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Journal of Culinary Science & Technology Volume 21, 2023 - Issue 6
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Research Article

Relationship between Physicochemical and Sensory Characteristics of Commercial Plant-Based Beverages

Vanessa Frühaufa Department of Food and Nutrition, Federal University of Mato Grosso, Cuiabá, MT, BrazilView further author information
,
Mariana Egeab Goiano Federal Institute of Education, Science and Technology, Science and Technology, Campus Rio Verde, Rio Verde, GO, BrazilORCID Iconhttps://orcid.org/0000-0001-7589-2718View further author information
ORCID Icon,
Thais Hernandesa Department of Food and Nutrition, Federal University of Mato Grosso, Cuiabá, MT, BrazilORCID Iconhttps://orcid.org/0000-0003-1404-8315View further author information
ORCID Icon &
Katiuchia Takeuchia Department of Food and Nutrition, Federal University of Mato Grosso, Cuiabá, MT, BrazilCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-0731-8279View further author information
ORCID Icon
Pages 886-902 | Received 05 Jan 2020, Accepted 28 Dec 2021, Published online: 09 Feb 2022

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Taha Mehany, Shahida Anusha Siddiqui, Babatunde Olawoye, Oyekemi Olabisi Popoola, Abdo Hassoun, Muhammad Faisal Manzoor & Sneh Punia Bangar. (2023) Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs. Critical Reviews in Food Science and Nutrition 0:0, pages 1-31.
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Articles from other publishers (2)

Eleni Kasapidou, Zoitsa Basdagianni, Georgios Papatzimos, Vasileios Papadopoulos, Ekaterini Tsiftsi, Irini Neki, Paraskevi-Anastasia Nigianni & Paraskevi Mitlianga. (2023) Chemical composition, antioxidant profile and physicochemical properties of commercial non-cocoa- and cocoa-flavoured plant-based milk alternatives. European Food Research and Technology 249:12, pages 3011-3026.
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Rachael Moss, Jeanne LeBlanc, Mackenzie Gorman, Christopher Ritchie, Lisa Duizer & Matthew B. McSweeney. (2023) A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture. Foods 12:8, pages 1709.
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