Zobrazeno 1 - 10
of 867
pro vyhledávání: '"Non dairy"'
Autor:
Basak Gurbuz, Merve Cayir, Esra Akdeniz, Saniye Akyıl Öztürk, Safa Karaman, Atefeh Karimidastjerd, Omer Said Toker, İbrahim Palabıyık, Nevzat Konar
Publikováno v:
Food Science & Nutrition, Vol 12, Iss 8, Pp 5872-5881 (2024)
Abstract Dairy product alternatives have increased in recent years as a result of medical prescriptions or personal preferences. The main purpose of the present study was to optimize vegan‐based cream cheese formulation added with citrus fiber cons
Externí odkaz:
https://doaj.org/article/35979551da6a44368ab92c3c2aca4013
Publikováno v:
Indonesian Journal of Agricultural Research, Vol 6, Iss 3, Pp 211-222 (2024)
This research was conducted to determine the effect of the percentage of non-dairy cream and Moringa leaves filtrate on the characteristics of peanut ice cream. This research used a Completely Randomized Design (RAL) method with two factors i.e the p
Externí odkaz:
https://doaj.org/article/440f0bb264c04e2f974baeec2dfa5b60
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100641- (2024)
Expanding the non-dairy food and beverage matrices useful as carriers for probiotics such as Lacticaseibacillus rhamnosus GG is an ongoing concern. This has led to the development of provitamin A cassava (PAC) hydrolysate. However, the safety of nove
Externí odkaz:
https://doaj.org/article/8d1b12d3962640f4ac91a4d143d5a7cf
Publikováno v:
Journal of Functional Foods, Vol 116, Iss , Pp 106192- (2024)
People worldwide need to improve their health or intention to control diseases more naturally through ingredients incorporated into foods and beverages, called functional foods. Functional foods include probiotic organisms and bioactive compounds inc
Externí odkaz:
https://doaj.org/article/4a7819c67bc445edb2fd88a7a7bca3f3
Autor:
Mandefrot M. Zeleke, Paul R. Kenyon, Kate J. Flay, Danielle Aberdein, Sarah J. Pain, Niluka Velathanthiri, Anne L. Ridler
Publikováno v:
Animals, Vol 14, Iss 16, p 2317 (2024)
The objectives of these studies were to identify associations between udder half defects (hard or lump) and bacteria isolated from milk or mammary tissue swabs, to compare with samples from normal udder halves at different physiological time points a
Externí odkaz:
https://doaj.org/article/f1b75a9fbe764a728b5d6914bc6547a6
Publikováno v:
Behavioral Sciences, Vol 14, Iss 7, p 569 (2024)
Consumer interest in plant-based milk alternatives is growing, despite extra charges in coffeehouses. While much research exists on non-dairy alternatives, plant-based milks in coffee drinks remain understudied. This study examines consumer preferenc
Externí odkaz:
https://doaj.org/article/9dc188d0242e4d659a8fd247142ff6e2
Autor:
Elson Rogerio Tavares Filho, Ramon Silva, Pedro Henrique Campelo, Vitor Henrique Cazarini Bueno Platz, Eduardo Eugênio Spers, Mônica Queiroz Freitas, Adriano G. Cruz
Publikováno v:
Foods, Vol 13, Iss 14, p 2269 (2024)
This study explored the impact of various label information (extrinsic attributes) and sociodemographic and attitudinal factors (intrinsic attributes) on Brazilian consumer choices, using simulated traditional and plant-based muçarela cheese as the
Externí odkaz:
https://doaj.org/article/814cf93a61f64b1dac96bd43eda34550
Publikováno v:
Food Science & Nutrition, Vol 11, Iss 9, Pp 5596-5608 (2023)
Abstract One of the challenges of the food industry is detecting the potential of novel non‐dairy food matrices to deliver probiotic bacteria to humans as cholesterol‐free products, suitable for people with lactose intolerance and sensitivity to
Externí odkaz:
https://doaj.org/article/a66bbe4922314d57b5547536dd659ca3
Autor:
Gabrielly Ribeiro Carneiro, Caique dos Santos Rocha, Mariana Vitória Pardim Fernandes, Carlos Eduardo Barão, Tatiana Colombo Pimentel
Publikováno v:
Foods, Vol 13, Iss 13, p 1975 (2024)
Consumer perception of foods processed by emerging technologies has been scarcely studied. This study aimed to evaluate the perception of vegan and non-vegan consumers regarding probiotic almond-fermented beverages processed by ultrasound using the p
Externí odkaz:
https://doaj.org/article/0c5ea53b15654266a47c16185cf09e0b