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Frontiers in Nutrition, 2023 BackgroundDyslipidemia is a major risk factor for cardiovascular diseases and appropriate intake of amino acids may be helpful for the management of dyslipidemia.
Sangwon Chung +4 more
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Life cycle assessment of animal‐based foods and plant‐based protein‐rich alternatives: a socio‐economic perspective [PDF]
Journal of the Science of Food and Agriculture, 2021 AbstractBACKGROUNDExtensive research shows that replacing animal protein with plant‐based protein in the diet would strongly alleviate the environmental impact of the food system. However, much less attention has been given to the socio‐economic considerations of dietary transitions.
Consuelo Varela‐Ortega +3 more
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Protein Soft Drinks: A Retail Market Analysis and Selected Product Characterization
Beverages, 2023 The market for protein-based drinks is endlessly growing, as the awareness of health-conscious consumers demands a shift from traditional protein smoothies or shakes to clear beverage alternatives that address thirst and hydration.
Niamh Ahern +2 more
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Use of soybean as an alternative protein source for welfare-orientated production of American alligators (Alligator mississippiensis) [PDF]
PeerJ, 2023 Soybean meal based diets have been suggested to cause gastrointestinal issues in certain species when used as a protein alternative. Using a randomized design, we tested 1,728 alligators in one of 13 communal pens offered one of two diets (seven pens (n =
Mark Flint, Jaylene Flint
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The Skeletal Muscle Anabolic Response to Plant- versus Animal-Based Protein Consumption [PDF]
The Journal of Nutrition, 2015 Clinical and consumer market interest is increasingly directed toward the use of plant-based proteins as dietary components aimed at preserving or increasing skeletal muscle mass. However, recent evidence suggests that the ingestion of the plant-based proteins in soy and wheat results in a lower muscle protein synthetic response when compared with ...
van Vliet, Stephan +2 more
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Food Materials Research, 2022 Due to the quality deterioration and the corresponding waste of frozen foods, there is a constant need for an effective, consumer and environmentally friendly, and sustainable anti-freezing ingredient. In this study, enzymatic hydrolysis and food grade chemical modification (succinylation) were evaluated to produce ice re-crystallization inhibition ...
Zifan Wan, Tao Fei, Tong Wang
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Current Opinion in Food Science, 2022 Proteins are an important category of stabilizers for multiphase food systems such as foams and emulsions. In recent years, a growing interest can be observed in replacing animal-based by plant-based proteins to stabilize such products. Often, these plant-based proteins have inferior functionality compared to animal-based proteins.
Sagis, Leonard M.C., Yang, Jack
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Foods, 2023 In recent years, the blending of hydrocolloids and natural starch to improve the properties of natural starch has become a research hotspot. In this study, the effects of pectin (PEC) on the retrogradation properties and in vitro digestibility of waxy ...
Yuheng Zhai +8 more
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Food Hydrocolloids, 2023 ISSN:1873 ...
Bertsch, Pascal; id_orcid0000-0002-9188-2912 +5 more
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Research progress of plant-based meat products
Shipin yu jixie, 2022 The concept, raw materials, technology, texture, sensory, nutrition, market, patent and safety of plant-based meat products were reviewed, and the achievements and shortcomings of the development of plant-based meat products were summarized.
DOU Kang-ning +5 more
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