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Adolescents’ Food Choice and the Place of Plant-Based Foods [PDF]
Nutrients, 2015 A diet dominated by plant foods, with limited amounts of refined processed foods and animal products conveys substantial health benefits. This study sought to explore adolescents’ attitudes and perceptions towards plant-based foods. Semi-structured focus group interviews were conducted with adolescents (age 14–15 years) (n = 29) attending an inner city
Debbie Braybrook
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Food processing to reduce antinutrients in plant-based foods
International Food Research Journal, 2023Antinutrients such as phytic acids, tannins, saponin, and enzyme inhibitors are phytochemicals that can decrease the bioavailability of micro- and macronutrients, thus causing them to be unavailable for absorptions in the digestive system. Antinutrients are a major concern especially in countries where plant-based commodities such as wheat, legumes ...
Faizal, Farrah Adlina +4 more
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Applications of plant-based fermented foods and their microbes
Current Opinion in Biotechnology, 2020Plant-based fermentations and their microbes provide an underexplored source for novel biotechnological applications. Recent advances in DNA sequencing technologies and analyses of sequencing data highlight that a diverse array of lactic acid bacteria (LAB) frequently dominate these plant fermentations.
Wuyts, Sander +4 more
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Plant-based food as a sustainable source of food for the future
2023The growing global population demands increased food production, and the demand for plant- and animal-based foods is rising. The modern food and agricultural industries globally contribute about 17.3 billion metric tonnes of carbon dioxide per year, 57% of which is from animal-based and 29% from plant-based food production.
Prakash, Sangeeta +2 more
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3D printing of plant-based foods
2023The fast-evolving plant-based food market ignites the development of technologies that can increase the functionality of essential plant-based constituents. This chapter reports the potential application and fundamentals of extrusion-based 3D printing to plant-based foods and the feasibility of essential plant-based constituents (proteins and ...
Godoi, Fernanda C. +2 more
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Antinutritional factors in plant based foods
INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES, 2023Plants have the potential to create chemical molecules that operate as a defense mechanism against pests, bacteria, and other animals. When consumed by humans or other animals, these chemical substances can have a negative effect on the body. There are a number of antinutritional factors such as saponins, polyphenols, phytic acids, lathyrogens, alpha ...
Jyoti Singh, Simran Kaur Arora
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Aflatoxins in Plant-Based Foods
2019Aflatoxins being group 1 human carcinogen according to the International Agency for Research on Cancer are considered a serious burden both for human health and postharvest economic loss. Due to the global trade of food commodities, almost the entire world is exposed toward the perils of aflatoxins.
Amir Ismail +4 more
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Plant-Based Food Offerings for the AMS
2019The relationship between food and the environment has been steadily and increasingly endorsed in recent years, and it is at this junction where the potential for human intervention is substantial (Willett et al., 2019). The statement “feeding nine billion” is frequently included in discourse concerning future physical, environmental and social health ...
Koppenaal, Celine +4 more
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