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Mostrando 561 - 580 Resultados de 801 Para Buscar '"Veganism"', tiempo de consulta: 0.46s Limitar resultados
  1. 561
    “…We believe that there is a need to provide complete and unbiased nutritional information on these ‘new’ vegan products so that consumers can adjust their diet to nutritional needs.…”
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    Detailed characterization of plant-based burgers
  2. 562
    “…In this way, the application of UAE to marine algae is an efficient and sustainable strategy to pursue their deep characterization as a new source of BCs, especially suitable for vegetarian and vegan diets.…”
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    Benefits and Drawbacks of Ultrasound-Assisted Extraction for the Recovery of Bioactive Compounds from Marine Algae
  3. 563
    “…Thus, these microbial sources are currently used for the commercial production of vegan EPA and DHA. Considering the nutritional and commercial importance of n−3 PUFAs, this review critically discusses the nutritional aspects of commercially exploited sources of n−3 PUFAs from plants, microalgae, macroalgae, and thraustochytrids. …”
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    Omega−3 Polyunsaturated Fatty Acids (PUFAs): Emerging Plant and Microbial Sources, Oxidative Stability, Bioavailability, and Health Benefits—A Review
  4. 564
    por Abrams, Steven A.
    Publicado 2021
    “…Special concerns may exist related to children who follow a restricted diet such as a vegan diet, those with intolerance or allergies to dairy, and those with chronic health conditions including young adolescents with eating disorders. …”
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    Bone Health in School Age Children: Effects of Nutritional Intake on Outcomes
  5. 565
    “…In particular, vegetarian and vegan diets are associated with vitamin B12 deficiency, and therefore might have potential implications for AD. …”
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    Mechanistic Link between Vitamin B12 and Alzheimer’s Disease
  6. 566
    “…In this narrative review, we examine DAL quantification methods and index observational and clinical evidence on the role of plant-based diets, chiefly vegetarian and vegan, in reducing DAL. Quantitation of protein and amino acid composition and of intake of alkalising organic potassium salts and magnesium show that plant-based diets are most effective at reducing DAL. …”
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    Observational and clinical evidence that plant-based nutrition reduces dietary acid load
  7. 567
    “…The third set, based on public health objectives, consisted of four energy-balanced dietary patterns: flexitarian, pescatarian, vegetarian, and vegan. In the nutrient analysis, we calculated nutrient intake and changes in adequacy based on international recommendations and a global dataset of nutrient content and supply. …”
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    Health and nutritional aspects of sustainable diet strategies and their association with environmental impacts: a global modelling analysis with country-level detail
  8. 568
    “…Studies should also indicate whether the product is meant to mimic a conventional product and should define the target consumer segment (ex. flexitarian, vegan) for the product. The importance of textural properties to PBAs is repeatedly mentioned in the literature and thus should be thoroughly investigated using robust sensory methodologies.…”
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    A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture
  9. 569
    “…In the present study, an oat drink, a plant-based alternative to dairy products, was developed by fermenting the oat base with different vegan starter cultures. The desired pH below 4.2 was achieved in 12 h, regardless of starter culture used. …”
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    Starter culture growth dynamics and sensory properties of fermented oat drink
  10. 570
    “…Mothers raising children on a lacto-ovo-vegetarian diet had the highest nutritional knowledge scores (15.8 points on average), whereas control group mothers and women raising children on a vegan diet had the lowest nutritional knowledge scores (average of 13.6 points). …”
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    Parental Nutritional Knowledge and Type of Diet as the Key Factors Influencing the Safety of Vegetarian Diets for Children Aged 12–36 Months
  11. 571
    “…The objective of the present work was to develop a vegan clean label mayonnaise, replacing the additives with fruit flour obtained from fruit reduced commercial value. …”
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    Development of a Clean Label Mayonnaise Using Fruit Flour
  12. 572
    “…The global consumption of vegan foods is experiencing an expressive upward trend, underscoring the critical need for quality control measures based on nutritional and functional considerations. …”
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    Unveiling the Remarkable Antioxidant Activity of Plant-Based Fish and Seafood Analogs through Electrochemical Sensor Analysis
  13. 573
    “…Plant-based diets have many variations. Vegans are at risk of micronutrient deficiencies and decreased leucine content, and therefore, decreased muscle protein synthesis. …”
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    Popular Dietary Trends’ Impact on Athletic Performance: A Critical Analysis Review
  14. 574
    “…The present work aimed to develop a vegan oil-in-water emulsion containing different contents of Spirulina RB, obtaining a product aligned with current food trends. …”
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    The Experimental Development of Emulsions Enriched and Stabilized by Recovering Matter from Spirulina Biomass: Valorization of Residue into a Sustainable Protein Source
  15. 575
    “…Herein, we present the benchmarking of in vitro lubrication performance of this aqueous lubricant, both in its dairy and vegan formulation against a range of widely available and employed commercial saliva substitutes, latter classified based on their shear rheology into “liquids”, “viscous liquids” and “gels”, and also had varying extensional properties. …”
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    Benchmarking of a microgel-reinforced hydrogel-based aqueous lubricant against commercial saliva substitutes
  16. 576
    “…The cobalt-centered vitamin B is mainly found in animal products, posing challenges for strict vegetarians and vegans. Its bioavailability is highly influenced by intrinsic factor, absorption in the ileum, and liver reabsorption. …”
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    Recent Advances in Dietary Sources, Health Benefits, Emerging Encapsulation Methods, Food Fortification, and New Sensor-Based Monitoring of Vitamin B(12): A Critical Review
  17. 577
    “…However, plant-based diets have wide intra differences; varying from vegan diets that totally exclude meat and animal products to traditional ones such as the Mediterranean diet and the new Nordic diet. …”
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    Exploring Benefits and Barriers of Plant-Based Diets: Health, Environmental Impact, Food Accessibility and Acceptability
  18. 578
    “…Omnivorous subjects are shown to produce significantly more TMAO than vegans/vegetarians following ingestion of L-carnitine through a microbiota-dependent mechanism. …”
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    Intestinal microbiota metabolism of L-carnitine, a nutrient in red meat, promotes atherosclerosis
  19. 579
    por Wilks, Matti, Phillips, Clive J. C.
    Publicado 2017
    “…Men were more receptive to it than women, as were politically liberal respondents compared with conservative ones. Vegetarians and vegans were more likely to perceive benefits compared to farmed meat, but they were less likely to want to try it than meat eaters. …”
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    Attitudes to in vitro meat: A survey of potential consumers in the United States
  20. 580
    por Stellaard, Frans, Lütjohann, Dieter
    Publicado 2017
    “…Supportive experimental and literature data are presented that describe changes of cholesterol fluxes under ezetimibe, statin, and combined treatments in omnivores and vegans, link plasma R_Lath to liver function, and define hepatic de novo synthesis as target for regulation of synthesis. …”
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    The Interpretation of Cholesterol Balance Derived Synthesis Data and Surrogate Noncholesterol Plasma Markers for Cholesterol Synthesis under Lipid Lowering Therapies
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