Academic literature on the topic 'Plant-based foods'
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Journal articles on the topic "Plant-based foods"
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Shukla, Ravi, Ganesh Kumar Agrawal, and Randeep Rakwal. "Prospects of Nanoproteomics for Plant-Based Foods." Current Research in Nutrition and Food Science Journal 10, no. 2 (September 2, 2022): 404–6. http://dx.doi.org/10.12944/crnfsj.10.2.1.
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Food contributes substantially to the physical wellbeing of mankind and plays a pivotal role in the global economy. Food choices from plants have dominated ever since we evolved, and plant-based foods and beverages have been a critical contributor to the health, life, and happiness of our society. However, our rapidly growing population necessitates ensuring food security for every human being on the planet. Food security in its strict sense implies the availability of a sufficient amount of quality food to every individual to meet his or her dietary needs and to lead an active healthy life. There has been an increased focus in recent years on assurance of food quality and safety encompassing scrutiny of food for its composition, traceability, adulteration, and contamination. In fact, food safety and security have become a founding principle for two of the sustainable development goals (SDG) for the 2030 global agenda of the United Nations Department of Economic and Social Affairs. Therefore, the mandate of food security and safety necessitates that the quantity and quality of plant-based, healthy food be improved and rigorously analysed. The traditional methods to address food quality mainly rely on appearance, freshness, source, sanitation, microbial counts, and biochemical parameters for the composition (lipid, carbohydrate, protein, or vitamin content), etc. Recently, traceability in food production and distribution has gained considerable importance drawing significant public attention and awareness due to the accidental or deliberate food adulteration malpractices, and the controversies related to genetically modified (GM) crops in foods.
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Bhatta, Sagar, Tatjana Stevanovic Janezic, and Cristina Ratti. "Freeze-Drying of Plant-Based Foods." Foods 9, no. 1 (January 13, 2020): 87. http://dx.doi.org/10.3390/foods9010087.
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Vacuum freeze-drying of biological materials is one of the best methods of water removal, with final products of highest quality. The solid state of water during freeze-drying protects the primary structure and the shape of the products with minimal volume reduction. In addition, the lower temperatures in the process allow maximal nutrient and bioactive compound retention. This technique has been successfully applied to diverse biological materials, such as meats, coffee, juices, dairy products, cells, and bacteria, and is standard practice for penicillin, hormones, blood plasma, vitamin preparations, etc. Despite its many advantages, having four to ten times more energy requirements than regular hot air drying, freeze-drying has always been recognized as the most expensive process for manufacturing a dehydrated product. The application of the freeze-drying process to plant-based foods has been traditionally dedicated to the production of space shuttle goods, military or extreme-sport foodstuffs, and specialty foods such as coffee or spices. Recently, the market for ‘natural’ and ‘organic’ products is, however, strongly growing as well as the consumer’s demand for foods with minimal processing and high quality. From this perspective, the market for freeze-dried plant-based foods is not only increasing but also diversifying. Freeze-dried fruits and vegetables chunks, pieces, or slices are nowadays majorly used in a wide range of food products such as confectionaries, morning cereals, soups, bakeries, meal boxes, etc. Instant drinks are prepared out of freeze-dried tea, coffee, or even from maple syrup enriched with polyphenol concentrated extracts from trees. The possibilities are endless. In this review, the application of freeze-drying to transform plant-based foods was analyzed, based on the recent research publications on the subject and personal unpublished data. The review is structured around the following related topics: latest applications of freeze-drying to plant-based foods, specific technological problems that could be found when freeze-drying such products (i.e., presence of cuticle; high sugar or lipid concentration), pretreatments and intensification technologies employed in freeze-drying of plant-based foods, and quality issues of these freeze-dried products.
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Ensaff, Hannah, Susan Coan, Pinki Sahota, Debbie Braybrook, Humaira Akter, and Helen McLeod. "Adolescents’ Food Choice and the Place of Plant-Based Foods." Nutrients 7, no. 6 (June 9, 2015): 4619–37. http://dx.doi.org/10.3390/nu7064619.
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Bashkir, Ivanna, Thijs Defraeye, Tadeusz Kudra, and Alex Martynenko. "Electrohydrodynamic Drying of Plant-Based Foods and Food Model Systems." Food Engineering Reviews 12, no. 4 (August 3, 2020): 473–97. http://dx.doi.org/10.1007/s12393-020-09229-w.
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Jones, Peter. "Plant-based Food in the Hospitality Industry: An Exploratory Case Study of Leading Fast Food Outlets." Athens Journal of Tourism 9, no. 2 (May 19, 2022): 63–76. http://dx.doi.org/10.30958/ajt.9-2-1.
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Plant-based food is one of the growing sectors within the food industry, and fast food companies may have an important role to play in driving both the trialling, and the consumption, of plant-based foods. This exploratory paper outlines the growth of plant-based foods, explores how the leading fast food companies are incorporating plant-based foods into their menus, and offers some wider reflections on the fast food companies’ approach to plant-based food. The findings reveal that the leading fast food companies within the UK were promoting their plant-based menu items at both the corporate and outlet level. That said, the fast food companies made little, or no, attempt to associate the introduction of plant-based menu items with a healthier diet, and the author suggested that substantially increasing their plant-based menus could provide a challenge to the fast food companies’ traditional business models. More generally, the paper concluded that in the medium-term future, the fast food companies are likely to play a limited, rather than a leading, role in driving plant-based consumption across society, and in contributing to a more sustainable future. Keywords: plant-based foods, fast food companies, menus, healthy diets, sustainable futures
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Alcorta, Alexandra, Adrià Porta, Amparo Tárrega, María Dolores Alvarez, and M. Pilar Vaquero. "Foods for Plant-Based Diets: Challenges and Innovations." Foods 10, no. 2 (February 1, 2021): 293. http://dx.doi.org/10.3390/foods10020293.
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Plant-based diets have become popular as a means of reducing the environmental footprint of the diet and promoting human health and animal welfare. Although the percentages of vegetarians and vegans are low compared to omnivores, their numbers have increased significantly in the last years. The use of non-animal food products other than meat alternatives is also increasing and this tendency constitutes an opportunity for the food industry. In this review, we present that plant-based meat and milk alternatives are consolidated but that there is a niche for egg, seafood alternatives, and new products which may not resemble any traditional animal food. However, not all animal food substitutes are sustainable and some of them are even ultra-processed. In addition, there are concerns on safety and labeling, and consumers demand clear information and regulation. The challenges in this field are connected with food design and technology, sensory science, nutrition, and dietetics. Moreover, adequate selection and combination of foods is important in order to achieve consumer acceptance while preventing nutritional deficiencies in those who choose this type of diet.
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Guenard, Rebecca. "Preserving emulsions with plant-based antioxidants." INFORM International News on Fats, Oils, and Related Materials 32, no. 4 (April 1, 2021): 6–10. http://dx.doi.org/10.21748/inform.04.2021.06.
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Food manufacturers are eager to develop functional foods by adding healthy polyunsaturated fatty acids to new products, but they must first develop a natural antioxidant capable of protecting the lipids in an emulsion. Researchers are using AI to help them more quickly identify protein peptides that can act as antioxidants. Synergistic phospholipids and phenolic compounds from plant extracts are other natural antioxidants researchers are exploring.
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Popova, Aneta, and Dasha Mihaylova. "Antinutrients in Plant-based Foods: A Review." Open Biotechnology Journal 13, no. 1 (July 29, 2019): 68–76. http://dx.doi.org/10.2174/1874070701913010068.
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Modern society has easy access to a vast informational database. The pursuit of sustainable green and healthy lifestyle leads to a series of food choices. Therefore, it is of importance to provide reliable, comprehensive and up-to-date information about food content including both nutritional and antinutritional elements. Nutrients are associated with positive effects on human health. Antinutrients, on the other hand, are far less popular for the contemporary man. They are highly bioactive, capable of deleterious effects as well as some beneficial health effects in man, and vastly available in plant-based foods. These compounds are of natural or synthetic origin, interfere with the absorption of nutrients, and can be responsible for some mischievous effects related to the nutrient absorption. Some of the common symptoms exhibited by a large amount of antinutrients in the body can be nausea, bloating, headaches, rashes, nutritional deficiencies, etc. Phytates, oxalates, and lectins are few of the well-known antinutrients. Science has acknowledged several ways in order to alter the negative influence antinutrients exhibiting on human health. Mechanical, thermal and biochemical approaches act synergistically to provide food with lower antinutritional levels. The purpose of this review was to synthesize the availability of antinutrients, clear their effect on the human body, and commemorate possible paths to disable them. This review provides links to the available literature as well as enables a systematic view of the recently published research on the topic of plant-based antinutrients.
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Raghoebar, Sanne, Ellen Van Kleef, and Emely De Vet. "Increasing the Proportion of Plant-Based Foods Available to Shift Social Consumption Norms and Food Choice among Non-Vegetarians." Sustainability 12, no. 13 (July 2, 2020): 5371. http://dx.doi.org/10.3390/su12135371.
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Increasing the relative availability of plant-based (versus animal source) foods seems promising in shifting consumption, but it remains unknown how and under what circumstances this happens. We performed two availability manipulations including different foods. The impact on food choice, social norm perceptions about what others do (descriptive) or approve of (injunctive), and salience was assessed. Non-vegetarian participants were visually (Study 1, n = 184) or physically (Study 2, n = 276) exposed to (a) four plant-based and two animal source foods or (b) vice versa. Participants chose one food item, either hypothetically (Study 1) or actually (Study 2), and reported the perceived social norms and salience of plant-based and animal source foods. The results showed no direct effects on food choice, injunctive norms, or salience. An increased proportion of plant-based (versus animal source) foods was interpreted in Study 1 as plant-based foods being less often chosen by others, whereas in Study 2, these foods were interpreted as being more often chosen (marginally significant), while animal source foods were interpreted as being less often chosen. The results suggest that a higher availability of plant-based foods influences descriptive norms, but future research should examine aspects potentially contributing to the contradictory normative interpretations (e.g., norm salience).
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Orsi, Antonia. "Novel plant based pharmaceuticals and functional foods." Toxicology 240, no. 3 (November 2007): 149. http://dx.doi.org/10.1016/j.tox.2007.06.034.
Full textDissertations / Theses on the topic "Plant-based foods"
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Fernandes, João António Correia Fragoso. "Iron speciation during the digestion of plant-based foods." Master's thesis, Universidade de Aveiro, 2013. http://hdl.handle.net/10773/11591.
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Mestrado em QuímicaIntrodução: A Anemia de Deficiência de Ferro é um problema crítico à escala mundial. Apesar do ferro ser estudado extensivamente, muito ainda é desconhecido sobre a especiação do ferro não-heme durante a digestão e como isto afecta a sua biodisponibilidade. A ferritina é conhecida como uma proteína de armazenamento de ferro, mas como esta absorve o ferro ainda é um tópico controverso. A presença e a absorção de nanopartículas de ferro formadas naturalmente tem sido objecto recente de estudo. Objectivo: O objectivo deste projecto é o estudo da especiação do ferro durante a digestão de alimentos de origem vegetal, com particular interesse para a absorção de ferro no duodeno, uma vez que é aqui que o ferro é absorvido e onde a especiação do ferro vai determinar a sua biodisponibilidade. Métodos: Um sistema de digestão in vitro foi desenvolvido previamente no MRC-HNR, e neste projecto foi expandido e otimizado. Este sistema foi utilizado para a digestão de batatas e ervilhas. Para estudar a distribuição de fases do ferro foram utilizados diferentes filtros e centrifugações. Para a quantificação do ferro, as amostras foram digeridas em meio ácido com auxílio de microondas antes de análise por ICP-OES. Para uma caracterização mais aprofundada do conteúdo nanoparticulado, foram utilizadas as técnicas de SDS-PAGE e ICP-MS. Resultados e discussão: Foi identificado que no duodeno a maioria do conteúdo de ferro proveniente de batatas e ervilhas apresenta-se em forma nanoparticulada. Posterior caracterização indicou que uma grande parte destas nanopartículas tem entre 2 e 14 nm. O conteúdo de ferro proveninte de FeCl3 manifesta-se como precipitado ao nível do duodeno quando adicionado a batatas, e o conteúdo de ferro da ferritina manifesta-se como nanoparticulado. Conclusão: Um sistema de digestão in vitro foi adaptado e otimizado para o estudo de alimentos de origem vegetal. Os estudos feitos neste sistema indicam que as batatas e as ervilhas são uma boa fonte de ferro biodisponivel e podem ajudar na prevenção de deficiência de ferro.
Introduction: Iron Deficiency Anaemia is a critical problem in a worldwide scale. Even though iron has been extensively studied, not much is known of non-haem iron speciation during the digestion and how it affects bioavailability. Ferritin is known to be an iron storage protein, but the bioavailability of its iron content is still a controversial topic. The presence of naturally formed iron nanoparticles during digestion and how they might be absorbed has been hypothesized. Aim: The aim of this project is to study iron speciation of plant-based foods during digestion, with particular interest to the duodenum since it is there that iron is absorbed and the iron speciation at this level will determine its bioavailability. Methods: An in vitro digestion system has been previously developed at the MRC-HNR, and has been expanded and optimized for this project. Potato and peas have been digested. To study iron phases distribution, different filters and centrifugations were utilized on the digests. For the iron content quantification, the samples went through microwave-assisted acid digestion prior to ICP-OES analysis. To further characterise the nanoparticulated portions, SDS-PAGE and ICP-MS and were used. Results and discussion: It has been found that at the duodenal level a majority of the iron content from digested potatoes and peas is present as nanoparticles. Further characterization indicates that a large part of these particles are between the sizes of 2 and 14 nm. When spiked on potatoes, the ferric iron from FeCl3 precipitates, and the iron from ferritin becomes nanoparticulated. Conclusion: An in vitro digestion system was adapted and optimized for the study of plant-based foods. The studies made in this system indicate that both potatoes and peas are a good source of bioavailable iron and thus can help in the prevention of iron deficiency.
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Cesario, Karrie Marie. "Promotion of plant based foods to reduce risk of chronic disease /." For electronic version search Digital dissertations database. Restricted to UC campuses. Access is free to UC campus dissertations, 2004. http://uclibs.org/PID/11984.
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Grey, Charlotte Jane. "Ethnobiology, ethnic cuisines, and provision of health care among Ukrainian and Sikh migrants in Bradford, UK. A comparative study of plant-based food and drink used for maintaining health, tradition and cultural identity amongst Sikh and Ukrainian migrant communities in Bradford." Thesis, University of Bradford, 2007. http://hdl.handle.net/10454/5396.
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Using ethnobotanical, anthropological and social science theory and methods this
work illustrates significance of studying traditional foods and their medicinal qualities
for maintaining health. Set in the background of the communities¿ practises and
rituals specific plant-based items, used by Sikh and Ukrainian migrant communities,
are a central focus to understanding the significance of practises and related
knowledge for maintaining health and the broader concept of ¿well-being¿. Literature
review, participant observation and in-depth interviewing techniques were used to
identify 126 species of plants mentioned. These illustrate what was a primarily
female domain of knowledge now becoming superficial and spread over domains of
both men and women. This study notes convenience in terms of time and transport,
changes in markets in the UK, importation of goods and the use of machinery and
techniques such as freezing, and intervention by healthcare professionals have all
affected the way traditional foods and remedies are perceived and practised. There
are key foods which will remain important for generations to come whilst the domains
are changing. Specific community structures support maintenance of food practises,
including langar within the Sikh community and the regular OAP Ukrainian
lunchtime club and numerous food events where foods with particular religious and
cultural significance are made by at least two generations. These events involve
transmission of knowledge related to foods and their health qualities, including
images of strength as a ¿people¿. By questioning the significance of emic perspectives
healthcare professionals and policymakers could learn much from practises developed
over centuries or millennia.
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Tjernlund, Anna. "Is the growing demand for plant-based food disrupting the food industry?" Thesis, KTH, Skolan för industriell teknik och management (ITM), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-300166.
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Many industries are following a trajectory where today’s production and consumption patterns are putting unsustainable strain on the health of our planet. One industry with particularly large impact is the animal-based food industry. More and more people are becoming aware of the severity of the situation, along with realizations of unjust animal treatment in these industries and personal health concerns. Actors in the plant-based food industry have experienced a rise in popularity in recent years. This study set out to explore what drivers lead to positive external stakeholder attitudes and increased market demand for plant-based dairy alternatives, and how these drivers could affect traditional food incumbents to adhere to sustainable transformation of the food industry through a case study design. Analysis of the empirical material led to five main themes: Sustainability, Animal Welfare, Environment, Health and Product, each with a number of subcategories showing what stakeholders expressed motivated them to choose plant-based dairy alternatives. Here the opinions of stakeholders were divided into general or brand specific opinions. By separating these it could be seen that some external stakeholders have such strong values that they compare plant-based brands against each other and would rather boycott specific brands even if they like their products if they do not feel like the brand aligns with their values. One additional theme, “Industrial Transformation,” aimed at demonstrating how stakeholders perceive the current industrial dynamics of the food industry, which showed some tension between Oatly and particularly the dairy industry, suggesting Oatly’s rampage could be a force for sustainable transformation of the dairy industry.Många industrier följer en bana där dagens produktions- och konsumtionsmönster sätter ohållbar belastning på vår planets hälsa. En industri med särskilt stor påverkan är den djurbaserade livsmedelsindustrin. Fler och fler människor blir medvetna om allvaret i situationen, tillsammans med insikter om orättvis djurbehandling i dessa industrier och personliga hälsoproblem. Aktörer inom den växtbaserade livsmedelsindustrin har upplevt en ökad popularitet de senaste åren. Denna studie syfte är att undersöka vilka drivkrafter som motiverar externa intressenter att bidra till tillväxten av den växtbaserade mjölkproduktsindustrin och hur dessa drivkrafter kan påverka traditionella livsmedelsleverantörer att följa en hållbar omställning av livsmedelsindustrin genom en fallstudie. Analys av det empiriska materialet ledde till fem huvudteman, Hållbarhet, Djurskydd, Miljö, Hälsa och Produkt, var och en med ett antal tillhörande underkategorier som visade vad intressenterna uttryckte motiverade dem att välja växtbaserade mjölkprodukter. Här delades intressenternas åsikter i allmänna eller varumärkesspecifika åsikter. Genom att separera dessa kunde man se att vissa externa intressenter har så starka värderingar att de jämför växtbaserade varumärken mot varandra och hellre bojkottar ett specifikt varumärke även om de gillar deras produkter om de inte känner att varumärket stämmer överens med deras egna värderingar. Ytterligare ett tema, "Industriell Transformation", syftade till att demonstrera hur intressenter uppfattar den nuvarande industriella dynamiken i livsmedelsindustrin, vilket visade en viss spänning mellan Oatly och specifikt mejeriindustrin, vilket tyder på att Oatlys framfart kan vara en kraft för hållbar transformation av mejeriindustrin.
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Siregar, Erna. "Assessing Plant-Based Food Lifestyle to Reduce Obesity Risk." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/3413.
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Despite an increasing number of healthy lifestyles throughout the country, Americans, including Native Hawaiians, keep gaining weight. Unlike several American lifestyles that have resulted in weight gain within the American population, the vegetarian lifestyle is a scientifically proven method for decreasing body weight and maintaining the weight loss for more than 1 year. This study aimed to compare the lifestyle patterns of 4 vegetarian lifestyles and 1 nonvegetarian lifestyle among Native Hawaiians aged 21 and older using their body mass index (BMI). This quantitative study utilized a correlational design, which is particularly suitable for examining the relationship of BMI to eating lifestyle and such variables as physical activity. A survey with 18 questions was administered to participants (n = 300) who have chosen a specific lifestyle and have been following this lifestyle for 1 year or more. The main research question investigated the difference in the body weight of Native Hawaiians aged 21 and older who followed and maintained a vegan, lacto-ovo vegetarian, semivegetarian, or nonvegetarian diet. Participants' BMI was affected by the factors of age, self-efficacy, disease status (high blood pressure, no health risks), and eating habits (Vegetarian Lifestyle Scale). While the Vegetarian Lifestyle Scale was a significant predictor of BMI, there was no significant difference in the effect of the 2 lifestyle classifications of nonvegetarian and vegetarian on BMI, after controlling for other relevant factors. This study aimed to effect social change in the Native Hawaiian community by demonstrating the health benefits of a plant-based diet and better informing public health officials to guide their development of more effective nutrition and weight loss programs for Native Hawaiians.
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Cano, Cristiane Bonaldi. "Caracterização dos méis monoflorais de eucalipto e laranja do Estado de São Paulo pela análise polínica e físico-química." Universidade de São Paulo, 2002. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-18052015-120358/.
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A caracterização dos méis monoflorais tomou-se uma tendência mundial. Sendo assim, este trabalho apresenta o desenvolvimento e otimização de metodologias para as análises de carboidratos por Cromatografia Líquida de Alta Eficiência (CLAE), para o tipo de montagem da lâmina para a realização do espectro polínico e para a determinação do conteúdo de umidade, com o intuito de caracterizar as amostras de méis monoflorais de eucalipto e laranja de algumas regiões do Estado de São Paulo. Na análise polínica foi empregado o método modificado de Iwama e Melhem (1979) para limpeza dos grãos de pólen, e para a montagem da lâmina foi realizado um estudo de comparação entre o método de Iwama e Melhem (1979) e o método proposto (Louveaux modificado, 1978), através de um teste de duas proporções. No conteúdo de umidade foi realizada a comparação de dois métodos oficiais (AOAC e EHC) através de um planejamento fatorial e um estudo da variabilidade empregando-se um planejamento hierárquico. Para a análise do conteúdo de carboidratos realizou-se a otimização das condições de análise por CLAE, empregando-se um planejamento de misturas e uma análise de regressão linear para curvas de calibração, um teste-t para estudo da recuperação e uma análise de variância (ANOVA) para comparar os conteúdos de carboidratos das duas floradas. Na análise polínica pode se observar que o método proposto (Louveaux modificado) era o mais adequado visto que este apresentava uma maior distribuição das famílias de menor freqüência. Com os espectro polínicos (pólen dominante) das amostras de méis coletadas pode-se classificar os méis como monoflorais de eucalipto e laranja. Através da análise do espectro polínico completo pode-se observar que os méis monoflorais de laranja possuem uma diversificação maior de famílias em relação aos méis monoflorais de eucalipto, sugerindo que estes méis possuem uma maior variação de néctares e grãos de pólen na sua formação, sendo que este fato pode estar relacionado às regiões de cultivo. O planejamento fatorial 22 no conteúdo de umidade sugeriu que as amostras cristalizadas interferem na medida do índice de refração. O emprego do pré-tratamento da amostra (EHC) permitiu uma diminuição nos conteúdos de umidade das amostras cristalizadas. Quando este pré-tratamento foi usado para amostras líquidas não se observaram diferenças significativas no teor de umidade. Pode-se então sugerir que o método refratométrico da Comunidade Européia de Mel (EHC) seria os mais adequados para ser usada nas amostras líquidas e cristalizada. O estudo da variabilidade dos conteúdos de umidade realizado através de um planejamento hierárquico e análise de variância (ANOVA) indicaram que existem diferenças significativas entre as fontes florais e entre as amostras de méis. Foram escolhidas como melhores condições experimentais para a determinação dos carboidratos no mel por CLAE, o uso de coluna de aminopropil de tamanho menor (15,0cm x 4,5cm), e uma temperatura de 32°C na coluna e de 35,5°C para o detector de índice de refração e uma vazão de fluxo de 1,2 mL/min. Para a fase móvel o planejamento em misturas realizado, indicou como melhor fase móvel a mistura 50:10:40(acetonitrila; água; acetato de etila). Ao realizar as curvas de calibração dos carboidratos (glicose, frutose, sacarose, turanose e maltose) pode-se observar que estas eram lineares, com R2ajust altos e precisão aceitáveis para a quantificação dos carboidratos. Foi determinada a capacidade de detecção (0,2 - 0,4%) e capacidade de quantificação (0,7 - 1,3%) para a sacarose, turanose e maltose. O estudo de recuperação média dos carboidratos sugeriu que curvas de calibração poderiam ser utilizadas com confiança para determinar os conteúdos de carboidratos. A avaliação entre as concentrações médias dos carboidratos individuais pela ANOVA e pelo teste-t ao nível de 95% de confiança dos méis monoflorais de eucalipto e laranja, sugeriu que existem diferenças significativas nas concentrações de glicose, sacarose e turanose nas amostras de méis. Desta forma pode-se classificar os méis monoflorais de eucalipto e laranja através do espectro polínico. Conclui-se que as determinações do conteúdo de umidade e carboidratos (glicose, sacarose e turanose) podem se empregados para caracterizar a origem botânica dos méis monoflorais de eucalipto e laranja.Considering the characterization of monofloral honeys as a worldwide tendency, this study presents the development and optimization of methodologies for carbohydrate analysis by HPLC, the kind of standardization for lamina preparations for pollen analysis and the determination of moisture content in order to characterize eucalyptus and orange monofloral honey samples from some regions in São Paulo State. The modified method of Iwama and Melhem (1979) was employed for pollen analysis pollen cleaning. For lamina preparation it a comparison study was made between the Iwana and Melhem (1979) method and the proposed method (Louveaux modified) through two proportion tests. A comparison for moisture content was made between two official methods (AOAC and EHC) through a factorial desing and a study of variability through hierarchical desings. For the carbohydrate content analysis an optimization of analysis conditions for HPLC was made using mixture desing and a linear regression analysis for calibration curves, a t-test for a recovery study and a variance analysis (ANOVA) to compare the carbohydrate contents of both floral origins. In pollen analysis one can observe that the proposed Louveaux modified method was the most adequate since it showed a bigger distribution of less frequently occcoring families. With the pollen spectrum (dominant pollen) from honey samples, the monoflorals of eucalyptus and orange, can be classified. And by complete pollen spectrum analysis one can observe that orange monofloral honeys contain more diversified families relative to eucalyptus monofloral honeys, suggesting these honeys have a bigger variation of nectars and pollen grains in their formation. This fact can be related to regions of plantation. The factorial desing 22 in moisture content suggests that the crystallized samples interfere in refractive index measurements. The (EHC) sample pre-treatment led to lower moisture contents of crystallized samples. When this pre-treatment was used for liquid samples no significant differences were observed concerning moisture content. Therefore it can be suggested that the EHC refractrometric method is more appropriate to use for liquid and crystallized samples. The study of moisture content variability through hierarchical desing and variance analysis indicates significant differences among floral sources and moisture content of honey samples. The use of a aminopropil column of smaller size (15,0 cm x 4,5 cm) and a temperature of 32 ° C in the column and 35,5 ° C for the refractive index detector and a flow rate of 1.2 ml/min were the best experimental conditions chosen to determine the carbohydrates in honey by HPLC. For the mobile phase the mixture desing indicated that the best combination was 50: 10: 40( acetonitrile, water, ethyl acetate). The calibration curves of the carbohydrates (glucose, fructose, sucrose, turanose, maltose) were linear, with high R2 and had acceptable accuracy for carbohydrate quantification. 80th the detection capacity and quantification capacities were determined the former being (0.2 - 0.4%) and the latter (0.7 - 1.3 %) for sucrose, turanose and maltose. The mean recovery study of carbohydrates suggested that the calibration curves are reliable to determine carbohydrate contents. The evaluation among the mean concentrations of individual carbohydrates by ANOVA and t-test at the 95% confidence level of eucalyptus and orange monofloral honeys suggested that there are significant differences in glucose, sucrose and turanose concentration in these honey samples. In this way eucalyptus and orange monofloral honeys can be classified by the pollen spectrum. Therefore, it was concluded that the eucalyptus and orange monofloral honeys can be classified by moisture content determination and/or carbohydrate (glucose, sucrose and turanose) determination.
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Welsh, Zachary G. "A multiscale approach to moisture diffusivity for drying plant-based food materials." Thesis, Queensland University of Technology, 2021. https://eprints.qut.edu.au/212196/1/Zachary_Welsh_Thesis.pdf.
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This thesis was an investigation into the multiscale nature of moisture movement within food material during drying. It examines the moisture composition within cells and pores and how it evolves with time to develop an accurate and generalised property approach for moisture diffusivity. In the future, the work will aid in the development of optimum drying systems with improved food quality.
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Mahiuddin, Md. "Mechanical characterizing and drying simulation of plant-based food materials: The fractional model approach." Thesis, Queensland University of Technology, 2020. https://eprints.qut.edu.au/204285/1/Md_Mahiuddin_Thesis.pdf.
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Food processing industry is one of the largest manufacturing sectors in Australia. Drying is one of the major processes in food industry that reduces food waste by increasing shelf-life. However, drying is highly energy-intensive lengthy process and results in significant quality deterioration. To retain the fresh like quality and reduce the energy consumption, a comprehensive understanding of transport process during drying is essential. To overcome the limitations of current mathematical models, this study introduced new fractional differential models for mechanical characterising and drying simulation of food materials. These models can be applied in many areas outside food drying.
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Khan, Md Imran Hossen. "Fundamental understanding of cellular water distribution and transport in plant-based food material during drying." Thesis, Queensland University of Technology, 2018. https://eprints.qut.edu.au/121217/1/Md%20Imran%20Hossen_Khan_Thesis.pdf.
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This study was conducted to uncover the spatial distribution of cellular water in plant-based food materials and its transport process during drying. A new experimental and analytical method was developed to investigate the cellular water distribution using NMR-T2 relaxometry and X-ray micro CT. It was revealed that at low temperatures cellular water migrates through diffusion whereas at higher temperature cell water mostly migrates through progressive rupturing of the cell walls. This thesis also investigated the impact of process parameters and characteristics of food material on cellular water distribution, transport and associated morphological changes during drying.
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Maheshwari, Neha. "Overview of plant-based natural antioxidants and effect of thermal decomposition." Kansas State University, 2015. http://hdl.handle.net/2097/20596.
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Master of ScienceFood Science Institute - Animal Sciences and Industry
J. Scott Smith
The popularity of convenience foods and consumer awareness have indirectly increased the demand for novel and naturally occurring compounds that can delay oxidative deterioration and maintain nutritional quality of foods. Natural antioxidants from certain herbs and spices such as rosmarinic acid from rosemary, thymol from oregano, eugenol from clove, curcumin from turmeric are rich in polyphenolic compounds that provide long term oxidative stability as well as offer additional health benefits. High antioxidative capacity of herbs and spices phenolics could potentially substitute synthetic antioxidants such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), propyl gallate (PG), octyl gallate, and tert-butylated hydroquinone (TBHQ) in the food system. Synthetic antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) are thermally unstable and decompose at higher temperatures. However, widely used cooking methods such as baking, frying, boiling, and roasting use high thermal temperature that can chemically degrade herbs and spices and diminish their antioxidative capacity, but they have been little studied. In this context, this review deals with the need of natural antioxidants, spices and herbs as natural antioxidants, their origin, chemical composition, pharmacological, and antioxidant properties. Moreover, the impact of temperature on total antioxidant capacity (TAC) of various herbs and spices such as cinnamon, clove, nutmeg, mace, oregano, rosemary, sage, and turmeric is highlighted. Different antioxidant assays are also studied and this approach revealed that there is a clear correlation between total phenolic content (TPC) and TAC of herbs and spices and specific phenolic compounds are responsible for the antioxidative capacity of particular herb and spice. These findings identified the optimum cooking temperature-time combination which results in the highest retention of antioxidative capacity and assures higher quality of food for the maintenance of human health.
Books on the topic "Plant-based foods"
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McClements, David Julian, and Lutz Grossmann. Next-Generation Plant-based Foods. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-96764-2.
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Julie, Morris, ed. Thrive foods: 200 plant-based recipes for peak health. Philadelphia, Penn: Da Capo Lifelong, 2011.
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Goyal, Megh R., Ritesh B. Watharkar, and N. Veena. Novel Processing Methods for Plant-Based Health Foods. New York: Apple Academic Press, 2023. http://dx.doi.org/10.1201/9781003284109.
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Brazier, Brendan. Thrive foods: 200 plant-based recipes for peak health. Philadelphia, Penn: Da Capo Lifelong, 2011.
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Natural lifestyle cooking: Healthy, tasty plant-based recipes. Nampa, Idaho: Pacific Press Pub. Association, 2012.
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Handbook of plant-based fermented food and beverage technology. 2nd ed. Boca Raton, FL: CRC Press, 2012.
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Grossmann, Lutz, and David Julian McClements. Next-Generation Plant-Based Foods : Design, Production, and Properties: Plant-Based Foods. Springer International Publishing AG, 2022.
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Plant-based Ingredients for Functional Foods. Leatherhead Fonn Research Assoc, 2002.
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Goyal, Megh R., Hafiz Ansar Rasul Suleria, and Arijit Nath. Plant-Based Functional Foods and Phytochemicals. Taylor & Francis Group, 2021.
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Fleming, Catherine G. Whole Foods Plant-Based Lifestyle Guidebook. CathySpreadingWellness, 2021.
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Chughtai, Muhammad Farhan Jahangir, Adnan Khaliq, Tahir Zahoor, Tariq Mehmood, Samreen Ahsan, Atif Liaqat, Muhammad Nadeem, Assam Bin Tahir, Nimra Sameed, and Shoaib Aziz. "Plant Protein Based Beverages." In Plant Protein Foods, 251–70. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-91206-2_9.
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Li, Xiang, Annamalai Manickavasagan, Loong-Tak Lim, and Amanat Ali. "Plant-Based Protein Meat Analogues." In Plant Protein Foods, 171–96. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-91206-2_6.
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Lim, Loong-Tak. "Plant-Based Protein Films and Coatings." In Plant Protein Foods, 271–311. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-91206-2_10.
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Ismail, Amir, Muhammad Riaz, Yun Yun Gong, Saeed Akhtar, and Jin Sun. "Aflatoxins in Plant-Based Foods." In Plant and Human Health, Volume 2, 313–25. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-03344-6_13.
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Mathias, Dietger. "Chemistry in Plant-Based Foods." In Fit and Healthy from 1 to 100 with Nutrition and Exercise, 63–64. Berlin, Heidelberg: Springer Berlin Heidelberg, 2022. http://dx.doi.org/10.1007/978-3-662-65961-8_30.
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Akhtar, Saeed, Tariq Ismail, Anam Layla, Majid Hussain, and Muhammad Qamar. "An Overview of Plant-Based Protein Rich Products." In Plant Protein Foods, 27–60. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-91206-2_2.
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McClements, David Julian, and Lutz Grossmann. "The Rise of Plant-Based Foods." In Next-Generation Plant-based Foods, 1–21. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-96764-2_1.
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McCauley, Dana. "Market Drivers and Barriers for Plant-Based Protein Foods." In Plant Protein Foods, 485–501. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-91206-2_17.
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McClements, David Julian, and Lutz Grossmann. "Eggs and Egg Products." In Next-Generation Plant-based Foods, 341–88. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-96764-2_7.
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McClements, David Julian, and Lutz Grossmann. "Physicochemical and Sensory Properties of Plant-Based Foods." In Next-Generation Plant-based Foods, 155–226. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-96764-2_4.
Full textConference papers on the topic "Plant-based foods"
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Sozer, Nesli, and Martina Lille. "3D Printing of Plant Based Foods." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.42.
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Fardet, Anthony, Jean-François Martin, and Jean-Michel Chardigny. "Characterization of the lipotropic potential of plant-based foods." In Foods: Bioactives, Processing, Quality and Nutrition. Basel, Switzerland: MDPI, 2013. http://dx.doi.org/10.3390/bpqn2013-01164.
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Klein Essink, Gerard. "Research Investment Agenda Plant-Based Foods & Proteins 2030: Developing The Road Map." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.461.
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Chen, Lingyun. "Structural design of plant protein gel networks for food applications." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/wnsz2802.
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Gelation is one of the most important functional properties of proteins as it provides texture and structure in foods. Gelatin, egg white and whey proteins are widely used as gelling agents in the food industry. Plant proteins are considered inferior to animal proteins in gelling properties. With the recent surge in demand led by sustainability and health considerations, plant-based food products have taken a center stage in food product innovation. This trend has spurred academic and industrial interest to explore the opportunity of developing gelling ingredients from diversified plant protein sources, replacing animal protein based gels. This presentation will introduce the recent research efforts in our group to develop gelling properties from emerging sources of plant proteins (e.g. pea, lentil and oat). The structural design approaches (e.g. pH-shifting, protein aggregates to build gel network) and novel technologies (e.g. cold plasma, high pressure) that have potential to increase gel performances from plant proteins will be highlighted. The gel rheological properties and mechanical strength as impacted by the protein composition, conformation and aggregation will be discussed. The food application of plant protein based gels will be illustrated.
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Yamaguchi, Shotaro. "Industrial Protein Modification Enzymes, as a Tool for Clean-labeled Plant-based Protein Foods." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.50.
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Hu, Xiaoyan, and David McClements. "Plant-based Adipose Tissue Developed Using Advanced Emulsion Technology: Comparison of Soy-based High Internal Phase emulsions with Beef Adipose Tissue." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/pbbx1217.
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Many consumers are introducing plant-based foods into their diets due to environmental, health, or animal welfare concerns that have been linked to animal-derived foods. High-quality plant-based foods like meat and fish analogs should have physicochemical attributes, such as their look, feel, and taste, that mimic those of the animal-based products they are designed to replace. In this study, we focused on the development of plant-based adipose tissue using advanced emulsion technologies. In particular, oil-in-water high internal phase emulsions (HIPEs) assembled from soybean oil (60 to 85%) and protein (2 wt%) were used to simulate the optical and rheological properties of beef adipose tissue. The overall microstructure and appearance of some of the HIPEs (75 and 80% oil) were fairly similar to those of beef adipose tissue. However, the diameter of the adipocytes was around 100 mm in the adipose tissue, whereas the diameter of the fat droplets in the HIPEs was only around 10 mm. The shear rheology of the HIPEs and adipose tissue were similar at high temperatures ( > 60 oC) but beef adipose was much harder at lower temperatures, which was attributed to fat crystallization. The hardness of the HIPEs increased with increasing fat content from 60 to 80% but then decreased when it was raised to 85% because the emulsion broke down. The plant-based adipose tissue developed in this study may be useful for application in meat or fish analogs.
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Meng, Zong, and Timothy Anderson. "Fat crystal network reinforced plant-derived polysaccharide-based oleogels." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/brfu9822.
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Most traditional fats for the food industry take hydrogenated oils and high saturated oils as the base material. However, hydrogenated oils and high saturated oils were widely questioned because of the threat to health caused by trans and saturated fatty acids. Oleogelation is a potential strategy to structure liquid oils to replace traditional fats in foods. The aerogel-templated method allowed plant-derived polymers (polysaccharides and proteins) to prepare oleogels. Methyl-cellulose and xanthan gum were dissolved in waters and aerated to prepare aqueous foams. The molecular network of polysaccharides in aqueous foams was rapidly fixed by the ultra-low temperature freezing method, and aerogels were obtained by freeze-drying. The ultra-low temperature freezing method made aerogels have an average pore size of 36.7 μm and improved the porosity. Because of the open network in aerogels, there was a gap between oleogels fabricated by aerogels and traditional fats. Hence, fat crystals were used to further enhance the network structure in oleogels. Vegetable fats (Palm oil, coconut oil, palm kernel oil, and palm kernel stearin) were used to replace 50% of the soybean oil to enhance oleogels made by the aerogel-templated method. Aerogels had stronger oil absorption ability for oils containing PKS and PKO, reaching 39.6 and 38.24 g/g, respectively. Enhancement effects of different vegetable fats on oleogels were analyzed by the oil binding ability, polarized light microscopy, and rheological test. The crystal network formed by coarse crystals could endow oleogels with higher oil binding ability and more robust solid properties but result in more sensitivity to temperature. Through FTIR analysis, the hydrogen bond between polysaccharides constituting the polymer network was detected. The addition of vegetable fats could make oleogels physical properties of traditional fats, thus making oleogels further in the traditional fat replacement.
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Gürel, Duygu Benzer, and Özlem Çağındı. "The Effect of Functional Foods on Mood, Cognitive Function and Well-Being." In 6th International Students Science Congress. Izmir International Guest Student Association, 2022. http://dx.doi.org/10.52460/issc.2022.023.
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The concept of food as medicine is not new. The use of foods to prevent and/or treat certain diseases can be found in ancient drawings and writings. The most famous statement came from Hippocrates, who said “Let food be thy medicine.” It is the position of the Academy of Nutrition and Dietetics to recognize that although all foods provide some level of physiological function, the term, “functional foods” is defined as whole foods along with fortified, enriched, or enhanced foods that have a potentially beneficial effect on health when consumed as part of a varied diet regularly at effective levels based on significant standards of evidence. The most prominent results indicated that high total intake of fruits and vegetables, and some of their specific subgroups including berries, citrus, and green leafy vegetables, may promote higher levels of optimism and self-efficacy, as well as reduce the level of psychological distress, ambiguity, and cancer fatalism, and protect against depressive symptoms. Flavonoids are a class of organic polyphenolic compounds found in varying concentrations in plant-based whole foods such as berries, tea, cocoa, soybeans, and grains. Recent studies suggest that flavonoids can be beneficial to both cognitive and physiological health. As such, long term chronic supplementation with flavonoids has been investigated extensively, particularly concerning cognitive ageing and related neurodegenerative disorders. Less attention has been given to the acute effect of flavonoids on cognitive outcomes, within the immediate 0–6 h post ingestion. Therefore, the general recommendation to consume at least 5 portions of fruit and vegetables a day may be beneficial also for mental health. Immediate cognitive enhancement is often desirable in academic and work environments, such as during an exam or assessment. Besides, support a positive role for the nutrients EPA, DHA, magnesium, alpha-tocopherol, and folic acid, either alone or in combination with drugs, in the preservation of normal brain function and mental well-being. In this study, the effects of consumption of some functions on mood, cognitive function and mental health were investigated. Scientific findings support the combination of micro and macronutrients in a balanced and varied diet along with a healthy lifestyle for the maintenance of normal brain function, improvement of mental abilities, concentration, memory and alertness. Food components actively participate in the generation of nerve impulses by influencing neurotransmitters that activate different parts of the brain, thereby regulating our mental abilities, emotions and mood.
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Luo, Fei, Ondrej Halgas, Pratish Gawand, and Sagar Lahiri. "Animal-free protein production using precision fermentation." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/ntka8679.
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The $1.4 trillion animal industry could not sustainably scale further to feed the next billion population, as it is resource intensive, and heavy in greenhouse gas emission. The recent plant-based food movement has provided solution for more sustainable protein sources. However, the plant-based food sector faces challenges in reaching parity in texture, sensory experience (mouthfeel) and nutritional value as animal products, limiting their potential of reaching beyond the vegan and flexitarian consumers. The technical challenge behind this problem is that proteins from plants have intrinsically different amino acid compositions and structures from animal proteins, making it challenging to emulate the properties of animal products using plant-proteins alone. There is a clear and underserved need for novel protein ingredients that can complement plant-based protein ingredients to achieve parity of animal products. Fermentation is considered the third pillar of alternative protein revolution. At Liven, we focus our efforts on developing precision fermentation technology to produce functional protein ingredients that are natural replica of animal proteins. Using engineering biology, we transforms microorganisms with genes that are responsible for producing animal proteins such as collagen and gelatin. The transformed microorganisms are cultivated in fermenters to produce proteins from plant-based raw-materials. Since the protein produced are have identical amino acid sequences and structure as proteins that would be derived from animals, they provide the desired texture and sensory characteristics currently missing in plant-based formulations. For instance, our animal-free gelatin provides the functionality of thermally reversible gel. As our protein ingredients provides functionality and nutrition value of animal proteins, these ingredients could complement plant-based protein ingredients to deliver alt-protein food formulations more accurately emulate animal products, expand the market acceptance of alt-protein foods to mass consumers.
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Popov, V. P., S. YU Solovyh, G. A. Sidorenko, and M. S. Krasnova. "Study of the influence of dietary fiber on quality indicators plant-based foods and specific energy costs for their production." In SCIENCE OF RUSSIA: TARGETS AND GOALS. "Science of Russia", 2019. http://dx.doi.org/10.18411/sr-10-08-2019-19.
Full textReports on the topic "Plant-based foods"
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Eneroth, Hanna, Hanna Karlsson Potter, and Elin Röös. Environmental impact of coffee, tea and cocoa – data collection for a consumer guide for plant-based foods. Department of Energy and Technology, Swedish University of Agricultural Sciences, 2022. http://dx.doi.org/10.54612/a.2n3m2d2pjl.
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In 2020, WWF launched a consumer guide on plant-based products targeting Swedish consumers. The development of the guide is described in a journal paper (Karlsson Potter & Röös, 2021) and the environmental impact of different plant based foods was published in a report (Karlsson Potter, Lundmark, & Röös, 2020). This report was prepared for WWF Sweden to provide scientific background information for complementing the consumer guide with information on coffee, tea and cocoa. This report includes quantitative estimations for several environmental categories (climate, land use, biodiversity and water use) of coffee (per L), tea (per L) and cocoa powder (per kg), building on the previously established methodology for the consumer guide. In addition, scenarios of consumption of coffee, tea and cocoa drink with milk/plant-based drinks and waste at household level, are presented. Tea, coffee and cacao beans have a lot in common. They are tropical perennial crops traditionally grown in the shade among other species, i.e. in agroforestry systems. Today, the production in intensive monocultures has negative impact on biodiversity. Re-introducing agroforestry practices may be part of the solution to improve biodiversity in these landscapes. Climate change will likely, due to changes in temperature, extreme weather events and increases in pests and disease, alter the areas where these crops can be grown in the future. A relatively high ratio of the global land used for coffee, tea and cocoa is certified according to sustainability standards, compared to other crops. Although research on the implications of voluntary standards on different outcomes is inconclusive, the literature supports that certifications have a role in incentivizing more sustainable farming. Coffee, tea and cocoa all contain caffeine and have a high content of bioactive compounds such as antioxidants, and they have all been associated with positive health outcomes. While there is a strong coffee culture in Sweden and coffee contributes substantially to the environmental impact of our diet, tea is a less consumed beverage. Cocoa powder is consumed as a beverage, but substantial amounts of our cocoa consumption is in the form of chocolate. Roasted ground coffee on the Swedish market had a climate impact of 4.0 kg CO2e per kg powder, while the climate impact of instant coffee powder was 11.5 kg CO2e per kg. Per litre, including the energy use for making the coffee, the total climate impact was estimated to 0.25 kg CO2e per L brewed coffee and 0.16 kg CO2e per L for instant coffee. Less green coffee beans are needed to produce the same amount of ready to drink coffee from instant coffee than from brewed coffee. Tea had a climate impact of approximately 6.3 kg CO2 e per kg dry leaves corresponding to an impact of 0.064 CO2e per L ready to drink tea. In the assessment of climate impact per cup, tea had the lowest impact with 0.013 kg CO2e, followed by black instant coffee (0.024 kg CO2e), black coffee (0.038 kg CO2e), and cocoa drink made with milk (0.33 kg CO2e). The climate impact of 1kg cocoa powder on the Swedish market was estimated to 2.8 kg CO2e. Adding milk to coffee or tea increases the climate impact substantially. The literature describes a high proportion of the total climate impact of coffee from the consumer stage due to the electricity used by the coffee machine. However, with the Nordic low-carbon energy mix, the brewing and heating of water and milk contributes to only a minor part of the climate impact of coffee. As in previous research, coffee also had a higher land use, water use and biodiversity impact than tea per L beverage. Another factor of interest at the consumer stage is the waste of prepared coffee. Waste of prepared coffee contributes to climate impact through the additional production costs and electricity for preparation, even though the latter was small in our calculations. The waste of coffee and tea at Summary household level is extensive and measures to reduce the amount of wasted coffee and tea could reduce the environmental impact of Swedish hot drink consumption. For the final evaluation of coffee and tea for the consumer guide, the boundary for the fruit and vegetable group was used. The functional unit for coffee and tea was 1 L prepared beverage without any added milk or sweetener. In the guide, the final evaluation of conventionally grown coffee is that it is ‘yellow’ (‘Consume sometimes’), and for organic produce, ‘light green’ (‘Please consume). The evaluation of conventionally grown tea is that it is ‘light green’, and for organic produce, ‘dark green’ (‘Preferably consume this’). For cocoa, the functional unit is 1 kg of cocoa powder and the boundary was taken from the protein group. The final evaluation of conventionally grown cocoa is that it is ‘orange’ (‘Be careful’), and for organically produced cocoa, ‘light green’.
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Fraanje, Walter, and Tara Garnett. Soy: food, feed, and land use change. Edited by Helen Breewood. Food Climate Research Network, January 2020. http://dx.doi.org/10.56661/47e58c32.
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The global growth in the production of soy and its use for different types of foods has been, and continues to be, a major contributor to land use change in the Amazon and other regions in South America. This building block explores the connections between soy, land use change, and discussions on animal- versus plant-based protein sources.
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Navarro, Alexandra Navarro. Food and culture in Argentina: Perceptions of plant-based diets, stigmatization of veganism and current challenges of activism to reduce (and end) animal consumption. Tiny Beam Fund, April 2020. http://dx.doi.org/10.15868/socialsector.36571.
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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, June 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 of desk research, based on thorough review of the academic and non-academic literature and of the alternative proteins start-up scene, and presents an analysis of the emerging market for alternative proteins, the potential implications and the potential policy responses that the FSA might need to consider. Four main categories of alternative proteins are presented and reviewed in this report: Plant-based meat substitutes Novel protein sources Proteins and biomass biosynthesised by microorganisms Cultured meat
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Eshed, Yuval, and John Bowman. Harnessing Fine Scale Tuning of Endogenous Plant Regulatory Processes for Manipulation of Organ Growth. United States Department of Agriculture, 2005. http://dx.doi.org/10.32747/2005.7696519.bard.
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Background and objectives: Manipulation of plant organ growth is one of the primary reasons for the success of mankind allowing increasing amounts of food for human and livestock consumption. In contrast with the successful selection for desirable growth characteristics using plant breeding, transgenic manipulations with single genes has met limited success. While breeding is based on accumulation of many small alterations of growth, usually arise from slight changes in expression patterns, transgenic manipulations are primarily based on drastic, non-specific up-regulation or knock down of genes that can exert different effects during different stages of development. To successfully harness transgenic manipulation to attain desirable plant growth traits we require the tools to subtly regulate the temporal and spatial activity of plant growth genes. Polar morphology along the adaxial/abaxial axis characterizes lateral organs of all plants. Juxtaposition of two cell types along this axis is a prerequisite of laminar growth induction. In the study summarized here, we addressed the following questions: Can we identify and harness components of the organ polarity establishment pathway for prolonged growth? Can we identify specific regulatory sequences allowing spatial and temporal manipulation in various stages of organ development? Can we identify genes associated with YABBY-induced growth alterations? Major conclusions and implications: We showed that regulated expression, both spatially and temporally of either organ polarity factors such as the YABBY genes, or the organ maturation program such as the CIN-TCPs can stimulate substantial growth of leaves and floral organs. Promoters for such fine manipulation could be identified by comparison of non-coding sequences of KAN1, where a highly conserved domain was found within the second intron, or by examination of multiple 5” regions of genes showing transient expression along leaf ontogeny. These promoters illustrate the context dependent action of any gene we examined thus far, and facilitate fine tuning of the complex growth process. Implications, both scientific and agricultural. The present study was carried out on the model organism Arabidopsis, and the broad application of its findings were tested in the tomato crop. We learned that all central regulators of organ polarity are functionally conserved, probably in all flowering plants. Thus, with minor modifications, the rules and mechanisms outlined in this work are likely to be general.
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Fromm, Hillel, Paul Michael Hasegawa, and Aaron Fait. Calcium-regulated Transcription Factors Mediating Carbon Metabolism in Response to Drought. United States Department of Agriculture, June 2013. http://dx.doi.org/10.32747/2013.7699847.bard.
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Original objectives: The long-term goal of the proposed research is to elucidate the transcription factors, genes and metabolic networks involved in carbon metabolism and partitioning in response to water deficit. The proposed research focuses on the GTLcalcium/calmodulinbindingTFs and the gene and metabolic networks modulated by these TFs in Arabidopsis thaliana. The specific objectives are as follows. Objective-1 (USA): Physiological analyses of GTL1 loss- and gain-of-function plants under water sufficient and drought stress conditions Objective 2 (USA / Israel-TAU): Characterizion of GTL target genes and bioinformatic analysis of data to eulcidate gene-network topology. Objective-3 (Israel-TAU): Regulation of GTLmediated transcription by Ca²⁺/calmodulin: mechanism and biological significance. Objective-4 (Israel-BGU): Metabolic networks and carbon partitioning in response to drought. Additional direction: In the course of the project we added another direction, which was reported in the 2nd annual report, to elucidate genes controlling drought avoidance. The TAU team has isolated a few unhydrotropic (hyd) mutants and are in the process of mapping these mutations (of hyd13 and hyd15; see last year's report for a description of these mutants under salt stress) in the Arabidopsis genome by map-based cloning and deep sequencing. For this purpose, each hyd mutant was crossed with a wild type plant of the Landsberg ecotype, and at the F2 stage, 500-700 seedlings showing the unhydrotropic phenotype were collected separately and pooled DNA samples were subkected to the Illumina deep sequencing technology. Bioinformatics were used to identify the exact genomic positions of the mutations (based on a comparison of the genomic sequences of the two Arabidopsis thaliana ecotypes (Columbia and Landsberg). Background: To feed the 9 billion people or more, expected to live on Earth by the mid 21st century, the production of high-quality food must increase substantially. Based on a 2009 Declaration of the World Summit on Food Security, a target of 70% more global food production by the year 2050 was marked, an unprecedented food-production growth rate. Importantly, due to the larger areas of low-yielding land globally, low-yielding environments offer the greatest opportunity for substantial increases in global food production. Nowadays, 70% of the global available water is used by agriculture, and 40% of the world food is produced from irrigated soils. Therefore, much needs to be done towards improving the efficiency of water use by plants, accompanied by increased crop yield production under water-limiting conditions. Major conclusions, solutions and achievements: We established that AtGTL1 (Arabidopsis thaliana GT-2 LIKE1) is a focal determinant in water deficit (drought) signaling and tolerance, and water use efficiency (WUE). The GTL1 transcription factor is an upstream regulator of stomatal development as a transrepressor of AtSDD1, which encodes a subtilisin protease that activates a MAP kinase pathway that negatively regulates stomatal lineage and density. GTL1 binds to the core GT3 cis-element in the SDD1 promoter and transrepresses its expression under water-sufficient conditions. GTL1 loss-of-function mutants have reduced stomatal number and transpiration, and enhanced drought tolerance and WUE. In this case, higher WUE under water sufficient conditions occurs without reduction in absolute biomass accumulation or carbon assimilation, indicating that gtl1-mediated effects on stomatal conductance and transpiration do not substantially affect CO₂ uptake. These results are proof-of-concept that fine-tuned regulation of stomatal density can result in drought tolerance and higher WUE with maintenance of yield stability. Implications: Accomplishments during the IS-4243-09R project provide unique tools for continued discovery research to enhance plant drought tolerance and WUE.
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Kholoshyn, Ihor, Svitlana Mantulenko, Accola Sharon Joyce, Daniel Sherick, Talgat Uvaliev, and Victoria Vedmitska. Geography of agricultural exports from Ukraine. EDP Sciences, June 2021. http://dx.doi.org/10.31812/123456789/4618.
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Based on the generalization and systematization of scientific and accounting data, the article considers agriculture as one of the leading sectors of the Ukrainian economy, providing 50% of foreign exchange earnings from exports of all goods from the country. The structure and geography of agricultural exports from Ukraine are analyzed. The existing export potential of the studied sector of the national economy and the level of self-sufficiency of Ukraine in agri-food products are revealed. Four specialization types of agricultural exports from Ukrainian regions are established: areas with dominance in export of animal origin products; areas with a dominance in the export of plant products; areas with a predominance in the export of animal or vegetable origin fats and oils; area, with mixed export specialization. Recommendations for the re-profiling of agricultural production in a number of the country’s regions in order to increase exports of this product type.
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Kholoshyn, Ihor, Svitlana Mantulenko, Accola Sharon Joyce, Daniel Sherick, Talgat Uvaliev, and Victoria Vedmitska. Geography of agricultural exports from Ukraine. EDP Sciences, June 2021. http://dx.doi.org/10.31812/123456789/4618.
Full textAbstract:
Based on the generalization and systematization of scientific and accounting data, the article considers agriculture as one of the leading sectors of the Ukrainian economy, providing 50% of foreign exchange earnings from exports of all goods from the country. The structure and geography of agricultural exports from Ukraine are analyzed. The existing export potential of the studied sector of the national economy and the level of self-sufficiency of Ukraine in agri-food products are revealed. Four specialization types of agricultural exports from Ukrainian regions are established: areas with dominance in export of animal origin products; areas with a dominance in the export of plant products; areas with a predominance in the export of animal or vegetable origin fats and oils; area, with mixed export specialization. Recommendations for the re-profiling of agricultural production in a number of the country’s regions in order to increase exports of this product type.
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Huang, Jinsheng, Teng Fan, Yuming Rong, Xujia Li, Qi Jiang, Jun Kan, Huijuan Qiu, Qi Quan, Bei Guo, and Guifang Guo. Efficacy of Aidi injection combined with chemotherapy, radiotherapyor chemoradiotherapy for unresectable esophageal cancer treatment: A meta-analysis and systematic review of 29 randomized controlled trials. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, September 2022. http://dx.doi.org/10.37766/inplasy2022.9.0020.
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Review question / Objective: In recent years, many articles have shown the significant clinical effects of traditional Chinese medicine for esophageal cancer (EC) treatment. These studies involved Chinese medicine injection, decoction, acupuncture, and moxibustion. Chinese medicine injections, including Aidi injection (Aidi) (Z52020236, China food and Drug Administration; composed of 0.15 g/ml cantharis, 5 g/ml ginseng, 10 g/ml Astragalus and 15 g/ml Eleutherococcus senticosus at a ratio of 0.03:1:2:3. The three plant names have been checked with http://www.theplantlist.org 2022/6/4), Shenqifuzheng injection, Kanglaite injection, compound Kushen injection, and Kangai injection, are widely used to treat cancer in clinical practice because of their efficacy and convenience. Aidi combined with standard treatment, including chemotherapy, radiotherapy, or chemoradiotherapy (CR) (Aidi-based combination therapy), showed significant efficacy in the treatment of unresectable EC. However, existing studies are limited to small sample sizes, and the efficacy of Aidi in the treatment of unresectable EC has not been confirmed in large-scale phase III clinical trials. Therefore, it is important to derive more convincing results by analyzing all the reported data. Herein, we conducted a literature search for all randomized controlled trials (RCTs) that applied Aidi-based combination therapy in unresectable EC treatment, and a meta-analysis was performed to evaluate the efficacy of Aidi-based combination therapy in unresectable EC treatment.
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Brice, Jeremy. Investment, power and protein in sub-Saharan Africa. Edited by Tara Garnett. TABLE, October 2022. http://dx.doi.org/10.56661/d8817170.
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The place of protein in sub-Saharan Africa’s food system is changing rapidly, raising complex international development, global health and environmental sustainability issues. Despite substantial growth in the region’s livestock agriculture sector, protein consumption per capita remains low, and high levels of undernourishment persist. Meanwhile sub-Saharan Africa’s population is growing and urbanising rapidly, creating expectations that demand for protein will increase rapidly over the coming decades and triggering calls for further investment in the expansion and intensification of the region’s meat and dairy sector. However, growing disquiet over the environmental impacts of further expansion in livestock numbers, and growing sales of alternative protein products in the Global North, has raised questions about the future place of plant-based, insect and lab-grown proteins in African diets and food systems. This report examines financial investment in protein production in sub-Saharan Africa. It begins from the position that investors play an important role in shaping the development of diets and food systems because they are able to mobilise the financial resources required to develop new protein products, infrastructures and value chains, or to prevent their development by withholding investment. It therefore investigates which actors are financing the production in sub-Saharan Africa of: a) animal proteins such as meat, fish, eggs and dairy products; b) ‘protein crops’ such as beans, pulses and legumes; and c) processed ‘alternative proteins’ derived from plants, insects, microbes or animal cells grown in a tissue culture. Through analysing investment by state, philanthropic and private sector organisations – as well as multilateral financial institutions such as development banks – it aims to establish which protein sources and stages of the value chain are financed by different groups of investors and to explore the values and goals which shape their investment decisions. To this end, the report examines four questions: 1. Who is currently investing in protein production in sub-Saharan Africa? 2. What goals do these investors aim to achieve (or what sort of future do they seek to bring about) through making these investments? 3. Which protein sources and protein production systems do they finance? 4. What theory of change links their investment strategy to these goals? In addressing these questions, this report explores what sorts of protein production and provisioning systems different investor groups might be helping to bring into being in sub-Saharan Africa. It also considers what alternative possibilities might be marginalised due to a lack of investment. It thus seeks to understand whose priorities, preferences and visions for the future of food might be informing the changing place of protein in the region’s diets, economies and food systems.