Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages

Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages

Increase in allergenicity towards cow’s milk, lactose intolerance, the prevalence of hypercholesterolemia, and flexitarian choice of food consumption have increased the market for cow’s milk alternatives. Non-dairy plant-based beverages are useful alternatives because of the presence of bioactive co...

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Bibliographic Details
Main Authors: Paulo E. S. Munekata, Rubén Domínguez, Sravanthi Budaraju, Elena Roselló-Soto, Francisco J. Barba, Kumar Mallikarjunan, Shahin Roohinejad, José M. Lorenzo
Format: Article
Language:English
Published: MDPI AG 2020-03-01
Series:Foods
Subjects:
plant-based beverage
thermal treatments
non-thermal processing technologies
sensorial properties
Online Access:https://www.mdpi.com/2304-8158/9/3/288

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https://www.mdpi.com/2304-8158/9/3/288

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