Zobrazeno 1 - 10
of 194
pro vyhledávání: '"plant-based beverages"'
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 12, Pp 10299-10309 (2024)
ABSTRACT: The aim of this study was to compare selected physical (density) and physicochemical (color, pH, titratable acidity) properties and the fatty acid profile of dairy UHT milk and its plant-based analogs (i.e., almond, soy, rice, oat, and coco
Externí odkaz:
https://doaj.org/article/40988a14292546d38516a53f867fc73b
Publikováno v:
Journal of Food Protection, Vol 87, Iss 7, Pp 100284- (2024)
Beverage innovation is a growing trend with a reliance on comanufacturing relationships to launch products quickly. A recent comanufacturing relationship is the utilization of dairy processing facilities to process plant-based beverages using high-te
Externí odkaz:
https://doaj.org/article/1ad04f4cf63745cabbeddf28a6f720e0
Autor:
Ofélia Anjos, Patrícia C. P. Pires, Joana Gonçalves, Letícia M. Estevinho, António G. Mendonça, Raquel P. F. Guiné
Publikováno v:
Foods, Vol 13, Iss 20, p 3235 (2024)
Plant-based beverages (PBB) consumption has increased significantly worldwide due to an interest in vegetarian/vegan diets, taste preferences, health and ethical and environmental issues. Therefore, this study intends to investigate consumption habit
Externí odkaz:
https://doaj.org/article/83b738cca13f4ee89b3a5b5761c765b7
Publikováno v:
Journal of Trace Elements and Minerals, Vol 8, Iss , Pp 100124- (2024)
Background: Lactose intolerance, cow milk protein allergy, and environmental and ethical concerns drive the global market for plant-based beverages (PPBs). Despite this, data on the occurrence of selenium (Se) in these beverages are scarce. Objective
Externí odkaz:
https://doaj.org/article/63dfedabf2564a48b382b8b90a26e522
Publikováno v:
Foods, Vol 13, Iss 15, p 2462 (2024)
Three different fermented plant-based beverages were prepared and stored for a long period (50 days) to assess the effect of the quinoa-to-chickpea ratio on physicochemical stability and microbiological quality. Physicochemical stability was evaluate
Externí odkaz:
https://doaj.org/article/c37ca5a415714681b98d6e8450c5d0f3
Autor:
Kübra Küçükgöz, Anna Franczak, Wiszko Borysewicz, Klaudia Kamińska, Muhammad Salman, Wioletta Mosiej, Marcin Kruk, Danuta Kołożyn-Krajewska, Monika Trząskowska
Publikováno v:
Fermentation, Vol 10, Iss 7, p 373 (2024)
In recent years, new plant-based foods and drinks have been developed to meet the growing demand for animal-derived alternatives, particularly dairy products. This study investigates the impact of lactic acid fermentation on the organic acids and sug
Externí odkaz:
https://doaj.org/article/a8141f7c2f594b08bbd57be48adc3c30
Autor:
Francesco Sottile, Stefano Massaglia, Valentina Maria Merlino, Cristiana Peano, Giulia Mastromonaco, Ferdinando Fornara, Danielle Borra, Oriana Mosca
Publikováno v:
AIMS Agriculture and Food, Vol 8, Iss 3, Pp 889-913 (2023)
Plant-based beverages (PBBs) represent a growing global alternative to cow's milk. However, their development is strongly influenced by consumers' expectations of new foods introduced into the diet: environmental sustainability, balanced nutritional
Externí odkaz:
https://doaj.org/article/0bd51e4cd00b44359538bb77b717482d
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
Autor:
Jamal Amyoony, Rachael Moss, Tanvi Dabas, Mackenzie Gorman, Christopher Ritchie, Jeanne LeBlanc, Matthew B. McSweeney
Publikováno v:
Applied Food Research, Vol 3, Iss 2, Pp 100320- (2023)
Plant-based alternatives are a growing market segment, but they have been found to be associated with different flavours, textures, and aftertastes than conventional dairy products. The aim of this study was to evaluate consumer perception of plant-b
Externí odkaz:
https://doaj.org/article/0ae83f9875c84d48ae9dc756288b0215
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
IntroductionThis study aimed to assess the feasibility of utilizing commercially available dairy starter cultures to produce yogurt-type fermented soy beverages and evaluate the fundamental properties of the resulting products.MethodsSixteen differen
Externí odkaz:
https://doaj.org/article/7aebada1158a480b9e35e1e78adae5e1