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Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review

Fermentation, 2021
Plant-based foods are rich sources of vitamins and essential micronutrients. For the proper functioning of the human body and their crucial role, trace minerals (iron, zinc, magnesium, manganese, etc.) are required in appropriate amounts.
Mrinal Samtiya, Rotimi E. Aluko, Anil Kumar Puniya, Tejpal Dhewa   +3 more
doaj   +4 more sources

Legumes as an alternative protein source in plant-based foods: Applications, challenges, and strategies [PDF]

Current Research in Food Science
Since animal proteins may pose a threat to the global environment and human health, the development of alternative proteins has become an inevitable trend in the future.
Xin Zhang, Zhaonan Zhang, Ao Shen, Tianyi Zhang, Lianzhou Jiang, Hesham El-Seedi, Guohua Zhang, Xiaonan Sui   +7 more
doaj   +3 more sources

Influence of Light Regimes on Production of Beneficial Pigments and Nutrients by Microalgae for Functional Plant-Based Foods. [PDF]

Foods
Microalgal biomass has emerged as a valuable and nutrient-rich source of novel plant-based foods of the future, with several demonstrated benefits. In addition to their green and health-promoting characteristics, these foods exhibit bioactive properties ...
Huang X, Wang F, Rehman OU, Hu X, Zhu F, Wang R, Xu L, Cui Y, Huo S.   +8 more
europepmc   +2 more sources

Effect of Phenolic Compounds and Terpenes on the Flavour and Functionality of Plant-Based Foods. [PDF]

Nutrients
Background: Phytochemicals play a crucial role in determining the sensory qualities and nutritional value of plant-based foods. They influence flavour perception by interacting with aroma, taste, and texture.
Kurhaluk N, Buyun L, Kołodziejska R, Kamiński P, Tkaczenko H.   +4 more
europepmc   +2 more sources

Designing healthier plant-based foods: Fortification, digestion, and bioavailability

Food Research International, 2023
Many consumers are incorporating more plant-based foods into their diets as a result of concerns about the environmental, ethical, and health impacts of animal sourced foods like meat, seafood, egg, and dairy products.
David Julian McClements
exaly   +2 more sources

Recent advances in bioactive peptides from fermented plant-based foods and their bioactivities. [PDF]

Food Chem X
Bioactive peptides (BAPs), which are protein fragments defined by their distinct structural features and amino acid sequences, impart health benefits to foods enriched with them.
Bruce BB, Boateng ID, Boateng C.
europepmc   +2 more sources

Sustaining Protein Nutrition Through Plant-Based Foods

Frontiers in Nutrition, 2022
Proteins are essential components of the human diet. Dietary proteins could be derived from animals and plants. Animal protein, although higher in demand, is generally considered less environmentally sustainable.
Sapna Langyan, Pranjal Yadava, Fatima Nazish Khan, Zahoor A. Dar, Renu Singh, Ashok Kumar   +5 more
doaj   +2 more sources

Freeze-Drying of Plant-Based Foods

Foods, 2020
Vacuum freeze-drying of biological materials is one of the best methods of water removal, with final products of highest quality. The solid state of water during freeze-drying protects the primary structure and the shape of the products with minimal ...
Sagar Bhatta, Tatjana Stevanovic Janezic, Cristina Ratti   +2 more
doaj   +2 more sources

Mapping the evidence of novel plant-based foods: a systematic review of nutritional, health, and environmental impacts in high-income countries. [PDF]

Nutr Rev
Context Shifting from current dietary patterns to diets rich in plant-based (PB) foods and lower in animal-based foods (ABFs) is generally regarded as a suitable strategy to improve nutritional health and reduce environmental impacts.
Nájera Espinosa S, Hadida G, Jelmar Sietsma A, Alae-Carew C, Turner G, Green R, Pastorino S, Picetti R, Scheelbeek P.   +8 more
europepmc   +2 more sources

Plant-based foods as meat and fat substitutes. [PDF]

Food Sci Nutr, 2023
Animal proteins have in the past been used in food production due to their functional properties that range from gelation and emulsification to foaming ability and stability.
Munialo CD, Vriesekoop F.
europepmc   +2 more sources