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Promoting Plant-Based “Superfoods” — A Delicate Balance Between Health Benefits and Sustainability Challenges

  • Published:2023-12-23 Issue: Volume: Page:
  • ISSN:1935-5130
  • Container-title:Food and Bioprocess Technology
  • language:en
  • Short-container-title:Food Bioprocess Technol

Author:

Popova Aneta,Mihaylova Dasha,Fikiin Kostadin

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Reference43 articles.

1. Aguilar-Toalá, J. E., Vidal-Limon, A., & Liceaga, A. M. (2022). Multifunctional analysis of chia seed (Salvia hispanica L.) bioactive peptides using peptidomics and molecular dynamics simulations approaches. International Journal of Molecular Sciences, 23(13), 7288. https://doi.org/10.3390/ijms23137288

2. Ajmal, M., Bedale, W., Akram, A., & Yu, J.-H. (2022). Comprehensive review of aflatoxin contamination, impact on health and food security, and management strategies in Pakistan. Toxins, 14, 845. https://doi.org/10.3390/toxins14120845

3. Alae-Carew, C., Green, R., Stewart, C., Cook, B., Dangour, A. D., & Scheelbeek, P. F. D. (2022). The role of plant-based alternative foods in sustainable and healthy food systems: Consumption trends in the UK. Science of The Total Environment, 807, 151041. https://doi.org/10.1016/j.scitotenv.2021.151041

4. Amina, B., Kirkin, C., Chatterjee, R., Elmaliklis, I.-N., Narasimha Rao, G. M., Skotti, E., Xagoraris, M., Datta, J., Ratnasekera, D., Aamir Iqbal, M, EL Sabagh, A., & Koutelidakis, A. (2022). Mediterranean fruits and berries with bioactive and toxic components. A review. Current Topics in Nutraceutical Research, 20(1), 113–128. https://doi.org/10.37290/ctnr2641-452X.20:113-128

5. Augustin Mihalache, O., Dellafiora, L., & Dall’Asta, C. (2022). A systematic review of natural toxins occurrence in plant commodities used for plant-based meat alternatives production. Food Research International, 158, 111490. https://doi.org/10.1016/j.foodres.2022.111490

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