Terminology of plant-based meat alternatives a survey among Hungarian food science, food technology and nutrition experts /
In order to contribute to the correct information of consumers, we sought the most appropriate, objective and widely used name in the literature for foods that are similar to meat products and are made exclusively from plant-based ingredients, called plant-based meat alternatives or meat analogues....
Elmentve itt :
| Szerzők: | |
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| Dokumentumtípus: | Cikk |
| Megjelent: |
WESSLING Nemzetközi Kutató és Oktató Központ Közhasznú Nonprofit Kft.
Budapest
2022
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| Sorozat: | Élelmiszervizsgálati közlemények
68 No. 4 |
| Kulcsszavak: | Élelmiszertudomány - kutatás, Táplálkozástudomány - kutatás |
| Tárgyszavak: | |
| doi: | 10.52091/EVIK-2022/4-9-ENG |
| Online Access: | http://acta.bibl.u-szeged.hu/79510 |
| Tartalmi kivonat: | In order to contribute to the correct information of consumers, we sought the most appropriate, objective and widely used name in the literature for foods that are similar to meat products and are made exclusively from plant-based ingredients, called plant-based meat alternatives or meat analogues. It is necessary to use terms that are not misleading, objective and informative, but at the same time easy to understand. A personal questionnaire survey was carried out with 58 native Hungarian-speaking food science, food technology and nutrition professionals to find the most professionally accepted, consensus-based Hungarian terms for the product group.Based on the results of our survey, we recommend the use of the terms substitute and substitute for (meat), as opposed to kind, analogue, alternative and imitation for (meat), which were generally rejected. The adjective structure vegetable is generally more accepted than the adjective structure vegetable. |
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| Terjedelem/Fizikai jellemzők: | 4272-4280 |
| ISSN: | 0422-9576 |