Results 41 to 50 of about 149,276 (302)
Demand for Plant-Based Beverages and Competition in Fluid Milk Markets
SSRN Electronic Journal, 2021 Binod Khanal, Rigoberto A. López
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Revista de Gastroenterología de México, 2020 Resumen: Recientemente ha habido un aumento en el consumo de sustitutos de la leche de vaca, específicamente bebidas de origen vegetal, a las cuales de forma equivocada se les ha dado el nombre de «leches vegetales».
R. Vázquez-Frias +13 more
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Emerging trends in processing for cereal and legume-based beverages: A review
Future Foods, 2023 Fast-paced lifestyles and unhealthy eating habits have lifelong effects on well-being, frequently aggravating several health issues. Consequently, there is a need for innovation in the diet source that provides functional benefits along with nutrition ...
Shivangi Mishra +4 more
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Microorganisms, 2021 Fermentation is widely used in the processing of dairy, meat, and plant products. Due to the growing popularity of plant diets and the health benefits of consuming fermented products, there has been growing interest in the fermentation of plant products ...
Patrycja Cichońska, Małgorzata Ziarno
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Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages
Microorganisms, 2021 Plant beverages are becoming more popular, and fermented cereal- or pseudocereal-based beverages are increasingly used as alternatives for fermented products made from cow milk.
Małgorzata Ziarno, Patrycja Cichońska
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Probiotics and Beneficial Microorganisms in Biopreservation of Plant-Based Foods and Beverages
Applied Sciences, 2022 Maintaining the overall quality and shelf life of plant-based food and beverages is particularly important yet challenging to the food industry. Demand for natural preservation techniques has increased with the rising concerns over food safety and ...
Srusti Udayakumar +4 more
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Foods, 2022 Brown rice is nutritionally superior to white rice, yet oil rancidity can be problematic during processing and storage regarding sensory attributes. Germinating brown rice is known to generally increase some health-promoting compounds.
John C. Beaulieu +3 more
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Development Of Reciptures Of Canned Smothies Made From Zucchini And Fruits [PDF]
, 2018 Rational nutrition for a whole year is possible with a well-established system of storage and processing of plant raw materials. Products with vegetable and fruit raw materials due to their availability and nutritional value are in demand among the ...
Haidai, I. (Iryna) +9 more
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Flavanol-anthocyanin condensed pigments in plant extracts [PDF]
, 2006 Pigments resulting from the direct condensation of anthocyanins and flavanols are usually associated with reactions taking place during processing and storage of plant-derived foods and beverages and have been particularly studied in aged red wines.
Alcalde-Eon +49 more
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Speciation of Arsenic(III) and Arsenic(V) in Plant-Based Drinks
Foods, 2022 Recently, food products based only on plants have become increasingly popular and are often found on store shelves. It is a specific market response to the growing demand for, and interest in, plant foods.
Lena Ruzik, Małgorzata Jakubowska
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