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Plant-Based Milks: Soy

EDIS, 2021
Soy milk is a plant-based milk made from the legume soybean. Unlike some of the recently marketed plant-based milks, soy milk has a long history as a beverage around the world and has been marketed in the United States for more than a century.
Jessica Goldberg, Daniela Rivero-Mendoza, Wendy J. Dahl   +2 more
doaj   +1 more source

Uric Acid and Plant-Based Nutrition [PDF]

Nutrients, 2019
Plant-based diets (PBDs) are associated with decreased risk of morbidity and mortality associated with important noncommunicable chronic diseases. Similar to animal-based food sources (e.g., meat, fish, and animal visceral organs), some plant-based food sources (e.g., certain soy legume products, sea vegetables, and brassica vegetables) also contain a ...
Boštjan Jakše, Barbara Jakše, Maja Pajek, Jernej Pajek   +3 more
openaire   +2 more sources

Legume and soy consumption and the risk of hypertension: a systematic review and dose–response meta-analysis of prospective studies

BMJ Nutrition, Prevention & Health
Background Several studies have suggested that high intakes of legumes and soy products are associated with a lower risk of hypertension; however, the results have been inconsistent.
Dagfinn Aune, Michael Metoudi, Shireen Kassam, Isabelle Sadler   +3 more
doaj   +1 more source

Ecology of plant volatiles: taking a plant community perspective [PDF]

, 2014
Although plants are sessile organisms, they can modulate their phenotype so as to cope with environmental stresses such as herbivore attack and competition with neighbouring plants.
Dicke, M., MARCEL DICKE, Dicke, Marcel, Plant Ecophysiology, Pierik, Ronald, CARLOS L. BALLARÉ, Sub Plant Ecophysiology, Pierik, R., Ballaré, C.L., Ballare, Carlos Luis, RONALD PIERIK   +10 more
core   +2 more sources

PLANT-BASED FERTILIZER FOR ORGANIC PRODUCTION [PDF]

Acta Horticulturae, 2010
A wide range of potential green-manure crops were tested for their productivity and concentration of plant nutrients, especially N, P, K, S and B. Selected green-manure crops were harvested at several developmental stages. Fresh wet, ensiled, and dried green manures were tested in pot and field experiments with several vegetable crops.
Sørensen, Jørn Nygaard, Thorup-Kristensen, Kristian   +1 more
openaire   +3 more sources

Texture modulation of starch-based materials using microfoaming-assisted 3D printing

Future Foods
Additive manufacturing has transformed the digital fabrication of foods, allowing the design and modulation of textural properties. However, modulation beyond the printer's resolution is still limited for generating various textures.
Robert Fribus, Jana Kant, Ahmed Raouf Fahmy, Mario Jekle   +3 more
doaj   +1 more source

Arachidonic acid as a potentially critical nutrient for vegetarians and vegans – position paper of the Research Institute for Plant-based Nutrition (IFPE)

Lipids in Health and Disease
The long-chain polyunsaturated fatty acid arachidonic acid (ARA, 20:4n-6) is virtually non-existent in plant foods. Concerns have therefore been raised that a predominantly plant-based diet, i.e., a vegetarian or vegan diet, could lead to ARA deficiency.
Stine Weder, Sandra Müller, Christine Dawczynski, Markus Keller   +3 more
doaj   +1 more source

Ovarian Sex Cord Stromal Tumors in Children and Adolescents—The European Standard Clinical Practice Recommendations

Pediatric Blood &Cancer, EarlyView.
ABSTRACT As part of the European Cooperative Study Group for Paediatric Rare Tumours initiative, we developed standard clinical practice guidelines for ovarian sex cord stromal tumors, based on comprehensive national and international cohort analyses, literature review, and a final expert consensus conference.
Dominik T. Schneider, Kris‐Ann Schultz, Nora Schnitzler, Michael Abele, Tal Ben‐Ami, Ewa Bien, Gianni Bisogno, Ines B. Brecht, Maja Cesen, Andrea Ferrari, Michaela Kuhlen, Malgorzata A. Krawczyk, Ricardo Lopez‐Almaraz, Yves Reguerre, Calogero Virgone, Daniel Orbach   +15 more
wiley   +1 more source

The Impact of Plant-Based Non-Dairy Alternative Milk on the Dairy Industry

Food Science of Animal Resources, 2021
Vegetarians have claimed and actively promoted the advantages of plant-based alternative milks as the best option for human nutrition and health, compared to the natural dairy milk.
Young Woo Park
doaj   +1 more source

The Use of Sea Buckthorn Processing Products in the Creation of a Functional Biologically Active Food Emulsion

Foods, 2022
The current trend in dietary supplements and functional foods is the use of lipophilic bioactive compounds. The sea buckthorn (Hippóphae rhamnoídes) contains some such compounds: polyunsaturated fatty acids, tocopherols, and carotenoids.
Lyubov V. Tereshchuk, Ksenia V. Starovoitova, Pavel A. Vyushinsky, Konstantin A. Zagorodnikov   +3 more
doaj   +1 more source