國立虎尾科技大學 |

Environmental, health, and business opportunities in the new meat alternatives market

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Environmental, health, and business opportunities in the new meat alternatives market/ Diana Bogueva, Dora Marinova, Talia Raphaely and Kurt Schmidinger.
其他作者:	Bogueva, Diana,
出版者:	Hershey, Pennsylvania :IGI Global, : [2019],
面頁冊數:	1 online resource (xxiii, 395 p.)
標題:	Meat industry and trade. -
電子資源:	http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/978-1-5225-7350-0
ISBN:	9781522573517 (e-book)

Environmental, health, and business opportunities in the new meat alternatives market
Environmental, health, and business opportunities in the new meat alternatives market[electronic resource] /Diana Bogueva, Dora Marinova, Talia Raphaely and Kurt Schmidinger. - Hershey, Pennsylvania :IGI Global,[2019] - 1 online resource (xxiii, 395 p.)

Includes bibliographical references and index.

Section 1. Perceptions and health aspects of alternatives to meat. Chapter 1. From "yucky" to "yummy": drivers and barriers in the meat alternatives market ; Chapter 2. Normality, naturalness, necessity, and nutritiousness of the new meat alternatives ; Chapter 3. Health benefits of eating more plant foods and less meat ; Chapter 4. Nutritional benefits of selected plant-based proteins as meat alternatives -- Section 2. New meat alternatives. Chapter 5. Clean meat: Will we brew our steaks in the near future without killing animals? ; Chapter 6. Microbial protein: an essential component for future food security ; Chapter 7. Soybeans consumption and production in China: sustainability perspective ; Chapter 8. Nutritional properties of edible insects ; Chapter 9. Understanding edible insects as food in western and eastern societies -- Section 3. Business aspects of new meat alternatives. Chapter 10. Building a market for new meat alternatives: business activity and consumer appetite in the Netherlands ; Chapter 11. What's new?: a history of meat alternatives in the UK ; Chapter 12. Market for plant-based meat alternatives -- Section 4. Future directions. Chapter 13. Is there a future for cattle farming? ; Chapter 14. Reconciling not eating meat and masculinity in the marketing discourse for new food alternatives ; Chapter 15. Collective awareness raising towards a plant-based diet through social networking sites ; Chapter 16. Leave no one behind, not even the animals: implications for the new meat alternatives.

Restricted to subscribers or individual electronic text purchasers.

"This book explores the new meat of the future, which is plant-based and covers alternatives to livestock and other animal products together with strategies to encourage their acceptability, marketing and business strategies. It also proposes ways for solving the global future food demand"...

ISBN: 9781522573517 (e-book)Subjects--Topical Terms:

581391
Meat industry and trade.

LC Class. No.: HD9410.5 / .E58 2019e

Dewey Class. No.: 338.4/76649

Environmental, health, and business opportunities in the new meat alternatives market
LDR:02841nam a2200265 a 4500 001 947512
003 IGIG
005 20191024155544.0
006 m o d
007 cr cn
008 200604s2019 pau fob 001 0 eng d
020 $a 9781522573517 (e-book)
020 $a 9781522573500 (hardback)
035 $a (OCoLC)1078661926
035 $a 1081021223
040 $a CaBNVSL $b eng $c CaBNVSL $d CaBNVSL
050 0 0 $a HD9410.5 $b .E58 2019e
082 0 0 $a 338.4/76649 $2 23
245 0 0 $a Environmental, health, and business opportunities in the new meat alternatives market $h [electronic resource] / $c Diana Bogueva, Dora Marinova, Talia Raphaely and Kurt Schmidinger.
260 $a Hershey, Pennsylvania : $b IGI Global, $c [2019]
300 $a 1 online resource (xxiii, 395 p.)
504 $a Includes bibliographical references and index.
505 0 $a Section 1. Perceptions and health aspects of alternatives to meat. Chapter 1. From "yucky" to "yummy": drivers and barriers in the meat alternatives market ; Chapter 2. Normality, naturalness, necessity, and nutritiousness of the new meat alternatives ; Chapter 3. Health benefits of eating more plant foods and less meat ; Chapter 4. Nutritional benefits of selected plant-based proteins as meat alternatives -- Section 2. New meat alternatives. Chapter 5. Clean meat: Will we brew our steaks in the near future without killing animals? ; Chapter 6. Microbial protein: an essential component for future food security ; Chapter 7. Soybeans consumption and production in China: sustainability perspective ; Chapter 8. Nutritional properties of edible insects ; Chapter 9. Understanding edible insects as food in western and eastern societies -- Section 3. Business aspects of new meat alternatives. Chapter 10. Building a market for new meat alternatives: business activity and consumer appetite in the Netherlands ; Chapter 11. What's new?: a history of meat alternatives in the UK ; Chapter 12. Market for plant-based meat alternatives -- Section 4. Future directions. Chapter 13. Is there a future for cattle farming? ; Chapter 14. Reconciling not eating meat and masculinity in the marketing discourse for new food alternatives ; Chapter 15. Collective awareness raising towards a plant-based diet through social networking sites ; Chapter 16. Leave no one behind, not even the animals: implications for the new meat alternatives.
506 $a Restricted to subscribers or individual electronic text purchasers.
520 3 $a "This book explores the new meat of the future, which is plant-based and covers alternatives to livestock and other animal products together with strategies to encourage their acceptability, marketing and business strategies. It also proposes ways for solving the global future food demand"...
650 0 $a Meat industry and trade. $3 581391
650 0 $a Meat substitutes $x Economic aspects. $3 1234919
700 1 $a Bogueva, Diana, $d 1974- $e editor. $3 1234674
700 1 $a Marinova, Dora, $e editor. $3 1234675
700 1 $a Raphaely, Talia, $e editor. $3 1234676
700 1 $a Schmidinger, Kurt, $e editor. $3 1234918
856 4 0 $u http://services.igi-global.com/resolvedoi/resolve.aspx?doi=10.4018/978-1-5225-7350-0