Consumer behavior towards cultured meat: A review since 2014

Siddiqui, Shahida Anusha; Khan, Sipper; Farooqi, Muhammad Qudrat Ullah; Singh, Prachi; Fernando, Ito; Nagdalian, Аndrey Аshotovich

doi:10.1016/j.appet.2022.106314

Cited by 22 publications

(23 citation statements)

References 65 publications

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“…Obese husbands avoid housework and sex. In addition, being overweight in some cases gives a more authoritative, solid, assertive (or, conversely, kinder and harmless) appearance, serves as an excuse for life's failures and helps to evoke sympathy, helps to realize the need for love and care [15,16].…”

Section: Psychotherapy For Eating Disordersmentioning

confidence: 99%

“…In this model, the patient is invited to learn to be more aware of his body: to recognize his internal sensations, such as hunger, thirst, psychological discomfort, anxiety, etc. ; to feel how the body reacts to certain changes in the psychological and physical environment and not to mix these sensations [15,19,20].…”

Section: Psychotherapy Approaches In the Treatment Of Eating Disorder...mentioning

confidence: 99%

“…In the hospital, it is important to pay attention and effort not only to the client himself but also to the difficulties he has in dealing with staff and other clients. Together with behavioral concepts, body-oriented treatment methods are used in the treatment of anorexia, allowing the correction of the client's distorted ideas about his appearance, diet, optimal weight, and physical activity [15][16][17]. Also, such methods as gestalt therapy, transactional analysis, art therapy, psychodrama, and dance therapy are successfully used in the treatment of anorexia.…”

Section: Cognitive Therapymentioning

confidence: 99%

“…In the treatment of bulimia, system-centered structured and confrontational interventions and active treatment are used, which are aimed at overcoming the symptoms of bulimia, mainly in forms limited in time. The result of the treatment is stabilized due to subsequent protective, accompanying, and, if necessary, revealing forms of treatment [15][16][17].…”

Section: Cognitive Therapymentioning

confidence: 99%

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Eating Disorders in Accordance with the International Classification of Diseases

Salgirieva¹,

Stepanyan²,

Voitleva³

et al. 2022

Pharmacophore

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In recent years, there have been more and more cases of eating disorders in the world. Such cases are especially common among teenagers and young people. The fashion for slender bodies and attempts to be like their idol often force teenage girls around the world to go on strict diets, exhaust themselves with heavy workouts, and use medicines for weight loss. On the other hand, constant stress and bullying, misunderstandings in the family -these factors lead to uncontrolled appetite and attempts to "jam" stress, which subsequently exerts even greater psychological pressure on a person. The International Classification of Diseases of the 10th revision identifies the following types of eating disorders: anorexia nervosa, bulimia nervosa, compulsive overeating, vomiting associated with various psychological disorders, etc. Eating disorders affect at least 9% of the world's population and often end in death. Unfortunately, people rarely turn to specialists at the first symptoms that allow them to diagnose eating disorders, so most often correction requires a whole range of measures. Several specialists are necessarily involved in the process, including a psychiatrist. The article presents a description and symptoms of the main types of eating disorders describes in detail the principles of psychotherapy for these diseases and also presents some methods of psychotherapeutic assistance for eating disorders.

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Section: Psychotherapy For Eating Disordersmentioning

confidence: 99%

Section: Psychotherapy Approaches In the Treatment Of Eating Disorder...mentioning

confidence: 99%

Section: Cognitive Therapymentioning

confidence: 99%

Section: Cognitive Therapymentioning

confidence: 99%

See 2 more Smart Citations

Eating Disorders in Accordance with the International Classification of Diseases

Salgirieva¹,

Stepanyan²,

Voitleva³

et al. 2022

Pharmacophore

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“…TVP is manufactured through a high-pressure extrusion process followed by a final spinning or extraction of the finished product, which can then be used in meat analogues. 34 The binding ability of the various ingredients in plant-based meat is critical, as nonadhesive behavior of varying plant ingredients can have a significant impact on the final analogy. Previously, egg solids, hydrocolloids, starch, and milk protein were used as binding agents in a variety of commercial products.…”

Section: Introductionmentioning

confidence: 99%

Comprehensive Review on the Role of Plant Protein As a Possible Meat Analogue: Framing the Future of Meat

Arora,

Kataria,

Nautiyal

et al. 2023

ACS Omega

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Animal proteins from meat and goods derived from meat have recently been one of the primary concerns in the quest for sustainable food production. According to this perspective, there are exciting opportunities to reformulate more sustainably produced meat products that may also have health benefits by partially replacing meat with nonmeat substances high in protein. Considering these pre-existing conditions, this review critically summarizes recent findings on extenders from a variety of sources, including pulses, plant-based ingredients, plant byproducts, and unconventional sources. It views these findings as a valuable opportunity to improve the technological profile and functional quality of meat, with a focus on their ability to affect the sustainability of meat products. As a result, meat substitutes like plant-based meat analogues (PBMAs), meat made from fungi, and cultured meat are being offered to encourage sustainability.

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Cultivated meat manufacturing: Technology, trends, and challenges

Kirsch,

Morales‐Dalmau,

Lavrentieva

2023

Engineering in Life Sciences

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The growing world population, public awareness of animal welfare, environmental impacts and changes in meat consumption leads to the search for novel approaches to food production. Novel foods include products with a new or specifically modified molecular structure, foods made from microorganisms, fungi, algae or insects, as well as from animal cell or tissue cultures. The latter approach is known by various names: “clean meat”, “in vitro meat” and “cell‐cultured” or “(cell‐)cultivated meat”. Here, cells isolated from agronomically important species are expanded ex vivo to produce cell biomass used in unstructured meat or to grow and differentiate cells on scaffolds to produce structured meat analogues. Despite the fast‐growing field and high financial interest from investors and governments, cultivated meat production still faces challenges ranging from cell source choice, affordable expansion, use of cruelty‐free and food‐grade media, regulatory issues and consumer acceptance. This overview discusses the above challenges and possible solutions and strategies in the production of cultivated meat. The review integrates multifaceted historical, social, and technological insights of the field, and provides both an engaging comprehensive introduction for general interested and a robust perspective for experts.

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Consumer behavior towards cultured meat: A review since 2014

Cited by 22 publications

References 65 publications

Eating Disorders in Accordance with the International Classification of Diseases

Eating Disorders in Accordance with the International Classification of Diseases

Comprehensive Review on the Role of Plant Protein As a Possible Meat Analogue: Framing the Future of Meat

Cultivated meat manufacturing: Technology, trends, and challenges

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