Emulsifiers for the plant-based milk alternatives: a review. [PDF]
Food Sci BiotechnolPlant-based milk alternatives (PBMAs) have recently been receiving attention due to allergies, lactose intolerance, and environmental issues. PBMAs are manufactured by various sources from plants, but the emulsion stability of PBMAs is not good due to the different characteristics of the raw materials and manufacturing methods. To improve the stability
Lim HS, Baik MY.
europepmc +3 more sources
EDIS, 2020 Plant-based alternatives to cow's milk have become a rising trend. Factors that may steer consumers toward nondairy milk alternatives include adherence to a vegan diet, lactose intolerance, allergy to cow's milk, or simply preference.
Celia Andreo +2 more
doaj +5 more sources
Colour descriptors for plant-based milk alternatives discrimination. [PDF]
J Food Sci Technol, 2023 Colour characteristics of plant-based milk alternatives (PBMAs: almond, coconut, cashew, oat, soy) were monitored during long-term storage to select suitable descriptors for PBMAs differentiation. All colour descriptors evaluated varied depending on the raw material used in the plant-based milk alternative production.
Tobolková B, Durec J.
europepmc +3 more sources
Specifics of Milk and Plant-based Milk-like Products Coagulation [PDF]
Техника и технология пищевых производств, 2018 Milk coagulation is one of the most important technological operations in the production of many dairy products, such as cheeses or yogurt. Recently, there has been a surge of interest for plant-based milk substitutes.
Osintsev A. +3 more
doaj +2 more sources
Phytochemical profiling of Thai plant-based milk alternatives: Insights into bioactive compounds, antioxidant activities, prebiotics, and amino acid abundance [PDF]
Food Chemistry: XThis study compared the bioactive compounds, antioxidant activities, presence of prebiotic oligosaccharides, and amino acid profiles of six Thai plant-based milk alternatives: oat, yellow corn, tamarind seed, jackfruit seed, germinated red rice, and red ...
Nonthiwat Taesuk +6 more
doaj +2 more sources
Lipid Profile of Plant-Based Milk Alternatives (PBMAs) and Cow's Milk: A Comparison. [PDF]
J Agric Food ChemSome consumers are replacing cow's milk with plant-based milk alternatives (PBMAs). The present study aimed to characterize the lipid profiles of cow's milk (n = 60) and PBMA types (soya, oat, rice, almond, coconut, and hazelnut; n = 10 per type). Significant differences were found in the fatty acid (FA) profiles of PBMAs and milk, particularly in FA ...
Antunes I +7 more
europepmc +3 more sources
Comparison of nutritional composition between plant-based drinks and cow’s milk
Frontiers in Nutrition, 2022 The high decline in liquid milk consumption in Western countries has been compensated by the increased consumption of processed dairy products and the rapidly increasing number of new plant-based beverages constantly introduced in the market, advertised ...
Barbara Walther +11 more
doaj +3 more sources
Comparative elemental analysis of dairy milk and plant-based milk alternatives
Food Control, 2020 Abstract Together with essential elements, toxic elements can also be found in food. In this study, we analysed the content of 41 elements in milk from mammals (cow, goat, and donkey) and plant-based milk alternatives (from soy, rice, oat, spelt, almond, coconut, hazelnut, walnut, cashew, hemp, and quinoa) using inductively coupled plasma mass ...
Carmela Protano +2 more
exaly +2 more sources
A Comparative Study of Dairy and Non-Dairy Milk Types: Development and Characterization of Customized Plant-Based Milk Options [PDF]
FoodsPlant-based milk has gained considerable attention; however, its high nutritional variation highlights the need for improved formulation designs to enhance its quality.
Aline Rolim Alves da Silva +6 more
doaj +2 more sources
Development and investigating parameters of fermented milk products based on various types of vegetable milk [PDF]
BIO Web of Conferences, 2023 Plant-based milks and fermented plant-based milk products are gaining popularity but may not possess the same physicochemical characteristics as the traditional fermented dairy products.
Asase Richard +3 more
doaj +1 more source