Results 31 to 40 of about 26,157,948 (297)
Nutrients, 2021 Consumers are shifting towards plant-based diets, driven by both environmental and health reasons. This has led to the development of new plant-based meat alternatives (PBMAs) that are marketed as being sustainable and good for health.
Rachel Tso, C. Forde
semanticscholar +1 more source
Applications of Enzyme Technology to Enhance Transition to Plant Proteins:A Review
, 2023 As the plant-based food market grows, demand for plant protein is also increasing. Proteins are a major component in foods and are key to developing desired structures and textures.
Mads Emil Larsen +13 more
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PLoS Medicine, 2020 Background Prior studies have shown that plant-based diets are associated with lower risk of cardiovascular risk factors and incident cardiovascular disease, but risks differed by quality of plant-based diets.
Hyunju Kim +4 more
doaj +2 more sources
Plant Nano Biology, 2022 : Currently, food industries largely based on animal products including egg, meat, and fish are facing a burning challenge to meet the continuously increasing consumer demand.
Monisha Soni +8 more
doaj +1 more source
A brief review of the science behind the design of healthy and sustainable plant-based foods
npj Science of Food, 2021 People are being encouraged to consume more plant-based foods to reduce the negative impacts of the modern food supply on human and global health. The food industry is therefore creating a new generation of plant-based products to meet this demand ...
D. Mcclements, L. Grossmann
semanticscholar +1 more source
Nutrients, 2023 Diabetes mellitus (DM) comprises a range of metabolic disorders characterized by high blood glucose levels caused by defects in insulin release, insulin action, or both.
Prawej Ansari +7 more
semanticscholar +1 more source
Next-Generation Plant-Based Foods: Challenges and Opportunities.
Annual Review of Food Science and Technology, 2023 Owing to environmental, ethical, health, and safety concerns, there has been considerable interest in replacing traditional animal-sourced foods like meat, seafood, egg, and dairy products with next-generation plant-based analogs that accurately mimic ...
D. Mcclements, L. Grossmann
semanticscholar +1 more source
, 2021 Please cite as: Yadwinder Singh Rana, Philip M. Eberly, Quincy J. Suehr, Ian M. Hildebrandt, Bradley P. Marks, and Abigail B. Snyder. (2021) Data from: Survival of Escherichia coli O157:H7 during moderate temperature dehydration of plant-based foods ...
Suehr, Quincy J. +5 more
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Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives
, 2023 Fermentation was traditionally used all over the world, having the preservation of plant and animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation is booming as an effective technology to improve the sensory ...
Fatma Boukid +13 more
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Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs
Foods, 2021 The modern food system is seeing a change in consumption patterns provoked by several drivers—including ethical, health, and environmental concerns—that are increasing the sales of meat analog foods.
D. Mcclements +4 more
semanticscholar +1 more source