Results 41 to 50 of about 35,924,446 (317)
Molecules, 2023 Plant-based protein products, represented by “plant meat”, are gaining more and more popularity as an alternative to animal proteins. In the present review, we aimed to update the current status of research and industrial growth of plant-based protein ...
Xuesu Xiao +4 more
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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 +2 more
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Plant-Based Scaffolds in Tissue Engineering
ACS Biomaterials Science & Engineering, 2021 A wide range of platforms has been developed for 3D culture of cells in vitro to aggregate and align cells to resemble in vivo conditions in order to enhance communication between cells and promote differentiation. The cellulose skeleton of plant tissue can serve as an attainable scaffold for mammalian cells after decellularization, which is ...
Asu Ceren Bilirgen +5 more
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The Nutritional Quality of Plant-Based Foods
Sustainability, 2023 There is growing interest in the adoption of a more sustainable diet, and this has led to the development of plant-derived alternative products that are used as a substitute for products of animal origin.
A. Nolden, C. Forde
semanticscholar +1 more source
Flavor challenges in extruded plant-based meat alternatives: A review.
Comprehensive Reviews in Food Science and Food Safety, 2022 Demand for plant-based meat alternatives has increased in recent years due to concerns about health, ethics, the environment, and animal welfare. Nevertheless, the market share of plant-based meat alternatives must increase significantly if they are to ...
Yaqin Wang +11 more
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Methodology and development of a high-protein plant-based cheese alternative
Current Research in Food Science, 2023 Animal-based food products, such as meat and dairy, contribute the most to greenhouse gas emissions in the food sector. This, coupled with the demonstrably worsening climate crisis, means that there needs to be a shift to more sustainable alternatives in
S. Dobson, A. Marangoni
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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 +3 more
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Comparison of nutritional composition between plant-based drinks and cow’s milk
Frontiers in Nutrition, 2022 The high decline in liquid milk consumption in Western countries has been compensated by the increased consumption of processed dairy products and the rapidly increasing number of new plant-based beverages constantly introduced in the market, advertised ...
B. Walther +11 more
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ResourcesThe synthesis of inorganic nanoparticles for diverse applications is an active research area that involves physical and chemical methods, which typically are expensive, involve hazardous chemical reagents, use complex equipment and synthesis conditions ...
Zuamí Villagrán +9 more
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BMJ Nutrition, Prevention & HealthBackground 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 +3 more
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