Future protein supply

By H. Aiking. 2011

450 citations recorded by the source corpus.

Subfields: Ecology, Food Science, General Agricultural and Biological Sciences

View Paper: https://www.semanticscholar.org/paper/bef3a5d991d4212a3500f8f62cb924b4eaf8cce7

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Ecology

1. L. Day
2. J. Boersema
3. Hanna Schösler
4. Johannes de Boer
5. A. J. Goot
6. M. Schutyser
7. H. Aiking

In Food Science

1. L. Day
2. J. Boersema
3. Hanna Schösler
4. A. J. Goot
5. Johannes de Boer
6. M. Schutyser
7. H. Aiking

In General Agricultural and Biological Sciences

1. L. Day
2. M. Schutyser
3. A. J. Goot
4. Johannes de Boer
5. H. Aiking

Citations in the corpus

• Motivational differences in food orientation and the choice of snacks made from lentils, locusts, seaweed or “hybrid” meat (2013, background): “water, biodiversity, energy), food security and human health (Aiking, 2011).”
• On the merits of plant-based proteins for global food security: Marrying macro and micro perspectives (2011, unknown): “Aiking / Ecological Economics 70 (2011) 1259–1265”
• A Systematic Review on Consumer Acceptance of Alternative Proteins: Pulses, Algae, Insects, Plant-based Meat Alternatives, and Cultured Meat. (2020, unknown): “…proteins, such as pulses, algae, insects, plant-36 based meat alternatives, and cultured meat (e.g., Hartmann & Siegrist, 2017; Van der Weele 37 et al., 2019), are generally considered to be healti r and more environmentally friendly than 38 traditional animal-derived proteins (e.g., Aiking, 2011).”
• Exploring dietary guidelines based on ecological and nutritional values: A comparison of six dietary patterns (2014, background): “Eutrophication and biodiversity loss are strongly interlinked (Aiking, 2011).”
• Proteins from land plants – Potential resources for human nutrition and food security (2013, background): “The shift towards a more sustainable diet necessitates less reliance on foods of animal origin, and thus presents an huge potential for the agrifood industry to explore alternative sources of proteins (Aiking, 2011).”
• The potential of dry fractionation processes for sustainable plant protein production (2011, background): “Introduction With increasing world population and food demand, the transition from a livestock to a plant-based protein supply could lead to a much more efficient food production and thus contributes to a sustainable future (Aiking, 2011).”