Innovative technologies for manufacturing plant-based non-dairy alternative milk and their impact on nutritional, sensory and safety aspects-Reference-Cited by-同舟云学术

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

Published:2022-06 Issue: Volume:5 Page:100098
ISSN:2666-8335
Container-title:Future Foods
language:en
Short-container-title:Future Foods

Author:

Bocker Ramon,Silva Eric Keven

Publisher

Elsevier BV

Reference93 articles.

1. Effect of replacing coconut milk with almond milk in spicy coconut gravy on its sensorial, nutritional and physical properties;Abdullah;Mater. Today,2018

2. Dairy processing using supercritical carbon dioxide technology: theoretical fundamentals, quality and safety aspects;Amaral;Trends Food Sci. Technol.,2017

3. Application of pulsed electric fields to improve product yield and waste valorization in industrial tomato processing;Andreou;J. Food Eng.,2020

4. Comparative elemental analysis of dairy milk and plant-based milk alternatives;Astolfi;Food Control,2020

5. 2.16 - Kinetic and process modeling of UV-C irradiation of foods;Atilgan,2021

Cited by 51 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Review on effect of innovative technologies on shelf-life extension of non-dairy sources from plant matrices;Food Chemistry Advances;2024-12

2. Effect of sonoprocessing on the quality of plant-based analog foods: Compatibility to sustainable development goals, drawbacks and limitations;Ultrasonics Sonochemistry;2024-11

3. Development of a plant-based dessert using araticum pulp and chickpea extract: Physicochemical, microbiological, antioxidant, and sensory characterization;PLOS ONE;2024-08-23

4. A comparison of the quality of UHT milk and its plant-based analogs;Journal of Dairy Science;2024-08

5. From Palm to Plate: Unveiling the Potential of Coconut as a Plant-Based Food Alternative;Journal of Agricultural and Food Chemistry;2024-06-26