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Food Innovation as a Means of Developing Healthier and More Sustainable Foods [PDF]

Foods, 2021
The current demand for healthy and sustainable foods has encouraged the development of new alternatives even in traditional products. Improved foods may be produced by reducing the amount of some ingredients, adding new ones, or replacing traditionally ...
Adrián Rabadán, Roberto Nieto, Rodolfo Bernabéu   +2 more
doaj   +2 more sources

In vitro assessment of probiotic properties of lactic acid bacteria isolated from camel milk: enhancing sustainable foods

Frontiers in Sustainable Food Systems
Probiotic properties of isolated lactic acid bacteria (LAB) from sustainable foods including camel milk are the potential research domains. For this purpose, camel milk samples (n = 20), from four different herds of Camelus dromedarius, were processed ...
Zeeshan Nawaz, Muhammad Kashif Zahoor, Muhammad Shafique, Rasham Athar, Aysha Yasmin, Muhammad Asif Zahoor   +5 more
doaj   +3 more sources

The Potential of Goat Meat Acceptance by Young Adults in South Africa

African Journal of Inter-Multidisciplinary Studies, 2022
Recent global meat consumption trends report an increase in goat meat consumption as a protein source; however, consumption is not popular in South Africa. Despite goat meat being a nutritious and sustainable source, the willingness to consume goat meat
Karina Palmer, Ashika Naicker, Unathi Kolanisi   +2 more
doaj   +5 more sources

Treatment with Supercritical CO₂ Reduces Off-Flavour of White Alfalfa Protein Concentrate

Foods, 2023
White alfalfa protein concentrate from alfalfa (Medicago sativa) is a promising substitute for milk and egg protein due to its functionality. However, it contains many unwanted flavours that limits the amount that can be added to a food without affecting
Mikkel Hansen, Timothy John Hobley, Peter Ruhdal Jensen   +2 more
doaj   +1 more source

The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs

Frontiers in Microbiology, 2023
Despite the advancements made in improving the quality of plant-based meat substitutes, more work needs to be done to match the texture, appearance, and flavor of real meat.
Hosam Elhalis, Hosam Elhalis, Xin Yi See, Raffael Osen, Xin Hui Chin, Yvonne Chow   +5 more
doaj   +1 more source

The Consumption of Insects in Switzerland: University-Based Perspectives of Entomophagy

Foods, 2022
Although insects have long been part of the human diet in many countries, they are poorly received and accepted in European and North American countries.
Aline Oliveira Penedo, Sophie Bucher Della Torre, Franziska Götze, Thomas A. Brunner, Wolfram Manuel Brück   +4 more
doaj   +1 more source

Evaluation of Dietary Soluble Extract Hydrolysates with or without Supplementation of Inosine Monophosphate Based on Growth, Hematology, Non-Specific Immune Responses and Disease Resistance in Juvenile Nile Tilapia Oreochromis niloticus

Animals, 2021
We performed an 8-week feeding trial to evaluate dietary soluble extract hydrolysates from fishery by-products, such as shrimp soluble extract (SSE) with or without inosine monophosphate (IMP), tilapia soluble extract (TSE) and squid soluble extract ...
Jinho Bae, Yujin Song, Mohammad Moniruzzaman, Ali Hamidoghli, Seunghan Lee, Hyeongwoo Je, Wonsuk Choi, Taesun Min, Sungchul C. Bai   +8 more
doaj   +1 more source

Sensory Acceptability and Proximate Composition of 3-Blend Plant-Based Dairy Alternatives

Foods, 2021
Limitations of plant-based dairy alternatives as sustainable foods are their relatively low protein content and low sensory appeal. In this study, we used a consumer-led product development approach to improve the sensory appeal of existing prototypes of
Ama Frempomaa Oduro, Firibu Kwesi Saalia, Maame Yaakwaah Blay Adjei   +2 more
doaj   +1 more source

Habits, Health and Environment in the Purchase of Bakery Products: Consumption Preferences and Sustainable Inclinations before and during COVID-19

Foods, 2023
The aim of the research is to investigate whether purchasing decisions about bakery products (bread, snacks and biscuits) are influenced by concerns about health, climate change, biodiversity loss and food waste. The exploratory survey was carried out in
Agata Nicolosi, Valentina Rosa Laganà, Donatella Di Gregorio   +2 more
doaj   +1 more source

EFFECT OF USING DIFFERENT DIETARY LEVELS OF ARGININE AMINO ACID ON GROWTH PERFORMANCE AND MEAT QUALITY OF GROWING RABBITS [PDF]

Egyptian Journal of Rabbit Science, 2020
The study was conducted to determine the effect of using different levels of arginine amino acid on growth performance, immunity, some biochemical parameters, digestibility, carcass traits and economic efficiency of growing New Zealand White (NZW ...
Hosney Abo-Eid, Mahmoud abousekken, Mohamed El-Sherbiny, Ahmed Dahy   +3 more
doaj   +1 more source