Results 281 to 290 of about 149,276 (302)

CERTAIN ASPECTS OF DEVELOPING PLANT-BASED FERMENTED BEVERAGES

Proceedings of the 1st International Congress "The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies", 2023
Objective: To analyze raw materials used for producing fermented beverages, to assess the possibility of using plant-based raw materials in order to regulate the properties of the finished product. To identify modern trends in the technology of obtaining non-alcoholic fermented beverages.
Irina Dolgolyuk, A.V. Zagrebaylova
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Plant-based beverages: Ecofriendly technologies in the production process

Innovative Food Science & Emerging Technologies, 2021
Abstract Plant-based beverages are the main substitutes for cow's milk and for people who have dietary restrictions; either for health reasons or preference for plant foods. Soymilk has been the most consumed milk substitute; however, production from other plant sources such as rice, almonds, nuts, grains, and seeds are expected to increase in the ...
Camila Benedetti Penha, Vinícius De Paola Santos, Paula Speranza, Louise Emy Kurozawa   +3 more
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PLANT BASE FOR THE BEVERAGE

Bulletin of Shakarim University. Technical Sciences
The use of local plant raw materials, which have great value due to specific combinations of biologically and physiologically active components, has a wide perspective in the production of food products with high consumer properties. The structure of human nutrition includes vitamins, macro- and microelements, fibers, pectins, etc.
M. K. Kassymova, A. K. Mamyrbekova, G. E. Orymbetova, Z. I. Kobjasarova, B. T. Yeshimbetova   +4 more
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Perspective on oral processing of plant‐based beverages

Journal of Texture Studies
AbstractAround the world, the market for plant‐derived beverages is one of the fastest‐expanding segments in the functional and specialty beverage areas of newer food product development. Consumers are increasingly likely to choose alternatives to bovine beverages due to factors including lactose intolerance, hypercholesterolemia prevalence, allergies ...
Gintu Sara George, Craig J. Fleming, Rituja Upadhyay   +2 more
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Mycotoxins in plant-based beverages: An updated occurrence

Food Research International
Plant-based diets are founded on consuming of foods of plant origin, aiming to replace or restrict the consumption of foods of animal origin. These diets have become popular in recent years, gaining new adherents daily. However, consumption of plant-based foods, like plant-based beverages, is a route of exposure to contaminants, such as mycotoxins ...
Francine, Kerstner, Jaqueline, Garda-Buffon   +1 more
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Selenium micro-encapsulation: Innovative strategies for supplementing plant-based beverages

Food Chemistry
Selenium (Se) is an essential micronutrient for humans, and one of the new strategies to increase its intake is to fortify foodstuff with Se-bioaccessible species. This study aimed to produce Se-microparticles (selenate, selenite and Se-organic) using combined methods of microencapsulation; fortify commercial plant-based beverages (PBBs); evaluate the ...
José Luan da Paixão, Teixeira, Ana Paula, Rebellato, Raquel Fernanda, Milani, Izabela Dutra, Alvim, Marcelo Antonio, Morgano   +4 more
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Plant-based beverages

2023
Malik Adil Nawaz, Roman Buckow, Lita Katopo, Regine Stockmann   +3 more
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Probiotic Plant-Based Beverages

2023
Tahis R. Baú, Danielle C. B. H. Ferreira, Cintia L. Handa, Fernando S. de Lima, Tatiana Colombo Pimentel   +4 more
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Fermented plant-based beverage: kombucha

2023
Zubaidah, Elok, Srianta, Ignatius, Tewfik, Ihab   +2 more
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The main aspects of plant-based beverage technology

Milk branch magazine, 2023
L.V. Gaponova, T.A. Polezhaeva, G.A. Matveeva   +2 more
openaire   +1 more source