Results 121 to 130 of about 90,541 (236)

Valorization of Local Agricultural Byproducts for the Development of Functional Oat-Based Milk Formulations

Foods
Background: Consumer demand for plant-based milk alternatives, particularly oat-based milk, has increased due to perceived health benefits and environmental sustainability.
Diana De Santis, Riccardo Frisoni, Alice Rossi, Serena Ferri, Margherita Modesti   +4 more
doaj   +1 more source

Sixty original plays for primary grades [PDF]

, 1957
Thesis (Ed.M.)--Boston ...
Clayton, Madeline E., Considine, Helen T., Costa, Claudia E., Cushing, Rita M., Schoenmaker, Sara Lee, Snell, Mary D.   +5 more
core  

Targeting of Gut Microbiota by Bioactive Peptides for the Improvement of Metabolic Diseases: A Review

Food Frontiers, Volume 7, Issue 3, May 2026.
Bioactive peptides (BPs) derived from dietary proteins modulate the gut microbiotametabolism axis by reshaping microbial composition and regulating key metabolites, including short‐chain fatty acids. BPs also enhance intestinal barrier integrity and immune homeostasis, thereby reducing inflammation.
Jiao Li, Yongchao Chen, Zhihua Li, Gang Liu, Hongmei Jiang, Jun Fang, Sujuan Ding   +6 more
wiley   +1 more source

Estimation of fluoride concentration in commercially available vegan brands of milk in India

Public Health and Toxicology
Introduction Bovine milk has been consumed for ages and is an important source of protein. Despite the benefits, its consumption has been declining . Alternate milk beverages include milk from plant sources.
Arya P. Gopalakrishnan, Subramaniam Ramanarayanan, Jesline M. James, Priya Babu, Suneesh Kuruvilla, Pooja Latti   +5 more
doaj   +1 more source

The Rise of Plant‐Based Proteins: Consumer Perception and Challenges

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
The health, economic, and environmental impacts of plant proteins, research, R&D investments, and regulations have driven the plant‐based food market to rise. Considering these developments and the challenges related to plant‐based foods, we have compiled research on plant‐based proteins from the perspective of consumers in various countries.
Batuhan Inanlar, Esra Capanoglu
wiley   +1 more source

Impact of a Default Nudge Intervention on Plant-Based Milk Consumption in a UK University Café

Global Environmental Psychology
Encouraging plant-based food consumption among western consumers is vital for reducing the environmental impacts of animal agriculture. This study examined whether a default nudge intervention increased plant-based milk consumption in a UK university ...
Katie Major-Smith, Gregory Borne, Laura Wallis, Daniel Major-Smith, Debby Cotton   +4 more
doaj   +1 more source

From sensory expectations to social influence: The role of person-related, product-related, and external factors in young people’s consumption of milk and milk alternativesThe data and codebook are reported via Open Science Framework (OSF).OSF

Future Foods
The growing interest in and continuous development of milk alternatives present an ideal opportunity to promote more sustainable diets. This study aimed to identify determinants of the consumption of milk alternatives and cow’s milk among young people ...
Lena Szczepanski, Sophie Höfer, Hannah Hölscher, Florian Fiebelkorn   +3 more
doaj   +1 more source

Organic waste management studies : inventory in Juva [PDF]

, 2005
Two different organic waste management systems have been studied in the BERAS project. The most extensive study was of biowaste and nutrient flows in the community of Juva, Finland.
Lehto, Tiina
core  

Development of health oriented Probiotic fermented milk prepared from combination of oat flakes, barley and cow's milk

, 2013
A new product in the form of cereal based fortified oat flakes based milk with functional ingredientswill offer both nutritional and therapeutic benefits to the consumer in augmenting or deriving a number ofday to day health troubles faced due to stress factor and increased cholesterol problemsLactic cultures are used in the preparation in order to ...
B. V. Vijetha, R P LALITHA REDDY, Natarajan A M   +2 more
openaire   +1 more source

Innovations in Herbal Functional Beverages: From Green Formulation and Bioactivity Preservation to Sensory Optimization and Regulatory Safety

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Herbal‐extract‐enriched beverages are emerging as promising functional foods that combine sensory appeal with health‐promoting bioactives. This review summarizes their formulation in hot and cold beverages, focusing on processing challenges, physicochemical stability, sensory quality, encapsulation strategies, health benefits, safety, and regulatory ...
Farhang Hameed Awlqadr, Syamand Ahmed Qadir, Ammar B. Altemimi, Rawaa H. Tlay, Mohammed N. Saeed, Othman Abdulrahman Mohammed, Tarek Gamal Abedelmaksoud   +6 more
wiley   +1 more source