• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利：CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法，用中文像聊天一样搜索，搜遍4000万医学文献。AI智能推荐，让科研检索更轻松。

立即免费搜索

文件翻译

保留排版，准确专业，支持PDF/Word/PPT等文件格式，支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述，25分钟生成高质量综述，智能提取关键信息，辅助科研写作。

立即免费体验

替代蛋白来源：科学驱动的初创企业推动食品创新。

Alternative protein sources: science powered startups to fuel food innovation.

机构信息

Department of Biosciences, Durham University, DH1 3LE, Durham, UK.

出版信息

Nat Commun. 2024 May 28;15(1):4425. doi: 10.1038/s41467-024-47091-0.

DOI:10.1038/s41467-024-47091-0
PMID:38806477
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11133469/
Abstract

Harnessing the potential of considerable food security efforts requires the ability to translate them into commercial applications. This is particularly true for alternative protein sources and startups being on the forefront of innovation represent the latest advancements in this field.

摘要

利用相当大的食品安全工作的潜力需要将其转化为商业应用的能力。对于替代蛋白质来源来说尤其如此，而处于创新前沿的初创企业代表了这一领域的最新进展。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7f3d/11133469/fa976a1578da/41467_2024_47091_Fig5_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7f3d/11133469/2f0df87aeb25/41467_2024_47091_Fig1_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7f3d/11133469/7d43fd0612bb/41467_2024_47091_Fig2_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7f3d/11133469/46ad37692946/41467_2024_47091_Fig3_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7f3d/11133469/ced33692de4f/41467_2024_47091_Fig4_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7f3d/11133469/fa976a1578da/41467_2024_47091_Fig5_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7f3d/11133469/2f0df87aeb25/41467_2024_47091_Fig1_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7f3d/11133469/7d43fd0612bb/41467_2024_47091_Fig2_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7f3d/11133469/46ad37692946/41467_2024_47091_Fig3_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7f3d/11133469/ced33692de4f/41467_2024_47091_Fig4_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7f3d/11133469/fa976a1578da/41467_2024_47091_Fig5_HTML.jpg

相似文献

1
Alternative protein sources: science powered startups to fuel food innovation.替代蛋白来源：科学驱动的初创企业推动食品创新。
Nat Commun. 2024 May 28;15(1):4425. doi: 10.1038/s41467-024-47091-0.
2
Assessing food security through cooking and food literacy among students enrolled in a basic food science lab at Appalachian State University.通过对阿巴拉契亚州立大学基础食品科学实验室的学生进行烹饪和食品素养评估来衡量粮食安全。
J Am Coll Health. 2023 Jan;71(1):30-35. doi: 10.1080/07448481.2021.1880414. Epub 2021 Feb 12.
3
Estimating the potential of wild foods for nutrition and food security planning in tropical areas: Experimentation with a method in Northwestern Colombia.估算热带地区野生食物在营养和粮食安全规划方面的潜力：在哥伦比亚西北部的方法试验。
Ambio. 2022 Apr;51(4):955-971. doi: 10.1007/s13280-021-01624-9. Epub 2021 Sep 17.
4
Increasing food production by embracing new technology.通过采用新技术增加粮食产量。
Vet Rec. 2011 Mar 12;168(10):258-60. doi: 10.1136/vr.d1207.
5
Food security and alternative food acquisition among US low-income households: results from the National Food Acquisition and Purchasing Survey (FoodAPS).美国低收入家庭的食品安全和替代食品获取：来自全国食品获取和采购调查（FoodAPS）的结果。
Public Health Nutr. 2021 Apr;24(5):787-795. doi: 10.1017/S1368980020003791. Epub 2020 Oct 29.
6
Neural network in food analytics.神经网络在食品分析中的应用。
Crit Rev Food Sci Nutr. 2024;64(13):4059-4077. doi: 10.1080/10408398.2022.2139217. Epub 2022 Nov 2.
7
Food security: solutions offered by plant science.粮食安全：植物科学提供的解决方案。
Trends Plant Sci. 2023 May;28(5):489-490. doi: 10.1016/j.tplants.2023.03.012.
8
Food security and environmental degradation: Do institutional quality and human capital make a difference?粮食安全与环境退化：制度质量和人力资本有影响吗？
J Environ Manage. 2023 Apr 1;331:117330. doi: 10.1016/j.jenvman.2023.117330. Epub 2023 Jan 24.
9
Biosecurity and yield improvement technologies are strategic complements in the fight against food insecurity.生物安保和提高产量技术是应对粮食不安全的战略互补手段。
PLoS One. 2011;6(10):e26084. doi: 10.1371/journal.pone.0026084. Epub 2011 Oct 12.
10
Microbiological aspects of thermally processed foods.热加工食品的微生物学方面
J Appl Microbiol. 2005;98(6):1381-6. doi: 10.1111/j.1365-2672.2005.02636.x.

引用本文的文献

1
Dietary guidance on plant-based meat alternatives for individuals wanting to increase plant protein intake.针对希望增加植物蛋白摄入量的个人，关于植物性肉类替代品的饮食指南。
Front Nutr. 2025 Aug 5;12:1641234. doi: 10.3389/fnut.2025.1641234. eCollection 2025.
2
Sourdough fermentation and red lentil protein enrichment as sustainable valorization of pasta by-products to make new pasta.酸面团发酵和红扁豆蛋白强化作为面食副产品的可持续增值方法以制作新型面食。
Curr Res Food Sci. 2025 May 23;10:101094. doi: 10.1016/j.crfs.2025.101094. eCollection 2025.
3
AI for food: accelerating and democratizing discovery and innovation.

本文引用的文献

1
Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects.发酵在植物基肉类替代品中的意义：对营养及安全相关方面的批判性综述
Foods. 2023 Aug 27;12(17):3222. doi: 10.3390/foods12173222.
2
Cultured meat and challenges ahead: A review on nutritional, technofunctional and sensorial properties, safety and legislation.培养肉及其面临的挑战：营养、技术功能和感官特性、安全性和法规的综述。
Meat Sci. 2023 Jan;195:109006. doi: 10.1016/j.meatsci.2022.109006. Epub 2022 Oct 15.
3
A Narrative Review of Alternative Protein Sources: Highlights on Meat, Fish, Egg and Dairy Analogues.
用于食品的人工智能：加速并推动发现与创新的普及。
NPJ Sci Food. 2025 May 22;9(1):82. doi: 10.1038/s41538-025-00441-8.
4
Plant-Based Alternatives to Meat Products.肉类产品的植物性替代品
Foods. 2025 Apr 17;14(8):1396. doi: 10.3390/foods14081396.
5
A sustainable mixed diet for children without compromising nutritional needs: The vitamin B12 issue.一种不影响营养需求的儿童可持续混合饮食：维生素B12问题。
Food Sci Nutr. 2025 Jan 28;13(2):e4491. doi: 10.1002/fsn3.4491. eCollection 2025 Feb.
6
The Effect of Ultrasound Treatment on the Structural and Functional Properties of Myofibrillar Protein.超声处理对肌原纤维蛋白结构和功能特性的影响
Foods. 2024 Sep 5;13(17):2817. doi: 10.3390/foods13172817.
7
The paradoxes of the protein transition maintain existing animal production and consumption systems.蛋白质转型的悖论维持着现有的动物生产和消费体系。
Nat Food. 2024 Sep;5(9):725-730. doi: 10.1038/s43016-024-01036-4. Epub 2024 Aug 30.
替代蛋白质来源的叙述性综述：肉类、鱼类、蛋类和奶类替代品的要点
Foods. 2022 Jul 11;11(14):2053. doi: 10.3390/foods11142053.
4
Acceptance of Insect-Based Food Products in Western Societies: A Systematic Review.西方社会对昆虫类食品的接受度：一项系统综述
Front Nutr. 2022 Feb 21;8:759885. doi: 10.3389/fnut.2021.759885. eCollection 2021.
5
3D Bioprinting at the Frontier of Regenerative Medicine, Pharmaceutical, and Food Industries.再生医学、制药和食品工业前沿的3D生物打印
Front Med Technol. 2021 Jan 28;2:607648. doi: 10.3389/fmedt.2020.607648. eCollection 2020.
6
Nutritional Quality of Plant-Based Meat Products Available in the UK: A Cross-Sectional Survey.英国市售植物性肉类产品的营养质量：一项横断面调查。
Nutrients. 2021 Nov 25;13(12):4225. doi: 10.3390/nu13124225.
7
Engineered whole cut meat-like tissue by the assembly of cell fibers using tendon-gel integrated bioprinting.采用肌腱凝胶一体化生物打印技术，通过细胞纤维组装来构建整体切割肉样组织。
Nat Commun. 2021 Aug 24;12(1):5059. doi: 10.1038/s41467-021-25236-9.
8
Edible Insects versus Meat-Nutritional Comparison: Knowledge of Their Composition Is the Key to Good Health.食用昆虫与肉类的营养比较：了解其成分是健康的关键。
Nutrients. 2021 Apr 6;13(4):1207. doi: 10.3390/nu13041207.
9
A review of research on plant-based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes.植物肉替代品研究综述：推动因素、历史、生产和消费者态度。
Compr Rev Food Sci Food Saf. 2020 Sep;19(5):2639-2656. doi: 10.1111/1541-4337.12610. Epub 2020 Aug 13.
10
Innovations in Smart Packaging Concepts for Food: An Extensive Review.食品智能包装概念的创新：全面综述。
Foods. 2020 Nov 7;9(11):1628. doi: 10.3390/foods9111628.