Relevant bibliographies by topics / Dairy substitutes

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Dairy substitutes'

Author: Grafiati
Published: 4 June 2021
Last updated: 28 July 2025

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Journal articles on the topic "Dairy substitutes"

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Salomé, Marion, Jean-François Huneau, Capucine Le Baron, Emmanuelle Kesse-Guyot, Hélène Fouillet, and François Mariotti. "Substituting Meat or Dairy Products with Plant-Based Substitutes Has Small and Heterogeneous Effects on Diet Quality and Nutrient Security: A Simulation Study in French Adults (INCA3)." Journal of Nutrition 151, no. 8 (2021): 2435–45. http://dx.doi.org/10.1093/jn/nxab146.

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ABSTRACT Background Plant-based substitutes are designed to have the same use as animal-based foods in the diet and could therefore assist the transition toward more plant-based diets. However, their nutritional impact has not been characterized. Objectives We assessed and compared the effects of plant-based substitutes on the nutritional quality of the diet. Methods We simulated separately the substitution of meat, milk, and dairy desserts with 96 plant-based substitutes in the diets of 2121 adults (18–79 y old) from the cross-sectional French Third Individual and National Study on Food Consu
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Adamczyk, Dominika, Diana Jaworska, Daria Affeltowicz, and Dominika Maison. "Plant-Based Dairy Alternatives: Consumers’ Perceptions, Motivations, and Barriers—Results from a Qualitative Study in Poland, Germany, and France." Nutrients 14, no. 10 (2022): 2171. http://dx.doi.org/10.3390/nu14102171.

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Plant-based dairy substitutes have been gaining popularity in recent years, but consumer perspective on these products is still relatively unexplored. The purpose of the study was to investigate the potential of plant-based dairy alternatives, including consumers’ motives and the barriers to embracing this food category. A qualitative study (24 focus groups, 154 respondents) was conducted in three countries: Poland, Germany, and France. The study allowed us to describe the reasons for using dairy substitutes (curiosity, health reasons, influence of others), their perceived advantages, and the
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Saakian, Alexander. "Justification of the technology and parameters of the preparation of products based on soy-root compositions." АгроЭкоИнфо 2, no. 44 (2021): 19. http://dx.doi.org/10.51419/20212219.

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The purpose of the research is to substantiate the technology and process parameters of protein-vitamin products of liquid and xerogel physical form. Object of research: the process of preparing a substitute for dairy feed in the form of a protein-vitamin extract for young farm animals using a multifunctional device in the form of a chopper-extractor-separator (CES) – three-module design. The authors of the article developed a hardware and technological scheme for the production of a substitute for dairy feed (SDF) and mixed feed concentrates (FC) based on a soy - root raw material composition
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Szilagyi, Andrew, and Norma Ishayek. "Lactose Intolerance, Dairy Avoidance, and Treatment Options." Nutrients 10, no. 12 (2018): 1994. http://dx.doi.org/10.3390/nu10121994.

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Lactose intolerance refers to symptoms related to the consumption of lactose-containing dairy foods, which are the most common source for this disaccharide. While four causes are described, the most common is the genetically-determined adult onset lactose maldigestion due to loss of intestinal lactase governed by control of the gene by a 14,000 kb promoter region on chromosome 2. Gastrointestinal symptoms from lactose have expanded to include systemic effects and have also been confounded by other food intolerances or functional gastrointestinal disorders. Partly because lactose maldigestion i
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Кожахметова, Айнат, Murat B. K, Aleidar S. A., and Baimukanov А. D.,. "EFFECTIVE TECHNOLOGIES IN DAIRY CATTLE BREEDING." Ġylym ža̋ne bìlìm, no. 4(73) (December 25, 2023): 36–45. http://dx.doi.org/10.52578/2305-9397-2023-4-36-45.

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This paper describes the effective use of stress-free technology in dairy cattle breeding. This method is widely used in the technology of milking dairy cows and raising cubs. The article clearly shows the method of caring for calves in the conditions of the Republic of Kazakhstan in the period after milking and milking. A complete comprehensive study of the impact of stress factors on the body of young cubs during the milking period and cows during the milking season was carried out. The article provides a list of work on stress – free care of calves and dairy cows during the milking period.
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Baysal, Müge, and Yeşim Elmacı. "Yağ İçeriği Azaltılmış Sütlü Tatlılarda Aroma Salınımı ve Reolojik Özelliklerin İncelenmesi." Turkish Journal of Agriculture - Food Science and Technology 8, no. 6 (2020): 1331–40. http://dx.doi.org/10.24925/turjaf.v8i6.1331-1340.3346.

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Dairy desserts, which have an important place in Turkish cuisine, are mild, more digestible and have high nutritional value than dough and syrup desserts. In recent years, studies for developing these products have increased due to the increase in consumer demand for low and zero fat products for many different reasons such as nutrition, health and weight control. However, the reduction of fat in food products often leads to undesirable changes in the structural properties of foods, which affects consumer preference. Fat in the formulation of such products, affects the appearance, texture, mou
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Petrova, Yulia V., Valentina M. Bachinskaya, Mikhail M. Lugovoy, et al. "Comparison of the effectiveness of whole milk substitutes in feeding calves of the dairy rearing period." Veterinariya, Zootekhniya i Biotekhnologiya 12/2, no. 109 (2022): 117–26. http://dx.doi.org/10.36871/vet.zoo.bio.202212216.

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Whole milk substitutes are widely used in feeding calves in the dairy rearing period, when the use of whole milk is unacceptable due to diseases of contagious etiology of mothers, or for economic reasons. The purpose of our research was to determine the effectiveness in calf feeding of the new substitute for whole milk «NutrilactPro» developed within the Rusagro group of companies in comparison with analogues designed for use from the first days of life of calves. Scientific research was conducted in the Moscow region. Using the paired-analogues method, two groups of calves of Holsteinized bla
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WARBURTON, DONALD W., and KARL F. WEISS. "Microbiological Quality of Non-Dairy Creamers, Fillings and Toppings." Journal of Food Protection 49, no. 8 (1986): 621–22. http://dx.doi.org/10.4315/0362-028x-49.8.621.

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A study conducted in 1984–1985, in the province of Ontario, Canada, assessed the bacteriological quality of three types of non-dairy substitutes including creamers, fillings and toppings. All sample units tested contained acceptable levels of aerobic colony count (ACC), yeast/mold and aerobic sporeformers. Escherichia coli, Staphylococcus aureus and Salmonella were not detected in any of the 79 lots tested, indicating that good hygienic practices were used during the manufacture of these products.
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Singh, Manisha Jayprakash, and Prof Noaman Khatib. "STUDYING CONSUMER BEHAVIOR RELATED TO DAIRY PRODUCTS, INCLUDING PREFERENCES FOR ORGANIC AND PLANT-BASED ALTERNATIVES, AND THE IMPACT ON DAIRY FARMING." International Journal of Research in Commerce and Management Studies 06, no. 03 (2024): 79–89. http://dx.doi.org/10.38193/ijrcms.2024.6309.

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This study looks at consumer behavior related to dairy products, specifically focusing on preferences for plant-based and organic alternatives and how that affects dairy production. Health, environmental, and ethical considerations are influencing consumer preferences in the dairy industry more and more. Dairy products that are organic are thought to be healthier and more environmentally friendly than their conventional counterparts, while plant-based substitutes are becoming more and more well-liked for moral and perceived health reasons. Changes in consumer preferences have a big impact on m
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Mäkinen, Outi Elina, Viivi Wanhalinna, Emanuele Zannini, and Elke Karin Arendt. "Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products." Critical Reviews in Food Science and Nutrition 56, no. 3 (2015): 339–49. http://dx.doi.org/10.1080/10408398.2012.761950.

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Dissertations / Theses on the topic "Dairy substitutes"

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Røsand, Karoline, and Alice Moradian. "How do we make make Swedish consumers adhere to a plant-based diet? : An exploratory study on how companies in the food industry can influence flexitarians in the transition towards a plant-based diet." Thesis, Internationella Handelshögskolan, Högskolan i Jönköping, IHH, Företagsekonomi, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-43990.

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The purpose of this qualitative research paper was to explore how companies who offer plant-based meat and dairy substitutes in the Swedish market, can influence flexitarians towards a more plant-based diet. This was based on the conflict between the need to substitute animal products with more plant-based alternatives and the current resistance among consumers to change from traditional eating patterns. A qualitative research approach was adopted, where seven semi-structured interviews were conducted in the empirical data collection process. The sample included six leading brands in the Swedi
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Chowpradith, Nishapa, and Kevin Kullgren. "Transition towards planted-based dairy substitutes : An exploratory study on the driving forces and the windows of opportunity for startups." Thesis, KTH, Industriell ekonomi och organisation (Inst.), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-296534.

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A radical shift in consumption and production of food is necessary to combat climate change. This has sparked interest in diets and their implications on the environment, both among researchers and among consumers. Plant-based dairy substitutes is one field of products that is experiencing significant growth. The dynamics in the market have created many opportunities for startups to enter the market with new products. However, because of the novelty of the topic, business models for sustainable food startups is a lacking area of research. Further, in order to successfully enter the market, it
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Chowpradith, Nishapa, and Kevin Kullgren. "Transition towards plant-based dairy substitutes : An exploratory study on the driving forces and the windows of opportunity for startups." Thesis, KTH, Industriell ekonomi och organisation (Inst.), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-296534.

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A radical shift in consumption and production of food is necessary to combat climate change. This has sparked interest in diets and their implications on the environment, both among researchers and among consumers. Plant-based dairy substitutes is one field of products that is experiencing significant growth. The dynamics in the market have created many opportunities for startups to enter the market with new products. However, because of the novelty of the topic, business models for sustainable food startups is a lacking area of research. Further, in order to successfully enter the market, it
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Alvarado, Mario D. "Fishmeal substituted for soybean meal fed at two TDN levels for lactating dairy cows." Thesis, Virginia Tech, 1986. http://hdl.handle.net/10919/45742.

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Thirty multiparous Holstein and twelve multiparous Jersey cows were used to determine the effect of diets (3x2 factorial) containing 0,1,2 kg of fish meal (FM) and energy levels of 70 and 75% TDN on milk production and composition. Basal diets contained 83% corn silage and 10.3% concentrate for the 70% TDN ration and 60% corn silage, 10.3% concentrate and 24.5% high moisture corn for the 75% rations. High moisture corn in the higher TDN diets decreased both acid and neutral detergent fiber, and increased dry matter content. Nitrogen degradability was lower in the higher TDN rations and decreas
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Garcia-Prendes, Rafael. "Evaluation of dairy manure compost as a peat substitute in potting media for container grown plants." [Gainesville, Fla.] : University of Florida, 2001. http://purl.fcla.edu/fcla/etd/UFE0000318.

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Thesis (M.S.)--University of Florida, 2001.<br>Title from title page of source document. Document formatted into pages; contains xi, 89 p.; also contains graphics. Includes vita. Includes bibliographical references.
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Helland, Ciara M. "Maturation and Culture Media Effects on In Vitro Bovine Embryo Developmental Competence." DigitalCommons@CalPoly, 2020. https://digitalcommons.calpoly.edu/theses/2152.

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In vitro produced bovine embryos are critical to the cattle industry. However, these embryos have altered morphology, epigenetics, and metabolism when compared to their in vivo counterparts. The aim of this thesis was to alter maturation and culture media to improve the developmental competence of in vitro bovine embryos. This thesis is comprised of three experiments and one proof of concept study. Each experiment followed the same general layout: oocyte aspiration from Jersey or Holstein ovaries, oocyte maturation for 24 hours, fertilization with bull semen for 24 hours, then embryo culture f
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Zandim, Daniela Leal [Verfasser]. "The effect of daily fluoride applications in combination with saliva substitutes on remineralization of bovine dentin and enamel subsurface lesions / Daniela Leal Zandim." Berlin : Medizinische Fakultät Charité - Universitätsmedizin Berlin, 2011. http://d-nb.info/1026068908/34.

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Thyrén, Linnea. "Plant-based meat substitutes and their nutritional composition : A study on iron content, zinc content, calcium content and protein quality in meatballs and plant-based substitutes and how they contribute to the goal of reaching recommended daily intakes." Thesis, Linnéuniversitetet, Institutionen för kemi och biomedicin (KOB), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-96761.

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The purpose of this thesis was to study similarities and differences between a meat product and its plant-based substitutes in terms of how they enable people to reach the recommended daily intakes (RDI). The meat product included in the study were meatballs and its substitutes were three different plant-based alternatives. One was mainly based on soy, one on pea protein and one consisted of several different vegetables. The parameters studied were iron, zinc and calcium content as well as protein quality. By analyzing the four different products with flame atomic absorption spectroscopy (FAAS
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Books on the topic "Dairy substitutes"

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Pearce, Jack B. Dietary dairy products, dairy product substitutes and cholesterol metabolism. Food Science Department, Queen's University of Belfast, 1991.

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Kirschenbaum, Levana. Levana cooks dairy-free!: A healthy, simple approach to gourmet cuisine. Skyhorse Pub., 2007.

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Smith, Nicole. The joys of almond milk: Delicious recipes for the dairy-free. Skyhorse Publishing, 2014.

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Stepaniak, Joanne. The uncheese cookbook: Creating amazing dairy-free cheese substitutes and classic "uncheese" dishes. Book Pub. Co, 1994.

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The meat and dairy alternatives market. Packaged Facts, 1995.

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Levana Cooks Dairy-Free!: Natural and Delicious Recipes for Your Favorite "Forbidden" Foods. Skyhorse Publishing, 2007.

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Levana Cooks Dairy-Free!: Natural and Delicious Recipes for Your Favorite Forbidden Foods. Skyhorse Publishing Company, Incorporated, 2011.

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Parker, Philip M. The 2007-2012 World Outlook for Dairy Product Substitutes. ICON Group International, Inc., 2006.

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The 2006-2011 World Outlook for Dairy Product Substitutes. Icon Group International, Inc., 2005.

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The 2006-2011 World Outlook for Perishable Dairy Product Substitutes. Icon Group International, Inc., 2005.

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Book chapters on the topic "Dairy substitutes"

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Euston, Stephen R. "Emulsifiers in Dairy Products and Dairy Substitutes." In Food Emulsifiers and Their Applications. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-2662-6_7.

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Euston, Stephen R., and H. Douglas Goff. "Emulsifiers in Dairy Products and Dairy Substitutes." In Food Emulsifiers and Their Applications. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-29187-7_7.

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Euston, Stephen R. "Emulsifiers in Dairy Products and Dairy Substitutes." In Food Emulsifiers and Their Applications. Springer New York, 2008. http://dx.doi.org/10.1007/978-0-387-75284-6_7.

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Mania, Ignazio, Amelia Martins Delgado, Caterina Barone, and Salvatore Parisi. "Food Additives in Cheese Substitutes." In Traceability in the Dairy Industry in Europe. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-030-00446-0_6.

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Pandey, Sonika, and Amrita Poonia. "Plant-Based Milk Substitutes: A Novel Non-dairy Source." In Innovations in Food Technology. Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-6121-4_6.

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Poetschke, Julian, and Gerd G. Gauglitz. "Specific Attention Areas in Scar Management: Specific Scar Management Depending on Anatomical Features (Face, Hair, Breast, Hand, Joints, Foot)." In Textbook on Scar Management. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-44766-3_42.

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AbstractWhile scarring in general can prove difficult to treat satisfactorily for physicians, specific locations of scarring can make this task even more difficult. Scarring on the scalp can result in alopecia which, especially in women and children, can be extremely stigmatizing. On the face and chest, scars lead to severe aesthetic impairments and commonly result in significantly reduced quality of life. If the hands, feet, or large joints are affected by severe scarring, functional problems can arise that, if most severe, put their self-reliance throughout their daily lives at risk. Therefo
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Sikdar, Debosmita, Ivy Kanungo, and Dipanwita Das. "Microbial Enzymes: A Summary Focusing on Biotechnology Prospective for Combating Industrial Pollutants." In Proceedings of the Conference BioSangam 2022: Emerging Trends in Biotechnology (BIOSANGAM 2022). Atlantis Press International BV, 2022. http://dx.doi.org/10.2991/978-94-6463-020-6_8.

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AbstractEnvironmental issues are growing at an alarming rate and addressing the same is the need of the hour. Hazardous industrial pollutants and discharges are adding to the misery. Therefore, new ideas and technologies are being created and adopted to deal with ever increasing conservational troubles. Due to the burning issue of environmental pollution rising daily, a paradigm shift towards more sustainable and greener has to be pondered on. Microbial enzymes are such versatile, useful and beneficial weapons those can be exploited to combat the above-mentioned issues. In this aspect various
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Dhankhar, Jyotika, and Preeti Kundu. "Stability Aspects of Non-Dairy Milk Alternatives." In Milk Substitutes - Selected Aspects. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.96376.

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In recent years, plant-based milk products, commonly called as non-dairy milk alternatives have gained high popularity due to concerns associated with bovine milk like lactose intolerance, allergies, hypercholesterolemia, and pesticide and antibiotic residues. Important strategies for manufacture of non-dairy milk alternatives involve disintegration of plant materials in aqueous medium; its homogenization and addition of some additives to attain a consistency and appearance similar to that of bovine milk. Different range of ingredients are added to non-dairy milk alternatives such as oils, emu
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Walsh, Marianne C., and Caroline Gunn. "Non-dairy milk substitutes: Are they of adequate nutritional composition?" In Milk and Dairy Foods. Elsevier, 2020. http://dx.doi.org/10.1016/b978-0-12-815603-2.00013-9.

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Veber, Anna, Dorota Zaręba, and Małgorzata Ziarno. "Functional Fermented Beverage Prepared from Germinated White Kidney Beans (Phaseolus vulgaris L.)." In Milk Substitutes - Selected Aspects. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.95818.

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The current demand for plant-based food indicates that the food market is providing alternatives for products that are currently commercially available. This chapter discusses the possible use of germinated bean seeds as a raw material in the production of substitutes for dairy products, including fermented ones. Beans are a valuable source of easily digestible protein, carbohydrates, minerals, and various vitamins (e.g., B vitamin group). They also contain significant amounts of fiber which affects the proper functioning of the digestive system and antioxidant compounds. The fat content is lo
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Conference papers on the topic "Dairy substitutes"

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Mariseva, Alla, and Ilze Beitane. "Assessment of ingredients and nutritional value of vegan products in Latvian market." In Research for Rural Development 2020. Latvia University of Life Sciences and Technologies, 2020. http://dx.doi.org/10.22616/rrd.26.2020.018.

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Nowadays, veganism is becoming increasingly popular, because health concerns are usually the primary reason why people turn to vegan diet. The aim of the study was to identify the supply of vegan products on the Latvian market by analysing the ingredients used in the production of the products, nutritional and energy value of vegan products. 192 vegan products made in 20 different countries and available in online stores that offer their goods on the Latvian market were analysed. The research was carried out from January to March 2020. Information on the country of origin, ingredients, nutriti
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Patrakova, Irina, and V. V. Starkov. "SOCIAL INNOVATION - REDUCED SODIUM MEAT PRODUCTS." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-101.

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Currently, daily sodium intake is about three times the recommended daily allowance for an&#x0D; adult, and processed meat products account for about 20% of total dietary sodium intake. Dietary&#x0D; concerns about excessive salt intake are leading the food industry to look for ways to reduce salt&#x0D; intake. The paper presents private technologies for the production of sausages with a reduced salt&#x0D; content using salt substitutes and flavor enhancers.
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Henak, Corinne R., and Jeffrey A. Weiss. "Regional Hyperelastic Properties of Human Hip Cartilage." In ASME 2012 Summer Bioengineering Conference. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/sbc2012-80470.

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Cartilage material properties are necessary to make accurate predictions of cartilage stress during joint loading and to understand the effects of aging and disease on cartilage mechanics. Human hip cartilage material properties for loading situations that are relevant to activities of daily living are unavailable. Investigators have needed to use material properties from the joints of other animals as a substitute (e.g., [1]).
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Glinkova, A., G. Radchikova, A. Marusich, E. Danilenko та M. Djumkova. "Заменитель цельного молока в кормлении телят". У Scientific and practical conference with international participation: "Management of the genetic fund of animals – problems, solutions, outlooks". Scientific Practical Institute of Biotechnologies in Animal Husbandry and Veterinary Medicine, 2023. http://dx.doi.org/10.61562/mgfa2023.34.

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The use of whole milk substitute in feeding calves had a positive effect on the physiological state and metabolic processes in the animals' body. In the blood of calves of the experimental group, an increase in the concentration of hemoglobin by 1.9%, total protein by 3.9%, calcium by 3.8%, phosphorus by 2.3%, and a decrease in urea by 8.5% was found. Calves that consumed whole milk had the greatest productivity, and therefore, their gross increase over the experience was higher in relation to group II animals by 3.0%.Feed costs for the production of 1 kg of experimental animal products amount
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Young, M. G., B. I. Miller, M. Oron, U. Koren, and D. W. Kisker. "Photonic devices grown by atmospheric-pressure organometallic vapor-phase epitaxy using tertiarybutylarsine." In Integrated Photonics Research. Optica Publishing Group, 1990. http://dx.doi.org/10.1364/ipr.1990.mi2.

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Because of the increasing interest in long-wavelength devices operating in the 1.1–1.55-μm wavelength region, growth techniques such as organometallic vapor-phase epitaxy (OMVPE) and chemical-beam epitaxy (CBE) are required to use toxic hydrides such as AsH3 and PH3 as the source of group V precursors. Of the two hydrides, AsH3 is more toxic, having a daily 8-h exposure limit of only 50 parts per billion, which requires the installation of elaborate safety systems prior to any growth. As a result, there have been many attempts to replace arsine with metal-organic substitutes.
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Alkan, Beyza, Ali Celen, Alican Çebi, Ahmet Selim Dalkilic, and Somchai Wongwises. "Refrigerated Railroad Car Design for Shipping Frozen Meat Using Alternative Refrigerants." In ASME 2014 4th Joint US-European Fluids Engineering Division Summer Meeting collocated with the ASME 2014 12th International Conference on Nanochannels, Microchannels, and Minichannels. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/fedsm2014-21068.

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Refrigerated railroad cars, known as reefers, are railroad rolling stock designed to carry perishable freight at specific temperatures. They are insulated boxcars that keep the cargo at a regulated temperature. As soon as railroad cars had the capability to keep a load cold, the potential growth of the meat, dairy, fruit and brewery industries became nearly unlimited. In this paper, a cold-room system in a railroad car was investigated as a case study to illustrate the use of the sample model. The change of substitute refrigerants and insulation thickness of the cold rooms’ refrigeration syste
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Zaffora, Adriano, Joanna Stasiak, Geoff D. Moggridge, Maria Laura Costantino, and Roberto Fumero. "Design of Biomorphic Polymeric Heart Valve Prosthes by Means of FEM Modeling." In ASME 2010 Summer Bioengineering Conference. American Society of Mechanical Engineers, 2010. http://dx.doi.org/10.1115/sbc2010-19420.

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Severe stenotic or insufficient native heart valves (nHV) must be substituted with artificial heart valve prostheses (aHV) to prevent heart failure. Nowadays, surgeons can implant two types of aHVs: mechanical aHV or bioprosthetic aHV. Mechanical aHVs, which are built up from synthetic hard materials, assure good reliability but require daily anticoagulant treatment to avoid blood cells damage. On the contrary, bioprosthetic aHVs, which are made from animal or human tissues, display better hemocompatibility but significant risk of failure due to tissue degradation. Despite current development
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Botnari, Liliana. "Lexical Variation from the Perspective of Diachronic and Diatopic Dimensions in the Language of the Periodical Press from the Moldavian SSR." In Conferință științifică internațională "Filologia modernă: realizări şi perspective în context european". “Bogdan Petriceicu-Hasdeu” Institute of Romanian Philology, Republic of Moldova, 2022. http://dx.doi.org/10.52505/filomod.2022.16.11.

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In this article, we research the state of the language from Bessarabia of the post-annexation period, analyzing the lexical variation of some texts from the Soviet daily papers „Moldova Socialistă” and „Tineretul Moldovei”, in order to identify the diachronic and diatopic variation features. We identify a specific language, polarized, most of the time, around some ideological axes, a vocabulary characterized by clichéd lexical units and structures, by certain stylistic marks, which are variable according to extralinguistic factors, by archaisms and obsolete forms of some words, as well as borr
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Boophamala, Chonnipa, Panchalee Pathanibul, Nathanai Khongame, and Passachon Prommintr. "DEVELOPMENT OF HIGH-PROTEIN PLANT-BASED YOGURT FROM OAT, CHICKPEA AND PEA PROTEIN." In THE 2023 INTERNATIONAL CONFERENCE ON CREATIITY, MANAGEMENT, EDUCATION, TECHNOLOGY AND SCIENCES. EDUCATION STUDIO, 2023. http://dx.doi.org/10.62788/zz741ro.

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For health benefit and sustainable process reasons, consumption of plant-based diets is becoming more popular nowadays. Yogurt, traditionally fermented from dairy milk, has already been developed with plant milks offering a dairy-free alternative for individuals with lactose intolerance and cow’s milk allergy. In this study, oat and chickpea were selected to create a new plant-based yogurt. A more balanced amino acid profile can be achieved by combining a grain (oat) and a legume (chickpea) in the product. The first objective was to investigate the appropriate proportion of oat and chickpea (5
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Rabelo, Bárbara, Paula Bellé Blume, Luiz Henrique da Silva Sareto, and Diorges Carlos Lopes. "Feasibility of partial replacement of fine aggregate by ground glass in mortar production." In ENSUS2023 - XI Encontro de Sustentabilidade em Projeto. Grupo de Pesquisa Virtuhab/UFSC, 2023. http://dx.doi.org/10.29183/2596-237x.ensus2023.v11.n2.p21-31.

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Mortar is one of the most used mixtures in civil construction and, therefore, it has several applications and functions. Because it is something of daily use in the civil industry, it has large production and,consequently, uses a huge amount of material, so the use of ground glass as a partial substitute for sand is a sustainable way to reduce the amount of material and also recycle glass. Thus, the laboratory compressive strength test presented the results of this application. A reference mixture and three others with sand substitution of 15%, 30% and 45% for ground glass were used. The resul
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Reports on the topic "Dairy substitutes"

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Barakat, Dr Shima, Dr Samuel Short, Dr Bernhard Strauss, and Dr Pantea Lotfian. https://www.food.gov.uk/research/research-projects/alternative-proteins-for-human-consumption. Food Standards Agency, 2022. http://dx.doi.org/10.46756/sci.fsa.wdu243.

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The UK is seeing growing interest in alternative protein sources to traditional animal-based proteins such as beef, lamb, pork, poultry, fish, eggs, and dairy. There is already an extensive market in alternative protein materials, however, technological advances combined with the pressure for more sustainable sources of protein has led to an acceleration of innovation and product development and the introduction of a large amount of new alternative protein ingredients and products to the market. These have the potential to dramatically impact on the UK food system. This report is a combination
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Agency, Food Standards. Safety Assessment : Outcome of assessment on an application under the Novel Foods Regulation 2015/2283 as retained in UK Law for Barley Rice Protein. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.wnv790.

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An application was submitted to the Food Standards Agency in January 2021 from Evergrain, LLC, USA (“the applicant”) for the authorisation of Barley Rice Protein, a mixture of protein from barley at levels of 30-70% and rice at levels of 70-30%. The applicant intends to market the product within food categories including: bakery products, breakfast cereals, spreadable fats and dressings, grain products and pastas, snack foods, jam, marmalade and other fruit spreads, candy/confectionery, dairy and dairy imitates, dessert sauces and syrups, meat imitates, soups and soup mixes, savoury sauces, le
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