Results 11 to 20 of about 152,905 (275)
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 +3 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 +3 more sources
Comparison of properties of plant-based milk and cowʼs milk
Scientific Works of National University of Food TechnologiesConsumers are increasingly choosing foods that contain plant-based dairy analogues that are affordable and have high nutritional value, including macro and micronutrients and vitamins. Plant-based milk mimic the taste and consistency of cow’s milk. Plant-based milk contain no hormones or antibiotics compared to animal milk.
Dudarev, Igor +3 more
openaire +3 more sources
A Bibliometric Mapping of Plant-Based Milk
Jurnal Teknologi Pengolahan Pertanian, 2022 Non-dairy or plant-based milk is one of the new food products derived from plants. It is essential to explore the plant milk market from the different raw materials that can be used, understand the different products we can obtain from plant milk, as well as improve the characteristics of the plant milk.
M Irfan Febriansyah +2 more
openaire +3 more sources
How do plant‐based milks compare to cow's milk nutritionally? An audit of the plant‐based milk products available in
Nutrition & DieteticsAbstractAimThis cross‐sectional study aims to explore the nutritional composition, cost, country of origin and fortification status of plant‐based milk products available for purchase in Illawarra supermarkets and make various comparisons between types of plant‐based milks and cow's milk.MethodsPlant‐based milk information was collected from nutrition ...
Isobel Harmer +2 more
openaire +3 more sources
Emulsifiers for the plant-based milk alternatives: a review [PDF]
Food Science and BiotechnologyPlant-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
Hyun-San Lim, Moo-Yeol Baik
openaire +3 more sources
Colour descriptors for plant-based milk alternatives discrimination [PDF]
Journal of Food Science and Technology, 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.
Blanka Tobolková, Ján Durec
openaire +3 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]
Journal of Agricultural and Food ChemistrySome 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 ...
Irene Antunes +7 more
openaire +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 ...
Maria Luisa Astolfi +2 more
exaly +2 more sources