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79 results on '"plant-based"'

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1. Current processing methods of aquafaba.

2. Dietary advanced glycation end-products and postmenopausal hot flashes: A post-hoc analysis of a 12-week randomized clinical trial.

3. A Cross-Sectional Analysis of Products Marketed as Plant-Based Across the United States, United Kingdom, and Canada Using Online Nutrition Information.

4. Effect of a Plant-based Intervention Among Black Individuals in the Deep South: A Pilot Study.

5. Variation in milk‑iodine concentration around the world: a systematic review and meta-analysis of the difference between season and dairy-production system.

6. Effect of sonoprocessing on the quality of plant-based analog foods: Compatibility to sustainable development goals, drawbacks and limitations.

7. Modification of protein concentrate from carioca bean (Phaseolus vulgaris L.) by dynamic high-pressure technology: Structural and techno-functional properties.

8. Bio-process optimization for developing a turmeric (Curcuma longa Linn.) beverage fermented with functional lactic acid starter cultures.

9. Gut microbiota modulatory capacity of fermented ketchup in a validated in vitro model of the colon.

10. Modulating elasticity of heat-set soy protein-curdlan gels by small phenolic acids.

11. integrated assessment of environmental sustainability and nutrient availability of food consumption patterns in Latin America and the Caribbean.

12. Targeted formulation of plant-based protein-foods: Supporting the food system's transformation in the context of human health, environmental sustainability and consumer trends.

13. Associations between adherence to the dietary approaches to stop hypertension (DASH) diet and six glucose homeostasis traits in the Microbiome and Insulin Longitudinal Evaluation Study (MILES).

14. Ultra-processed food intake and animal-based food intake and mortality in the Adventist Health Study-2.

15. Ready meals that look hot increase consumers' willingness to pay for plant-based options.

16. Rice grain germination: A review of its impact on technological properties and development of new food products.

17. Novel misos shape distinct microbial ecologies: opportunities for flavourful sustainable food innovation.

18. Grilled plant (Soy, Rice, Corn)-Based patties contain lower amounts of heterocyclic aromatic amines but not polycyclic aromatic hydrocarbons than grilled beef patties.

19. Impacts of oat flour fortification on the rheological, microstructural, digestibility, and sensory characteristics of low-fat, high-protein almond-based gels.

20. Effectiveness of Strategies to Decrease Animal-Sourced Protein and/or Increase Plant-Sourced Protein in Foodservice Settings: A Systematic Literature Review.

21. Plate Waste Evaluation of Plant-Based Protein Entrees in National School Lunch Program.

22. New-onset vegetarian diet shows differences in fatty acid metabolites in European American and African American women.

23. A Systematic Review of the Association Between Vegan Diets and Risk of Cardiovascular Disease.

24. Sensory drivers of liking, emotions, conceptual and sustainability concepts in plant-based and dairy yoghurts.

25. Consumers' perception of plant-based alternatives and changes over time. A linguistic analysis across three countries and ten years.

26. Investigating the impact of consumer environmental consciousness on food supply chain: The case of plant-based meat alternatives.

27. A plant-based meal affects thalamus perfusion differently than an energy- and macronutrient-matched conventional meal in men with type 2 diabetes, overweight/obese, and healthy men: A three-group randomized crossover study.

28. EU food legislation impacts innovation in the area of plant-based dairy alternatives.

29. Encouraging sustainable food consumption through nudges: An experiment with menu labels.

30. Fat crystallization and physical characteristics of mung bean protein-based frozen whipped emulsions: Effect of lipophilic surfactants and quinoa hydrolysate.

31. 3-D printed meat alternatives based on pea and single cell proteins and hydrocolloids: Effect of paste formulation on process-induced fibre alignment and structural and textural properties.

32. A dietary intervention for postmenopausal hot flashes: A potential role of gut microbiome. An exploratory analysis.

33. Composition of bacterial blends for fermentation-induced pea protein emulsion gels using multi-property screening of lactic acid bacteria.

34. Psychometric properties of the Dietarian Identity Questionnaire among vegetarians.

35. A comparison of dietarian identity profiles between vegetarians and vegans.

36. Environmental and land use consequences of replacing milk and beef with plant-based alternatives.

37. RuBisCO as a protein source for potential food applications: A review.

38. Product vatapá type (plant-based) with cashew fiber: Market research, chemical characterization and sensorial profile.

39. Understanding Swiss consumption of plant-based alternatives to dairy products.

40. Can flavour and texture defects of plant-based burger patties be mitigated by combining them with a bun and tomato sauce?

41. Are plant-based alternatives healthier? A two-dimensional evaluation from nutritional and processing standpoints.

42. Ozone processing of peanut "milk": Degradation of aflatoxins, impact on quality attributes and the potential effect on peanut allergens.

43. Scope, nutritional aspects, technology, and consumer preferences toward seafood alternatives.

44. Designing and characterizing multicomponent, plant-based bigels of rice bran wax, gums, and monoglycerides.

45. Consumer perception of plant-based yoghurt: Sensory drivers of liking and emotional, holistic and conceptual associations.

46. Construction of 3D printed meat analogs from plant-based proteins: Improving the printing performance of soy protein- and gluten-based pastes facilitated by rice protein.

47. The influence of health star rating labels on plant-based foods: The moderating role of consumers' believability.

48. Current insights into protein solubility: A review of its importance for alternative proteins.

49. High yield extraction of oleosins, the proteins that plants developed to stabilize oil droplets.

50. The role of consumer restraint versus indulgence on purchase intentions of hybrid meat analogues.

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