Zobrazeno 1 - 10
of 94
pro vyhledávání: '"Vegetable milk"'
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 51, Iss 2 (2023)
An objective of this study was to examine the possible use of sprouted grains of domestically selected legumes to produce dairy alternative products. The paper presents the results of a comprehensive assessment of the food properties of ‘Chishminsk
Externí odkaz:
https://doaj.org/article/d22608e9366b4536b19444fc6e588caa
Akademický článek
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Autor:
Mang Yannick Dimitry, Bidja Abena Marie Therèse, Djiogue Manejo Josiane Edith, Panyo'o Akdowa Emmanuel, Abdou Bouba Armand, Njintang Yanou Nicolas
Publikováno v:
Heliyon, Vol 8, Iss 11, Pp e11835- (2022)
Research on the production of lipid-lowering drugs from natural sources has become increasingly important. In this study, we investigated the hypolidemic properties of the vegetable milk produced from the seeds of Mucuna pruriens L. Vegetable milk we
Externí odkaz:
https://doaj.org/article/81773748f74444aa9d85064feb689159
Publikováno v:
Тваринництво та технології харчових продуктів, Vol 12, Iss 2, Pp 5-13 (2021)
Nutrition of modern people is the main controllable factor that determines their state of health, quality of life, efficiency and active longevity. It has been established that excessive consumption of animal fats, simple carbohydrates, table salt an
Externí odkaz:
https://doaj.org/article/9ed5f94ce01f41d89f8f9f1384e597e1
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 13, Iss 1, Pp 78-89 (2021)
Breadfruit milk (BM) is an unpopular nutritive drink compared to soymilk and ia mostly consumed along with the seeds when boiled. Blending with soymilk will give a novel functional drink with enhanced nutritive value to prevent hidden hunger, enhance
Externí odkaz:
https://doaj.org/article/75256f66bac44d0eb4b3d6645432d879
Autor:
Paulo Cezar da Cunha Júnior, Lorena de Sá de Oliveira, Lucas de Paiva Gouvêa, Marcela de Alcantara, Amauri Rosenthal, Elisa Helena da Rocha Ferreira
Publikováno v:
Ciência Rural, Vol 51, Iss 2 (2020)
ABSTRACT: Brazil nut is a typical oilseed from the Amazon region, of great economic and cultural importance. Due to its high nutritional value, it is interesting to be used as a matrix for new products’ development. Thus, the present study aimed to
Externí odkaz:
https://doaj.org/article/f73ba5b0f3434b5c8fbdfd260434bb6f
Akademický článek
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Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 14, Iss 3 (2020)
In this study, the effect of runner bean flour on the viability of probiotic bacteria and the quality characteristics of plant-based probiotic beverages has been investigated. The germinated and non-germinated seeds were roasted, ground, sifted, and
Externí odkaz:
https://doaj.org/article/27cbd697bb10492c8db1aed31df27c74
Publikováno v:
Foods and Raw Materials, Vol 5, Iss 2, Pp 24-35 (2017)
The combination of dairy and vegetable raw materials is considered a technological way of mutual enrichment that allows to optimize the composition and content of fatty and amino acids to a certain extent. The ultrasonic effect contributes to an incr
Externí odkaz:
https://doaj.org/article/fd87e56497e445be91dbcaf67b5099ab
Publikováno v:
Foods, Vol 10, Iss 7, p 1530 (2021)
Legumes are valuable sources of proteins and other functional components. However, the high starch content can be an impediment in developing new vegan food formulations. Enzyme-assisted hydrolysis was used to hydrolyze the starch from chickpea and b
Externí odkaz:
https://doaj.org/article/537d244625f04731bc22071657a7a64f