Plant-based milk alternate rice milk

Results 111 to 120 of about 1,360 (173)

Comparative effects of dairy, hybrid and plant-based protein blends (including fibre fortification) on amino acid profiles and gut microbiota adaptations: The Promephy study. [PDF]

Curr Res Food Sci
Roberts J +10 more
europepmc +1 more source

How Are Plant‐Based Milk Alternatives Presented Online? A Comparison of Information on Allergens, Nutrients and Sustainability Between Product Types From Selected UK Retailer Websites

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Allergen information and claims, nutrition information and nutrient profiling, dietary preference claims and sustainability claims for plant‐based milk alternatives (PBMAs). ABSTRACT Consumers in the United Kingdom (UK) are increasingly choosing plant‐based milk alternatives (PBMAs) due to food hypersensitivity, nutritional and sustainability ...
Mary Johanna Bula +5 more
wiley +1 more source

Nova fails to appreciate the value of plant-based meat and dairy alternatives in the diet. [PDF]

J Food Sci
Messina M, Messina V.
europepmc +1 more source

Postbiotics in Food Systems: Components, Production Methods, Food Applications, Functional Properties, and Technological Challenges

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This review provides a comprehensive, engineering‐oriented synthesis of postbiotics as next‐generation functional food ingredients. It first outlines the principal production routes for postbiotic generation, encompassing thermal technologies, non‐thermal technologies, and extraction/purification methods, and subsequently examines the analytical and ...
Tansu Taspinar, Nuray Güzeler
wiley +1 more source

From Fish Waste to Stable Omega‐3 Bioactive Lipids: Encapsulation Strategies and a Conceptual Framework for Antioxidant and Antimicrobial Functional Food Fortification

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Fish waste is valorized into omega‐3‐rich bioactive lipids (EPA and DHA), followed by stabilization through advanced encapsulation technologies to prevent oxidation and improve storage stability. Encapsulation protects polyunsaturated fatty acids from oxidation, improves storage stability, enables controlled gastrointestinal release, and enhances ...
Abebe Desalegn +5 more
wiley +1 more source

Uncovering a New Concept of Foodnality in Diet Recommendations for Chinese Aging Populations Based on Systematic and Bibliometric Review. [PDF]

Foods
Zhang G, Wang J, Huang X, Xu X.
europepmc +1 more source

Gluten‐Free Cakes With Locusta migratoria as a Protein Source: Volatile Profile, Quality, Nutritional, and Sensory Attributes

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This study evaluated the effects of locust powder (LP) and defatted locust powder (DFLP), used as rice flour substitutes at 10%, 15%, and 20% levels, on volatile profile, quality, nutritional, microbiological, and sensory properties of gluten‐free (GF) cakes.
Ceyda Dadalı, Yağmur Özcan
wiley +1 more source

Emerging prospects of Bacillus species in attaining the sustainable development goals. [PDF]

Appl Microbiol Biotechnol
Kumar H +9 more
europepmc +1 more source

Assessment of Allergenic Potential for Cross‐Reactivity of Olive (Olea europaea) Pit Xylo‐Oligosaccharide‐Rich Extract With Legislated Allergens in the European Union

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Spray‐dried xylo‐oligosaccharide‐rich extract derived from olive pit endocarps was assessed for potential cross‐reactivity using in vitro ELISA and in silico approaches. The ELISA tests indicated potential cross‐reactivities with nuts (hazelnut, almond, pistachio, peanut), gluten, and milk in certain batches.
Maame Ekua Manful +4 more
wiley +1 more source

fortification