4.7 Review

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

Related references

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

Applications of microbial fermentations for production of gluten-free products and perspectives

Emanuele Zannini et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2012)

Article Agriculture, Multidisciplinary

Optimisation of chocolate formulation using dehydrated peanut-cowpea milk to replace dairy milk

Herta Aidoo et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2012)

Article Food Science & Technology

UV-C treatment of soymilk in coiled tube UV reactors for inactivation of Escherichia coli W1485 and Bacillus cereus endospores

Srinivasarao Bandla et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (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 Chemistry, Applied

Oxidative and radical mediated cleavage of β-glucan in thermal treatments

R. Kivela et al.

CARBOHYDRATE POLYMERS (2011)

Review Toxicology

Risks and benefits of dietary isoflavones for cancer

Susanne Andres et al.

CRITICAL REVIEWS IN TOXICOLOGY (2011)

Article Agriculture, Multidisciplinary

LC-MS/MS Quantification of Bioactive Angiotensin I-Converting Enzyme Inhibitory Peptides in Rye Malt Sourdoughs

Ying Hu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Review Chemistry, Applied

Oat and Rye β-Glucan: Properties and Function

Peter J. Wood

CEREAL CHEMISTRY (2010)

Article Chemistry, Applied

Effects of calcium-chelating agents and pasteurisation on certain properties of calcium-fortified soy milk

Pattavara Pathomrungsiyounggul et al.

FOOD CHEMISTRY (2010)

Article Chemistry, Applied

Influence of homogenisation on the solution properties of oat β-glucan

R. Kivela et al.

FOOD HYDROCOLLOIDS (2010)

Review Endocrinology & Metabolism

The pros and cons of phytoestrogens

Heather B. Patisaul et al.

FRONTIERS IN NEUROENDOCRINOLOGY (2010)

Article Food Science & Technology

Development of peanut milk-based fermented curd

Deep N. Yadav et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)

Article Food Science & Technology

Measuring Acceptance of Milk and Milk Substitutes Among Younger and Older Children

Orsolya M. Palacios et al.

JOURNAL OF FOOD SCIENCE (2010)

Review Agriculture, Dairy & Animal Science

Comparing environmental impacts for livestock products: A review of life cycle assessments

M. de Vries et al.

LIVESTOCK SCIENCE (2010)

Article Nutrition & Dietetics

Food and the planet: nutritional dilemmas of greenhouse gas emission reductions through reduced intakes of meat and dairy foods

D. Joe Millward et al.

PROCEEDINGS OF THE NUTRITION SOCIETY (2010)

Letter Food Science & Technology

Response-letter to the editor regarding nutrient density of beverages in relation to climate impact

Annika Smedman et al.

FOOD & NUTRITION RESEARCH (2010)

Review Pediatrics

Clinical practice. Diagnosis and treatment of cow's milk allergy

C. M. Frank Kneepkens et al.

EUROPEAN JOURNAL OF PEDIATRICS (2009)

Review Food Science & Technology

Choice of foods and ingredients for moderately malnourished children 6 months to 5 years of age

Kim F. Michaelsen et al.

FOOD AND NUTRITION BULLETIN (2009)

Article Biotechnology & Applied Microbiology

Impact of high-pressure processing on microbial shelf-life and protein stability of refrigerated soymilk

K. Smith et al.

FOOD MICROBIOLOGY (2009)

Article Food Science & Technology

Microbial Inactivation Kinetics in Soymilk during Continuous Flow High-Pressure Throttling

Vijendra Sharma et al.

JOURNAL OF FOOD SCIENCE (2009)

Article Food Science & Technology

Physicochemical characterization of soymilk after step-wise centrifugation

Amir Malaki Nik et al.

FOOD RESEARCH INTERNATIONAL (2008)

Review Food Science & Technology

Trends in non-dairy probiotic beverages

Flavera C. Prado et al.

FOOD RESEARCH INTERNATIONAL (2008)

Review Food Science & Technology

Calcium fortificants: Overview and strategies for improving calcium nutriture of the US population

K. Rafferty et al.

JOURNAL OF FOOD SCIENCE (2007)

Article Agriculture, Multidisciplinary

Nutritional properties of oat-based beverages as affected by processing and storage

Huanmei Zhang et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2007)

Article Green & Sustainable Science & Technology

Environmental impacts of consumption in the European Union -: High-resolution input-output tables with detailed environmental extensions

Gjalt Huppes et al.

JOURNAL OF INDUSTRIAL ECOLOGY (2006)

Article Nutrition & Dietetics

Acceptability of soymilk as a calcium-rich beverage in elementary school children

JK Reilly et al.

JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION (2006)

Article Food Science & Technology

Flavor properties of plain soymilk

E Chambers et al.

JOURNAL OF SENSORY STUDIES (2006)

Review Nutrition & Dietetics

Cow's milk allergy: A complex disorder

RG Crittenden et al.

JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION (2005)

Article Plant Sciences

Almond (Prunus dulcis L.) protein quality

S Ahrens et al.

PLANT FOODS FOR HUMAN NUTRITION (2005)

Article Dermatology

Rice nightmare: Kwashiorkor in 2 Philadelphia-area infants fed rice dream beverage

KA Katz et al.

JOURNAL OF THE AMERICAN ACADEMY OF DERMATOLOGY (2005)

Review Food Science & Technology

Peanut milk and peanut milk based products production: A review

K Diarra et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2005)

Article Food Science & Technology

Effects of information on liking of bread

I Kihlberg et al.

FOOD QUALITY AND PREFERENCE (2005)

Article Agriculture, Multidisciplinary

Angiotensin converting enzyme inhibitory peptides in Finnish cereals: a database survey

J Loponen

AGRICULTURAL AND FOOD SCIENCE (2004)

Review Food Science & Technology

Lactic acid bacteria as functional starter cultures for the food fermentation industry

F Leroy et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)

Article Food Science & Technology

The effect of viscosity and volume on pleasantness and satiating power of rice milk

K Russell et al.

FOOD QUALITY AND PREFERENCE (2004)

Article Chemistry, Applied

Particle sizes and stability of UHT bovine, cereal and grain milks

A Durand et al.

FOOD HYDROCOLLOIDS (2003)

Article Chemistry, Applied

Processing suitability of a rice and pine nut (Pinus koraiensis) beverage

SW Lee et al.

FOOD HYDROCOLLOIDS (2003)

Article Agriculture, Multidisciplinary

Production of a yogurt-like product from Lupinus campestris seeds

C Jiménez-Martínez et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2003)

Article Biochemistry & Molecular Biology

Effects of processing on the content and composition of isoflavones during manufacturing of soy beverage and tofu

CJC Jackson et al.

PROCESS BIOCHEMISTRY (2002)

Article Biotechnology & Applied Microbiology

Growth studies of potentially probiotic lactic acid bacteria in cereal-based substrates

D Charalampopoulos et al.

JOURNAL OF APPLIED MICROBIOLOGY (2002)

Article Food Science & Technology

The effect of yoghurt culture on the survival of probiotic bacteria in oat-based, non-dairy products

O Martensson et al.

FOOD RESEARCH INTERNATIONAL (2002)

Article Food Science & Technology

Sensory descriptive analysis of soymilk

AV Torres-Penaranda et al.

JOURNAL OF FOOD SCIENCE (2001)

Article Food Science & Technology

Lactic acid bacteria in an oat-based non-dairy milk substitute: Fermentation characteristics and exopolysaccharide formation

O Martensson et al.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2000)