Results 31 to 40 of about 99,801 (296)

Nutritional profile of plant-based dairy alternatives in the Swedish market

Current Research in Food Science
The market for plant-based dairy alternatives is growing; therefore, focusing on the nutritional quality of these products is important. This study evaluates the nutritional profile of plant-based alternatives to milk, yoghurt, cheese, cream, ice cream ...
Hanieh Moshtaghian, Elinor Hallström, Marta Bianchi, Susanne Bryngelsson   +3 more
doaj   +1 more source

Contemporary challenges to iodine status and nutrition: the role of foods, dietary recommendations, fortification and supplementation [PDF]

, 2018
Iodine deficiency (ID) in women of childbearing age remains a global public health concern, mainly through its impact on fetal and infant neurodevelopment.
Bouga, M., Combet, E., Lean, M.E.J.
core   +1 more source

From sensory expectations to social influence: The role of person-related, product-related, and external factors in young people’s consumption of milk and milk alternativesThe data and codebook are reported via Open Science Framework (OSF).OSF

Future Foods
The growing interest in and continuous development of milk alternatives present an ideal opportunity to promote more sustainable diets. This study aimed to identify determinants of the consumption of milk alternatives and cow’s milk among young people ...
Lena Szczepanski, Sophie Höfer, Hannah Hölscher, Florian Fiebelkorn   +3 more
doaj   +1 more source

Phenolic Compounds in Plant-Based Milk Alternatives from the Greek Market

Separations
Plant-based milk alternatives (PBMAs) are plant-based fluid products that are marketed as substitutes for regular milk. The nutrient composition of PBMA products can vary widely, depending on the plant source, processing methods, potential additives, etc.
Velisaria-Eleni Gerogianni, Christiana Mantzourani, Maria A. Theodoropoulou, Antonia Chiou, Maroula G. Kokotou   +4 more
doaj   +1 more source

COMPARISON OF COW’S MILK WITH PLANT-BASED MILK ALTERNATIVES: SELECTED CHEMICAL AND PHYSICAL ANALYSIS

1st INTERNATIONAL SYMPOSIUM ON BIOTECHNOLOGY: Proceedings, 2023
The aim of this paper is to make a chemical and physical comparison of cow's milk with plant-based milk alternatives. Selected chemical and physical parameters of animal milk (raw and pasteurized cow’s milk) and plant based milk (almond and soy milk) were done.
Vesna Milovanović, Miloš Petrović, Vladimir Kurćubić, Marko Petković, Nemanja Miletić, Igor Đurović   +5 more
openaire   +2 more sources

Gypsy Moth (Lepidoptera: Lymantriidae): History of Eradication Efforts in Michigan, 1954-1981 [PDF]

, 2017
Gypsy moth, Lymantria dispar, was first discovered in Michigan in 1954, Aerial spraying operations were conducted to eradicate gypsy moth infestations with synthetic insecticides (DDT, carbaryl, and diflubenzuron)
Hanna, Murray
core   +2 more sources

Leave the Milk for the Calf and Spread the Word: Exploring Factors Determining US Consumers’ Willingness to Try Plant-Based Milk Alternatives and Their Word-of-Mouth Sharing about Plant-Based Milk Alternatives

Beverages
Plant-based milk alternatives are important beverages in US consumer markets. Sustainability, consumer awareness, lifestyle changes, and other value-based reasons are why these beverages are increasing in popularity. The present study is focused on plant-
Meike Rombach, Lei Cong, David L. Dean
doaj   +1 more source

Investigation of Maillard reaction products in plant-based milk alternatives [PDF]

Food Research International
Over the past decade, plant-based milk alternatives (PBMAs) have gained increasing popularity. Several processing technologies, including heat treatment, are usually employed during their production in order to replicate the properties of cow's milk.
Pucci M., Akillioglu H. G., Bevilacqua M., Abate G., Lund M. N.   +4 more
openaire   +3 more sources

PLANT-BASED MILK ALTERNATIVE: NUTRITIONAL PROFILING, PHYSICAL CHARACTERIZATION AND SENSORIAL ASSESSMENT

Current Perspectives on Medicinal and Aromatic Plants (CUPMAP), 2021
The aim of this work was the characterization of four plant-based milks: oat, almond, hemp, and quinoa’s milk. The nutritional composition of each milk, as well as its physico-chemical characteristics, microbiologic stability, and antioxidant potential, were determined in order to investigate the effect of the first ingredient on the overall quality of
BEN JEMAA, Mariem, GAMRA, Rym, FALLEH, Hanen, KSOURI, Riadh, BEJI, Raja Serairi   +4 more
openaire   +3 more sources

An overview on ultrasonically treated plant-based milk and its properties – A Review

Applied Food Research, 2022
Milk is one of the most familiar words to individuals of all age groups whose essential requirement ranges from neonates to senior citizens. It has become an unforgettable part of our diet.
Ashwin Kumar Sarangapany, Amirtha Murugesan, Amrutha Sri Annamalai, Azhagendran Balasubramanian, Akalya Shanmugam   +4 more
doaj   +1 more source