Odorant profile analysis of fermented and unfermented protein blends.
This paper focuses on plant proteins development and fermentation for better digestibility.
Purpose: In this study, we identify and characterise how organisations have responded, in ways ranging from restoration to radical change, to discontinuities in their product-based service (PBS) suppl
Background: Nutrient deficiencies limit human development and could be caused by the high cost of locally available foods needed to meet nutrient requirements.
Fruits and vegetables are responsible for about 22% of food losses and wastes along the supply chain (not including the retail level).
Proteins serve as an imperative macronutrient in human nutrition and well-being.
We studied several sustainable alternative protein concentrates and a whey protein concentrate as reference, to determine their protein composition, digestibility and quality using the harmonized INFO
The global market for plant-based foods intended as alternatives to cheese products is increasing and will reach almost $4 billion by 2024.
In an explorative, cross-cultural survey, we assessed the underlying cultural concepts of meat, evaluated consumer readiness in four groups of study participants from China (20), India (20), Colombia
Ketogenic diets consist of low carbohydrate/high fat, shifting energy reliance from glucose to ketone bodies.
To feed the world's growing population in the future, there must be a protein transition from animal-based to more sustainable, plant-based sources.

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