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  1. AU="Arwanto, Viviana"
  2. AU="Miguel E. Rentería"
  3. AU="Zhou Bingfeng, Fujian Agriculture and Forestry University, Fuzhou(China), College of Bee Science"
  4. AU="Anant Desai, (UK)"
  5. AU="Mauget-Faÿsse, Martine"
  6. AU="Pang, Yuyang"
  7. AU="Akinwunmi, Adenike O"
  8. AU="Gopalakrishnan, Shyam"
  9. AU="Muralidharan, K K"
  10. AU="Andersson, Borje S"
  11. AU="Bajaj, Sumali"
  12. AU="Iwanaga, Terunao"
  13. AU="Alanazi, Bader S"
  14. AU="Tsuda, Kazutoshi"
  15. AU=Gilroy Derek W
  16. AU="Yang, Shaofan"
  17. AU="Cucui, Andrea"
  18. AU="Sarma, Birinchi Kumar"
  19. AU="Schrader, Thomas"
  20. AU="Macleod, Kay F"
  21. AU="Vishnuprabha, R. Sangeetha"
  22. AU=Singh B N
  23. AU="Shahir Asfahan"
  24. AU="A.E.Pace, "
  25. AU="Scharbert, J"
  26. AU=Alganabi Mashriq
  27. AU=Balthazar Emil J
  28. AU="Pallos, Debora"
  29. AU="Tatsuya Igarashi"
  30. AU="Martinez, Randy"
  31. AU="Fu, Yayan"
  32. AU=Hertel Laura
  33. AU="Sasivimolrattana, Thanayod"
  34. AU="McAuley, Arnold" AU="McAuley, Arnold"
  35. AU="Reithmeier, Reinhart A F"
  36. AU="Ma, Dongmei"
  37. AU="Suh, M. H"
  38. AU="Xiao-Cheng Sun"
  39. AU="Belizario Quispe, Germán"

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  1. Artikel: The state of plant-based food development and its prospects in the Indonesia market.

    Arwanto, Viviana / Buschle-Diller, Gisela / Mukti, Yayon Pamula / Dewi, Ardhia Deasy Rosita / Mumpuni, Christina / Purwanto, Maria Goretti Marianti / Sukweenadhi, Johan

    Heliyon

    2022  Band 8, Heft 10, Seite(n) e11062

    Abstract: Innovations in food biotechnology reflect the increasing demand for healthy food and the change in conventional dietary patterns to plant-based diets, encouraging the development of functional products and opening new perspectives for industry interests. ...

    Abstract Innovations in food biotechnology reflect the increasing demand for healthy food and the change in conventional dietary patterns to plant-based diets, encouraging the development of functional products and opening new perspectives for industry interests. In addition, the development of vegetable-based products is supported by several studies that state that plant-based diets help reduce the risk of diseases, reduce stress, and even help maintain healthy body weight, making this diet a promising development for the future. The industry mainly uses fermentation techniques to obtain plant-based foodstuffs. However, fermentation is just one method that can develop probiotic products. Other methods include high moisture extrusion cooking and applying shear cells, for instance, for developing vegetable meats. This article summarizes trends and shifts in eating preferences, the response of the respective industry, and the future potential of plant-based products.
    Sprache Englisch
    Erscheinungsdatum 2022-10-13
    Erscheinungsland England
    Dokumenttyp Journal Article ; Review
    ZDB-ID 2835763-2
    ISSN 2405-8440
    ISSN 2405-8440
    DOI 10.1016/j.heliyon.2022.e11062
    Datenquelle MEDical Literature Analysis and Retrieval System OnLINE

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  2. Artikel ; Online: The state of plant-based food development and its prospects in the Indonesia market

    Arwanto, Viviana / Buschle-Diller, Gisela / Mukti, Yayon Pamula / Dewi, Ardhia Deasy Rosita / Mumpuni, Christina / Purwanto, Maria Goretti Marianti / Sukweenadhi, Johan

    Heliyon. 2022 Oct., v. 8, no. 10 p.e11062-

    2022  

    Abstract: Innovations in food biotechnology reflect the increasing demand for healthy food and the change in conventional dietary patterns to plant-based diets, encouraging the development of functional products and opening new perspectives for industry interests. ...

    Abstract Innovations in food biotechnology reflect the increasing demand for healthy food and the change in conventional dietary patterns to plant-based diets, encouraging the development of functional products and opening new perspectives for industry interests. In addition, the development of vegetable-based products is supported by several studies that state that plant-based diets help reduce the risk of diseases, reduce stress, and even help maintain healthy body weight, making this diet a promising development for the future. The industry mainly uses fermentation techniques to obtain plant-based foodstuffs. However, fermentation is just one method that can develop probiotic products. Other methods include high moisture extrusion cooking and applying shear cells, for instance, for developing vegetable meats. This article summarizes trends and shifts in eating preferences, the response of the respective industry, and the future potential of plant-based products.
    Schlagwörter body weight ; extrusion ; fermentation ; food biotechnology ; healthy diet ; industry ; markets ; plant-based foods ; probiotics ; risk reduction ; vegetables ; Indonesia ; Alternative product ; Diet ; Plant-based
    Sprache Englisch
    Erscheinungsverlauf 2022-10
    Erscheinungsort Elsevier Ltd
    Dokumenttyp Artikel ; Online
    Anmerkung Use and reproduction
    ZDB-ID 2835763-2
    ISSN 2405-8440
    ISSN 2405-8440
    DOI 10.1016/j.heliyon.2022.e11062
    Datenquelle NAL Katalog (AGRICOLA)

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    Über subito bestellen

    Dieser Service ist kostenpflichtig (siehe Lieferbedingungen von subito). Bestellungen, die einen Artikel nebst Supplementary Material umfassen, werden grundsätzlich wie mehrfache Bestellungen bearbeitet. Gebühren fallen in diesen Fällen für jede einzelne Bestellung an.

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