Zobrazeno 1 - 10
of 267
pro vyhledávání: '"milk alternatives"'
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100467- (2024)
The demand for donkey milk has increased due to consumers’ growing preference for functional dairy beverages. As the commercial value of donkey milk and its marketable qualities still need to be discovered by many consumers, information on how to m
Externí odkaz:
https://doaj.org/article/8720092b6aad45c9bb4a7177912b7990
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100402- (2024)
Adzuki bean (Vigna angularis) and mung bean (Vigna radiata) were investigated for their potential as plant-based milk alternatives. Their nutritional, anti-nutrient, stability, and organoleptic characteristics were compared with commercial soymilk an
Externí odkaz:
https://doaj.org/article/f1f499e75404408e9bf5b7fc3bead414
Autor:
Antunes, I.C. 1, 2, Roseiro, C. 3, 4, Bexiga, R. 1, 2, Pinto, C. 5, Lageiro, M. 3, 4, Gonçalves, H. 3, Quaresma, M.A.G. 1, 2, *
Publikováno v:
In Journal of Dairy Science January 2025 108(1):164-172
Publikováno v:
In Future Foods December 2024 10
Publikováno v:
In Future Foods December 2024 10
Autor:
Romdhane Karoui, Inès Bouaicha
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
In recent years, the demand of consumers for products rich in protein is of significant growth. Due to its structure in tissues, protein is considered an essential nutrient for maintenance and growth. It is well known that dairy foods differ from pla
Externí odkaz:
https://doaj.org/article/0948c0a26b5645de86e20165c6363ac3
Autor:
Victor Jonas da Rocha Esperança, Isabelle Paes Leme de Castro, Thaisa Santos Marques, Otniel Freitas-Silva
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 2576-2589 (2023)
ABSTRACT“Plant-based beverages,” “plant-based milk” and “milk alternatives” are terms commonly used to refer to drinks made from plants, such as legumes, cereals, pseudocereals, and nuts. This study aimed to evaluate the perception and co
Externí odkaz:
https://doaj.org/article/39f16c5ee7cf45e38d4627b7449412b5
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
IntroductionOat-based milk alternatives (OMAs) have become increasingly popular, perhaps due to their low allergenicity and preferred sensory attributes when compared to other milk alternatives. They may also provide health benefits from unique compo
Externí odkaz:
https://doaj.org/article/8579b2f6bb91403995a9a1d162d4318f
Autor:
Fruzsina Balogh-Hartmann, Csilla Páger, Anita Bufa, Zoltán Sipos, Anna Dávidovics, Zsófia Verzár, Tamás Marosvölgyi, Lilla Makszin
Publikováno v:
Foods, Vol 13, Iss 15, p 2329 (2024)
The growing consumption of plant-based milk substitutes raises important questions about their composition. The various additives used by manufacturers, including those employed as flavor enhancers, protein additives, and stabilizers, may contain bot
Externí odkaz:
https://doaj.org/article/aeb04844469a441280f38177b592f872
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100712- (2024)
The market for plant-based dairy alternatives is growing; therefore, focusing on the nutritional quality of these products is important. This study evaluates the nutritional profile of plant-based alternatives to milk, yoghurt, cheese, cream, ice cre
Externí odkaz:
https://doaj.org/article/a111d949e5bd4a51ae9611f9b73962f4