Works matching DE "DAIRY substitutes"

Results: 88

亚麻籽乳制备过程中内源酶与关键香气的变化规律.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2025, v. 41, n. 8, p. 318, doi. 10.11975/j.issn.1002-6819.202411068

By:

赵冉;
岳杨;
陈亚淑;
邓乾春;
周琦

Publication type:

Article

Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition.

Published in:

Fermentation (Basel), 2023, v. 9, n. 7, p. 667, doi. 10.3390/fermentation9070667

By:

Genet, Blandine M. L.;
Sedó Molina, Guillermo Eduardo;
Wätjen, Anders Peter;
Barone, Giovanni;
Albersten, Kristian;
Ahrné, Lilia M.;
Hansen, Egon Bech;
Bang-Berthelsen, Claus H.

Publication type:

Article

The Application of Fat Substitutes in Dairy Products.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 11, p. 472, doi. 10.16429/j.1009-7848.2024.11.043

By:

Zhang Can;
Yang Yang;
Ma Chunmin;
Xu Yue;
Bian Xin;
He Yinyuan;
Zhang Na

Publication type:

Article

Fleischalternativen: Pflanzliche Protein prüfen.

Published in:

Nachrichten aus der Chemie, 2024, v. 72, n. 9, p. 37, doi. 10.1002/nadc.20244144063

By:

Ehrensberger, Christian

Publication type:

Article

PEDIATRICIANS' REPRESENTATIONS ON DAIRY ALTERNATIVES WHEN WEANING IS UNAVOIDABLE.

Published in:

Revista Paulista de Pediatria, 2017, v. 35, n. 1, p. 46, doi. 10.1590/1984-0462/;2017;35;1;00007

By:

Sarubbi Jr., Vicente;
Junqueira Muylaert, Camila;
Teixeira Bastos, Isabella;
Rogério Gallo, Paulo;
Leone, Claudio

Publication type:

Article

Communicating Transformation in Food and Agricultural Ecologies.

Published in:

Environmental Communication, 2023, v. 17, n. 8, p. 861, doi. 10.1080/17524032.2023.2281651

By:

Singer, Norie R.;
Kristiansen, Silje

Publication type:

Article

WHICH CAME FIRST: THE CHICKEN OR THE CHICK'N? AN FDA AMENDMENT PROPOSAL TO RECONCILE CONFLICTING INTERESTS IN PLANT-BASED MEAT LABELING.

Published in:

William & Mary Law Review, 2023, v. 64, n. 6, p. 1863

By:

Justison, Katie

Publication type:

Article

Quality upgrading in Ethiopian dairy value chains: dovetailing upstream and downstream perspectives.

Published in:

Review of Social Economy, 2017, v. 75, n. 3, p. 296, doi. 10.1080/00346764.2017.1286032

By:

Ruben, Ruerd;
Dekeba Bekele, Alemayehu;
Megersa Lenjiso, Birhanu

Publication type:

Article

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

Published in:

Molecules, 2022, v. 27, n. 8, p. N.PAG, doi. 10.3390/molecules27082558

By:

Cichońska, Patrycja;
Ziębicka, Anna;
Ziarno, Małgorzata

Publication type:

Article

Unleashing the green potential.

Published in:

Cereal Technology / Getreidetechnologie, 2024, v. 78/, n. 1, p. 38, doi. 10.23789/1869-2303-2024-1-38

By:

Lammers, Volker

Publication type:

Article

The Fermentation Time Effect against the Isoflavones Profiles of Genistein and Daidzein of Blacksoyghurt as a Potential Functional-Probiotic Drink.

Published in:

International Journal on Advanced Science, Engineering & Information Technology, 2023, v. 13, n. 2, p. 522, doi. 10.18517/ijaseit.13.2.17463

By:

Rahmawati, Aisyah Agis;
Setiani, Bhakti Etza;
Pramono, Yoyok Budi;
Al-Baarri, Ahmad Ni'matullah

Publication type:

Article

식물성 대체 유제품(Plant-based dairy alternatives)에 대한 채식주의자와 잡식주의자의 인식 및 소비행동.

Published in:

Journal of the Korean Society of Food Culture, 2023, v. 38, n. 3, p. 154, doi. 10.7318/KJFC/2023.38.3.154

By:

신미래;
오지은;
조미숙

Publication type:

Article

The effect of low-fat versus whole-fat dairy product intake on blood pressure and weight in young normotensive adults.

Published in:

Journal of Human Nutrition & Dietetics, 2009, v. 22, n. 4, p. 336, doi. 10.1111/j.1365-277X.2009.00967.x

By:

Alonso, A.;
Zozaya, C.;
Vázquez, Z.;
Alfredo Martínez, J.;
Martínez-González, M. A.

Publication type:

Article

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

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 2, p. 2206, doi. 10.1111/1541-4337.12718

By:

Grossmann, Lutz;
Kinchla, Amanda J.;
Nolden, Alissa;
McClements, David Julian

Publication type:

Article

GROUNDS OR CHANGE: CAN CLIMATE-SMART REGENERATIVE FARMING SAVE THE EARTH BY SAVING OUR SOIL?

Published in:

Corporate Knights, 2021, p. 36

By:

VASIL, ADRIA

Publication type:

Article

Balancing the cart: Milk, plant‐based alternatives and nutrient availability in New Zealand households.

Published in:

Australian Journal of Agricultural & Resource Economics, 2025, v. 69, n. 1, p. 25, doi. 10.1111/1467-8489.12595

By:

Cleland, Josiah;
Fernandez, Mario A.;
Villa‐Cox, Gonzalo

Publication type:

Article

Can Plant-Based Cheese Substitutes Nutritionally and Sensorially Replace Cheese in Our Diet?

Published in:

Foods, 2025, v. 14, n. 5, p. 771, doi. 10.3390/foods14050771

By:

Majhenič, Andreja Čanžek;
Levart, Alenka;
Salobir, Janez;
Prevc, Tina;
Pajk Žontar, Tanja

Publication type:

Article

Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits.

Published in:

Foods, 2024, v. 13, n. 6, p. 844, doi. 10.3390/foods13060844

By:

Hidalgo-Fuentes, Belén;
de Jesús-José, Edgar;
Cabrera-Hidalgo, Anselmo de J.;
Sandoval-Castilla, Ofelia;
Espinosa-Solares, Teodoro;
González-Reza, Ricardo. M.;
Zambrano-Zaragoza, María L.;
Liceaga, Andrea M.;
Aguilar-Toalá, José E.

Publication type:

Article

A Review of Plant-Based Drinks Addressing Nutrients, Flavor, and Processing Technologies.

Published in:

Foods, 2023, v. 12, n. 21, p. 3952, doi. 10.3390/foods12213952

By:

Xie, Aijun;
Dong, Yushi;
Liu, Zifei;
Li, Zhiwei;
Shao, Junhua;
Li, Mohan;
Yue, Xiqing

Publication type:

Article

Development of Extraction Method for Determination of Saponins in Soybean-Based Yoghurt Alternatives: Effect of Sample pH.

Published in:

Foods, 2023, v. 12, n. 11, p. 2164, doi. 10.3390/foods12112164

By:

Bljahhina, Anastassia;
Kuhtinskaja, Maria;
Kriščiunaite, Tiina

Publication type:

Article

Multiscale Structural Insight into Dairy Products and Plant-Based Alternatives by Scattering and Imaging Techniques.

Published in:

Foods, 2023, v. 12, n. 10, p. 2021, doi. 10.3390/foods12102021

By:

Heiden-Hecht, Theresia;
Wu, Baohu;
Appavou, Marie-Sousai;
Förster, Stephan;
Frielinghaus, Henrich;
Holderer, Olaf

Publication type:

Article

Plant-Based Dairy Alternatives—A Future Direction to the Milky Way.

Published in:

Foods, 2023, v. 12, n. 9, p. 1883, doi. 10.3390/foods12091883

By:

Plamada, Diana;
Teleky, Bernadette-Emőke;
Nemes, Silvia Amalia;
Mitrea, Laura;
Szabo, Katalin;
Călinoiu, Lavinia-Florina;
Pascuta, Mihaela Stefana;
Varvara, Rodica-Anita;
Ciont, Călina;
Martău, Gheorghe Adrian;
Simon, Elemer;
Barta, Gabriel;
Dulf, Francisc Vasile;
Vodnar, Dan Cristian;
Nitescu, Maria

Publication type:

Article

Characterizing Meat- and Milk/Dairy-like Vegetarian Foods and Their Counterparts Based on Nutrient Profiling and Food Labels.

Published in:

Foods, 2023, v. 12, n. 6, p. 1151, doi. 10.3390/foods12061151

By:

Rodríguez-Martín, Noelia María;
Córdoba, Patricia;
Sarriá, Beatriz;
Verardo, Vito;
Pedroche, Justo;
Alcalá-Santiago, Ángela;
García-Villanova, Belén;
Molina-Montes, Esther

Publication type:

Article

Plant Protein versus Dairy Proteins: A pH-Dependency Investigation on Their Structure and Functional Properties.

Published in:

Foods, 2023, v. 12, n. 2, p. 368, doi. 10.3390/foods12020368

By:

Tang, Qi;
Roos, Yrjö H.;
Miao, Song

Publication type:

Article

A Narrative Review of Alternative Protein Sources: Highlights on Meat, Fish, Egg and Dairy Analogues.

Published in:

Foods, 2022, v. 11, n. 14, p. 2053, doi. 10.3390/foods11142053

By:

Lima, Miguel;
Costa, Rui;
Rodrigues, Ivo;
Lameiras, Jorge;
Botelho, Goreti

Publication type:

Article

The Biochemical Alteration of Enzymatically Hydrolysed and Spontaneously Fermented Oat Flour and Its Impact on Pathogenic Bacteria.

Published in:

Foods, 2022, v. 11, n. 14, p. 2055, doi. 10.3390/foods11142055

By:

Streimikyte, Paulina;
Kailiuviene, Jurgita;
Mazoniene, Edita;
Puzeryte, Viktorija;
Urbonaviciene, Dalia;
Balciunaitiene, Aiste;
Liapman, Theodore Daniel;
Laureckas, Zygimantas;
Viskelis, Pranas;
Viskelis, Jonas

Publication type:

Article

Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge?

Published in:

Foods, 2021, v. 10, n. 11, p. 2782, doi. 10.3390/foods10112782

By:

Boukid, Fatma;
Lamri, Melisa;
Dar, Basharat Nabi;
Garron, Marta;
Castellari, Massimo

Publication type:

Article

تاثیر شدت و زمان فراصوت بر روي راندمان و ویژگی هاي عملکردي بتاگلوکان حاصل از آرد یولاف.

Published in:

Journal of Food Science & Technology (2008-8787), 2021, v. 17, n. 109, p. 115, doi. 10.29252/fsct.17.12.11

By:

شمشیرساز, مریم;
زادگان, علی معتمد;
اعلمی, مهران;
عربی, مهدي شیخ

Publication type:

Article

اثر استفاده از مقادیر مختلف ایزوله پروتئین آب پنیر و صمغ خرنوب بر ویژگی هاي کیفی ماست قالبی بدون چربی

Published in:

Journal of Food Science & Technology (2008-8787), 2020, v. 17, n. 101, p. 15, doi. 10.29252/fsct.17.04.02

By:

مهسا هادي;
مصطفی سلطانی;
سوده محمدي

Publication type:

Article

The Effect of Varying Oat Beverage Ratios on the Characteristics of Fermented Dairy–Oat Beverages.

Published in:

Applied Sciences (2076-3417), 2025, v. 15, n. 6, p. 3219, doi. 10.3390/app15063219

By:

Ziarno, Małgorzata;
Zaręba, Dorota;
Kowalska, Ewa;
Florowski, Tomasz

Publication type:

Article

The Development of Fruit and Vegetal Probiotic Beverages Using Lactiplantibacillus pentosus LPG1 from Table Olives.

Published in:

Applied Sciences (2076-3417), 2024, v. 14, n. 24, p. 11514, doi. 10.3390/app142411514

By:

Lopez-Toledano, Azahara;
Moyano, Lourdes;
Arroyo-López, Francisco Noé;
Martinez-Merina, Paola;
Bohoyo-Gil, Diego;
Romero-Gil, Veronica;
Martin-Arranz, Virginia;
Varo, M. Angeles

Publication type:

Article

The Potential of Aquafaba as a Structure-Shaping Additive in Plant-Derived Food Technology.

Published in:

Applied Sciences (2076-3417), 2023, v. 13, n. 7, p. 4122, doi. 10.3390/app13074122

By:

Stasiak, Joanna;
Stasiak, Dariusz M.;
Libera, Justyna

Publication type:

Article

Emmer-Based Beverage Fortified with Fruit Juices.

Published in:

Applied Sciences (2076-3417), 2021, v. 11, n. 7, p. 3116, doi. 10.3390/app11073116

By:

Dimitrellou, Dimitra;
Kandylis, Panagiotis;
Kokkinomagoulos, Evangelos;
Hatzikamari, Magdalini;
Bekatorou, Argyro;
Łopusiewicz, Łukasz

Publication type:

Article

Wheat Bread with Dairy Products—Technology, Nutritional, and Sensory Properties.

Published in:

Applied Sciences (2076-3417), 2019, v. 9, n. 19, p. 4101, doi. 10.3390/app9194101

By:

Graça, Carla;
Raymundo, Anabela;
Sousa, Isabel

Publication type:

Article

Comparative Life Cycle Assessment of Milk and Plant-Based Alternatives.

Published in:

Environmental Engineering Science, 2018, v. 35, n. 11, p. 1235, doi. 10.1089/ees.2018.0233

By:

Grant, Courtney A.;
Hicks, Andrea L.

Publication type:

Article

Traditional, Functional, and Novel Fruit Beverages: Cultivation, Processing, and Consumption.

Published in:

Beverages, 2025, v. 11, n. 1, p. 8, doi. 10.3390/beverages11010008

By:

Di Stefano, Vita;
Farina, Vittorio;
Francesca, Nicola

Publication type:

Article

Fruit Juices as Alternative to Dairy Products for Probiotics' Intake.

Published in:

Beverages, 2024, v. 10, n. 4, p. 100, doi. 10.3390/beverages10040100

By:

D'Amico, Angela;
Buzzanca, Carla;
Pistorio, Enrica;
Melilli, Maria Grazia;
Di Stefano, Vita

Publication type:

Article

PLANT MILK - ALTERNATIVE FOR DAIRY PRODUCTS. RHEOLOGICAL CHARACTERISTICS AND NUTRITIONAL COMPOSITION.

Published in:

Scientific Papers. Series B. Horticulture, 2024, v. 68, n. 1, p. 848

By:

POPESCU, Sofia;
VELCIOV, Ariana;
RADU, Florina;
BORDEAN, Despina;
COZMA, Antoanela;
PÎRVULESCU, Luminiţa;
ROTARIU, Lia;
IENCIU, Anişoara

Publication type:

Article

NUTRITIONAL, PHYSICOCHEMICAL STABILITY, MICROBIAL SURVIVABILITY AND SENSORIAL EVALUATION OF LEGUME YOGURTS.

Published in:

Journal of Microbiology, Biotechnology & Food Sciences, 2023, v. 12, n. 4, p. 1, doi. 10.55251/jmbfs.5141

By:

Jamalullail, Nurul-Aini;
Yong-Lin Chan;
Teck-Kim Tang;
Chin-Ping Tan;
Oi-Ming Lai

Publication type:

Article

Legumes as basic ingredients in the production of dairy‐free cheese alternatives: a review.

Published in:

Journal of the Science of Food & Agriculture, 2022, v. 102, n. 1, p. 8, doi. 10.1002/jsfa.11502

By:

Mefleh, Marina;
Pasqualone, Antonella;
Caponio, Francesco;
Faccia, Michele

Publication type:

Article

Regulatory Situation in the EU on Lab-Grown Ingredients: Focus on Ingredients Imitating Milk Proteins.

Published in:

European Food & Feed Law Review, 2024, v. 19, n. 2, p. 72

By:

de Grahl, Amelie;
Treuil, Emmanuel

Publication type:

Article

Nomen Est Omen? On the Legal Identity of Dairy Alternatives in the USA.

Published in:

European Food & Feed Law Review, 2019, v. 14, n. 5, p. 436

By:

Leone, Luca

Publication type:

Article

Editorial.

Published in:

2019

By:

Kietz, Maria

Publication type:

Editorial

Cow's milk allergy.

Published in:

Journal of the Royal Society of Medicine (Supplement), 1997, v. 90, n. 30, p. 34

By:

Høst, A.

Publication type:

Article

植物蛋白質による動物蛋白質代替の動向.

Published in:

Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2023, v. 70, n. 11, p. 459, doi. 10.3136/nskkk.67.459

By:

山本和貴;
釘宮渉;
前田裕一;
矢野裕之;
楠本憲一;
鍋谷浩志

Publication type:

Article

A Review of Processing Techniques and Rheological Properties of Yogurts.

Published in:

Journal of Texture Studies, 2025, v. 56, n. 1, p. 1, doi. 10.1111/jtxs.70006

By:

Le Ba, Thong;
Dam, Mai Sao;
Nguyen, Lien Le Phuong;
Baranyai, László;
Kaszab, Tímea

Publication type:

Article

Changing the Oral Tribology of Emulsions Through Crystallization of the Dispersed Triglyceride Phase.

Published in:

Journal of Texture Studies, 2024, v. 55, n. 6, p. 1, doi. 10.1111/jtxs.12871

By:

Schochat, Philipp R.;
Lepp, Lina;
Karbstein, Heike P.;
Leister, Nico

Publication type:

Article

دراسة اقتصادية لمكانات تصنيع لبن الشوفان ومنتجاته فى مصر.

Published in:

Fayoum Journal of Agricultural Research & Development / Maǧallaẗ Al-Fayūm lil Buḥūṯ wa Al-Tanmiyyaẗ Al-Zirāʿiyyaẗ, 2023, v. 37, n. 4, p. 724

By:

Elhaleem Meshref, Hoda Abd

Publication type:

Article

Food that Acts Like Other Food: A History.

Published in:

International Journal of Sociology of Agriculture & Food, 2024, v. 30, n. 2, p. 67, doi. 10.48416/ijsaf.v30i2.595

By:

BENTLEY, Amy

Publication type:

Article

Quality indices of ice cream produced from dairy milk partially substituted with Bambara groundnut (Vigna subterranean (L)Verdc.) beverage.

Published in:

Dairy / Mljekarstvo, 2023, v. 73, n. 3, p. 196, doi. 10.15567/mljekarstvo.2023.0306

By:

Eze, Chinazom Martina;
Okpala, Charles Odilichukwu R.;
Asogwa, Ifeyinwa Sabina;
Nduka, Onyekachukwu Chukwuebuka;
Hassani, Mouandhe Imamou;
Anchang, Maximus Mumucom;
Okoronkwo, Chioma N.;
Okoyeuzu, Chigozie Francis

Publication type:

Article