Results 111 to 120 of about 2,112 (147)

Vitamin D₃ Emulsions Stabilized With Pea Proteins and Arabinoxylans as a Fortification Strategy for Plant-Based Beverages. [PDF]

Mol Nutr Food Res
Bravo-Núñez Á, Salvia-Trujillo L, Ramezani M, Reboul E, Martín-Belloso O.   +4 more
europepmc   +1 more source

Utilization of Fermentation Process for the Production of Novel Plant-Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations. [PDF]

Compr Rev Food Sci Food Saf
Özpınar FB, Dere S, Altunay S, Sagdic O, Dertli E.   +4 more
europepmc   +1 more source

Development of a high-throughput UHPLC-MS/MS multi-method for the analysis of mycotoxins in plant-based milk alternatives as the basis for risk assessment. [PDF]

Front Nutr
Dick F, Schuster M, Schneidemann-Bostelmann S, Asam S, Rychlik M.   +4 more
europepmc   +1 more source

Functional and Nutritional Properties of Lion's Mane Mushrooms in Oat-Based Desserts for Dysphagia and Healthy Ageing. [PDF]

Foods
Gunathilake S, Aluthge S, Farahnaky A, Huynh T, Ssepuuya G, Majzoobi M.   +5 more
europepmc   +1 more source

Fermentation Enhances Antioxidant, Antiplatelet, and Anti-Inflammatory Properties of Oat- and Soy-Derived Dairy Alternatives. [PDF]

Nutrients
Koutis N, Liepouris G, Moysidou I, Vogiatzaki L, Shiels K, Saha SK, Ofrydopoulou A, Tsoupras A.   +7 more
europepmc   +1 more source

Panorama of EC Industry 1990: over 165 sectors of manufacturing and service industries in focus [PDF]

, 1990

core  

Innovative Processing Technologies for Clean-Label Liquid Foods With High Protein Content: Advances in Process Development and Quality Evaluation. [PDF]

Compr Rev Food Sci Food Saf
Janahar JJ, Seth D, Balasubramaniam VM.
europepmc   +1 more source