Results 231 to 240 of about 118,114 (262)

Peculiarities of plant-based food labeling

Vsyo o myase, 2023
Yu.A. Kuzlyakina, V.V. Nasonova, G.R. Nurimanshina   +2 more
openaire   +1 more source

Sustainability of plant-based ingredients and foods

Globally, the urgent need for profound transformations in the way we produce, process, and eat food has been scientifically identified. The shift to more plant-based diets was promoted as a critical response to humanity's need to combat malnutrition and respond to sustainability challenges.
Bogueva, Diana, Marinova, Dora
openaire   +2 more sources

Plant Proteins for Future Foods: A Roadmap

Foods, 2021
Shaun Y J Sim, Jie Hong Chiang, Christiani Jeyakumar Henry   +2 more
exaly  

3D Printing of Plant Based Foods

Proceedings of the Virtual 2021 AOCS Annual Meeting & Expo, 2021
Nesli Sozer, Martina Lille
openaire   +1 more source

Effect of high hydrostatic pressure on the edible quality, health and safety attributes of plant-based foods represented by cereals and legumes: a review

Critical Reviews in Food Science and Nutrition, 2023
Yangyue Ding, Qingfeng Ban, Yuxue Sun
exaly  

An overview of plant-autochthonous microorganisms and fermented vegetable foods

Food Science and Human Wellness, 2020
Sebastian Torres, Maria Inés Isla
exaly  

Fortification of Plant-Based Food Analogs

2023
Zeynep Aksoylu Özbek, Bilge Taşkın, Didem Sözeri Atik   +2 more
openaire   +1 more source

Plant-Based Foods

Harsha Varayil, Deepoo Meena, Jayeeta Mitra   +2 more
openaire   +1 more source

Bioavailability of Micronutrients from Plant Foods: An Update

Critical Reviews in Food Science and Nutrition, 2016
Kalpana Platel, Krishnapura Srinivasan
exaly  

Plant Food Residues as a Source of Nutraceuticals and Functional Foods

Foods, 2016
Theodoros Varzakas, Francis Verpoort, Varzakas Theodoros   +2 more
exaly