4.7 Article

In Vitro Protein Digestibility and Fatty Acid Profile of Commercial Plant-Based Milk Alternatives

Related references

Note: Only part of the references are listed.
Article Biotechnology & Applied Microbiology

Enzymatic synthesis of structured lipids enriched with conjugated linoleic acid and butyric acid: strategy consideration and parameter optimization

Xiaoqiang Zou et al.

BIOPROCESS AND BIOSYSTEMS ENGINEERING (2020)

Review Food Science & Technology

Plant proteins as high-quality nutritional source for human diet

Amanda Gomes Almeida Sa et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Article Food Science & Technology

Amino Acid Composition of Novel Plant Drinks from Oat, Lentil and Pea

Astrid Bonke et al.

FOODS (2020)

Review Biochemistry & Molecular Biology

Nutritional Indices for Assessing Fatty Acids: A Mini-Review

Jiapeng Chen et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2020)

Article Food Science & Technology

Improved in vitro digestibility of rapeseed napin proteins in mixtures with bovine beta-lactoglobulin

Marcel Skejovic Joehnke et al.

FOOD RESEARCH INTERNATIONAL (2019)

Article Green & Sustainable Science & Technology

Cow Milk versus Plant-Based Milk Substitutes: A Comparison of Product Image and Motivational Structure of Consumption

Rainer Haas et al.

SUSTAINABILITY (2019)

Article Food Science & Technology

Barriers and facilitators towards adopting a more plant-based diet in a sample of Danish consumers

Malou F. S. Reipurth et al.

FOOD QUALITY AND PREFERENCE (2019)

Review Food Science & Technology

How well do plant based alternatives fare nutritionally compared to cow's milk?

Sai Kranthi Vanga et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)

Article Food Science & Technology

Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials

Stephanie Jeske et al.

FOOD RESEARCH INTERNATIONAL (2018)

Article Agriculture, Multidisciplinary

In Vitro Digestibility of Rapeseed and Bovine Whey Protein Mixtures

Marcel Skejovic Joehnke et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Article Endocrinology & Metabolism

Omega-3 and omega-6 fatty acid levels in depressive and anxiety disorders

Carisha S. Thesing et al.

PSYCHONEUROENDOCRINOLOGY (2018)

Article Multidisciplinary Sciences

Reducing food's environmental impacts through producers and consumers

J. Poore et al.

SCIENCE (2018)

Article Food Science & Technology

Changes in soybean trypsin inhibitor by varying pressure and temperature of processing: A molecular modeling study

Sai Kranthi Vanga et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)

Article Food Science & Technology

Lipid content, fatty acid profile, and nutritional value of new oat cultivars

Lenka Kourimska et al.

JOURNAL OF CEREAL SCIENCE (2018)

Review Food Science & Technology

Quinoa: Nutritional, functional, and antinutritional aspects

Antonio Manoel Maradini Filho et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)

Review Biochemistry & Molecular Biology

Milk fat biomarkers and cardiometabolic disease

Ulf Riserus et al.

CURRENT OPINION IN LIPIDOLOGY (2017)

Article Agriculture, Dairy & Animal Science

Milk fat threshold determination and the effect of milk fat content on consumer preference for fluid milk

K. S. McCarthy et al.

JOURNAL OF DAIRY SCIENCE (2017)

Article Agriculture, Dairy & Animal Science

Drivers of choice for fluid milk versus plant-based alternatives: What are consumer perceptions of fluid milk?

K. S. McCarthy et al.

JOURNAL OF DAIRY SCIENCE (2017)

Article Agriculture, Dairy & Animal Science

Short communication: Discrimination between retail bovine milks with different fat contents using chemometrics and fatty acid profiling

Einar Vargas-Bello-Perez et al.

JOURNAL OF DAIRY SCIENCE (2017)

Article Gastroenterology & Hepatology

A Comparison of the Nutritional Value of Cow's Milk and Nondairy Beverages

Ysarita Singhal et al.

JOURNAL OF PEDIATRIC GASTROENTEROLOGY AND NUTRITION (2017)

Review Food Science & Technology

Inactivation methods of soybean trypsin inhibitor - A review

Brinda Harish Vagadia et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

Article Nutrition & Dietetics

Association between noncow milk beverage consumption and childhood height

Marie-Elssa Morency et al.

AMERICAN JOURNAL OF CLINICAL NUTRITION (2017)

Review Nutrition & Dietetics

Flexitarian Diets and Health: A Review of the Evidence-Based-Literature

Emma J. Derbyshire

FRONTIERS IN NUTRITION (2017)

Article Business

Making a market for alternatives: marketing devices and the qualification of a vegan milk substitute

Christian Fuentes et al.

JOURNAL OF MARKETING MANAGEMENT (2017)

Editorial Material Food Science & Technology

Palmitic Acid and Health: Introduction

Carlo Agostoni et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)

Review Food Science & Technology

Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products

Outi Elina Maekinen et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)

Article Food Science & Technology

The Importance of Animal Source Foods for Nutrient Sufficiency in the Developing World: The Zambia Scenario

Zhiying Zhang et al.

FOOD AND NUTRITION BULLETIN (2016)

Article Food Science & Technology

Plant-based milk alternatives an emerging segment of functional beverages: a review

Swati Sethi et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)

Review Nutrition & Dietetics

An Increase in the Omega-6/Omega-3 Fatty Acid Ratio Increases the Risk for Obesity

Artemis P. Simopoulos

NUTRIENTS (2016)

Review Food Science & Technology

Milk and dairy products: good or bad for human health? An assessment of the totality of scientific evidence

Tanja Kongerslev Thorning et al.

FOOD & NUTRITION RESEARCH (2016)

Article Agronomy

Plant protein for food: opportunities and bottlenecks

Jean-Michel Chardigny et al.

OCL-OILSEEDS AND FATS CROPS AND LIPIDS (2016)

Article Food Science & Technology

Oat protein solubility and emulsion properties improved by enzymatic deamidation

Zhong-qing Jiang et al.

JOURNAL OF CEREAL SCIENCE (2015)

Review Biochemistry & Molecular Biology

Biological and Nutritional Properties of Palm Oil and Palmitic Acid: Effects on Health

Annamaria Mancini et al.

MOLECULES (2015)

Article Nutrition & Dietetics

A kwashiorkor case due to the use of an exclusive rice milk diet to treat atopic dermatitis

Francesca Mori et al.

NUTRITION JOURNAL (2015)

Review Chemistry, Applied

The Properties of Lauric Acid and Their Significance in Coconut Oil

Fabian M. Dayrit

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2015)

Article Behavioral Sciences

Knowledge, perceptions and preferences of elderly regarding protein-enriched functional food

Lotte D. T. van der Zanden et al.

APPETITE (2014)

Article Agricultural Economics & Policy

Sustainability labels on food products: Consumer motivation, understanding and use

Klaus G. Grunert et al.

FOOD POLICY (2014)

Review Endocrinology & Metabolism

Ketone bodies as signaling metabolites

John C. Newman et al.

TRENDS IN ENDOCRINOLOGY AND METABOLISM (2014)

Article Business

Understanding the buying behaviour of young consumers regarding packaging attributes and labels

Mehmet Seckin Aday et al.

INTERNATIONAL JOURNAL OF CONSUMER STUDIES (2014)

Article Chemistry, Applied

Effects of milling on proximate composition, folic acid, fatty acids and technological properties of rice

Jander Luis Fernandes Monks et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2013)

Review Agriculture, Multidisciplinary

Trans fatty acids and their role in the milk of dairy cows

Einar Vargas-Bello-Perez et al.

CIENCIA E INVESTIGACION AGRARIA (2013)

Review Food Science & Technology

Proteins in Oats; their Synthesis and Changes during Germination: A Review

Christina Klose et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2012)

Review Food Science & Technology

Processing Influences on Composition and Quality Attributes of Soymilk and its Powder

S. K. Giri et al.

FOOD ENGINEERING REVIEWS (2012)

Article Engineering, Environmental

Environmental Impacts of Cultured Meat Production

Hanna L. Tuomisto et al.

ENVIRONMENTAL SCIENCE & TECHNOLOGY (2011)

Review Agronomy

Impacts and adaptation of European crop production systems to climate change

J. E. Olesen et al.

EUROPEAN JOURNAL OF AGRONOMY (2011)

Article Food Science & Technology

Oats and Rye: Production and Usage in Nordic and Baltic Countries

S. Sahlstrom et al.

CEREAL FOODS WORLD (2010)

Review Biochemistry & Molecular Biology

α-Linolenic acid supplementation and conversion to n-3 long-chain polyunsaturated fatty acids in humans

J. Thomas Brenna et al.

PROSTAGLANDINS LEUKOTRIENES AND ESSENTIAL FATTY ACIDS (2009)

Article Nutrition & Dietetics

Protein quality assessment:: impact of expanding understanding of protein and amino acid needs for optimal health

D. Joe Millward et al.

AMERICAN JOURNAL OF CLINICAL NUTRITION (2008)

Review Medicine, Research & Experimental

The importance of the omega-6/omega-3 fatty acid ratio in cardiovascular disease and other chronic diseases

Artemis P. Simopoulos

EXPERIMENTAL BIOLOGY AND MEDICINE (2008)

Article Chemistry, Applied

The trypsin inhibitors present in seed of different grain legume species and cultivar

Eva Guillamon et al.

FOOD CHEMISTRY (2008)

Article Plant Sciences

Almond (Prunus dulcis L.) protein quality

S Ahrens et al.

PLANT FOODS FOR HUMAN NUTRITION (2005)

Article Chemistry, Applied

In vitro calcium bioavailability of vegetables, legumes and seeds

A Kamchan et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2004)

Article Food Science & Technology

Fatty acid profile, tocopherol, squalene and phytosterol content of walnuts, almonds, peanuts, hazelnuts and the macadamia nut

LS Maguire et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2004)

Article Food Science & Technology

Fatty acid composition and oxidative stability of cold-pressed edible seed oils

TD Parker et al.

JOURNAL OF FOOD SCIENCE (2003)

Article Agriculture, Multidisciplinary

Nutritional significance of lectins and enzyme inhibitors from legumes

FM Lajolo et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Article Agriculture, Multidisciplinary

Biochemical characterization of amandin, the major storage protein in almond (Prunus dulcis L.)

SK Sathe et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Review Biochemistry & Molecular Biology

The biologically active isomers of conjugated linoleic acid

MW Pariza et al.

PROGRESS IN LIPID RESEARCH (2001)