essential amino acids (histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine) that cannot be produced by the body. Plant proteins do not contain all these amino acids. However, the vegetable proteins provide less saturated fat, and often vitamins, minerals,...
Types of alternative meats Alternative meats encompass four primary categories based on their origin: plant-based, microorganism-based, animal-based, and insect-based meat analogs, each with distinctive sources and production processes (Fig. 2). Fig. 2 : Meat alternatives: types and advancements in...
otherplant-based foodsthat do not require proteins with the specific structural properties needed formeat analogues. While protein is often the primary ingredient consideration for meat analogues, it is also important to consider plant-based sources of fats and other ingredients that contribute to the...
Alternative meats encompass four primary categories based on their origin: plant-based, microorganism-based, animal-based, and insect-based meat analogs, each with distinctive sources and production processes (Fig.2). Fig. 2 : Meat alternatives: types and advancements in production technology. This ...
1.1Plant-based protein foods Among the various dietary protein sources, plant-based origins contribute significantly, comprising 57% of the protein supply, while the remaining 43% includes dairy products (10%), shellfish and fish (6%), meat (18%), and other animal products (9%). Distinct bi...
Protein intake from plant-based diet simulations was lower than from diets with animal-sourced foods but met country-specific nutrient requirements. However, protein adequacy from some plant-sourced foods were not met for simulated diets of children and older adults. Reduced amino acid adequacy was ...
the enzymes which catalyse these reactions belong to unrelated protein families that have convergently evolved this activity9. Furthermore, many classes of plant alkaloids are derived through chemical transformations for which there is no known biosynthetic precedent. This is exemplified in the lysine-de...
compounds and proteins from plant sources are closely associated with the balance of the microbiota in the digestive tract [4]. In addition, more and more attention is beginning to focus on the role of plant-derived nanovesicles (PDNVs), especially those derived from fresh fruits and vegetables...
(2022) concluded that the consumption of vegetable protein sources is associated with better health outcomes (for cardiovascular diseases) overall than animal-based product use. The intake of animal proteins, especially red meat and poultry, was associated with weight gain for both men and women, ...
Some plant-based proteins from different sources are displayed in Fig. 1. They can be isolated from sustainable and cheap sources such as plant-derived wastes from agriculture and by-products of crop and oil industries, which can be also impactful on the reduction of food waste (Pojić, ...