Plant-Based Beverages as Good Sources of Free and Glycosidic Plant Sterols. [PDF]
Nutrients, 2017 To address the ever-growing group of health-conscious consumers, more and more nutritional and health claims are being used on food products. Nevertheless, only very few food constituents, including plant sterols, have been appointed an approved health ...
Decloedt AI +4 more
europepmc +11 more sources
Insights and Perspectives on Plant-Based Beverages [PDF]
Plants, 2023 The emerging demand for everyday food substitutes is increasing on a daily basis. More and more individuals struggle with allergies and intolerances, which makes it mandatory to provide alternatives for simple products like dairy milk.
Aneta Popova +2 more
doaj +4 more sources
PHYSICOCHEMICAL ASPECTS OF INDUSTRIAL PLANT-BASED BEVERAGES [PDF]
Química Nova, 2023 The variety of vegetables available for plant-based beverage production is associated with a lack of specific regulatory aspects and difficult standardization.
Júlia d’A. Francisquini +6 more
doaj +3 more sources
Malted Soybeans as a Substrate for Plant-Based Beverages—Analysis of Nutritional Properties, Antioxidant Activity, and Volatiles [PDF]
MoleculesSoybeans are often used as a raw material for the production of plant-based beverages. Malting significantly changes the properties of malted seeds; therefore, the aim of this study was the assessment of beverages obtained from soy malts (two types ...
Ewelina Opiela +4 more
doaj +4 more sources
Omega-3 Fatty Acid Fortification of Plant-Based Beverages to Enhance Their Nutritional Profile [PDF]
FoodsThe growing popularity of a diverse range of plant-based beverages is entrenched in promoting health functionality and addressing ethical and environmental concerns.
Ashish Pandey +5 more
doaj +4 more sources
First gas chromatography-mass spectrometry (GC–MS) method for the detection and quantification of 11 trichothecenes and zearalenone in wheat plant-based beverages [PDF]
Food Chemistry: XThe presence of mycotoxins in plant-based beverages has not been regulated despite the potential presence of mycotoxins from the use of contaminated raw materials. This study reports the first gas chromatography–mass spectrometry (GC–MS) method developed
Ziyang Jia +6 more
doaj +3 more sources
Next-generation sequencing approaches for improvement of lactic acid bacteria-fermented plant-based beverages [PDF]
AIMS Microbiology, 2017 Plant-based beverages and milk alternatives produced from cereals and legumes have grown in popularity in recent years due to a range of consumer concerns over dairy products.
Jordyn Bergsveinson +2 more
doaj +3 more sources
Plant-Based Fermented Beverages: Development and Characterization
Foods, 2023 The production of plant-based fermented beverages has been currently focused on providing a functional alternative to vegan and/or vegetarian consumers. This study primarily targeted the development and characterization of fermented beverages made up of ...
Marcela Aparecida Deziderio +3 more
doaj +3 more sources
Analysis of Sensory Attributes and Purchasing Decisions of Plant-Based Beverages of Young Consumers in Poland on a Vegan and Traditional Diet [PDF]
FoodsThis study aimed to analyse young consumers’ behaviour in Poland toward the consumption of plant-based beverages as milk alternatives. The sensory analysis included oat, buckwheat, cashew, almond, soy, pea, rice, coconut, hazelnut, and macadamia nut ...
Krystyna Szymandera-Buszka +8 more
doaj +2 more sources
Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages [PDF]
Foods, 2020 Increase in allergenicity towards cow’s milk, lactose intolerance, the prevalence of hypercholesterolemia, and flexitarian choice of food consumption have increased the market for cow’s milk alternatives.
Paulo E. S. Munekata +7 more
doaj +2 more sources