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- W4286511216 abstract "Abstract The emergence of immune and non-immune related diseases such as lactose intolerance and milk allergy has contributed to the milk consumption pattern changes over the last decades. Moreover, the problem with calorie concern, a saturated fatty acid in dairy milk, and the emergence of vegan diets have further shifted consumer choices to dairy milk alternatives. Plant-based milk is the liquid part extracted from plants such as legumes, nuts, cereals, seeds, and pseudo cereals. It is regarded as a replacement for dairy milk and perceived as a healthier product due to the presence of bioactive compounds. However, the nutritional content, sensory properties, and stability of the products are the main drawbacks of plant-based milk, as these properties are very different compared to dairy milk. Application of food processing technologies in plant-based milk production have been applied to ensure the quality of the final product. New technologies such as non-thermal processing have been applied to address issues related to the quality of plant-based milk. This article reviewed the technological aspects of plant-based milk production, including advanced processing technologies." @default.
- W4286511216 created "2022-07-22" @default.
- W4286511216 creator A5069150554 @default.
- W4286511216 date "2022-07-01" @default.
- W4286511216 modified "2023-10-01" @default.
- W4286511216 title "Food Processing Technologies Aspects on Plant-Based Milk Manufacturing: Review" @default.
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- W4286511216 doi "https://doi.org/10.1088/1755-1315/1059/1/012064" @default.
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