Fermentation of plant‐based dairy alternatives by lactic acid bacteria
AR Harper, RCJ Dobson, VK Morris… - Microbial …, 2022 - Wiley Online Library
Ethical, environmental and health concerns around dairy products are driving a fast‐growing
industry for plant‐based dairy alternatives, but undesirable flavours and textures in available …
industry for plant‐based dairy alternatives, but undesirable flavours and textures in available …
Plant-based cheeses: A systematic review of sensory evaluation studies and strategies to increase consumer acceptance
EC Short, AJ Kinchla, AA Nolden - Foods, 2021 - mdpi.com
Animal protein provides unique sensory and textural properties to foods that are not easily
replicated when replaced with plant-based alternatives. Food scientists and researchers are …
replicated when replaced with plant-based alternatives. Food scientists and researchers are …
Ingredients, processing, and fermentation: addressing the organoleptic boundaries of plant-based dairy analogues
A Pua, VCY Tang, RMV Goh, J Sun, B Lassabliere… - Foods, 2022 - mdpi.com
Consumer interest and research in plant-based dairy analogues has been growing in recent
years because of increasingly negative implications of animal-derived products on human …
years because of increasingly negative implications of animal-derived products on human …
A prospective review of the sensory properties of plant-based dairy and meat alternatives with a focus on texture
R Moss, J LeBlanc, M Gorman, C Ritchie, L Duizer… - Foods, 2023 - mdpi.com
Consumers are interested in plant-based alternatives (PBAs) to dairy and meat products,
and as such, the food industry is responding by developing a variety of different plant-based …
and as such, the food industry is responding by developing a variety of different plant-based …
Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes
RKC Jeewanthi, HD Paik - Journal of food science and technology, 2018 - Springer
In this review, some recognized modifications utilized in the preparation of soy cheese and
cheese analogs produced with soymilk are discussed. Soymilk is an inexpensive, nutritive …
cheese analogs produced with soymilk are discussed. Soymilk is an inexpensive, nutritive …
Dairy-free imitation cheese: is further development required?
M Nicolás Saraco, J Blaxland - British Food Journal, 2020 - emerald.com
Purpose The aim of this study was to compare the organoleptic attributes and meltability of
selected, commercial dairy-free imitation cheeses (DFICs) with those of their dairy …
selected, commercial dairy-free imitation cheeses (DFICs) with those of their dairy …
[PDF][PDF] Chemical composition and sensory properties of soy-tiger nut cheese
Soy-cheese was produced from blends of soymilk and tiger nut milk at varying proportions of
100: 0, 95: 5, 90: 10, 85: 5, 80: 20 and 75: 25 respectively. The proximate, mineral and …
100: 0, 95: 5, 90: 10, 85: 5, 80: 20 and 75: 25 respectively. The proximate, mineral and …
A Review on Sensory Parameters and Evaluation Methods of Plant-Based Protein Foods
S Tireki, M Balkaya, DE Erdem, G Coskun… - Food Reviews …, 2024 - Taylor & Francis
Plant-based protein foods are important products for sustainability, health, and ecosystem.
Although vegans/vegetarians prefer these products, they have not received a widespread …
Although vegans/vegetarians prefer these products, they have not received a widespread …
Physico-chemical and sensory properties of a cheese-like product from the blend of soymilk and almond milk
In this study, the possibility of producing a cheese-like product from the partial substitution of
soy milk with almond milk was investigated. The extracted almond milk was mixed with soy …
soy milk with almond milk was investigated. The extracted almond milk was mixed with soy …
Study on the correlation between the protein profile of lupin milk and its cheese production compared with cow's milk
N Al-Saedi, M Agarwal, S Islam, YL Ren - Molecules, 2021 - mdpi.com
Australian sweet lupin, the largest legume crop grown in Western Australia, is receiving
global attention from the producers of new foods. To understand the effect of protein on …
global attention from the producers of new foods. To understand the effect of protein on …