Results 51 to 60 of about 35,924,446 (317)
Advancements in plant based meat analogs enhancing sensory and nutritional attributes
npj Science of FoodThe burgeoning demand for plant-based meat analogs (PBMAs) stems from environmental, health, and ethical concerns, yet replicating the sensory attributes of animal meat remains challenging.
Jiwon Jang, Dong-Woo Lee
semanticscholar +1 more source
Consumer Acceptance of Plant-Based Meat Substitutes: A Narrative Review
Foods, 2022 The great environmental impact of increasing animal product consumption requires the willingness to reduce or to substitute meat consumption. A possible substitute product, plant-based meat substitute, is made from plants and offers a sensory experience ...
J. Szenderák, D. Fróna, M. Rákos
semanticscholar +1 more source
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 +1 more
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Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products
FermentationLactic acid bacteria effectively utilize the nutrients and active compounds in plant-based materials via their powerful metabolic pathways and enzyme systems, achieving a combination of nutrition, functionality, and deliciousness. Currently, the majority
Xiaohua Yang +7 more
semanticscholar +1 more source
Plant-Based Dietary Patterns for Human and Planetary Health
Nutrients, 2022 The coronavirus pandemic has acted as a reset on global economies, providing us with the opportunity to build back greener and ensure global warming does not surpass 1.5 °C.
Joshua Gibbs, F. Cappuccio
semanticscholar +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
Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits
FoodsPlant-based beverages have gained consumers’ attention for being the main substitutes for dairy milk, especially for people with lactose intolerance, milk allergies, and a prevalence of hypercholesterolemia. Moreover, there is a growing demand for a more
Belén Hidalgo-Fuentes +8 more
semanticscholar +1 more source
Texture modulation of starch-based materials using microfoaming-assisted 3D printing
Future FoodsAdditive 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 +3 more
doaj +1 more source
Fermentation of plant‐based dairy alternatives by lactic acid bacteria
Microbial Biotechnology, 2022 Ethical, environmental and health concerns around dairy products are driving a fast‐growing industry for plant‐based dairy alternatives, but undesirable flavours and textures in available products are limiting their uptake into the mainstream.
Aimee R Harper +3 more
semanticscholar +1 more source
Lipids in Health and DiseaseThe 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 +3 more
doaj +1 more source