☆ 4.7 Review

Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)

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Review Food Science & Technology

Modifying the plant proteins techno-functionalities by novel physical processing technologies: a review

Madaraboina Venkateswara Rao et al.

Summary: Plant proteins are in high demand due to their environmentally friendly origins and health advantages. However, their limited techno-functionalities and digestibility have led to the application of thermal and non-thermal treatments for modification. Novel physical processing technologies (NPPT) show promise in enhancing protein functionality and reducing anti-nutritional compounds.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)

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Article Food Science & Technology

Relationship between Physicochemical and Sensory Characteristics of Commercial Plant-Based Beverages

Vanessa Fruhauf et al.

Summary: This study aimed to evaluate the relationship between the physicochemical characteristics and sensorial profile of a plant-based beverage. It was found that different types of beverages differed in viscosity, color, and flavor, with the soybean beverage having the highest acceptability in terms of flavor.

JOURNAL OF CULINARY SCIENCE & TECHNOLOGY (2023)

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Review Food Science & Technology

Plant-Based Milk Alternatives: Types, Processes, Benefits, and Characteristics

F. Reyes-Jurado et al.

Summary: This review provides updated information on plant-based milk alternatives (PBMAs) regarding their raw materials, production processes, technological functionality, nutritional composition, current consumption, benefits, sensory characteristics, and challenges in development. PBMAs show differences in environmental benefits, nutritional composition, and physicochemical properties compared to cow's milk. However, enrichment and blending techniques are being explored to enhance their composition. Technological improvements are needed for gel formation, water holding capacity, texture, and viscoelastic properties of PBMAs. Challenges include stabilization, reduction of antinutrients, off-flavors, and allergens, which can potentially be overcome using emerging technologies.

FOOD REVIEWS INTERNATIONAL (2023)

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Article Chemistry, Applied

Changes in protein oxidation, structure, and thermal stability of chicken breast subjected to ultrasound-assisted immersion freezing during frozen storage

Chao Zhang et al.

Summary: The influence of ultrasound-assisted immersion freezing (UF), immersion freezing (IF), and air freezing (AF) on protein oxidation, structure, and thermal stability of chicken breast during frozen storage was evaluated. UF samples showed lower carbonyl content, dityrosine content, and surface hydrophobicity of myofibrillar protein (MP) compared to IF and AF samples (P < 0.05), as well as higher free amino group content and total and reactive sulfhydryl content (P < 0.05). UF also effectively delayed protein structure deterioration and loss of thermal stability during frozen storage (P < 0.05). UF samples at 180 days had similar protein structures and quality characteristics to IF samples at 90 days or AF samples at 60 days.

FOOD CHEMISTRY (2023)

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Review Food Science & Technology

A review of recent innovative strategies for controlling mycotoxins in foods

Gamal M. Hamad et al.

Summary: Mycotoxin contamination is a significant threat to food safety and quality, and conventional methods for detoxification face challenges. Innovative strategies such as cold atmospheric plasma, polyphenols and flavonoids, magnetic materials and nanoparticles, and natural essential oils show promising potential for mycotoxin control. However, complete decontamination has not been achieved, and integrated management systems combining multiple strategies may be explored for higher efficiency and adaptability.

FOOD CONTROL (2023)

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Article Food Science & Technology

Combination system of pulsed ohmic heating and 365-nm UVA light-emitting diodes to enhance inactivation of foodborne pathogens in phosphate-buffered saline, milk, and orange juice

Eun-Rae Cho et al.

Summary: This study developed and investigated a combination system of pulsed ohmic heating (POH) and ultraviolet A light-emitting diode (UVA-LED) to enhance pathogen inactivation in various liquids. The combination treatment exhibited a greater reduction in pathogen levels and increased intracellular reactive oxygen species (ROS) generation and lipid peroxidation compared to individual treatments. The combination of POH and UVA-LED could be an effective hurdle technology for food safety.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2023)

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Review Food Science & Technology

Non-dairy plant-based milk products as alternatives to conventional dairy products for delivering probiotics

Amal Bakr Shori et al.

Summary: Dairy products are essential in the human diet, but can be replaced by plant-based milk. The growth and viability of probiotics in plant-based milk depend on various factors.

FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Chemistry, Applied

Co-encapsulation of curcumin and β-carotene in Pickering emulsions stabilized by complex nanoparticles: Effects of microfluidization and thermal treatment

Yang Wei et al.

Summary: The study demonstrated that suitable parameters for stable beta-carotene loaded Pickering emulsions were a particle concentration of 2.0%, an operating pressure of 100 MPa, and a heating temperature of 60 degrees Celsius. Co-encapsulation showed a synergistic effect on improving the photothermal stability of beta-carotene and curcumin, but higher particle concentrations and heating temperatures may decrease bioaccessibility.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Applied

Natural oil bodies from typical oilseeds: Structural characterization and their potentials as natural delivery system for curcumin

Shan Zhang et al.

Summary: This study investigated the effects of three different surface membrane structures of natural oil bodies (OBs) on the encapsulation and digestion of curcumin, and found that rapeseed OBs had the highest encapsulation efficiency and release, while flaxseed OBs had the highest bioaccessibility.

FOOD HYDROCOLLOIDS (2022)

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Article Food Science & Technology

Maillard reaction harmful products in dairy products: Formation, occurrence, analysis, and mitigation strategies

Mingyu Li et al.

Summary: This review summarizes the formation of harmful Maillard reaction products in dairy products during thermal processing, focusing on the occurrence, analysis methods, and inhibition of AGEs formation. It highlights the importance of monitoring and controlling the quality of dairy products.

FOOD RESEARCH INTERNATIONAL (2022)

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Article Food Science & Technology

Utilizing high-pressure homogenization for the production of fermented plant-protein yogurt alternatives with low and high oil content using potato protein isolate as a model

Rachel Levy et al.

Summary: The study investigated the potential of high-pressure homogenization (HPH) to produce plant-based yogurt alternatives with different oil concentrations. HPH treatment resulted in reduced emulsion particle size, increased emulsion whiteness, and decreased creaming velocity. This technology could provide opportunities for the food industry to produce dairy alternatives with clean labels and improved product quality.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2022)

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Article Food Science & Technology

Atmospheric pressure nonthermal pin to plate plasma system for the microbial decontamination of oat milk

Gunaseelan Eazhumalai et al.

Summary: This study demonstrates that cold plasma can effectively reduce microbes in oat milk while causing changes in physicochemical properties, showing potential for disinfection.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

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Article Food Science & Technology

Characterization of a fermented coconut milk product with and without strawberry pulp

Carolina Saori Ishii Mauro et al.

Summary: The study developed and characterized two fermented coconut milk products, which showed a high survival rate of L. reuteri after gastrointestinal simulation and received good overall scores in sensory evaluation. The results suggest that fermented coconut milk beverages are a promising choice for the development of new functional products with high consumer acceptability.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2022)

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Article Chemistry, Multidisciplinary

Plant-Based Milks: Alternatives to the Manufacture and Characterization of Ice Cream

Ana Leahu et al.

Summary: This study investigated the potential use of dietary fibers to improve the characteristics of vegetable ice cream. The addition of dietary fibers enhanced the viscosities of the mix, and the elastic and viscous modulus showed high values with the increase of dietary fibers. The textural characteristics were influenced by the ice crystals, fat content, and percentage of dietary fibers added. The sensory analysis showed higher overall scores for almond milk ice cream.

APPLIED SCIENCES-BASEL (2022)

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Article Microbiology

Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics

Patrycja Cichonska et al.

Summary: Fermentation is widely utilized in the processing of dairy, meat, and plant products. With the increasing popularity of plant-based diets and the health benefits of fermented products, there is growing interest in fermenting plant products and selecting suitable microorganisms. This review provides an overview of using lactic acid bacteria (LAB) for fermenting legumes and legume-based beverages. It also explores the prebiotic ingredients in legumes that can support LAB growth. Legumes make a suitable matrix for producing plant-based beverages, which are popular dairy alternatives. Successful fermentation of legumes and legume-based beverages with LAB had been achieved. Legumes naturally contain prebiotic compounds such as oligosaccharides, resistant starch, polyphenols, and isoflavones, which provide various physiological benefits including anti-inflammatory, immune regulation, anti-cancer, and metabolic regulation. The properties of legumes enable them to create synbiotic foods that combine probiotics and prebiotics.

MICROORGANISMS (2022)

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Article Food Science & Technology

Nutritional Function and Flavor Evaluation of a New Soybean Beverage Based on Naematelia aurantialba Fermentation

Tao Sun et al.

Summary: The aim of this study is to determine the feasibility of using Naematelia aurantialba for fermented soybean beverages (FSB). Fermentation with N. aurantialba increases the nutrient composition and antioxidant activity of soybean beverages, and alters the flavor and aroma to be less unpleasant. This study provides a theoretical basis for promoting FSB and serves as a reference for basidiomycetes-fermented beverages.

FOODS (2022)

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Article Food Science & Technology

Turmeric-Fortified Cow and Soya Milk: Golden Milk as a Street Food to Support Consumer Health

Folake Idowu-Adebayo et al.

Summary: The study investigated the use of soybean-based milk as a carrier to release and convey antioxidants from turmeric, compared to cow milk. It was found that adding turmeric paste to milk resulted in the release of turmeric antioxidants, with soy milk samples showing the highest protein, iron, zinc, total phenol content, and antioxidant activity. This study identified a cheap and additional nutrient source for malnourished populations in developing countries, utilizing soy milk to produce golden milk.

FOODS (2022)

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Review Food Science & Technology

Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception

Kandi Sridhar et al.

Summary: This review summarizes the strategies, nutritional analysis, gastrointestinal digestion, and bioavailability of plant-based alternatives. It thoroughly discusses the regulatory frameworks, labeling claims, and consumer perception of plant-based alternatives, with a focus on their current status and future prospects.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

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Review Engineering, Chemical

Effects of different drying techniques on the quality and bioactive compounds of plant-based products: a critical review on current trends

Tarun Belwal et al.

Summary: This review provides a detailed overview of the effects of different drying techniques on the physio-chemical properties and bioactive compounds of plant materials, discusses the factors affecting drying processes and their optimization strategies, and critically analyzes the current trends in the development of drying techniques for plant materials in terms of retaining their bioactive compounds.

DRYING TECHNOLOGY (2022)

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Review Food Science & Technology

Harmful compounds of soy milk: characterization and reduction strategies

Neda Mollakhalili-Meybodi et al.

Summary: Soymilk, as a plant-based product rich in nutrients, contains various harmful compounds like allergens, anti-nutritional factors, and biogenic amines. These compounds can be reduced through heating, structural modifiers, fermentation, and optimization of the fermentation process. Soaking, grinding, and heating of soybeans are effective methods for inactivating anti-nutritional factors. Additionally, other treatments like high hydrostatic pressure and irradiation can also help in reducing harmful compounds.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2022)

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Article Engineering, Environmental

Ozone Applications in Milk and Meat Industry

Anandu Chandra Khanashyam et al.

Summary: Ozone is a cost-effective and eco-friendly technology that is gaining momentum in the food industry, with its powerful oxidizing agent and broad spectrum of anti-microbial properties improving food quality and safety by destroying bacterial cells. Researchers have focused on its application in meat and dairy products, providing insights into selecting appropriate processing conditions for improved safety and quality.

OZONE-SCIENCE & ENGINEERING (2022)

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Article Food Science & Technology

Design and characterization of a plant-based ice cream obtained from a cereal/legume yogurt-like

Erica Pontonio et al.

Summary: A gluten and lactose-free plant-based yogurt-like was used to produce a novel plant-based ice cream, which showed similar nutritional label and sensory characteristics compared to milk-based ice cream. However, the plant-based ice cream had significantly different structural and technological characteristics, with higher overrun and hardness, gumminess, and adhesiveness. The plant-based ice cream also demonstrated the potential to be used as a carrier of probiotics, with a high cell density of viable lactic acid bacteria during storage.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Biochemistry & Molecular Biology

Properties of Rice-Based Beverages Fermented with Lactic Acid Bacteria and Propionibacterium

Patrycja Cichonska et al.

Summary: In this study, the properties of yogurt-type rice-based beverages fermented with lactic acid bacteria and Propionibacterium were investigated. The results showed that the combination of lactic and propionic fermentation can help in the production of rice-based yogurt-type milk substitutes, with a high number of beneficial bacteria and varied physical properties and sugar content depending on the starter culture used.

MOLECULES (2022)

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Article Food Science & Technology

Prospects of future pulse milk variants from other healthier pulses-As an alternative to soy milk

Aarcha Vallath et al.

Summary: The demand for alternatives to animal sourced milk from plant sources is at an all-time high, with soy milk being the most consumed option. However, soy milk has limitations mainly due to allergenicity. This has led to a demand for alternatives, with pulses like chickpea, lentils, lupin, pea, and faba bean being considered as potential alternatives due to their nutritional profile and health benefits.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

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Article Food Science & Technology

Cultured meat: Processing, packaging, shelf life, and consumer acceptance

Shahida Anusha Siddiqui et al.

Summary: Increasing consumer concern on sustainability has led to a higher demand for alternative protein-based products to replace meat from animal sources in the market. Cultured meat, as a new meat alternative, faces consumer skepticism, therefore, improving its functionality and sensory quality is important for increasing consumer acceptance. Unnaturalness, healthiness, texture, price, and safety are the main attributes considered by consumers and need to be effectively promoted to enhance the purchasing power of cultured meat. By utilizing tissue-engineered technology in a controlled environment, cultured meat can be produced to meet consumer demands and acceptable quality. The potential of packaging in maintaining food quality and extending shelf life has highlighted consumer acceptance of cultured meat in different countries and its representation in the market.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Review Food Science & Technology

Alternative proteins for meat and dairy replacers: Food safety and future trends

J. L. Banach et al.

Summary: This review provides an analysis of the food safety hazards, industry trends, and processing methods associated with alternative proteins for meat and dairy products in the European Union market. Understanding the effects of processing and safety of alternative proteins is crucial for ensuring food safety and assessing risks to consumers, though current data is limited.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

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Review Chemistry, Applied

Recent updates on lentil and quinoa protein-based dairy protein alternatives: Nutrition, technologies, and challenges

Mohammad Alrosan et al.

Summary: Plant-based proteins have gained popularity in dietary products due to their high nutritional value and increasing consumption trends. Lentil and quinoa proteins have received significant attention as alternatives to dairy-based proteins. However, a comprehensive scientific understanding of these proteins is essential for their successful application in the food industry. Fermentation and protein complexation techniques have been recognized as effective methods to improve the functional properties, nutritional values, and protein digestibility of plant-based proteins, making them potential alternatives to dairy-based proteins.

FOOD CHEMISTRY (2022)

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Article Green & Sustainable Science & Technology

A Comparative Analysis of Plant-Based Milk Alternatives Part 1: Composition, Sensory, and Nutritional Value

Marcel Pointke et al.

Summary: Consumers are increasingly interested in reducing animal-based food consumption for health, sustainability, and ethical reasons. This study assesses the nutritional value and sensory characteristics of plant-based milk alternatives. The results show that almond drinks have the lowest micronutrient content, while soy drinks come closest to cow's milk. The experimental analysis also confirms the accuracy of sensory evaluations. Therefore, consumers should experiment with different products when making choices for milk substitutions.

SUSTAINABILITY (2022)

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Review Food Science & Technology

Ingredients and Process Affect the Structural Quality of Recombinant Plant-Based Meat Alternatives and Their Components

Di Zhao et al.

Summary: This review analyzes and summarizes the importance of plant-based meat alternatives, highlighting their broad culinary applicability and promising market prospects. It further examines the effects of raw materials and production methods on the structure and quality of these alternatives, particularly focusing on tissue protein and simulated fat as the main components. The aim is to contribute to the optimization of the product's structure and provide reference for future development in the plant meat industry.

FOODS (2022)

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Article Food Science & Technology

Use of food carbohydrates towards the innovation of plant-based meat analogs

Mingfei Huang et al.

Summary: Carbohydrates play a crucial role in plant-based meat analog (PMA) foods, enhancing texture, promoting fibrillation of textured proteins, mimicking animal skin and connective tissue, acting as fat substitutes, and contributing to color, flavor, and aroma.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

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Review Engineering, Chemical

The Disposition of Bioactive Compounds from Fruit Waste, Their Extraction, and Analysis Using Novel Technologies: A Review

Anwar Ali et al.

Summary: Fruit waste contains bioactive components that can be extracted using environmentally friendly techniques. Utilizing these new green extraction techniques not only reduces the global crisis caused by fruit waste, but also creates economic opportunities.

PROCESSES (2022)

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Review Food Science & Technology

Sonoprocessing: mechanisms and recent applications of power ultrasound in food

Ahmed Taha et al.

Summary: There is a growing interest in using green technologies in the food industry. Ultrasound, as a green processing technique, has great potential in various food applications. It can be used in assisted food processing, structure and property modification, beneficial food reactions, food safety, as well as waste disposal and environmental protection.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

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Article Food Science & Technology

Innovative technologies for manufacturing plant-based non-dairy alternative milk and their impact on nutritional, sensory and safety aspects

Ramon Bocker et al.

Summary: Cow's milk is a staple in many diets due to its high nutritional value, but it is not suitable for everyone. Plant-based milk substitutes are a good option to meet the demand for non-dairy beverages and are environmentally friendly.

FUTURE FOODS (2022)

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Article Multidisciplinary Sciences

Milk microfiltration process dataset annotated from a collection of scientific papers

Patrice Buche et al.

Summary: The milk microfiltration process is crucial in the dairy industry, used for separating dairy protein fractions to produce high-protein dairy products for specific populations. The data associated with these experiments are stored in a public repository and structured using ontology for additional querying tools.

DATA IN BRIEF (2021)

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Article Engineering, Chemical

Ohmic heating of a solid-liquid food mixture in an electrically conductive package

Wassamon Wattanayon et al.

Summary: The study focuses on pasteurizing a solid-liquid food mixture in a conductive package using ohmic heating, showing that this method offers advantages such as faster heating, more uniform heating, and a higher retention of vitamin C content compared to conventional heating.

JOURNAL OF FOOD ENGINEERING (2021)

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Review Food Science & Technology

Ultrasound as an emerging technology for the elimination of chemical contaminants in food: A review

Shaofeng Yuan et al.

Summary: Ultrasound technology is an emerging method for eliminating food contaminants, offering advantages such as green processing, high efficiency, and low energy consumption. However, ultrasound treatment may have adverse effects on food characteristics, and combining it with other techniques can enhance its effectiveness.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Review Food Science & Technology

Polyphenols as promising biologically active substances for preventing SARS-CoV-2: A review with research evidence and underlying mechanisms

Taha Mehany et al.

Summary: This article reviewed the potential role of polyphenols in preventing COVID-19, highlighting their antiviral and immune-regulation properties. Polyphenols could be utilized for developing novel anti-COVID-19 designs, with a high safety profile and potential for inhibiting SARS-CoV-2 enzymes. Further randomized controlled trials are needed to validate these findings in future studies.

FOOD BIOSCIENCE (2021)

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Review Food Science & Technology

Standardized methods for testing the quality attributes of plant-based foods: Milk and cream alternatives

Lutz Grossmann et al.

Summary: The food industry is creating a variety of plant-based alternatives to dairy products in response to consumer demand for more sustainable, healthy, and ethical options. However, there is currently a lack of systematic testing methods to characterize these dairy alternatives. This review aims to evaluate existing methods, recommend standardized tests, and help design plant-based milk alternatives with similar properties to real dairy milk.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)

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Article Chemistry, Applied

The gastrointestinal fate of inorganic and organic nanoparticles in vitamin D-fortified plant-based milks

Hualu Zhou et al.

Summary: Both organic and inorganic nanoparticles, such as nanocellulose, nanoemulsion, and titanium dioxide (TiO2) particles, are commonly added to food and beverage products to alter their quality attributes. In this study, the impact of these nanoparticles on macronutrient digestion and vitamin bioavailability was investigated using vitamin D-fortified plant-based milks as model food products. The results showed that while TiO2 nanoparticles were effective at increasing whiteness, nanocellulose particles were effective at increasing shear viscosity in the fortified milks. The behavior of the nanoparticles in the gastrointestinal tract was analyzed, showing that they were well dispersed due to protein adsorption and mechanical action of gut fluids.

FOOD HYDROCOLLOIDS (2021)

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Article Food Science & Technology

Evolution of okara from waste to value added food ingredient: An account of its bio-valorization for improved nutritional and functional effects

Jing-Yu Feng et al.

Summary: This review explores the transformation of okara from waste to value-added food, discussing its bioactive compounds, treatment methods, and potential as a bio-valorization substrate. It not only contributes to a zero-waste approach but also enhances the economic and nutritional value in the food and health industries.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Article Food Science & Technology

The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs

Lutz Grossmann et al.

Summary: Consumers worldwide are increasingly interested in adopting a more plant-based diet for health, sustainability, and ethical reasons. While plant-based meat and milk analogs have been successful, producing desirable and acceptable plant-based cheese analogs has proven challenging. Plant-based cheeses can be more environmentally sustainable and better for animal welfare, but further research is needed to improve their texture, flavor, nutritional profile, and health effects.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Review Agricultural Engineering

Sustainable processing of food waste for production of bio-based products for circular bioeconomy

Poonam Sharma et al.

Summary: Utilizing advanced technologies for food waste valorization can address resource and environmental challenges, promote economic growth, and transform waste into bio-based products.

BIORESOURCE TECHNOLOGY (2021)

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Article Food Science & Technology

Effect of pea milk preparation on the quality of non-dairy yoghurts

Wenyi Ma et al.

Summary: Neutral pea milk was prepared from yellow peas by soaking and blending, and different treatment methods affected the properties and fermentation features of pea milks. Alkali water soaking showed improvements in gel hardness, while blanching-dehulling and acid water soaking resulted in better flavor in pea yoghurt. Various treatments also decreased acid formation yield during lactic acid fermentation of pea milks.

FOOD BIOSCIENCE (2021)

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Review Engineering, Chemical

Cold Plasma Processing on Fruits and Fruit Juices: A Review on the Effects of Plasma on Nutritional Quality

Fabiano A. N. Fernandes et al.

Summary: This review presents the effects of cold plasma technology on the nutritional quality of fruits and fruit juices, focusing on chemical changes induced in bioactive compounds. It discusses the reactions of plasma with fruit compounds and the mechanisms leading to both improvement and degradation of main compounds, highlighting both advantages and disadvantages of cold plasma technology.

PROCESSES (2021)

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Review Food Science & Technology

Phytochemical Fortification in Fruit and Vegetable Beverages with Green Technologies

Francisco Artes-Hernandez et al.

Summary: This article explores the use of different green technologies in beverage processing to enhance the health-promoting compounds. Fortification can be achieved through various strategies, including physical elicitors, plant/algae extract supplementation, and fermentation with probiotics. Green non-thermal technologies are being investigated to reduce costs and ensure sustainable production processes while maintaining the nutritional and sensory quality of beverages.

FOODS (2021)

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Article Food Science & Technology

Production of pulse protein ingredients and their application in plant-based milk alternatives

Martin Vogelsang-O'Dwyer et al.

Summary: Plant-based milk alternatives are gaining popularity due to the recognition of pea protein isolates and concentrates for their functional and nutritional benefits. Research is focusing on novel protein sources and processing methods to produce high-quality ingredients, with the potential to create plant-based milk alternatives with higher nutritional value than current options on the market.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Review Food Science & Technology

Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance

Erin C. Short et al.

Summary: This review highlights the importance of innovative approaches to improve sensory and quality attributes of plant-based cheese substitutes (PBCS), with a focus on sensory evaluation methods. Future studies should consider more specific flavor and mouthfeel measures, integrating consumer liking evaluation with instrumental textural methods, and using a larger and more diverse group of consumers. The outcome of this review emphasises the importance of integrating sensory science to facilitate the improvement of PBCS and streamline product development.

FOODS (2021)

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Review Food Science & Technology

A Review into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables

Rinaldo Botondi et al.

Summary: This study focuses on microbial growth and quality retention of fresh-cut fruit and vegetables, highlighting the effectiveness of ozone technology in extending product shelf life. It outlines the main sources and factors influencing biological contamination.

FOODS (2021)

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Review Food Science & Technology

The science of plant-based foods: Constructing next-generation meat, fish, milk, and egg analogs

David Julian McClements et al.

Summary: Consumers are demanding more ethical, sustainable, and nutritious foods, leading to a shift towards plant-based products in the food industry. The challenge lies in mimicking the appearance, texture, flavor, and functionality of animal-derived products using ingredients isolated solely from botanical sources. Understanding the properties of plant-derived ingredients and their assembly into structures resembling animal products is crucial for the development of new plant-based foods.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)

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Review Chemistry, Applied

Modification approaches of plant-based proteins to improve their techno-functionality and use in food products

Maryam Nikbakht Nasrabadi et al.

Summary: Plant-based proteins are gaining particular interest for their sustainable origins, economical costs, and health benefits compared to animal-based proteins. However, their limited applications are mainly attributed to poor functionality, water solubility, complexity, and sensitivity to environmental stress. Therefore, modifying plant proteins to improve their technological and industrial applications is highly sought after.

FOOD HYDROCOLLOIDS (2021)

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Article Food Science & Technology

Plant-based beverages: Ecofriendly technologies in the production process

Camila Benedetti Penha et al.

Summary: Plant-based beverages are becoming a popular substitute for cow's milk, with soy milk being the most consumed option. However, production from other plant sources is expected to increase. The use of eco-friendly technologies such as ultrasound and fermentation can help improve the efficiency and properties of these beverages.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)

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Article Food Science & Technology

Sterilization of coconut milk in flexible packages via ohmic-assisted thermal sterilizer

Chavis Tiravibulsin et al.

Summary: OATS can preserve the quality of coconut milk by converting electrical energy into heat and transferring it to food packages, leading to higher process efficiency compared to conventional methods.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Food Science & Technology

Nutraceutical-fortified plant-based milk analogs: Bioaccessibility of curcumin-loaded almond, cashew, coconut, and oat milks

Bingjing Zheng et al.

Summary: Plant-based milk analogs often contain oil bodies which can be used to encapsulate hydrophobic nutraceuticals like curcumin, with high encapsulation efficiency and bioaccessibility. Loading curcumin into various plant-based milk analogs did not affect the properties or stability of the oil bodies, and the bioaccessibility of curcumin was much higher compared to a crystalline form. This information may be valuable in developing the next generation of nutritionally fortified plant-based milk analogs.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Food Science & Technology

The combined effect of essential oils and emerging technologies on food safety and quality

Geany Targino de Souza Pedrosa et al.

Summary: Essential oils and emerging technologies can be combined to improve food safety and quality, with attention to the type of microorganism, intensity of processing parameters, type and concentration of essential oils, and composition of foods. Synergistic effects between essential oils and emerging technologies have been reported in many cases.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Acoustics

Study the impact of ultra-sonication and pulsed electric field on the quality of wheat plantlet juice through FTIR and SERS

Zahoor Ahmed et al.

Summary: The combined use of pulsed electric field and ultrasound had a significant impact on the quality of wheat plantlet juice, increasing total phenolics, total flavonoids, chlorophyll, and antioxidant activities while decreasing enzyme activities and microbial populations. The analysis using Fourier Transform Infrared and surface-enhanced Raman spectroscopy showed enhanced nutritional molecules in the juice treated with the combined method. These findings suggest the suitability of integrated methods for further research and applications in food processing.

ULTRASONICS SONOCHEMISTRY (2021)

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Article Acoustics

Effects of microfiltration combined with ultrasonication on shelf life and bioactive protein of skim milk

Wenjin Zhang et al.

Summary: The study showed that microfiltration combined with ultrasonication can effectively remove bacteria in milk, extend shelf life, and retain more bioactive proteins. Compared with traditional HTST pasteurization, this method is more effective in preserving bioactive proteins.

ULTRASONICS SONOCHEMISTRY (2021)

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Review Food Science & Technology

Plant Proteins for Future Foods: A Roadmap

Shaun Yong Jie Sim et al.

Summary: Protein calories account for 15-20% of the world's energy intake, posing a challenge to feed over 9 billion people by 2050. Plant protein technology is still in its infancy, requiring advancements in ingredient development and food construction knowledge.

FOODS (2021)

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Review Food Science & Technology

A brief review of the science behind the design of healthy and sustainable plant-based foods

David Julian McClements et al.

Summary: The food industry is developing a new generation of plant-based products to meet the demand for healthy, sustainable, and environmentally friendly food options. The challenge lies in simulating the attributes of animal-derived products using plant ingredients.

NPJ SCIENCE OF FOOD (2021)

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Proceedings Paper Materials Science, Multidisciplinary

A short review on encapsulation of bioactive compounds using different drying techniques

S. K. Abdul Mudalip et al.

Summary: Spray drying and freeze drying are commonly used techniques to encapsulate bioactive compounds, protecting them and improving product quality. Research on these technologies is of great significance to those working in the food and herbal products processing domain.

MATERIALS TODAY-PROCEEDINGS (2021)

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Article Engineering, Environmental

Antimicrobial Activity of Ozone against Pathogenic Oral Microorganisms on Different Denture Base Resins

Yeliz Hayran et al.

OZONE-SCIENCE & ENGINEERING (2020)

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Review Food Science & Technology

Nuts, cereals, seeds and legumes proteins derived emulsifiers as a source of plant protein beverages: A review

Sadia Qamar et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

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Review Food Science & Technology

Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns

Anna Aleena Paul et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

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Review Food Science & Technology

Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity

Yu Fu et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

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Article Engineering, Chemical

High-pressure processing, microwave, ohmic, and conventional thermal pasteurization: Quality aspects and energy economics

James C. Atuonwu et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2020)

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Article Agriculture, Multidisciplinary

Investigation into the Concentrations and Sources of Nitrates and Nitrites in Milk and Plant-Based Powders

Susan Genualdi et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)

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Article Food Science & Technology

Rheological, nutritional, functional and sensory properties of millets and sprouted legume based beverages

Dipika Agrahar-Murugkar et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)

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Review Food Science & Technology

Ozone as a novel emerging technology for the dissipation of pesticide residues in foods-a review

R. Pandiselvam et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

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Review Food Science & Technology

Microbial response to some nonthermal physical technologies

Dan Wu et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

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Review Food Science & Technology

Membrane technologies assisting plant-based and agro-food by-products processing: A comprehensive review

Roberto Castro-Munoz et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

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Review Food Science & Technology

Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages

Paulo E. S. Munekata et al.

FOODS (2020)

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Review Food Science & Technology

Health issues and technological aspects of plant-based alternative milk

Aline R. A. Silva et al.

FOOD RESEARCH INTERNATIONAL (2020)

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Article Food Science & Technology

Effect of pulsed electric field and thermal treatments on the bioactive compounds, enzymes, microbial, and physical stability of almond milk during storage

Muhammad Faisal Manzoor et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)

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Review Food Science & Technology

The functional modification of legume proteins by ultrasonication: A review

Seyed Mohammad Taghi Gharibzahedi et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

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Review Food Science & Technology

Development of Next-Generation Nutritionally Fortified Plant-Based Milk Substitutes: Structural Design Principles

David Julian McClements

FOODS (2020)

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Review Chemistry, Physical

Nano-enabled personalized nutrition: Developing multicomponent-bioactive colloidal delivery systems

David Julian McClements

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2020)

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Article Engineering, Chemical

Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties

Catia Saldanha do Carmo et al.

JOURNAL OF FOOD ENGINEERING (2020)

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Article Biotechnology & Applied Microbiology

Antimicrobial activities of plasma-functionalized liquids against foodborne pathogens on grass carp (Ctenopharyngodon Idella)

Okon Johnson Esua et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2020)

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Review Food Science & Technology

Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects

Elif Feyza Aydar et al.

JOURNAL OF FUNCTIONAL FOODS (2020)

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Article Chemistry, Physical

Optimization of the supercritical CO2 pasteurization process for the preservation of high nutritional value of pomegranate juice

Francesca Maria Bertolini et al.

JOURNAL OF SUPERCRITICAL FLUIDS (2020)

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Article Food Science & Technology

Effect of ultrasound and microwave processing on the structure, in-vitro digestibility and trypsin inhibitor activity of soymilk proteins

Sai Kranthi Vanga et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

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Article Food Science & Technology

A Novel Approach to Structure Plant-Based Yogurts Using High Pressure Processing

Shaun Y. J. Sim et al.

FOODS (2020)

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Proceedings Paper Agricultural Engineering

Effect of ozone treatment on microbiological and physicochemical properties of soymilk beverage

C. Anam et al.

INTERNATIONAL CONFERENCE ON FOOD AND BIO-INDUSTRY 2019 (2020)

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Article Nutrition & Dietetics

Plant protein ingredients with food functionality potential

S. M. Loveday

NUTRITION BULLETIN (2020)

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Review Food Science & Technology

Chemical methods and techniques to monitor early Maillard reaction in milk products; A review

Kataneh Aalaei et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)

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Article Chemistry, Applied

Reduction of off-flavours and the impact on the functionalities of lentil protein isolate by acetone, ethanol, and isopropanol treatments

C. Chang et al.

FOOD CHEMISTRY (2019)

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Article Food Science & Technology

Investigate the efficacy of UV pretreatment on thermal inactivation of Bacillus subtilis spores in different types of milk

Jawaad Ahmed Ansari et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)

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Article Food Science & Technology

Influence of thermosonication (TS) process on the quality parameters of high pressure homogenized hazelnut milk from hazelnut oil by-products

Ilyas Atalar et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)

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Article Food Science & Technology

Effect of pulsed electric field treatment on shelf life and nutritional value of apple juice

Kinga Dziadek et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)

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Review Food Science & Technology

Emulsion Formation by Homogenization: Current Understanding and Future Perspectives

Andreas Hakansson

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 10 (2019)

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Article Chemistry, Applied

The impact of roasting, high pressure homogenization and sterilization on peanut milk and its oil bodies

Farah Zaaboul et al.

FOOD CHEMISTRY (2019)

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Article Biotechnology & Applied Microbiology

Comparative Effects of Thermal, High Hydrostatic Pressure, and UV-C Processing on the Quality, Nutritional Attributes, and Inactivation of Escherichia coli, Salmonella, and Listeria Introduced into Tiger Nut Milk

Yan Zhu et al.

JOURNAL OF FOOD PROTECTION (2019)

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Article Food Science & Technology

Ohmic heating effects on Listeria monocytogenes inactivation, and chemical, physical, and sensory characteristic alterations for vacuum packaged sausage during post pasteurization

Pawinee Inmanee et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

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Review Biotechnology & Applied Microbiology

Fermentation of plant-based milk alternatives for improved flavour and nutritional value

Muzi Tangyu et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2019)

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Review Food Science & Technology

Plant-based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance

David Julian McClements et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)

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Article Food Science & Technology

Identification of equivalent processing conditions for pasteurization of strawberry juice by high pressure, ultrasound, and pulsed electric fields processing

Semanur Yildiz et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)

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Article Engineering, Chemical

Impact of pulsed electric field on rheological, structural, and physicochemical properties of almond milk

Muhammad Faisal Manzoor et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2019)

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Article Food Science & Technology

A comparison of microfluidization and sonication to obtain lemongrass submicron emulsions. Effect of diutan gum concentration as stabilizer

Jenifer Santos et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

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Article Food Science & Technology

Development of a multifunctional yogurt-like product from germinated brown rice

Patricio J. Caceres et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

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Article Chemistry, Physical

Recent advances in colloidal delivery systems for nutraceuticals: A case study - Delivery by Design of curcumin

Mahesh Kharat et al.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2019)

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Article Engineering, Chemical

Effect of microwave assisted extraction on yield and protein characteristics of soymilk

Taruna Varghese et al.

JOURNAL OF FOOD ENGINEERING (2019)

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Review Biotechnology & Applied Microbiology

Two Nonthermal Technologies for Food Safety and Quality-Ultrasound and High Pressure Homogenization: Effects on Microorganisms, Advances, and Possibilities: A Review

Antonio Bevilacqua et al.

JOURNAL OF FOOD PROTECTION (2019)

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Article Chemistry, Physical

Non-thermal processing of inulin-enriched soursop whey beverage using supercritical carbon dioxide technology

Eric Keven Silva et al.

JOURNAL OF SUPERCRITICAL FLUIDS (2019)

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Article Acoustics

Comparative assessment of high-intensity ultrasound and hydrodynamic cavitation processing on physico-chemical properties and microbial inactivation of peanut milk

Akshata R. Salve et al.

ULTRASONICS SONOCHEMISTRY (2019)

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Article Food Science & Technology

Coating with alginate containing a mixture of essential oils and citrus extract in combination with ozonation or gamma irradiation increased the shelf life of Merluccius sp. fillets

Shiv Shankar et al.

FOOD PACKAGING AND SHELF LIFE (2019)

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Review Food Science & Technology

Pea protein isolates: Structure, extraction, and functionality

A. C. Y. Lam et al.

FOOD REVIEWS INTERNATIONAL (2018)

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Review Agriculture, Multidisciplinary

Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation

David Julian McClements et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

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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)

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Editorial Material Nutrition & Dietetics

Nutritionally Essential Amino Acids

Yongqing Hou et al.

ADVANCES IN NUTRITION (2018)

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Article Chemistry, Applied

High hydrostatic pressure reducing allergenicity of soy protein isolate for infant formula evaluated by ELISA and proteomics via Chinese soy-allergic children's sera

Huijing Li et al.

FOOD CHEMISTRY (2018)

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Article Chemistry, Applied

The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

S. Ben-Harb et al.

FOOD HYDROCOLLOIDS (2018)

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Article Biotechnology & Applied Microbiology

Microbiological stabilization of tiger nuts' milk beverage using ultra-high pressure homogenization. A preliminary study on microbial shelf-life extension

I. Codina-Torrella et al.

FOOD MICROBIOLOGY (2018)

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Article Food Science & Technology

Microfiltration and ultra-high-pressure homogenization for extending the shelf-storage stability of UHT milk

P. D'Incecco et al.

FOOD RESEARCH INTERNATIONAL (2018)

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Review Food Science & Technology

Thermal and non-thermal preservation techniques of tiger nuts' beverage horchata de chufa. Implications for food safety, nutritional and quality properties

Elena Rosello-Soto et al.

FOOD RESEARCH INTERNATIONAL (2018)

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Article Food Science & Technology

Influence of process parameters on physical properties and specific mechanical energy of healthy mushroom-rice snacks and optimization of extrusion process parameters using response surface methodology

Hataichanok Kantrong et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)

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Article Food Science & Technology

Whey-grape juice drink processed by supercritical carbon dioxide technology: Physical properties and sensory acceptance

Gabriela V. Amaral et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

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Article Biochemistry & Molecular Biology

Modulation of the bitterness of pea and potato proteins by a complex coacervation method

Benjamin Zeeb et al.

FOOD & FUNCTION (2018)

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Article Food Science & Technology

Bioconversion of γ-aminobutyric acid and isoflavone contents during the fermentation of high-protein soy powder yogurt with Lactobacillus brevis

Chung Eun Hwang et al.

APPLIED BIOLOGICAL CHEMISTRY (2018)

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Article Food Science & Technology

Evaluation of chickpea as alternative to soy in plant-based beverages, fresh and fermented

Shi Wang et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

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Article Food Science & Technology

Effect of thermal processing and reducing agents on trypsin inhibitor activity and functional properties of soybean and chickpea protein concentrates

Sara Aviles-Gaxiola et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

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Review Food Science & Technology

Structuring processes for meat analogues

Birgit L. Dekkers et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)

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Article Food Science & Technology

Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk

Zalizawati Abdullah et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)

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Article Engineering, Environmental

Application and Kinetics of Ozone in Food Preservation

R. Pandiselvam et al.

OZONE-SCIENCE & ENGINEERING (2017)

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Article Food Science & Technology

Development of a fermented quinoa-based beverage

Fanny Emma Ludena Urquizo et al.

FOOD SCIENCE & NUTRITION (2017)

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Article Food Science & Technology

Influence of homogenization on physical properties of model coffee creamers stabilized by quillaja saponin

Cheryl Chung et al.

FOOD RESEARCH INTERNATIONAL (2017)

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Article Engineering, Chemical

Comparing high pressure thermal processing and thermosonication with thermal processing for the inactivation of bacteria, moulds, and yeasts spores in foods

Evelyn et al.

JOURNAL OF FOOD ENGINEERING (2017)

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Review Materials Science, Multidisciplinary

Nanocellulose-stabilized Pickering emulsions and their applications

Shuji Fujisawa et al.

SCIENCE AND TECHNOLOGY OF ADVANCED MATERIALS (2017)

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Review Food Science & Technology

Inactivation methods of soybean trypsin inhibitor - A review

Brinda Harish Vagadia et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

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Review Food Science & Technology

Dairy processing using supercritical carbon dioxide technology: Theoretical fundamentals, quality and safety aspects

Gabriela V. Amaral et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

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Article Food Science & Technology

Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions

David Julian McClements et al.

Annual Review of Food Science and Technology (2017)

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Article Food Science & Technology

EFFECTS OF DIFFERENT METHODS OF DRYING ON ANTIOXIDANT AND MICROSCOPIC CHARACTERISTICS OF Spirullina platensis ENRICHED SOY YOGURT

Samadrita Sengupta et al.

JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES (2017)

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Review Food Science & Technology

Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review

M. S. Alam et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)

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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)

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Article Food Science & Technology

Optimization of Ultrasound-Assisted Stabilization and Formulation of Almond Milk

Yahya Maghsoudlou et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2016)

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Article Chemistry, Physical

Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance

David Julian McClements et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2016)

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Article Chemistry, Applied

The effect of thermal treatment of whole soybean flour on the conversion of isoflavones and inactivation of trypsin inhibitors

J. C. Andrade et al.

FOOD CHEMISTRY (2016)

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Article Chemistry, Applied

Encapsulation of curcumin in polysaccharide-based hydrogel beads: Impact of bead type on lipid digestion and curcumin bioaccessibility

Zipei Zhang et al.

FOOD HYDROCOLLOIDS (2016)

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Article Food Science & Technology

The effects of pulsed ultraviolet light, cold atmospheric pressure plasma, and gamma-irradiation on the immunoreactivity of soy protein isolate

P. Meinlschmidt et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)

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Article Food Science & Technology

Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk

Carlos A. Manassero et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)

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Article Food Science & Technology

Shear-induced fibrous structure formation from a pectin/SPI blend

Birgit L. Dekkers et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)

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Article Engineering, Chemical

On the use of the Couette Cell technology for large scale production of textured soy-based meat replacers

Georgios A. Krintiras et al.

JOURNAL OF FOOD ENGINEERING (2016)

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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)

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Article Food Science & Technology

Factors controlling the turbidity of submicron emulsions stabilized by food biopolymers and natural surfactant

Jian Zhang et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2016)

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Review Food Science & Technology

Organization of lipids in milks, infant milk formulas and various dairy products: role of technological processes and potential impacts

Christelle Lopez et al.

DAIRY SCIENCE & TECHNOLOGY (2015)

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Article Food Science & Technology

Comparative Effects of Ohmic, Induction Cooker, and Electric Stove Heating on Soymilk Trypsin Inhibitor Inactivation

Lu Lu et al.

JOURNAL OF FOOD SCIENCE (2015)

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Article Food Science & Technology

Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks

Neus Bernat et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2015)

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Review Food Science & Technology

Quality-Related Enzymes in Plant-Based Products: Effects of Novel Food Processing Technologies Part 2: Pulsed Electric Field Processing

Netsanet Shiferaw Terefe et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)

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Review Food Science & Technology

Cold Plasma: A novel Non-Thermal Technology for Food Processing

Rohit Thirumdas et al.

FOOD BIOPHYSICS (2015)

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Article Food Science & Technology

Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria

Luana Nionelli et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)

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Article Food Science & Technology

Influence of processing conditions on the physicochemical and sensory properties of sesame milk: A novel nutritional beverage

Zahra Ahmadian-Kouchaksaraei et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2014)

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Article Food Science & Technology

Effects of Pulsed Electric Field Processing on Quality Characteristics and Microbial Inactivation of Soymilk

Ying-Qiu Li et al.

FOOD AND BIOPROCESS TECHNOLOGY (2013)

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Article Biotechnology & Applied Microbiology

Evaluation of the rheological, textural, microstructural and sensory properties of soy cheese spreads

Qinghui Li et al.

FOOD AND BIOPRODUCTS PROCESSING (2013)

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Article Chemistry, Applied

Formation and stability of emulsions using a natural small molecule surfactant: Quillaja saponin (Q-Naturale®)

Ying Yang et al.

FOOD HYDROCOLLOIDS (2013)

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Article Chemistry, Multidisciplinary

Statistical analysis of solid lipid nanoparticles produced by high-pressure homogenization: a practical prediction approach

Matilde Duran-Lobato et al.

JOURNAL OF NANOPARTICLE RESEARCH (2013)

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Article Food Science & Technology

Food Quality Improvement of Soy Milk Made from Short-Time Germinated Soybeans

Susu Jiang et al.

FOODS (2013)

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Article Chemistry, Applied

Effects of high hydrostatic pressure treatment on allergenicity and structural properties of soybean protein isolate for infant formula

Huijing Li et al.

FOOD CHEMISTRY (2012)

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Article Food Science & Technology

Effects of the decontamination of a fresh tiger nuts' milk beverage (horchata) with short wave ultraviolet treatments (UV-C) on quality attributes

Margarita Corrales et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)

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Article Food Science & Technology

Physico-chemical and sensory properties of yogurt from ultrafiltreted soy milk concentrate added with inulin

Ana N. Rinaldoni et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2012)

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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)

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Article Chemistry, Applied

Comparison of thermal, ultraviolet-c, and high pressure treatments on quality parameters of watermelon juice

Chao Zhang et al.

FOOD CHEMISTRY (2011)

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Article Chemistry, Applied

The chemical composition of human milk from Inner Mongolia of China

Yu-dong Shi et al.

FOOD CHEMISTRY (2011)

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Article Food Science & Technology

Production of Okara and Soy Protein Concentrates Using Membrane Technology

K. H. Vishwanathan et al.

JOURNAL OF FOOD SCIENCE (2011)

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Article Chemistry, Applied

Water quality for Espresso coffee

L. Navarini et al.

FOOD CHEMISTRY (2010)

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Article Food Science & Technology

Modeling of combined effects of citral, linalool and beta-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatment

Nicoletta Belletti et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)

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Article Food Science & Technology

Shelf life and sensory attributes of a fruit smoothie-type beverage processed with moderate heat and pulsed electric fields

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