Results 21 to 30 of about 118,114 (262)

Antinutrients in Plant-based Foods: A Review [PDF]

The Open Biotechnology Journal, 2019
Modern society has easy access to a vast informational database. The pursuit of sustainable green and healthy lifestyle leads to a series of food choices. Therefore, it is of importance to provide reliable, comprehensive and up-to-date information about food content including both nutritional and antinutritional elements.Nutrients are associated with ...
Aneta Popova, Dasha Mihaylova
openaire   +1 more source

The association between plant-based dietary patterns and risk of breast cancer: a case–control study

Scientific Reports, 2021
Limited data are available, linking the plant-based diets to breast cancer (BC). We examined the association of overall plant-based diet index (PDI), hypothesized healthful (hPDI) and unhealthful versions of a plant-based diet index (uPDI) with BC in ...
Somaye Rigi, Seyed Mohammad Mousavi, Sanaz Benisi-Kohansal, Leila Azadbakht, Ahmad Esmaillzadeh   +4 more
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Flavor and Metabolite Profiles of Meat, Meat Substitutes, and Traditional Plant-Based High-Protein Food Products Available in Australia

Foods, 2021
Demand for plant-based proteins and plant-based food products is increasing globally. This trend is driven mainly by global population growth and a consumer shift towards more sustainable and healthier diets.
Kornelia Kaczmarska, Matthew Taylor, Udayasika Piyasiri, Damian Frank   +3 more
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Texture modulation of starch-based materials using microfoaming-assisted 3D printing

Future Foods
Additive manufacturing has transformed the digital fabrication of foods, allowing the design and modulation of textural properties. However, modulation beyond the printer's resolution is still limited for generating various textures.
Robert Fribus, Jana Kant, Ahmed Raouf Fahmy, Mario Jekle   +3 more
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A Narrative Review: In-vitro Methods for Assessing Bio-Accessibility/Bioavailability of Iron in Plant-Based Foods

Frontiers in Sustainable Food Systems, 2021
In-vitro measurement has the advantage of rapid and convenient method of screening the iron bioavailability within the range of plant-based foods. It is important to do preliminary screening as it provides information which will be useful to identify ...
N. Sulaiman, D. I. Givens, S. Anitha
doaj   +1 more source

Plant-Based Foods: Safety Risks and Countermeasures [PDF]

Shipin Kexue
Plant-based foods, a new category of foods made from plant materials with specific processes, have characteristics similar to those of animal-based foods, which meet consumers’ nutritional needs.
ZHU Lei, LIU Jing, XU Huan, PAN Yingjie, ZHAO Yong, ZHANG Zhaohuan
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Towards sustainable biointelligent food design: structuring potential of plant-based materials exemplified using apricot seed oil oleogels and bigels through 3D food printing

Frontiers in Sustainable Food Systems
Background/IntroductionBiointelligence in the approach of food additive manufacturing represents a significant advancement, enabling the reverse engineering and design of foods.
Evelyn Reinmuth, Ahmed Raouf Fahmy, Olivia Ribette, Mario Jekle   +3 more
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Functional constituents of plant-based foods boost immunity against acute and chronic disorders

Open Life Sciences, 2022
Plant-based foods are becoming an increasingly frequent topic of discussion, both scientific and social, due to the dissemination of information and exchange of experiences in the media. Plant-based diets are considered beneficial for human health due to
Khalid Waseem, Arshad Muhammad Sajid, Ranjha Muhammad Modassar Ali Nawaz, Różańska Maria Barbara, Irfan Shafeeqa, Shafique Bakhtawar, Rahim Muhammad Abdul, Khalid Muhammad Zubair, Abdi Gholamreza, Kowalczewski Przemysław Łukasz   +9 more
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Structure formation in fruit preparations by fruit fermentates produced with exopolysaccharide-forming lactic acid bacteria

Current Research in Food Science
Fruit preparations are intermediate food products that are primarily used in the dairy industry for the production of fruit yogurt or frozen desserts. Typically, they are stabilized by added hydrocolloids like pectins.
Silvan Festini, Dor Zipori, Marc Wallisch, Agnes Weiss, Sybille Neidhart, Herbert Schmidt, Mario Jekle   +6 more
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The Biotransformation of Lupine Seeds by Lactic Acid Bacteria and Penicillium camemberti into a Plant-Based Camembert Alternative, and Its Physicochemical Changes during 7 Weeks of Ripening

Fermentation, 2022
In recent years, there has been increasing consumer interest and research into plant-based dairy alternatives, due to the increasingly negative impact of animal products on human health, animal welfare, and the environment.
Łukasz Łopusiewcz, Natalia Śmietana, Elżbieta Lichwiarska, Kinga Mazurkiewicz-Zapałowicz, Annett Gefrom, Emilia Drozłowska   +5 more
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