Results 21 to 30 of about 26,157,948 (297)
Foods, 2021 Consumption of polyphenols and dietary fiber as part of a normal diet is beneficial to human health. In this study, we examined whether different amounts of dietary soluble fiber (pectin) affect the absorption and metabolism of polyphenols from ...
Gunaranjan Paturi +6 more
doaj +1 more source
Electromagnetic, Air and Fat Frying of Plant Protein-Based Batter-Coated Foods
, 2023 There is growing consumer and food industry interest in plant protein-based foods. However, quality evolution of plant protein-based meat analog (MA) is still a rarely studied subject. In this study, wheat and rice flour-based batter systems were used to
Michael O. Ngadi +1 more
core +1 more source
Foods, 2023 Taste is a frequently cited barrier to the greater adoption of plant-based foods, a dietary pattern associated with both health and environmental benefits.
Jonathan C. Kershaw +2 more
doaj +1 more source
The Nutritional Quality of Plant-Based Foods
Sustainability, 2023 There is growing interest in the adoption of a more sustainable diet, and this has led to the development of plant-derived alternative products that are used as a substitute for products of animal origin.
A. Nolden, C. Forde
semanticscholar +1 more source
Fermentation transforms the phenolic profiles and bioactivities of plant-based foods.
Biotechnology Advances, 2021 Phenolics are a group of compounds derived from plants that have displayed potent biological activities and health-promoting effects. Fermentation is one of the most conventional but still prevalent bioprocessing methods in the food industry, with the ...
W. Leonard +4 more
semanticscholar +1 more source
Application Prospect of Protein-Glutaminase in the Development of Plant-Based Protein Foods
, 2022 Plant-based protein foods as suitable alternative protein sources have recently received increased global interest. The scientific community is exploring effective modification approaches to enhance the functionality of plant-based proteins for expanded ...
Xiao Liu +5 more
core +1 more source
Plant-Based Milk Alternatives in Child Nutrition
Foods, 2023 Plant-based milk alternatives can be distinguished in two main categories, differing in production processes and regulation: plant-based formulas and plant-based drinks. They are now a widely accepted class of products on the international market.
Marco Brusati +4 more
doaj +1 more source
Food processing to reduce antinutrients in plant-based foods
International food research journal, 2023 Antinutrients 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.
F. A. Faizal +4 more
semanticscholar +1 more source
Fermented Plant Protein Products
, 2022 Plant proteins-based foods contribute a larger part of human diet and off-course the daily nutrients supply. Complete reliance on plants proteins sources like wheat are expected to anticipate detrimental effects in populations where such cereals are the ...
Akhtar, Saeed, +3 more
core +1 more source
, 2022 Consumer acceptance and product development of sustainable, healthy, and tasty plant-based alternative products (PBAPs) are closely interlinked. However, information on consumer perceptions of the sensory profile of plant-based meat, cheese, and milk ...
Risius, Antje +7 more
core +1 more source