Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages

Increase in allergenicity towards cow’s milk, lactose intolerance, the prevalence of hypercholesterolemia, and flexitarian choice of food consumption have increased the market for cow’s milk alternatives. Non-dairy plant-based beverages are useful alternatives because of the presence of bioactive co...

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Detalles Bibliográficos
Autores principales: Munekata, Paulo E. S., Domínguez, Rubén, Budaraju, Sravanthi, Roselló-Soto, Elena, Barba, Francisco J., Mallikarjunan, Kumar, Roohinejad, Shahin, Lorenzo, José M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142651/
https://www.ncbi.nlm.nih.gov/pubmed/32143400
http://dx.doi.org/10.3390/foods9030288

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142651/
https://www.ncbi.nlm.nih.gov/pubmed/32143400
http://dx.doi.org/10.3390/foods9030288

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