Now showing items 1-4 of 4

    • Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: a critical compilation of a decade of research 

      Anusha Siddiqui, Shahida; Bahmid, Nur Alim; Mahmud, Chayan M. M.; Boukid, Fatma; Lamri, Melisa; Gagaoua, Mohammed (Critical Reviews in Food Science and Nutrition, 2022-02-11) Funcionalitat i Seguretat Alimentària
      There is a growing criticism of meat-based products over environment, animal welfare, and public health. Meat lovers are keeping and adapting their habits, while other consumers are increasingly shifting ...
    • Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety 

      Lamri, Melisa; Bhattacharya, Tanima; Boukid, Fatma; Chentir, Imene; Dib, Amira Leila; Das, Debashrita; Djenane, Djamel; Gagaoua, Mohammed (Foods, 2021-10-29) Funcionalitat i Seguretat Alimentària
      Nanoparticles are gaining momentum as a smart tool towards a safer, more cost-effective and sustainable food chain. This study aimed to provide an overview of the potential uses, preparation, properties, ...
    • Seafood alternatives: assessing the nutritional profile of products sold in the global market 

      Boukid, Fatma; Baune, Marie-Christin; Gagaoua, Mohammed; Castellari, Massimo (European Food Research and Technology, 2022-03-18) Funcionalitat i Seguretat Alimentària
      The global market for seafood alternatives is witnessing an exponential growth. Nevertheless, the nutritional quality of such products is scarcely studied. Thus, this study aimed to evaluate, for the ...
    • Vegan Egg: A Future-Proof Food Ingredient? 

      Boukid, Fatma; Gagaoua, Mohammed (Foods, 2022-01-08) Funcionalitat i Seguretat Alimentària
      Vegan eggs are designed with the aim to provide a healthier and more sustainable alternative to regular eggs. The major drivers of this industry are the increasing prevalence of egg allergies, awareness ...