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Journal articles on the topic 'Plant-based nutrition'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

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1

Lucey, Julie Rackliff. "Plant-Based Nutrition." Journal of Nutrition Education and Behavior 51, no. 9 (2019): 1136. http://dx.doi.org/10.1016/j.jneb.2019.05.593.

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Royall, Dawna. "Inspiration for Plant-based Nutrition." Canadian Journal of Dietetic Practice and Research 77, no. 3 (2016): 112. http://dx.doi.org/10.3148/cjdpr-2016-018.

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Evans, Joanne, Alexandra Magee, Kathy Dickman, Rebecca Sutter, and Caroline Sutter. "A Plant-Based Nutrition Program." AJN, American Journal of Nursing 117, no. 3 (2017): 56–61. http://dx.doi.org/10.1097/01.naj.0000513289.14377.0f.

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Hyman, Stephanie. "Plant Based Nutrition and Health." Nutrition Bulletin 29, no. 4 (2004): 363–64. http://dx.doi.org/10.1111/j.1467-3010.2004.00463.x.

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Jakše, Jakše, Pajek, and Pajek. "Uric Acid and Plant-Based Nutrition." Nutrients 11, no. 8 (2019): 1736. http://dx.doi.org/10.3390/nu11081736.

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Plant-based diets (PBDs) are associated with decreased risk of morbidity and mortality associated with important noncommunicable chronic diseases. Similar to animal-based food sources (e.g., meat, fish, and animal visceral organs), some plant-based food sources (e.g., certain soy legume products, sea vegetables, and brassica vegetables) also contain a high purine load. Suboptimally designed PBDs might consequently be associated with increased uric acid levels and gout development. Here, we review the available data on this topic, with a great majority of studies showing reduced risk of hyperur

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Monti, Katrina S. "Optimizing nutrition in plant-based diets." JAAPA 35, no. 4 (2022): 39–42. http://dx.doi.org/10.1097/01.jaa.0000823180.17959.57.

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Lacey, Janet M. "Zinc Nutrition and Plant-Based Diets." Topics in Clinical Nutrition 28, no. 2 (2013): 163–70. http://dx.doi.org/10.1097/tin.0b013e31828d7a04.

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Mulyaningsih, Tri, Amalina Shabrina, Yunastiti Purwaningsih, and Ika Alicia Sasanti. "Nutrition transition and the risk of over-nutrition among female adolescents in Indonesia: analysis of Indonesian family life survey data 2007 and 2014." Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) 13, no. 1 (2024): 1–8. https://doi.org/10.14710/jgi.13.1.1-8.

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Background: Global changes and urbanisation cause nutrition transition which holds a crucial factor to nutritional status. Nutrition transition manifests in increased access to unhealthy and highly processed food, as well as reduced physical activity that may lead to over-nutrition.Objectives: This study aimed to measure the proportions of food consumption expenditure by food groups, identify nutrition transition by comparing the proportions of food expenditure namely modern, traditional, plant-based, meat-based, ready to eat and processed foods, and investigate association between nutrition t

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Akay, Gülsena, and Abdullah Öksüz. "Sustainability in athlete nutrition." Food and Health 10, no. 2 (2024): 169–77. http://dx.doi.org/10.3153/fh24016.

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A sustainable nutrition model it is aimed to reduce environmental impact by ensuring food and nutrition security. Foods have effects on the environment. The main environmental impacts are greenhouse gas emissions, water footprint and agricultural land use. This is important in terms of affecting climate change. The environmental effects of foods of animal based are greater than those of plant based. Proteins are defined as an important nutrient in atheletes due to their effects on muscle development and muscle repair. Athletes have more energy and protein requirements than sedentary individual

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Arora, Saroj, Davinder Singh, Ankita Rajput, et al. "Plant-Based Polysaccharides and their Health Functions." Functional Foods in Health and Disease 11, no. 4 (2021): 179. http://dx.doi.org/10.31989/ffhd.v11i4.773.

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Plants are valuable source of polysaccharides that make a large portion of our daily diet. These are natural polymers that are essential to sustain life. They provide high-value nutrition and positively help the immune system and improve the digestive properties. They also help in the elimination of toxic by-products from the human body. Polysaccharides and human health are inextricably linked and intertwined. These are also important components of the cell wall that provides its strength and integrity. Due to their indispensable role in human health, it is very important to know the different

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Brusati, Marco, Luciana Baroni, Gianluca Rizzo, Francesca Giampieri, and Maurizio Battino. "Plant-Based Milk Alternatives in Child Nutrition." Foods 12, no. 7 (2023): 1544. http://dx.doi.org/10.3390/foods12071544.

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Plant-based milk alternatives can be distinguished in two main categories, differing in production processes and regulation: plant-based formulas and plant-based drinks. They are now a widely accepted class of products on the international market. The various plant-based milk alternatives differ in nutritional characteristics due to their origin and manufacturing; more importantly, whereas formulas from plant and cow origin can be used interchangeably, plant-based drinks are nutritionally different from cow’s milk and can be consumed by children subsequently to the use of formula. Several scie

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Fadjar Ramadhan. "Peranan Gizi dalam Pencegahan Penyakit." Vitamin : Jurnal ilmu Kesehatan Umum 2, no. 3 (2024): 35–46. http://dx.doi.org/10.61132/vitamin.v2i3.431.

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This study aims to explore the role of nutrition in disease prevention and identify the factors influencing the nutritional status of the population in Indonesia. Using a qualitative descriptive approach, this research analyzes scientific literature and secondary data from official sources such as the Central Statistics Agency (BPS) and the Indonesian Ministry of Health. The analysis results indicate that macro and micronutrients, such as complex carbohydrates, plant-based proteins, healthy fats, and vitamins and minerals, play a significant role in reducing the risk of chronic diseases such a

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Garg, Aditi, Sheel Sharma, and Preeti Verma. "Plant Based Legume Extracts as Milk Alternatives - A Review." Journal of Food and Nutrition Sciences 13, no. 3 (2025): 109–18. https://doi.org/10.11648/j.jfns.20251303.11.

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Animal based milk and its products have been the most important part of dairy consumption, but then demand has steadily outpaced the consumption since the mid-20th century especially in the last decade. This shift has coincided with a growing consumer preference for vegetative origin milk alternatives, which increasingly come from soy, legumes, nuts, seeds, and grains. This review is focused on the potential of plant-based milk alternatives, including soymilk, chickpea milk, kidney bean milk and cowpea milk as sustainable, nutritious, and functional substitutes for traditional dairy milk. Rece

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Anishchenko, Kseniya, Tracy Cushing, Celia Lenarz-Geisen, and Adane Wogu. "The Knowledge and Attitudes of Pediatricians Toward Plant-Based Diets." Current Developments in Nutrition 6, Supplement_1 (2022): 421. http://dx.doi.org/10.1093/cdn/nzac056.001.

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Abstract Objectives There has been abundant evidence showing the health benefits of a plant-based diet, yet many physicians do not stress the importance these diets as an aspect of chronic disease prevention and treatment. Pediatricians have an important role in dietary education of children, and there is scarce data focused specifically on pediatricians’ knowledge regarding plant-based nutrition. Our study addresses this gap by assessing pediatrician's general nutritional knowledge and attitudes regarding plant-based diets. Methods A cross-sectional study was done using a previously implement

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Dhiman, Sunny, Sukhminderjit Kaur, Babita Thakur, Pankaj Singh, and Manikant Tripathi. "Nutritional Enhancement of Plant-Based Fermented Foods: Microbial Innovations for a Sustainable Future." Fermentation 11, no. 6 (2025): 346. https://doi.org/10.3390/fermentation11060346.

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The rising demand for sustainable, nutritious, and functional food options has fueled growing interest in plant-based fermented foods. These products offer enhanced sensory, functional, and health-promoting properties, largely driven by microbial activity during fermentation. This review examines recent advances in microbial biotechnology—including the use of novel starter cultures, strain engineering, CRISPR-based genome editing, and precision fermentation that are reshaping the nutritional landscape of plant-based fermented foods. Key benefits such as improved protein digestibility, bioactiv

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Alviana, Sopian, Rizki Dwi Nugraha, and Bobi Kurniawan. "Plant Nutrition Monitoring System for Water Spinach Based on Internet of Things." International Journal of Informatics, Information System and Computer Engineering (INJIISCOM) 5, no. 2 (2024): 146–51. http://dx.doi.org/10.34010/injiiscom.v5i2.12705.

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The concept of plants using a hydroponic system has been widely used. Currently, the weakness in the management of the hydroponic system is the difficulty in managing the nutritional needs of plants. Nutrition is the main requirement for plants with the concept of a hydroponic system. In this research, a system will be proposed that can monitor the nutritional needs of hydroponic plants with a concentration of water spinach plants. The use of internet of things technology is proposed to be able to monitor in real time. With the existence of a monitoring system in real time, it can make it easi

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Kucher, A. G. "Therapeutic nutrition in chronic kidney disease: prioritizing a plant-based diet." New St. Petersburg Medical Records, no. 3 (January 27, 2025): 11–24. https://doi.org/10.24884/1609-2201-2024-103-3-11-24.

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In recent years, there has been increasing evidence of the benefits of a plant-based diet for the prevention and treatment of most somatic diseases, including chronic kidney disease (CKD). Improving the nutritional properties of foods by increasing the proportion of plant ingredients while reducing the total amount of animal proteins can reduce the need for nephroprotective drugs, complications of renal diseases and may favorably affect disease progression and patient survival. In this article, we analyze the data available in the world literature on a diet with a predominance of plant product

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Goyal, Sanjana, Dr Diksha Bisht, and Dr Luxita Sharma. "Study on Plant Based Milk and Their Products in Rural and Urban Area of Gurgaon and Bhiwani District of Haryana." International Journal of Medical and All Body Health Research 6, no. 2 (2025): 1–4. https://doi.org/10.54660/ijmbhr.2025.6.2.01-04.

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Plant-based milk is becoming popular due to its nutritional and health benefits. Especially people who are practicing veganism and are lactose intolerant are more drawn toward plant based milk and their products. This study aimed to assess the knowledge, attitude and practices (KAP) regarding plant-based milk and its products in rural and urban areas of Haryana. Consumption pattern and purchasing behaviour was also studied. A KAP questionnaire survey was conducted among 70 households, with 35 from rural and 35 from urban areas. Data was collected through interview method using structured quest

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Rachtan-Janicka, Joanna, Danuta Gajewska, Hanna Szajewska, et al. "The Role of Plant-Based Beverages in Nutrition: An Expert Opinion." Nutrients 17, no. 9 (2025): 1562. https://doi.org/10.3390/nu17091562.

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The market of plant-based food, including plant-based beverages, is one of the fastest-growing food sectors within the food industry and a subject of major research in the area of new product development. Plant-based beverages are a diverse group of non-dairy beverages with varying nutritional value, depending on the raw material sources and additional substances used in their production. A wide range of plant beverages makes it possible to choose products tailored to individual consumer preferences and needs as a part of sustainable dietary patterns. Increased consumer awareness of the enviro

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Goldberg, Jessica, Daniela Rivero-Mendoza, and Wendy J. Dahl. "Plant-Based Milks: Soy." EDIS 2021, no. 1 (2021): 5. http://dx.doi.org/10.32473/edis-fs422-2020.

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Soy milk is a plant-based milk made from the legume soybean. Unlike some of the recently marketed plant-based milks, soy milk has a long history as a beverage around the world and has been marketed in the United States for more than a century. If you have wondered how it compares to cow’s milk, this new 5-page publication of the UF/IFAS Food Science and Human Nutrition Department describes the composition and nutrient content of soy milk and its potential benefits and risks to health. Written by Jessica Goldberg, Daniela Rivero-Mendoza, and Wendy J. Dahl.https://edis.ifas.ufl.edu/fs422

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21

Suri, Shoba, and Subhasree Ray. "Will a Plant-based Approach Be Sufficient to Address Food Security, Nutritional Adequacy and Sustainability in the Future?" Environment and Urbanization ASIA 14, no. 2 (2023): 299–308. http://dx.doi.org/10.1177/09754253231193130.

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Food and nutrition insecurity threatens the long-term sustainability of our planet and is a significant socio-environmental disruptor. The growing world population is placing an increasing demand for environment-friendly, nutritious, safe food. Alongside this, diet-related diseases are also becoming increasingly prevalent. The food and agriculture system of our time emits 17.3 billion metric tonnes of carbon dioxide every year, with animal-based food production generating 57% of the total. Looking at these numbers, a growing conscience calls for a holistic food system that emphasizes saving th

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Geller, Sarah G., Bridget E. Clark, Lizzy Pope, Meredith T. Niles, and Emily Belarmino. "Investigating knowledge on calcium and preferences for dairy vs. plant-based alternatives." Journal of Healthy Eating and Active Living 2, no. 2 (2022): 60–72. http://dx.doi.org/10.51250/jheal.v2i2.42.

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Calcium is a nutrient of public health concern and commonly associated with dairy foods. In recent years, plant-based alternatives to dairy products have grown in popularity. This study examines public understanding of dietary calcium in dairy products and plant-based alternatives and explores whether knowledge is associated with product preference. In 2018, the U.S. Food and Drug Administration (FDA) solicited comments on the labeling of plant-based dairy alternatives (FDA-2018-N-3522), including input on consumer understanding of the nutritional content of dairy foods and plant-based product

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Romulo, Andreas. "Nutritional Contents and Processing of Plant-Based Milk: A Review." IOP Conference Series: Earth and Environmental Science 998, no. 1 (2022): 012054. http://dx.doi.org/10.1088/1755-1315/998/1/012054.

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Abstract For a long time, animal milk such as cow milk has been regarded as a complete food due to its nutritional content and beneficial health effect. However, the emergence of lactose intolerance and allergy to cow milk, new lifestyles such as vegetarianism and veganism, and sustainability challenges such as water pollution and greenhouse gases emission, have pushed researchers to innovate an alternative product to replace animal milk. Plant-based milk, the aqueous liquid obtained from different plant materials such as cereals, legumes, nuts, seeds, and pseudocereals, has been developed to

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Orynbekov, D. R., K. Zh Amirhanov, B. K. Asenova, G. N. Nurymkhan, and N. R. Muslimova. "Quality and food safety of meat-plant semi-finished products made with plant-based ingredients." Journal of Almaty Technological University 148, no. 2 (2025): 47–56. https://doi.org/10.48184/2304-568x-2025-2-47-56.

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The article discusses the issues of quality, food and biological safety of semi-finished meat products and their compliance with regulatory requirements. The importance of nutrition in the 21st century is important for adults, children and school-age adolescents. Not only healthy and high-quality, but also rational nutrition according to the physiological needs of the body is provided. Based on the HACCP system, the environmental efficiency of meat products is considered, which, in accordance with the new trend, is becoming one of the new directions of food production offered by nutritionists.

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Narasaki, Yoko, Kamyar Kalantar-Zadeh, Connie M. Rhee, Giuliano Brunori, and Diana Zarantonello. "Vegetarian Nutrition in Chronic Kidney Disease." Nutrients 16, no. 1 (2023): 66. http://dx.doi.org/10.3390/nu16010066.

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There is rising interest globally with respect to the health implications of vegetarian or plant-based diets. A growing body of evidence has demonstrated that higher consumption of plant-based foods and the nutrients found in vegetarian and plant-based diets are associated with numerous health benefits, including improved blood pressure, glycemic control, lipid levels, body mass index, and acid–base parameters. Furthermore, there has been increasing recognition that vegetarian and plant-based diets may have potential salutary benefits in preventing the development and progression of chronic ki

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Elhalis, Hosam, Xin Yi See, Raffael Osen, Xin Hui Chin, and Yvonne Chow. "Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects." Foods 12, no. 17 (2023): 3222. http://dx.doi.org/10.3390/foods12173222.

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Plant-based meat analogs have been shown to cause less harm for both human health and the environment compared to real meat, especially processed meat. However, the intense pressure to enhance the sensory qualities of plant-based meat alternatives has caused their nutritional and safety aspects to be overlooked. This paper reviews our current understanding of the nutrition and safety behind plant-based meat alternatives, proposing fermentation as a potential way of overcoming limitations in these aspects. Plant protein blends, fortification, and preservatives have been the main methods for enh

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Madigan, Mariah, and Elisa Karhu. "The role of plant-based nutrition in cancer prevention." Journal of Unexplored Medical Data 3, no. 11 (2018): 9. http://dx.doi.org/10.20517/2572-8180.2018.05.

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Miljkovic, Dusan, Romulus Ion Scorei, Vily Marius Cimpoiaşu, and Iulia Daria Scorei. "Calcium Fructoborate: Plant-Based Dietary Boron for Human Nutrition." Journal of Dietary Supplements 6, no. 3 (2009): 211–26. http://dx.doi.org/10.1080/19390210903070772.

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Tomkiewicz, Dariusz, and Tomasz Piskier. "A plant based sensing method for nutrition stress monitoring." Precision Agriculture 13, no. 3 (2011): 370–83. http://dx.doi.org/10.1007/s11119-011-9252-3.

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Craig, Winston J., and Cecilia J. Brothers. "Nutritional Content and Health Profile of Non-Dairy Plant-Based Yogurt Alternatives." Nutrients 13, no. 11 (2021): 4069. http://dx.doi.org/10.3390/nu13114069.

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Yogurt is considered a healthy, nutritious food in many cultures. With a significant number of people experiencing dairy intolerance, and support for a more sustainable diet, consumer demand for dairy alternatives has surged. The aim of this study was to conduct a cross-sectional survey of plant-based yogurt alternatives to assess their nutritional content and health profile. A total of 249 non-dairy yogurt alternatives were analyzed from the nutrition label listed on the commercial package. The various yogurt alternatives contained extracts of coconut (n = 79), almonds (n = 62), other nuts or

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Vassilev, Nikolay, and Eligio Malusà. "Special Issue: Microorganisms and Plant Nutrition." Microorganisms 9, no. 12 (2021): 2571. http://dx.doi.org/10.3390/microorganisms9122571.

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Pawlak, Roman, and Kathryn M. Kolasa. "Embracing a Plant-Based Diet." Nutrition Today 52, no. 3 (2017): 155–61. http://dx.doi.org/10.1097/nt.0000000000000219.

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Bailey, Melissa, Susan Ray, Deepa Narayanaswamy, and MeaLenea Homer. "Plant-Based Oral Nutrition Supplementation Promotes Weight Gain in Patient Status-Post Burn Injury." Current Developments in Nutrition 6, Supplement_1 (2022): 736. http://dx.doi.org/10.1093/cdn/nzac062.005.

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Abstract Objectives Burn nutrition therapy is intended to mitigate some but not all the catabolism of lean body mass seen in severe burn patients. Hypermetabolism is a chronic problem and can last 2–3 years after injury. Vegetarian and non-vegetarian diets have been found to be comparable in the outcomes and nutritional status of patients 60 days post burn. Methods This case report documents a hypermetabolic burn patient's transition to an oral diet with use of a plant-based pea protein enteral formula (PPEF) for maintenance of weight and nutritional status. Patient was a 52 year old male with

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Grasso, Alessandra C., Julia J. F. Besselink, Marcelo Tyszler, and Maaike J. Bruins. "The Potential of Food Fortification as an Enabler of More Environmentally Sustainable, Nutritionally Adequate Diets." Nutrients 15, no. 11 (2023): 2473. http://dx.doi.org/10.3390/nu15112473.

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Policies encouraging shifts towards more plant-based diets can lead to shortfalls in micronutrients typically present in animal products (B-vitamins, vitamin D, calcium, iodine, iron, selenium, zinc, and long-chain omega-3 fatty acids). We modelled the effect of fortifying foods with these critical micronutrients, with the aim of achieving nutrition and sustainability goals, using food consumption data from Dutch adults (19–30 years). Three dietary scenarios were optimized for nutritional adequacy and 2030 greenhouse gas emissions (GHGE-2030) targets, respectively, with the fewest deviations f

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Krause, Amanda J., and Kim A. Williams. "Understanding and Adopting Plant-Based Nutrition: A Survey of Medical Providers." American Journal of Lifestyle Medicine 13, no. 3 (2017): 312–18. http://dx.doi.org/10.1177/1559827617703592.

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Plant-based nutrition can be protective against a number of chronic diseases. The objectives of this study were to determine the medical community’s knowledge of plant-based nutrition and assess whether participants would be willing to adopt or recommend this diet to patients. A questionnaire was emailed to more than 4000 students and faculty at Rush University Medical Center. A total of 64 physicians were analyzed. The majority (58%) were female and physician attendings (72%). Most (79%) believed that a plant-based diet is most similar to a vegetarian or vegan diet. When asked if they would r

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van der Meer, Ingrid M., Arnaud G. Bovy, and Dirk Bosch. "Plant-based raw material: improved food quality for better nutrition via plant genomics." Current Opinion in Biotechnology 12, no. 5 (2001): 488–92. http://dx.doi.org/10.1016/s0958-1669(00)00251-2.

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Angelino, Donato, Alice Rosi, Giorgia Vici, Marika Dello Russo, Nicoletta Pellegrini, and Daniela Martini. "Nutritional Quality of Plant-Based Drinks Sold in Italy: The Food Labelling of Italian Products (FLIP) Study." Foods 9, no. 5 (2020): 682. http://dx.doi.org/10.3390/foods9050682.

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Plant-based drinks represent a heterogeneous class of beverages, made from several vegetal sources, with a market rapidly expanding around the world. These beverages are mainly drunk in the replacement of milk. Thus, aims of the present study were to: (i) evaluate the nutritional declaration of 330 plant-based drinks currently available on the Italian market; (ii) compare their nutrition facts based on type, presence or not of organic certification and nutrition (NC) or health claims (HC), and of specific claims (“no added sugars” and “source of calcium”); (iii) compare their nutrition composi

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Mulijono, Dasaad. "The Bethsaida Plant-Based Program and Its Harmony with All Faiths in Indonesia." Medical & Clinical Research 10, no. 06 (2025): 01–05. https://doi.org/10.33140/mcr.10.06.03.

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In a time when chronic diseases and ecological crises are escalating globally, plant-based diets (PBDs) have emerged not only as a scientific imperative but also as a profoundly spiritual and ethical call. This article examines the striking convergence between ancient religious wisdom and modern nutritional science, focusing on how Indonesia’s six officially recognized religions—Christianity, Catholicism, Islam, Hinduism, Buddhism, and Confucianism—each contain scriptural and ethical principles that support a plant-based diet. Far from being a Western health trend, the principles underlying PB

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Nandiroh, Umi, Nikmatul Khoiriyah, David Forgenie, and Ana Arifatus Sa’diyah. "Exploring income-based disparities in plant based protein consumption: Evidence from indonesia using probit analysis." BIO Web of Conferences 143 (2024): 01008. http://dx.doi.org/10.1051/bioconf/202414301008.

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In light of the global shift towards sustainable dietary patterns, this study investigates the influence of income on the consumption of plantbased proteins, namely tofu and tempeh, in Indonesia. This research uses probit regression analysis to examine the probability of consumption relative to income levels and household sizes among diverse demographic segments. Data from a nationally representative survey indicate that income significantly affects dietary choices, with higher-income households exhibiting varied likelihoods of consuming tofu and tempeh. The study finds that household size inv

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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 (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 pro

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Mena, Pedro, and Donato Angelino. "Plant Food, Nutrition, and Human Health." Nutrients 12, no. 7 (2020): 2157. http://dx.doi.org/10.3390/nu12072157.

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Ajomiwe, Nneka, Mike Boland, Suphat Phongthai, Manisha Bagiyal, Jaspreet Singh, and Lovedeep Kaur. "Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health." Foods 13, no. 11 (2024): 1771. http://dx.doi.org/10.3390/foods13111771.

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This review discusses different protein sources and their role in human nutrition, focusing on their structure, digestibility, and bioavailability. Plant-based proteins, such as those found in legumes, nuts, and seeds, may contain anti-nutritional factors that impact their bioavailability apart from structural and compositional differences from animal proteins. Animal proteins are generally highly digestible and nutritionally superior to plant proteins, with higher amino acid bioavailability. Alternative protein sources are also processed in different ways, which can alter their structure and

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Katidi, Alexandra, Konstantina Xypolitaki, Antonis Vlassopoulos, and Maria Kapsokefalou. "Nutritional Quality of Plant-Based Meat and Dairy Imitation Products and Comparison with Animal-Based Counterparts." Nutrients 15, no. 2 (2023): 401. http://dx.doi.org/10.3390/nu15020401.

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While consumers are increasingly adopting plant-based meat and dairy imitation products, the nutritional quality and adequacy of those foods to act as a substitute is still under discussion. The Greek Branded Food Composition Database (HelTH) was expanded to map currently available meat and dairy imitations in Greece. Their main ingredient used, nutritional composition, and promotion as a healthy, nutritious food were described, and their overall nutritional quality using the Nutri-Score algorithm was evaluated. A total of n = 421 plant-based imitations were analyzed, made primarily of wheat o

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Yu, Jialing, Liyuan Wang, and Zhaowei Zhang. "Plant-Based Meat Proteins: Processing, Nutrition Composition, and Future Prospects." Foods 12, no. 22 (2023): 4180. http://dx.doi.org/10.3390/foods12224180.

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The growing need for plant-based meat alternatives promotes the rapid progress of the food industry. Processing methods employed in plant-based meat production are critical to preserving and enhancing their nutritional content and health benefits, directly impacting consumer acceptance. Unlike animal-based food processing, the efficiency of protein extraction and processing methods plays a crucial role in preserving and enriching the nutritional content and properties. To better understand the factors and mechanisms affecting nutrient composition during plant-based meat processing and identify

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45

Guertin, Emily. "Following MyPyramid the Plant-Based Way." Nutrition Today 47, no. 1 (2012): 7–22. http://dx.doi.org/10.1097/nt.0b013e3182435ae7.

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Esselstyn, Caldwell B. "Resolving the Coronary Artery Disease Epidemic Through Plant-Based Nutrition." Preventive Cardiology 4, no. 4 (2001): 171–77. http://dx.doi.org/10.1111/j.1520-037x.2001.00538.x.

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Escott, T. J., I. C. Dodd, A. Wannop, W. Tuer, and P. M. Haygarth. "Plant-based liquid anaerobic digestate to sustain horticultural crop nutrition." Acta Horticulturae, no. 1375 (September 2023): 81–88. http://dx.doi.org/10.17660/actahortic.2023.1375.11.

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Maris, Intan, and Mohamad Rajih Radiansyah. "REVIEW OF PLANT-BASED MILK UTILIZATION AS A SUBSTITUTE FOR ANIMAL MILK." Food Scientia : Journal of Food Science and Technology 1, no. 2 (2021): 103–16. http://dx.doi.org/10.33830/fsj.v1i2.2064.2021.

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In general, milk is a white liquid secreted by animal’s mammary gland and contained lactose. Problems occured when some people have an allergy to lactose thus an alternative is created in the form of dairy products with plants as the basic ingredient. This study aims to determine the nutritional value and the advantage of plant-based milk on health and nutrition fulfillment so it can be used as a substitute of animal milk for people with lactose intolerance. In this study, the milk in plant-based milk refers to extracts of various plants. Plant-based milk has a distinctive odor depending on th

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Xue, Jiyuan, and Yongqi Yin. "Plant-Based Food: From Nutritional Value to Health Benefits." Foods 13, no. 22 (2024): 3595. http://dx.doi.org/10.3390/foods13223595.

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The United Nations’ 2030 Sustainable Development Goals present a transformative vision for addressing challenges related to food security, nutrition, and health, with plant-based foods poised to play a crucial role [...]

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Bogueva, Diana, and David Julian McClements. "Safety and Nutritional Risks Associated with Plant-Based Meat Alternatives." Sustainability 15, no. 19 (2023): 14336. http://dx.doi.org/10.3390/su151914336.

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The market for plant-based meat alternatives is growing to meet consumer demands for a more sustainable, ethical, and healthy diet, as well as to address global food security issues linked to an increasing global population and climate change. Increased consumption of plant-based meat products raises questions about potential food safety risks, including concerns about allergenicity, toxicity, foodborne pathogens, and adequate nutritional composition. From a public health perspective, there has been limited research on the nutritional and health aspects of plant-based meat products, and studie

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