol Int
15:41–46
Okubo K, Iijima M, Kobayashi Y, YoshikoshiI M, Uchida T, Kubo S (1992) Components responsible for the undesirable taste of soybean seeds. Biosci Biotech Bioch 56:99–103
Paddon-Jones D, Westman E, Mattes RD, Wolfe RR, Astrup A, Westerterp-Plantenga M (2008)
Protein, weight management, and satiety. Am J Clin Nutr 87:1558S–1561S
Pan A, Sun Q, Bernstein AM, Schulze MB, Manson JE, Stampfer MJ, Willett WC, Hu FB (2012)
Red meat consumption and mortality: results from 2 prospective cohort studies. Arch Intern
Med 172:555–563
Piazza J, Ruby MB, Loughnan S, Luong M, Kulik J, Watkins HM, Seigerman M (2015)
Rationalizing meat consumption. The 4Ns. Appetite 91:114–128
Pimentel D, Pimentel M (2003) Sustainability of meat-based and plant-based diets and the environment. Am J Clin Nutr 78(Suppl):60S–663S
Pitesky ME, Stackhouse KR, Mitloehner FM (2009) Chapter 1-clearing the air: Livestock’s
contribution to climate change. In: Donald LS (ed) Advances in agronomy. Elsevier,
Burlington, pp 1–40
Raats J (2007) Meat (substitutes) comparing environmental impacts. A Case study comparing
Quorn and pork. University of Groningen, Groningen
Riascos JJ, Weissinger AK, Weissinger SM, Burks AW (2010) Hypoallergenic legume crops and
food allergy: factors affecting feasibility and risk. J Agric Food Chem 58:20–27
Riaz MN (2004) Texturized soy protein as an ingredient. In: Yada RY (ed) Proteins in food processing. Woodhead Publishing Limited, Cambridge, pp 517–557
M. Bhuvaneswari and N. Sivakumar
https://www.foodbusinessnews.net/articles/15226- is- fungi- based- protein- the- future- of- fake- meat.
Accessed on 10 May 2020
Jiménez-Colmenero F (2007) Healthier lipid formulation approaches in meat-based functional
foods. Technological options for replacement of meat fats by nonmeat fats. Trends Food Sci
Technol 18:567–578
Johnston JL, Fanzo JC, Cogill B (2014) Understanding sustainable diets: a descriptive analysis
of the determinants and processes that influence diets and their impact on health. Food Secur
Environ Sustain Adv Nutr 5:418–429
Jonas DA, Elmadfa I, Engel KH, Heller KJ, Kozianowski G, König A, Müller D, Narbonne JF,
Wackernagel W, Kleiner J (2001) Safety considerations of DNA in food. Ann Nutr Metab
45:235–254
Kong X, Zhou H, Qian H (2007) Enzymatic preparation and functional properties of wheat gluten
hydrolysates. Food Chem 101:615–620
Leterme P, Monmart T, Thrwes A (1992) Varietal distribution of trypsin inhibitors in peas. In:
Picard J (ed) Proceedings of the 1st European conference on grain legumes. L’Association
Europeenne desProteagineux, Angers, pp 417–418
Malav OP, Talukder S, Gokulakrishnan P, Chand S (2015) Meat analog: a review. Crit Rev Food
Sci Nutr 55:1241–1245
Maurer D (2002) Vegetarianism: movement or moment? Temple Univ Press, Philadelphia
McMichael AJ, Powles JW, Butler CD, Uauy R (2007) Food, livestock production, energy, climate
change, and health. Lancet 370:1253–1263
Muguerza E, Gimeno O, Ansorena D, Astiasaran I (2004) New formulations for healthier dry
fermented sausages: a review. Trends Food Sci Technol 15:452–457
Myers W (2002) Sustainable food security for all by 2020. Proceedings of an international conference. IFPRI, Washington, DC, p 100
Nordic Council of Ministers (2014) Nordic nutrition recommendations 2012—integrating nutrition and physical activity. Copenhagen 5(11):1
Nout MJR, Aidoo KE (2002) Asian fungal fermented food. In: Indus-trial applications. Springer,
New York, pp 23–47
Oboh G, Ademiluyi AO, Akindahunsi AA (2009) Changes in polyphenols distribution and antioxidant activity during fermentation of some underutilized legumes. Food Sci Technol Int
15:41–46
Okubo K, Iijima M, Kobayashi Y, YoshikoshiI M, Uchida T, Kubo S (1992) Components responsible for the undesirable taste of soybean seeds. Biosci Biotech Bioch 56:99–103
Paddon-Jones D, Westman E, Mattes RD, Wolfe RR, Astrup A, Westerterp-Plantenga M (2008)
Protein, weight management, and satiety. Am J Clin Nutr 87:1558S–1561S
Pan A, Sun Q, Bernstein AM, Schulze MB, Manson JE, Stampfer MJ, Willett WC, Hu FB (2012)
Red meat consumption and mortality: results from 2 prospective cohort studies. Arch Intern
Med 172:555–563
Piazza J, Ruby MB, Loughnan S, Luong M, Kulik J, Watkins HM, Seigerman M (2015)
Rationalizing meat consumption. The 4Ns. Appetite 91:114–128
Pimentel D, Pimentel M (2003) Sustainability of meat-based and plant-based diets and the environment. Am J Clin Nutr 78(Suppl):60S–663S
Pitesky ME, Stackhouse KR, Mitloehner FM (2009) Chapter 1-clearing the air: Livestock’s
contribution to climate change. In: Donald LS (ed) Advances in agronomy. Elsevier,
Burlington, pp 1–40
Raats J (2007) Meat (substitutes) comparing environmental impacts. A Case study comparing
Quorn and pork. University of Groningen, Groningen
Riascos JJ, Weissinger AK, Weissinger SM, Burks AW (2010) Hypoallergenic legume crops and
food allergy: factors affecting feasibility and risk. J Agric Food Chem 58:20–27
Riaz MN (2004) Texturized soy protein as an ingredient. In: Yada RY (ed) Proteins in food processing. Woodhead Publishing Limited, Cambridge, pp 517–557
M. Bhuvaneswari and N. Sivakumar