| Full text | |
| Author(s): |
Penha, Camila Benedetti
[1]
;
Santos, Vinicius De Paola
[1]
;
Speranza, Paula
[1]
;
Kurozawa, Louise Emy
[1]
Total Authors: 4
|
| Affiliation: | [1] Univ Estadual Campinas, Sch Food Engn, R Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil
Total Affiliations: 1
|
| Document type: | Journal article |
| Source: | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; v. 72, AUG 2021. |
| Web of Science Citations: | 0 |
| Abstract | |
Plant-based beverages are the main substitutes for cow's milk and for people who have dietary restrictions; either for health reasons or preference for plant foods. Soymilk has been the most consumed milk substitute; however, production from other plant sources such as rice, almonds, nuts, grains, and seeds are expected to increase in the coming years. Due to the increasing popularity of these products, their global market share has seen arise in growth and development. However, the use of these plant sources to produce milk substitutes has several limitations. This review provides an overview of some ecofriendly technologies reported in the literature. These include ultrasound, ultra-high-pressure homogenization, enzymatic processes, and fermentation; and how they may be applied to the traditional processing of plant-based beverages. These technologies are evaluated for potential to improve efficiency; as well increase the nutritional, sensory, and functional properties of the beverages. (AU) | |
| FAPESP's process: | 17/16835-5 - Integrated processes for adding value to soymilk and okara |
| Grantee: | Louise Emy Kurozawa |
| Support Opportunities: | Regular Research Grants |