EDP Sciences logo
Soumettre un article
rechercher
Menu
Accueil Tous les numéros Volume 28 (2021) OCL, 28 (2021) 54 Références
Numéro
OCL
Volume 28, 2021
Creating new oil & protein crop value chains / Construire de nouvelles filières oléoprotéagineuses
Numéro d'article 54
Nombre de pages 12
Section Economy - Development
DOI https://doi.org/10.1051/ocl/2021037
Publié en ligne 1 décembre 2021
  • AGT. 2020. PulsePlus protein. Available from http://agtfoods.com/products/pulseplus-protein.html (last consult.: 16/01/2020). [Google Scholar]
  • Aiking H, de Boer J. 2020. The next protein transition. Trends Food Sci Technol 105: 515–522. [CrossRef] [Google Scholar]
  • ANSES. 2020. French food composition table. http://ciqual.anses.fr/#. [Google Scholar]
  • Baldwin A, Zahradka P, Weighell W, Guzman RP, Taylor CG. 2017. Feasibility and tolerability of daily pulse consumption in individuals with peripheral artery disease. Can J Diet Pract Res 78(4): 187–191. [CrossRef] [PubMed] [Google Scholar]
  • Beyond Meat. 2019a. The Beyond Burger. List of ingredients on packaging. [Google Scholar]
  • Beyond Meat. 2019b. The future of protein. Available from www.beyondmeat.com (last consult.: 07/06/2019). [Google Scholar]
  • Beyond Meat. 2020. Beyond Meat and Roquette announce multi-year pea protein supply agreement. Available from https://www.globenewswire.com/news-release/2020/01/14/1970583/0/en/Beyond-Meat-and-Roquette-Announce-Multi-Year-Pea-Protein-Supply-Agreement.html (last consult.: 18/01/2020). [Google Scholar]
  • Billen G, Lassaletta L, Garnier J. 2014. A biogeochemical view of the global agro-food system: nitrogen flows associated with protein production, consumption and trade. Glob Food Secur 3: 209–219. https://doi.org/10.1016/j.gfs.2014.08.003i. [CrossRef] [Google Scholar]
  • Bloomberg. 2019. The mighty pea is everybody’s new favorite plant-based protein. Available from www.bloomberg.com (last consult.: 07.06.2019). [Google Scholar]
  • Dahl WJ, Foster LM, Tyler RT. 2012. Review of the health benefits of peas (Pisum sativum L.). Br J Nutr 108(S1): S3–S10. [CrossRef] [PubMed] [Google Scholar]
  • Dreher J, Blach C, Terjung N, Gibis M, Weiss J. 2020. Formation and characterization of plant-based emulsified and crosslinked fat crystal networks to mimic animal fat tissue. J Food Sci 85(2): 421–431. [CrossRef] [PubMed] [Google Scholar]
  • Emsland. 2015. Neue Ansätze zur Vermarktung von Leguminosen. 3. Ackerbautagung des Deutschen Bauernverbandes. Berlin, 13 Mai 2015. [Google Scholar]
  • European Commission. 2019. EU 28 balance sheet for protein feed 2017/18. https://ec.europa.eu/info/news/commission-publishes-overview-eu-feed-supply-2019-may-20_en (last consult: 12.2020) [Google Scholar]
  • Fanzo J, Drewnowski A, Blumberg J, Miller G, Kraemer K, Kennedy E. 2020. Nutrients, foods, diets, people: Promoting healthy eating. Curr Develop Nutr 4(6): nzaa069. https://doi.org/10.1093/cdn/nzaa069. [CrossRef] [Google Scholar]
  • FEFAC. 2018. Statistical yearbook 2018 and statistics website. Available from https://old.fefac.eu/our-publications/statistics/. [Google Scholar]
  • Figueira N, Curtain F, Beck E, Grafenauer S. 2019. Consumer understanding and culinary use of legumes in Australia. Nutrients 11(7): 1575. [CrossRef] [Google Scholar]
  • Flysjö A, Cederberg C, Henriksson M, Ledgard S. 2011. How does co-product handling affect the carbon footprint of milk? Case study of milk production in New Zealand and Sweden. Int J Life Cycle Assess 16(5): 420–430. https://doi.org/10.1007/s11367-011-0283-9. [CrossRef] [Google Scholar]
  • Foyer CH, Lam HM, Nguyen HT, et al. 2016. Neglecting legumes has compromised human health and sustainable food production. Nat Plants 2(8): 1–10. [CrossRef] [Google Scholar]
  • Guilpart N, Iizumi T, Makowski D. 2020. Data-driven yield projections suggest large opportunities to improve Europe’s soybean self-sufficiency under climate change. bioRxiv Preprint. https://doi.org/10.1101/2020.10.08.331496. [Google Scholar]
  • Hamann K. 2019. Ten example business-cases on the successful marketing of legumes as food. Deliverable D4.2. TRUE-project. [Google Scholar]
  • Hayek MN, Harwatt H, Ripple WJ, Mueller ND. 2021. The carbon opportunity cost of animal-sourced food production on land. Nat Sustain 4: 21–24. [CrossRef] [Google Scholar]
  • Heller MC, Keoleian GA. 2018. Beyond Meat’s Beyond Burger life cycle assessment: A detailed comparison between a plant-based and an animal-based protein source. Regents of the University of Michigan. [Google Scholar]
  • IDH, IUCN NL. 2019 European soy monitor. Researched by B. Kuepper and M. Riemersma of Profundo. Coordinated by N. Sleurink of IDH, The Sustainable Trade Initiative and H. van den Hombergh of IUCN National Committee of the Netherlands. [Google Scholar]
  • Joshi VK, Kumar S. 2015. Meat analogues: Plant based alternatives to meat products – A review. Int J Food Ferment Technol 5(2): 107. [CrossRef] [Google Scholar]
  • Kezeya Sepngang B. 2019. Detailed flow of goods for legumes from seed production to end use in three European countries. Quantified schematic representations of resources, use and trends in German, France and the UK. Available from www.legvalue.eu/publications (last consult.: 27/07/2019). [Google Scholar]
  • Kuhlman T, Helming JFM, Oudendag D. 2014. Policy impacts on legume-based agriculture at EU level. Paper prepared for presentation at the EAAE 2014 Congress “Agri-Food and Rural Innovations for Healthier Societies”, 26–29 August, 2014, Ljubljana, Slovenia. [Google Scholar]
  • Lim XX, Koh WY, Uthumporn U, Maizura M, Wan Rosli WI. 2019. The development of legume-based yogurt by using water kefir as starter culture. Int Food Res J 26(4). [Google Scholar]
  • Lopes M, Pierrepont C, Duarte CM, Filipe A, Medronho B, Sousa I. 2020. Legume beverages from chickpea and lupin, as new milk alternatives. Foods 9(10): 1458. [CrossRef] [Google Scholar]
  • Mackenzie SG, Leinonen I, Kyriazakis I. 2017. The need for co-product allocation in the life cycle assessment of agricultural systems – Is “biophysical” allocation progress? Int J Life Cycle Assess 22(2): 128–137. [CrossRef] [Google Scholar]
  • Madar Z, Stark AH. 2002. New legume sources as therapeutic agents. Br J Nutr 88(S3): 287–292. [CrossRef] [Google Scholar]
  • Magrini MB, Anton M, Chardigny JM, et al. 2018. Pulses for sustainability: breaking agriculture and food sectors out of lock-in. Front Sustain Food Syst 2: 64. [CrossRef] [Google Scholar]
  • Magrini MB, Cabanac G, Lascialfari M, et al. 2019. Peer-reviewed literature on grain legume species in the WoS (1980–2018): A comparative analysis of soybean and pulses. Sustainability 11(23): 6833. [CrossRef] [Google Scholar]
  • Murphy-Bokern D, Dauber J, Rittler L, et al. 2019. Translating knowledge for legume-based farming for food and feed (legumes translated). In: First European Conference on Crop Diversification, p. 51. [Google Scholar]
  • Nawaz MA, Tan M, Øiseth S, Buckow R. 2020. An emerging segment of functional legume-based beverages: A review. Food Rev Int 1–39. [CrossRef] [Google Scholar]
  • OECD/FAO. 2020. OECD-FAO agricultural outlook 2020–2029. Rome: FAO; Paris: OECD Publishing. https:/doi.org/10.1787/1112c23b-en. [Google Scholar]
  • OilWorld. 2020. ISTA Mielke GMBH. OilWorld Annual 2020. Global analysis of all major oilseeds, oils and oil meals. Supply, demand and pricne outlook. [Google Scholar]
  • Pilorgé E, Muel F. 2016. What vegetable oils and proteins for 2030? Would the protein fraction be the future of oil and protein crops? OCL 23(4): D402. https://doi.org/10.1051/ocl/2016030. [Google Scholar]
  • Poux X, Aubert P-M. 2018. An agro-ecological Europe in 2050: Multifunctional agri-culture for healthy eating. Findings from the ten years for agroecology (TYFA) modelling exercise. Paris, France: Iddri-AScA, study No. 09/18, 74 p. [Google Scholar]
  • Qamar S, Manrique YJ, Parekh H, Falconer JR. 2019. Nuts, cereals, seeds and legumes proteins derived emulsifiers as a source of plant protein beverages: A review. Crit Rev Food Sci Nutr 1–21. [PubMed] [Google Scholar]
  • Reuters. 2019. Beyond Meat to start plant-based meats production in Europe next year. Available from https://www.reuters.com/article/us-beyond-meat-europe-idUSKCN1SY1G1 (last consult.: 07/06/2019). [Google Scholar]
  • Röös E, Carlsson G, Ferawati F, et al. 2018. Less meat, more legumes: Prospects and challenges in the transition toward sustainable diets in Sweden. Renew Agric Food Syst 1–14. [Google Scholar]
  • Schmidt H, Philips L, Welsh JP, Fragstein PV. 2012. Legume breaks in stockless organic farming rotations: nitrogen accumulation and influence on the following crops. J Biol Agric Horticult 17(2): 159–170. https://doi.org/10.1080/01448765.1999.9754835. [CrossRef] [Google Scholar]
  • Schott C, Mignolet C, Meynard J-M. 2010. Les oléoprotéagineux dans les systèmes de culture : évolution des assolements et des successions culturales depuis les années 1970 dans le bassin de la Seine. OCL 17(5): 276–291. https://doi.org/10.1051/ocl.2010.0334. [CrossRef] [EDP Sciences] [Google Scholar]
  • Sha L, Xiong YL. 2020. Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges. Trends Food Sci Technol. [Google Scholar]
  • Singhal A, Karaca AC, Tyler R, Nickerson M. 2016. Pulse proteins: from processing to structure-function relationships. Grain Legum 55. [Google Scholar]
  • Trinidad TP, Mallillin AC, Loyola AS, Sagum RS, Encabo RR. 2010. The potential health benefits of legumes as a good source of dietary fibre. Br J Nutr 103(4): 569–574. [CrossRef] [PubMed] [Google Scholar]
  • Turfani V, Narducci V, Durazzo A, Galli V, Carcea M. 2017. Technological, nutritional and functional properties of wheat bread enriched with lentil or carob flours. LWT 78: 361–366. [CrossRef] [Google Scholar]
  • van der Weele C, Feindt P, van der Goot AJ, van Mierlo B, van Boekel M. 2019. Meat alternatives; an integrative comparison. Trends Food Sci Technol. [Google Scholar]
  • Véricel G, Dubois S, Duval R, et al. 2018. Impact de l’introduction des légumineuses dans les systèmes de culture sur les émissions de protoxyde d’azote. Innov Agron 63: 211–229. [Google Scholar]
  • Verni M, Demarinis C, Rizzello CG, Baruzzi F. 2020. Design and characterization of a novel fermented beverage from lentil grains. Foods 9(7): 893. [CrossRef] [Google Scholar]
  • Wobser T. 2018. Ratgeber Förderung. Der Antrag: Was gibt es neues. Wochenblatt für landwirtschaft und Landleben. Kompakt, pp. 6. [Google Scholar]

Les statistiques affichées correspondent au cumul d'une part des vues des résumés de l'article et d'autre part des vues et téléchargements de l'article plein-texte (PDF, Full-HTML, ePub... selon les formats disponibles) sur la platefome Vision4Press.

Les statistiques sont disponibles avec un délai de 48 à 96 heures et sont mises à jour quotidiennement en semaine.

Le chargement des statistiques peut être long.