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Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products

Food Quality and Preference, 2022
Davide Giacalone   +2 more
exaly  

Sensory, physicochemical and rheological properties of plant‐based milk alternatives made from soybean, peanut, adlay, adzuki bean, oat and buckwheat

International Journal of Food Science and Technology, 2022
Wenmeng He   +2 more
exaly  

Cow’s Milk in Human Nutrition and the Emergence of Plant-Based Milk Alternatives

Foods, 2023
Irène Antunes   +2 more
exaly  

Plant-based beverages- A healthy alternate to bovine milk

Academia Letters, 2022
Muzaffar Hasan   +6 more
openaire   +1 more source

Standardized methods for testing the quality attributes of plant‐based foods: Milk and cream alternatives

Comprehensive Reviews in Food Science and Food Safety, 2021
Lutz Grossmann   +2 more
exaly  

Plant-Based Milk Alternatives: Nutritional Potential and Challenges

2022
Ramesh S. V.   +4 more
openaire   +1 more source

Plant-based milk alternatives

Marcel Pointke, Elke Pawelzik
openaire   +1 more source

Novel Approaches in Plant-Based Milk Alternatives Production

The demand for functional foods has spread rapidly due to the growing awareness of the impact of nutrition on health and the prevalence of lifestyle-related diseases. Their composition is diverse and contains functional ingredients such as bioactive compounds, vitamins, minerals and essential fatty acids.
openaire  

Digestion behavior of plant-based milk alternatives

Xin Wang, Aiqian Ye
openaire   +1 more source

The development and commercialization of plant-based milk alternatives

Alice Marciniak, Siyu Liu, Nikolay Repin
openaire   +1 more source
milk
2. zero hunger
animals
milk substitutes
milk alternatives
humans
cattle
consumer behavior
fortification
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