[HTML][HTML] A Comparative Study of Dairy and Non-Dairy Milk Types: Development and Characterization of Customized Plant-Based Milk Options
Plant-based milk has gained considerable attention; however, its high nutritional variation
highlights the need for improved formulation designs to enhance its quality. This study …
highlights the need for improved formulation designs to enhance its quality. This study …
Characterization of the nutritional profile of three plant-based drinks
M STÖCKL, L PFERDMENGES, L BRÜHL… - Journal of Food …, 2024 - Elsevier
This study aimed to analyze the nutrient composition of plant-based drinks (oat, almond,
soy) available on the German market, focusing on 36 samples, representing non-fortified …
soy) available on the German market, focusing on 36 samples, representing non-fortified …
[HTML][HTML] Effects of Different Heat Treatments on Yak Milk Proteins on Intestinal Microbiota and Metabolism
S Shu, R Jing, L Li, W Wang, J Zhang, Z Luo, Y Shan… - Foods, 2024 - mdpi.com
Dairy products are susceptible to modifications in protein oxidation during heat processing,
which can lead to changes in protein function, subsequently affecting intestinal health …
which can lead to changes in protein function, subsequently affecting intestinal health …
Prebiotics Ingestion in Relevance to Lactose Intolerance Alleviation
R AbdElSalam, V Kiele - 2024 - researchsquare.com
Lactose intolerance is a medical condition in which distress is experienced after lactose
ingestion due to maldigestion or malabsorption, due to lack of persistent lactase or …
ingestion due to maldigestion or malabsorption, due to lack of persistent lactase or …