Výsledky vyhledávání - "milk analogues"

Akademický článek

Characterisation of Pea Milk Analogues Using Different Production Techniques

Autor: Ali Emre Andaç, Necati Barış Tuncel, Neşe Yılmaz Tuncel

Publikováno v: Food Technology and Biotechnology, Vol 62, Iss 2, Pp 177-187 (2024)

Research background. Among legumes, peas are characterised by their high protein content, low glycaemic index and exceptional versatility. However, their potential as a food is often compromised by their undesirable off-flavour and taste. Hence, this

Externí odkaz: https://doaj.org/article/c7835dee5a574f29aaac047034ca6016

Zobrazit plný text záznamu

Akademický článek

Comparative analysis of the amino acid composition of beverages based on plant raw materials and cow's milk

Autor: Serhiy Merzlov, Anastasiya Tsebro, Nataliia Rol, Valentina Nadtochii, Anatoliy Kachan

Publikováno v: Наукові горизонти, Vol 25, Iss 10, Pp 71-78 (2022)

Knowledge of the peculiarities of technological processes for the production of cow's milk analogues, optimal parameters for production, the chemical composition of raw materials and the resulting finished product, in particular the amino acid compos

Externí odkaz: https://doaj.org/article/75ec393d82dd47eb8c92caa08a9308f7

Zobrazit plný text záznamu

Akademický článek

Сonsumer preferences on the market of plant-based milk analogues

Autor: Nataliia Prytulska, Iuliia Motuzka, Anna Koshelnyk, Olena Motuzka, Ludmila Yashchenko, Malgorzata Jarossová, Paulína Krnáčová, Joanna Wyka, Ewa Malczyk, Marta Habánová

Publikováno v: Potravinarstvo, Vol 15, Pp 131-142 (2021)

The consumption of plant-based food products instead of animal-based products tends to increase worldwide which can be caused by the global expansion of alternative food products. The article's objective is to investigate the perception of plant-base

Externí odkaz: https://doaj.org/article/2e76610ec5544faba8a27310ad810cbe

Zobrazit plný text záznamu

Akademický článek

Chemical and Sensory Properties of Probioticated Drinks from Blends of African Yam Bean, Soybean and Coconut Milk Analogues

Autor: Ikujenlola Abiodun Victor, Adurotoye Esther Abiodun, Adeniran Hezekiah Adekanmi

Publikováno v: Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 23, Iss 2, Pp 147-156 (2019)

This study assessed the physicochemical and sensory properties of ‘probiotic’ drink from blends of milk analogues from African yam bean, soybean and coconut. Milk analogues were blended at ratios of 1:1:1, 3:1:1 and 5:1:1 (African yam bean: soybe

Externí odkaz: https://doaj.org/article/d909e3fbb13d4f2d9c3e4d83f8638b5a

Zobrazit plný text záznamu

Akademický článek

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Akademický článek

PLANT-BASED MILK ANALOGUES IN THE NUTRITION OF PEOPLE WITH NUTRITION-DEPENDENT NON-INFECTIOUS DISEASES

Autor: N. Pritulska, I. Motuzka, A. Koshelnyk, M. Jarossová, A. Lacková

Publikováno v: Harčova Nauka ì Tehnologìâ, Vol 14, Iss 2 (2020)

A recent tendency in Ukraine is the changes in the structure of food consumption, which are caused by the reduced consumption of some product groups and by their decreasing quality. A persisting problem is that affordable and easy-to-consume food pro

Externí odkaz: https://doaj.org/article/dd85d9bdec844ca99f3c86b770980e7f

Zobrazit plný text záznamu

Impact of a switch to plant-based foods that visually and functionally mimic animal-source meat and dairy milk for the Australian population--a dietary modelling study

Autor: Anita S. Lawrence, Huiying Huang, Brittany J. Johnson, Thomas P. Wycherley

Publikováno v: Nutrients; Volume 15; Issue 8; Pages: 1825

Sales of plant-based ‘meat’ and ‘milk’—products that mimic the visual and functional characteristics of animal-source foods—have increased rapidly during the past decade and are predicted to continue to increase. As plant-based ‘meat’

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f70bdcef76fc3161a041891294dc7c7
https://hdl.handle.net/11541.2/34080

Zobrazit plný text záznamu

Akademický článek

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Chemical and Sensory Properties of Probioticated Drinks from Blends of African Yam Bean, Soybean and Coconut Milk Analogues

Autor: Hezekiah Adekanmi Adeniran, Abiodun Victor Ikujenlola, Esther Abiodun Adurotoye

Publikováno v: Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 23, Iss 2, Pp 147-156 (2019)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::36701bad941a8166dc3cc0c75be9428e
https://doaj.org/article/d909e3fbb13d4f2d9c3e4d83f8638b5a

Zobrazit plný text záznamu

Production of milk analogues from rice bran protein hydrolysate using the subcritical water technique

Autor: Kittiwut Kasemwong, Imboon Wongthaweewatana, Issara Saramala, Thongchai Rohitatisha Srinophakun

Publikováno v: Food Science and Technology v.41 n.3 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 41, Iss 3, Pp 722-729 (2021)
Food Science and Technology, Issue: ahead, Published: 22 FEB 2021

Subcritical water treatment is a useful technique for the extraction of active compounds from biomass materials due to its short processing time, low cost, and environmental sustainability. Defatted rice bran is a by-product of rice bran oil, which s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70f5d8c3e3708a5d82dfe4d3be80abb2
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000300722

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání