Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns

References

• Abdullah, Z., F. S. Taip, S. M. Mustapa Kamal, and R. Z. Abdul Rahman. 2018. Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk. Journal of Food Processing and Preservation 42 (11):e13773. doi: 10.1111/jfpp.13773.
   Web of Science ®Google Scholar
• Abou-Dobara, M. I., M. M. Ismail, and N. M. Refaat. 2016. Chemical composition, sensory evaluation and starter activity in cow, soy, peanut and rice milk. Journal of Nutritional Health & Plant Based Food Engineering 5:1–8.
   Google Scholar
• Adegoke, G. O., and A. T. Falade. 2016. Effect of Aframomum danielli on peanut milk characteristics and flavor. Nutrition and Food Technology: Open Access 3:1–5. doi: 10.16966/2470-6086.136.
   Google Scholar
• Adeyeye, E. I., R. O. Akinyeye, I. Ogunlade, O. Olaofe, and J. O. Boluwade. 2010. Effect of farm and industrial processing on the amino acid profile of cocoa beans. Food Chemistry 118 (2):357–63. doi: 10.1016/j.foodchem.2009.04.127.
   Web of Science ®Google Scholar
• Agarwal, R. K., and S. Bosco. 2014. Optimization of viscozyme-l assisted extraction of coconut milk and virgin coconut oil. Asian Journal of Dairy and Food Research 33:276–84. doi: 10.5958/0976-0563.2014.00617.4.
   Google Scholar
• Akin, Z., and T. Ozcan. 2017. Functional properties of fermented milk produced with plant proteins. LWT- Food Science and Technology 86:25–30. doi: 10.1016/j.lwt.2017.07.025.
   Web of Science ®Google Scholar
• Alahverdjieva, V., M. Ivanova, R. Verger, and I. Panaiotov. 2005. A kinetic study of the formation of β-cyclodextrin complexes with monomolecular films of fatty acids and glycerides spread at the air/water interface. Colloids and Surfaces B: Biointerfaces 42 (1):9–20. doi: 10.1016/j.colsurfb.2005.01.003.
   PubMed Web of Science ®Google Scholar
• Alozie, Y. E., and U. S. Udofia. 2015. Nutritional and sensory properties of almond (Prunus amygdalu Var. Dulcis) seed milk. World Journal of Dairy & Food Sciences 10:117–21. doi: 10.5829/idosi.wjdfs.2015.10.2.9622.
   Google Scholar
• American Association of Cereal Chemists (AACC). 2001. The definition of dietary fiber. Report of the dietary fibre definition committee to the board of directors of the American association of cereal Chemists. Cereal Foods World 46:112–29.
   Google Scholar
• Amini, R. K., M. Z. Islam, Y. Kitamura, and M. Kokawa. 2019. Utilization of fermented rice milk as a novel coagulant for development of paneer (soft cheese). Foods 8 (8):339. doi: 10.3390/foods8080339.
   Web of Science ®Google Scholar
• Andrade, J. C., J. M. G. Mandarino, L. E. Kurozawa, and E. I. Ida. 2016. The effect of thermal treatment of whole soybean flour on conversion of isoflavones and inactivation of trypsin inhibitors. Food Chemistry 194:1095–101. doi: 10.1016/j.foodchem.2015.08.115.
   PubMed Web of Science ®Google Scholar
• Andre, C. M., J. F. Hausman, and G. Guerriero. 2016. Cannabis sativa: the plant of the thousand and one molecules. Frontiers in Plant Science 7:19. doi: 10.3389/fpls.2016.00019.
   PubMed Web of Science ®Google Scholar
• Arija, I., C. Centeno, A. Viveros, A. Brenes, F. Marzo, J. C. Illera, and G. Silvan. 2006. Nutritional evaluation of raw and extruded kidney bean (Phaseolus vulgaris L. var. Pinto) in chicken diets. Poultry Science 85 (4):635–44. doi: 10.1093/ps/85.4.635.
   PubMed Web of Science ®Google Scholar
• Arya, S. S., A. R. Salve, and S. Chauhan. 2016. Peanuts as functional food: a review. Journal of Food Science and Technology 53 (1):31–41. doi: 10.1007/s13197-015-2007-9.
   PubMed Web of Science ®Google Scholar
• Atalar, I. 2019. Functional kefir production from high pressure homogenized hazelnut milk. LWT- Food Science Technology 107:256–63. doi: 10.1016/j.lwt.2019.03.013.
   Web of Science ®Google Scholar
• Barreira, J. C., I. C. Ferreira, M. B. P. Oliveira, and J. A. Pereira. 2008. Antioxidant activity and bioactive compounds of ten Portuguese regional and commercial almond cultivars. Food and Chemical Toxicology 46 (6):2230–5. doi: 10.1016/j.fct.2008.02.024.
   PubMed Web of Science ®Google Scholar
• Bei, Q., Y. Liu, L. Wang, G. Chen, and Z. Wu. 2017. Improving free, conjugated, and bound phenolic fractions in fermented oats (Avena sativa L.) with Monascus anka and their antioxidant activity. Journal of Functional Foods 32:185–94. doi: 10.1016/j.jff.2017.02.028.
   Web of Science ®Google Scholar
• Belewu, M. A., and K. Y. Belewu. 2007. Comparative physico-chemical evaluation of tiger-nut, soybean and coconut milk sources. International Journal of Agricultural Biology 5:785–7.
   Google Scholar
• Belletti, N., S. S. Kamdem, G. Tabanelli, R. Lanciotti, and F. Gardini. 2010. Modeling of combined effects of citral, linalool and β-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatment. International Journal of Food Microbiology 136 (3):283–9. doi: 10.1016/j.ijfoodmicro.2009.10.030.
   PubMed Web of Science ®Google Scholar
• Bernat, N., M. Cháfer, A. Chiralt, and C. González-Martínez. 2015. Probiotic fermented almond “milk” as an alternative to cow-milk yoghurt. International Journal of Food Studies 4:201–11.
   Google Scholar
• Bernat, N., M. Cháfer, C. González-Martínez, J. Rodríguez-García, and A. Chiralt. 2015. Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms. Food Science and Technology International 21 (2):145–57. doi: 10.1177/1082013213518936.
   PubMed Web of Science ®Google Scholar
• Bernat, N., M. Cháfer, J. Rodríguez-García, A. Chiralt, and C. González-Martínez. 2015. Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks. LWT-Food Science and Technology 62 (1):488–96. doi: 10.1016/j.lwt.2014.10.045.
   Web of Science ®Google Scholar
• Bertazzo, A., S. Comai, I. Brunato, M. Zancato, and C. V. Costa. 2011. The content of protein and non-protein (free and protein-bound) tryptophan in Theobroma cacao beans. Food Chemistry 124 (1):93–6. doi: 10.1016/j.foodchem.2010.05.110.
   Web of Science ®Google Scholar
• Blandino, A., M. E. Al-Aseeri, S. S. Pandiella, D. Cantero, and C. Webb. 2003. Cereal-based fermented foods and beverages. Food Research International 36 (6):527–43. doi: 10.1016/S0963-9969(03)00009-7.
   Web of Science ®Google Scholar
• Briviba, K., V. Graf, E. Walz, B. Guamis, and P. Butz. 2016. Ultra high pressure homogenization of almond milk:Physico-chemical and physiological effects. Food Chemistry 192:82–9. doi: 10.1016/j.foodchem.2015.06.063.
   PubMed Web of Science ®Google Scholar
• Burks, A. W. 2008. Peanut allergy. The Lancet 371 (9623):1538–46. doi: 10.1016/S0140-6736(08)60659-5.
   PubMed Web of Science ®Google Scholar
• Canadian Paediatric Society. 2009. Concerns for the use of soy-based formulas in infant nutrition. Paediatrics and Child Health 14(2):109–113. doi: 10.1093/pch/14.2.109.
   PubMed Web of Science ®Google Scholar
• Carrera, C. S., C. M. Reynoso, G. J. Funes, M. J. Martínez, J. Dardanelli, and S. L. Resnik. 2011. Amino acid composition of soybean seeds as affected by climatic variables. Pesquisa Agropecuária Brasileira 46 (12):1579–87. doi: 10.1590/S0100-204X2011001200001.
   Web of Science ®Google Scholar
• Chalupa-Krebzdak, S., C. J. Long, and B. M. Bohrer. 2018. Nutrient density and nutritional value of milk and plant-based milk alternatives. International Dairy Journal 87:84–92. doi: 10.1016/j.idairyj.2018.07.018.
   Web of Science ®Google Scholar
• Chang, C., A. K. Stone, R. Green, and M. T. Nickerson. 2019. Reduction of off-flavours and the impact on the functionalities of lentil protein isolate by acetone, ethanol, and isopropanol treatments. Food Chemistry 277:84–95. doi: 10.1016/j.foodchem.2018.10.022.
   PubMed Web of Science ®Google Scholar
• Chauhan, G. S., D. N. Yadav, and K. Agrawal. 2003. Development of beany flavour free soymilk and soy paneer. Processed Food Industry 6:13–22.
   Google Scholar
• Chen, X., S. S. Negi, S. Liao, V. Gao, W. Braun, and S. C. Dreskin. 2016. Conformational IgE epitopes of peanut allergens Ara h 2 and Ara h 6. Clinical & Experimental Allergy 46:1120–8. doi: 10.1111/cea.12764.
   PubMed Web of Science ®Google Scholar
• Chen, Y., H. Zhang, R. Liu, L. Mats, H. Zhu, K. P. Pauls, Z. Deng, and R. Tsao. 2019. Antioxidant and anti-inflammatory polyphenols and peptides of common bean (Phaseolus vulgaris L.) milk and yogurt in Caco-2 and HT-29 cell models. Journal of Functional Foods 53:125–35. doi: 10.1016/j.jff.2018.12.013.
   Web of Science ®Google Scholar
• Chhabra, G. S., C. Liu, M. Su, M. Venkatachalam, K. H. Roux, and S. K. Sathe. 2017. Effects of the Maillard reaction on the immunoreactivity of amandin in food matrices. Journal of Food Science 82 (10):2495–503. doi: 10.1111/1750-3841.13839.
   PubMed Web of Science ®Google Scholar
• Codina-Torrella, I., B. Guamis, A. Zamora, J. M. Quevedo, and A. J. Trujillo. 2018. Microbiological stabilization of tiger nuts’ milk beverage using ultra-high pressure homogenization. A preliminary study on microbial shelf-life extension. Food Microbiology 69:143–50. doi: 10.1016/j.fm.2017.08.002.
   PubMed Web of Science ®Google Scholar
• Cortés, C., M. J. Esteve, A. Frı́gola, and F. Torregrosa. 2005. Quality characteristics of horchata (a Spanish vegetable beverage) treated with pulsed electric fields during shelf-life. Food Chemistry 91 (2):319–25. doi: 10.1016/j.foodchem.2004.06.014.
   Web of Science ®Google Scholar
• Crescente, G., S. Piccolella, A. Esposito, M. Scognamiglio, A. Fiorentino, and S. Pacifico. 2018. Chemical composition and nutraceutical properties of hempseed:an ancient food with actual functional value. Phytochemistry Reviews 17 (4):733–49. doi: 10.1007/s11101-018-9556-2.
   Web of Science ®Google Scholar
• Dai, C., H. Ma, R. He, L. Huang, S. Zhu, Q. Ding, and L. Luo. 2017. Improvement of nutritional value and bioactivity of soybean meal by solid-state fermentation with Bacillus subtilis. LWT- Food Science and Technology 86:1–7. doi: 10.1016/j.lwt.2017.07.041.
   Web of Science ®Google Scholar
• do Amaral Santos, C. C. A., B. da Silva Libeck, and R. F. Schwan. 2014. Co-culture fermentation of peanut-soy milk for the development of a novel functional beverage. International Journal of Food Microbiology 186:32–41. doi: 10.1016/j.ijfoodmicro.2014.06.011.
   PubMed Web of Science ®Google Scholar
• Dziadek, K., A. Kopeć, T. Dróżdż, P. Kiełbasa, M. Ostafin, K. Bulski, and M. Oziembłowski. 2019. Effect of pulsed electric field treatment on shelf life and nutritional value of apple juice. Journal of Food Science and Technology 56 (3):1184–91. doi: 10.1007/s13197-019-03581-4.
   PubMed Web of Science ®Google Scholar
• e Silva, L., M. C. Barbosa, P. A. Hiane, J. A. Braga Neto, and M. L. R. Macedo. 2014. Proteins of Bacuri almonds:nutritional value and in vivo digestibility. Food Science and Technology (Campinas) 34:55–61. doi: 10.1590/S0101-20612014000100008.
   Google Scholar
• FAO & APCC. 2013. Food and agriculture organization & Asia pacific coconut community report of the FAO high level expert consultation on coconut sector development in Asia and the Pacific region. In the FAO-APCC high level expert consultation on “coconut sector development in Asia – Pacific region, Bangkok, Thailand, 30 October–1 November 2013.
   Google Scholar
• Fernando, W. M. A. D. B., I. J. Martins, K. G. Goozee, C. S. Brennan, V. Jayasena, and R. N. Martins. 2015. The role of dietary coconut for the prevention and treatment of Alzheimer's disease: potential mechanisms of action. British Journal of Nutrition 114 (1):1–14. doi: 10.1017/S0007114515001452.
   PubMed Web of Science ®Google Scholar
• Fleischer, D. M., M. Greenhawt, G. Sussman, P. Bégin, A. Nowak-Wegrzyn, D. Petroni, K. Beyer, T. Brown-Whitehorn, J. Hebert, J. O. ’B. Hourihane, et al. 2019. Effect of epicutaneous immunotherapy vs placebo on reaction to peanut protein ingestion among children with peanut allergy: the PEPITES randomized clinical trial. JAMA: The Journal of the American Medical Association 321 (10):946–55. doi: 10.1001/jama.2019.1113.
   PubMed Web of Science ®Google Scholar
• Fonseca Maciel, L., A. L. D. S. M. Felício, and E. Y. Hirooka. 2017. Bioactive compounds by UPLC-PDA in different cocoa clones (Theobroma cacao L.) developed in the Southern region of Bahia. Brazil. British Food Journal 119 (9):2117–27. doi: 10.1108/BFJ-09-2016-0423.
   Web of Science ®Google Scholar
• Frassinetti, S., E. Moccia, L. Caltavuturo, M. Gabriele, V. Longo, L. Bellani, G. Giorgi, and L. Giorgetti. 2018. Nutraceutical potential of hemp (Cannabis sativa L.) seeds and sprouts. Food Chemistry 262:56–66. doi: 10.1016/j.foodchem.2018.04.078.
   PubMed Web of Science ®Google Scholar
• Freitas, J. B., D. C. Fernandes, L. P. Czeder, J. C. R. Lima, A. G. Sousa, and M. M. V. Naves. 2012. Edible seeds and nuts grown in Brazil as sources of protein for human nutrition. Food and Nutrition Sciences 3 (6):857. doi: 10.4236/fns.2012.36114.
   Google Scholar
• Funasaki, N., S. Ishikawa, and S. Neya. 2002. Binding of short-chain lecithin by β-cyclodextrin. Langmuir 18 (5):1786–9. doi: 10.1021/la0108860.
   Web of Science ®Google Scholar
• Gama, A. P., Y. C. Hung, and K. Adhikari. 2019. Optimization of emulsifier and stabilizer concentrations in a model Peanut-Based beverage system: a mixture design approach. Foods (Basel, Switzerland) 8:116. doi: 10.3390/foods8040116.
   Web of Science ®Google Scholar
• Global market insights. 2019. Soy milk market size, industry analysis report, regional outlook (U.S., Canada, UK, Spain, Germany, France, Italy, Japan, China, India, Korea, Australia, Saudi Arabia, UAE, South Africa, Brazil, Chile), Application Development Potential, Price Trends, Competitive Market Share & Forecast, 2019–2025. https://www.gminsights.com/industry-analysis/soy-milk-market
   Google Scholar
• Global Rice Science Partnership (GRiSP). 2013. Rice almanac. 4th ed. Los Baños: International Rice Research Institute.
   Google Scholar
• Gorji, N., R. Moeini, and Z. Memariani. 2018. Almond, hazelnut and walnut, three nuts for neuroprotection in Alzheimer’s disease: a neuropharmacological review of their bioactive constituents. Pharmacological Research 129:115–27. doi: 10.1016/j.phrs.2017.12.003.
   PubMed Web of Science ®Google Scholar
• Goufo, P., L. M. Ferreira, H. Trindade, and E. A. Rosa. 2014. Distribution of antioxidant compounds in the grain of the Mediterranean rice variety ‘Ariete. Cyta - Journal of Food 13:140–50. doi: 10.1080/19476337.2014.923941.
   Web of Science ®Google Scholar
• Grand view research, Inc. 2019. Almond milk market size, share & trends analysis report by application (beverages, personal care), by distribution channel (hypermarkets & supermarkets, convenience stores, online), and segment forecasts, 2019–2025. https://www.grandviewresearch.com/industry-analysis/almond-milk-market.
   Google Scholar
• Grant, C. A., and A. L. Hicks. 2018. Comparative life cycle assessment of milk and plant-based alternatives. Environmental Engineering Science 35 (11):1235–47. doi: 10.1089/ees.2018.0233.
   Web of Science ®Google Scholar
• Grundy, M. M. L., K. Lapsley, and P. R. Ellis. 2016. A review of the impact of processing on nutrient bioaccessibility and digestion of almonds. International Journal of Food Science & Technology 51:1937–46. doi: 10.1111/ijfs.13192.
   PubMed Web of Science ®Google Scholar
• Guetouache, M., B. Guessas, and S. Medjekal. 2014. Composition and nutritional value of raw milk. Journal Issues ISSN 2350:1588.
   Google Scholar
• Han, Y., J. H. Cheng, and D. W. Sun. 2019. Activities and conformation changes of food enzymes induced by cold plasma: a review. Critical Reviews in Food Science and Nutrition 59 (5):794–811. doi: 10.1080/10408398.2018.1555131.
   PubMed Web of Science ®Google Scholar
• Hayat, I., A. Ahmad, T. Masud, A. Ahmed, and S. Bashir. 2014. Nutritional and health perspectives of beans (Phaseous vulgaris L.): an overview. Critical Reviews in Food Science and Nutrition 54 (5):580–92. doi: 10.1080/10408398.2011.596639.
   PubMed Web of Science ®Google Scholar
• Indu, C., K. Thangavel, and D. Amirtham. 2019. Influence of ultra-sonication on stability and physicochemical properties of coconut milk. Journal of Pharmacognosy and Phytochemistry 8:3565–70.
   Google Scholar
• Inoue, H., K. Higuchi, M. Takahashi, H. Nakanishi, S. Mori, and N. K. Nishizawa. 2003. Three rice nicotianamine synthase genes, OsNAS1, OsNAS2, and OsNAS3 are expressed in cells involved in long-distance transport of iron and differentially regulated by iron. The Plant Journal 36 (3):366–81. doi: 10.1046/j.1365-313X.2003.01878.x.
   PubMed Web of Science ®Google Scholar
• Inouye, K., M. Shiihara, T. Uno, and T. Takita. 2002. Deodorization of soybean proteins by enzymatic and physicochemical treatments. Journal of Agricultural and Food Chemistry 50 (6):1652–8. doi: 10.1021/jf011087q.
   PubMed Web of Science ®Google Scholar
• Iorio, M. C., A. Bevilacqua, M. R. Corbo, D. Campaniello, M. Sinigaglia, and C. Altieri. 2019. A case study on the use of ultrasound for the inhibition of Escherichia coli O157:H7 and Listeria monocytogenes in almond milk. Ultrasonics Sonochemistry 52:477–83. doi: 10.1016/j.ultsonch.2018.12.026.
   PubMed Web of Science ®Google Scholar
• Ishimaru, Y., H. Masuda, K. Bashir, H. Inoue, T. Tsukamoto, M. Takahashi, H. Nakanishi, N. Aoki, T. Hirose, R. Ohsugi, and N. K. Nishizawa. 2010. Rice metal-nicotianamine transporter, OsYSL2, is required for the long-distance transport of iron and manganese. The Plant Journal 62 (3):379–90. doi: 10.1111/j.1365-313X.2010.04158.x.
   PubMed Web of Science ®Google Scholar
• Issara, U., and S. Rawdkuen. 2014. Organic rice bran milk: production and its natural quality attributes. In Proceeding of 1st Joint ACS AGFD-ACS ICSCT symposium on agricultural and Food Chemistry, 82–88. Bangkok, Thailand.
   Google Scholar
• Jain, P., D. N. Yadav, H. Rajput, and D. K. Bhatt. 2013. Effect of pressure blanching on sensory and proximate composition of peanut milk. Journal of Food Science and Technology 50 (3):605–8. doi: 10.1007/s13197-011-0373-5.
   PubMed Web of Science ®Google Scholar
• Janpaeng, J., C. Santivarangkna, U. Suttisansanee, and V. Emsawasd. 2018. Effect of probiotic fermentation on bioactivity in fermented soy milk. The International Conference on Food and Applied Bioscience proceeding book, 209–216. Thailand: Agro-Industry, Chiang Mai University.
   Google Scholar
• Jayamanohar, J., P. B. Devi, D. Kavitake, V. B. Priyadarisini, and P. H. Shetty. 2019. Prebiotic potential of water extractable polysaccharide from red kidney bean (Phaseolus vulgaris L.). LWT-Food Science and Technology 101:703–10. doi: 10.1016/j.lwt.2018.11.089.
   Web of Science ®Google Scholar
• Jelen, H. H. 2006. Solid-phase microextraction in the analysis of food taints and off-flavors. Journal of Chromatographic Science 44 (7):399–415. doi: 10.1093/chromsci/44.7.399.
   PubMed Web of Science ®Google Scholar
• Jeske, S., E. Zannini, and E. K. Arendt. 2017. Evaluation of physicochemical and glycaemic properties of commercial plant-based milk substitutes. Plant Foods for Human Nutrition 72 (1):26–33. doi: 10.1007/s11130-016-0583-0.
   PubMed Web of Science ®Google Scholar
• Jeske, S., J. Bez, E. K. Arendt, and E. Zannini. 2019. Formation, stability, and sensory characteristics of a lentil-based milk substitute as affected by homogenisation and pasteurisation. European Food Research and Technology 245 (7):1–13. doi: 10.1007/s00217-019-03286-0.
   Web of Science ®Google Scholar
• Jeske, S., E. Zannini, and E. K. Arendt. 2018. Past, present and future: the strength of plant-based dairy substitutes based on gluten-free raw materials. Food Research International 110:42–51. doi: 10.1016/j.foodres.2017.03.045.
   PubMed Web of Science ®Google Scholar
• Jiang, S. Y., A. Ma, L. Xie, and S. Ramachandran. 2016. Improving protein content and quality by over-expressing artificially synthetic fusion proteins with high lysine and threonine constituent in rice plants. Scientific Reports 6 (1):34427. doi: 10.1038/srep34427.
   PubMedGoogle Scholar
• Jiang, S., W. Cai, and B. Xu. 2013. Food quality improvement of soy milk made from short-time germinated soybeans. Foods 2 (2):198–212. doi: 10.3390/foods2020198.
   PubMedGoogle Scholar
• Joy, E. E., and A. Rosline. 2018. Microbiological and storage properties of spiced tiger nut (Cyperus esculentus vassativa) drink. World Journal of Food Science and Technology 2:62–8.
   Google Scholar
• Kang, J., T. M. Badger, M. J. J. Ronis, and X. Wu. 2010. Non-isoflavone phytochemicals in soy and their health effects. Journal of Agricultural and Food Chemistry 58 (14):8119–33. doi: 10.1021/jf100901b.
   PubMed Web of Science ®Google Scholar
• Katz, A., and C. 2018. Milk nutrition and perceptions. Honors Theses - Providence Campus, Johnson & Wales University – Providence; 29. http://scholarsarchive.jwu.edu/student_scholarship/29
   Google Scholar
• Kelly, M. 2016. The nutrition transition in developing Asia:dietary change, drivers and health impacts. In Eating, drinking:surviving. Springer briefs in global understanding, eds. P. Jackson, W. Spiess, F. Sultana. Cham: Springer, 83–90.
   Google Scholar
• Krans, B. 2017. Comparing Milks: Almond, Dairy, Soy, Rice, and Coconut. Healthline.com. Accessed October 27, 2017. www.healthline.com/health/milk-almond-cow-soy-rice.
   Google Scholar
• Kumar, S., A. K. Verma, M. Das, S. K. Jain, and P. D. Dwivedi. 2013. Clinical complications of kidney bean (Phaseolus vulgaris L.) consumption. Nutrition 29 (6):821–7. doi: 10.1016/j.nut.2012.11.010.
   PubMed Web of Science ®Google Scholar
• Kwok, K. C., H. H. Liang, and K. Niranjan. 2002. Optimizing conditions for thermal processes of soy milk. Journal of Agricultural and Food Chemistry 50 (17):4834–8. doi: 10.1021/jf020182b.
   PubMed Web of Science ®Google Scholar
• Lau, W. C. P., and M. A. Latif. 2019. Current breeding approaches for developing rice with improved grain and nutritional qualities. In Quality breeding in field crops, 199–216. Cham: Springer.
   Google Scholar
• Lee, J., J. A. Townsend, T. Thompson, T. Garitty, A. De, Q. Yu, B. M. Peters, and Z. T. Wen. 2018. Analysis of the cariogenic potential of various almond milk beverages using a Streptococcus mutans biofilm model in vitro. Caries Research 52 (1–2):51–7. doi: 10.1159/000479936.
   PubMed Web of Science ®Google Scholar
• Leterme, P. 2002. Recommendations by health organizations for pulse consumption. British Journal of Nutrition 88 (S3):239–42. doi: 10.1079/BJN2002712.
   Google Scholar
• Li, Y. Q., W. L. Tian, H. Z. Mo, Y. L. Zhang, and X. Z. Zhao. 2013. Effects of pulsed electric field processing on quality characteristics and microbial inactivation of soymilk. Food and Bioprocess Technology 6 (8):1907–16. doi: 10.1007/s11947-012-0868-8.
   Web of Science ®Google Scholar
• Limón, R. I., E. Peñas, M. I. Torino, C. Martínez-Villaluenga, M. Dueñas, and J. Frias. 2015. Fermentation enhances the content of bioactive compounds in kidney bean extracts. Food Chemistry 172:343–52. doi: 10.1016/j.foodchem.2014.09.084.
   PubMed Web of Science ®Google Scholar
• Los, F. G. B., A. A. F. Zielinski, J. P. Wojeicchowski, A. Nogueira, and I. M. Demiate. 2018. Beans (Phaseolus vulgaris L.):whole seeds with complex chemical composition. Current Opinion in Food Science 19:63–71. doi: 10.1016/j.cofs.2018.01.010.
   Web of Science ®Google Scholar
• Lu, L., L. Zhao, C. Zhang, X. Kong, Y. Hua, and Y. Chen. 2015. Comparative effects of Ohmic, induction cooker, and electric stove heating on soymilk trypsin inhibitor inactivation. Journal of Food Science 80 (3):C495–C503. doi: 10.1111/1750-3841.12773.
   PubMed Web of Science ®Google Scholar
• Lu, X., J. Chen, M. Zheng, J. Guo, J. Qi, Y. Chen, S. Miao, and B. Zheng. 2019. Effect of high-intensity ultrasound irradiation on the stability and structural features of coconut-grain milk composite systems utilizing maize kernels and starch with different amylose contents. Ultrasonics Sonochemistry 55:135–48. doi: 10.1016/j.ultsonch.2019.03.003.
   PubMed Web of Science ®Google Scholar
• Ludovici, V., J. Barthelmes, M. P. Nägele, F. Enseleit, C. Ferri, A. J. Flammer, F. Ruschitzka, and I. Sudano. 2017. Cocoa, blood pressure, and vascular function. Frontiers in Nutrition 2:4–36. doi: 10.3389/fnut.2017.00036.
   Google Scholar
• Maestri, D. M., D. O. Labuckas, and C. A. Guzman. 2000. Chemical and physical characteristics of a soybean beverage with improve flavor by addition of ethylenediaminetetraacetic acid. Grasas Aceites 51:316–9.
   Web of Science ®Google Scholar
• Maghsoudlou, Y., M. Alami, M. Mashkour, and M. H. Shahraki. 2016. Optimization of ultrasound‐assisted stabilization and formulation of almond milk. Journal of Food Processing and Preservation 40 (5):828–39. doi: 10.1111/jfpp.12661.
   Web of Science ®Google Scholar
• Maguire, L. S., S. M. O'sullivan, K. Galvin, T. P. O'connor, and N. M. O'brien. 2004. Fatty acid profile, tocopherol, squalene and phytosterol content of walnuts, almonds, peanuts, hazelnuts and the macadamia nut. International Journal of Food Sciences and Nutrition 55 (3):171–8. doi: 10.1080/09637480410001725175.
   PubMed Web of Science ®Google Scholar
• Maheshwari, P., E. T. Ooi, and Z. L. Nikolov. 1995. Off‐flavor removal from soy‐protein isolate by using liquid and supercritical carbon dioxide. Journal of the American Oil Chemists' Society 72 (10):1107–15. doi: 10.1007/BF02540975.
   Web of Science ®Google Scholar
• Mäkinen, O. E., V. Wanhalinna, E. Zannini, and E. K. Arendt. 2016. Foods for special dietary needs: Non-dairy plant-based milk substitutes and fermented dairy-type products. Critical Reviews in Food Science and Nutrition 56 (3):339–49. doi: 10.1080/10408398.2012.761950.
   PubMed Web of Science ®Google Scholar
• Mandalari, G., and A. Mackie. 2018. Almond allergy: an overview on prevalence, thresholds, regulations and allergen detection. Nutrients 10 (11):1706. doi: 10.3390/nu10111706.
   PubMed Web of Science ®Google Scholar
• Marazza, J. A., M. A. Nazareno, G. S. de Giori, and M. S. Garro. 2012. Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus. Journal of Functional Foods 4 (3):594–601. doi: 10.1016/j.jff.2012.03.005.
   Web of Science ®Google Scholar
• Market research future. 2019. Coconut milk market research report- forecast to 2023. https://www.marketresearchfuture.com/reports/coconut-milk-market-3024.
   Google Scholar
• Mazumder, M. A. R., and A. A. Begum. 2016. Soy milk as source of nutrient for malnourished population of developing country: A review. International Journal of Advanced Scientific and Technical Research 6:192–203.
   Google Scholar
• Mickowska, B., D. Litwinek, and H. Gambuś. 2016. Oat raw materials and bakery products–amino acid composition and celiac immunoreactivity. Acta Scientiarum Polonorum Technologia Alimentaria 15 (1):89–97. doi: 10.17306/J.AFS.2016.1.9.
   PubMed Web of Science ®Google Scholar
• Millogo, V., M. Sissao, A. G. Sidibé, and G. A. Ouédraogo. 2015. Effect of storage time and temperature on raw milk composition of dairy cattle in tropical conditions. African Journal of Dairy Farming and Milk Production 2:104–8.
   Google Scholar
• Monteiro, S. H. M. C., E. K. Silva, V. O. Alvarenga, J. Moraes, M. Q. Freitas, M. C. Silva, R. S. L. Raices, A. S. Sant'Ana, M. A. A. Meireles, A. G. Cruz. 2018. Effects of ultrasound energy density on the non-thermal pasteurization of chocolate milk beverage. Ultrasonics Sonochemistry 42:1–10. doi: 10.1016/j.ultsonch.2017.11.015.
   PubMed Web of Science ®Google Scholar
• Mordor intelligence. 2019. Rice milk market‚ segmented by application (snacks, bakery & confectionery, beverages and others), by form (powder rice milk and fluid rice milk), by source (organic and conventional), and geography - growth, trends and forecasts (2019–2024). https://mordorintelligence.com:81/industry-reports/rice-milk-market.
   Google Scholar
• Mota, C., M. Santos, R. Mauro, N. Samman, A. S. Matos, D. Torres, and I. Castanheira. 2016. Protein content and amino acids profile of pseudocereals. Food Chemistry 193:55–61. doi: 10.1016/j.foodchem.2014.11.043.
   PubMed Web of Science ®Google Scholar
• Mauro, C. S. I., and S. Garcia. 2019. Coconut milk beverage fermented by Lactobacillus reuteri: optimization process and stability during refrigerated storage. Journal of Food Science and Technology 56 (2):854–64. doi: 10.1007/s13197-018-3545-8.
   PubMed Web of Science ®Google Scholar
• Mustapha, S., U. M. Mohammed, N. O. Adeosun, T. J. Mathew, S. S. Muhammed, and A. Ibn-Aliyu. 2015. Nutritional and functional characterization of undecorticated groundnut (Arachis hypogaea L.) seeds from Bosso Market, Minna, Nigeria. American Journal of Food Technology 3:126–31.
   Google Scholar
• Nikmaram, N., B. N. Dar, S. Roohinejad, M. Koubaa, F. J. Barba, R. Greiner, and S. K. Johnson. 2017. Recent advances in γ‐aminobutyric acid (GABA) properties in pulses: An overview. Journal of the Science of Food and Agriculture 97 (9):2681–9. doi: 10.1002/jsfa.8283.
   PubMed Web of Science ®Google Scholar
• Nishijo, J., S. Shiota, K. Mazima, Y. Inoue, H. Mizuno, and J. Yoshida. 2000. Interactions of cyclodextrins with dipalmitoyl, distearoyl, and dimyristoyl phosphatidyl choline liposomes. A study by leakage of carboxyfluorescein in inner aqueous phase of unilamellar liposomes. Chemical & Pharmaceutical Bulletin 48 (1):48–52. doi: 10.1248/cpb.48.48.
   PubMed Web of Science ®Google Scholar
• Non-Dairy Milk Market - Global Outlook and Forecast. 2019–2024. https://www.reportbuyer.com/product/5758037/non-dairy-milk-market-global-outlook-and-forecast-2019-2024.html?utm_source=PRN
   Google Scholar
• Nti, C. A., W. A. Plahar, and N. T. Annan. 2016. Development and quality characteristics of shelf stable soy Agushie: A residual by product of soymilk production. Food Science & Nutrition 4:315–21. doi: 10.1002/fsn3.292.
   PubMed Web of Science ®Google Scholar
• Obadina, A. O., O. J. Akinola, T. A. Shittu, and H. A. Bakare. 2013. Effect of natural fermentation on the chemical and nutritional composition of fermented soymilk nono. Nigerian Food Journal 31 (2):91–7. doi: 10.1016/S0189-7241(15)30081-3.
   Google Scholar
• Ojha, P., R. Adhikari, R. Karki, A. Mishra, U. Subedi, and T. B. Karki. 2018. Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour. Food Science & Nutrition 6:47–53. doi: 10.1002/fsn3.525.
   PubMed Web of Science ®Google Scholar
• Oracz, J., E. Nebesny, D. Zyzelewicz, G. Budryn, and B. Luzak. 2019. Bioavailability and metabolism of selected cocoa bioactive compounds: A comprehensive review. Critical Reviews in Food Science and Nutrition. doi: 10.1080/10408398.2019.1619160.
   PubMed Web of Science ®Google Scholar
• Osman, M. A., P. M. Reid, and C. W. Weber. 2002. Thermal inactivation of tepary bean (Phaseolus acutifolius), soybean and Lima bean protease inhibitors:effect of acidic and basic pH. Food Chemistry 78 (4):419–23. doi: 10.1016/S0308-8146(02)00144-9.
   Web of Science ®Google Scholar
• Özdemir, B., S. S. Yücel, and Y. Okay. 2016. Health properties of almond. Journal of Hygienic Engineering and Design 17:28–33.
   Google Scholar
• Park, Y. W. 2017. Goat milk-chemistry and nutrition. In: Handbook of milk of non‐bovine mammals, eds. W. P. Young, F. W. H. George, and L. W. William, 42–83. UK: WILEY Blackwell.
   Google Scholar
• Park, Y. W. 2009. Bioactive components in milk and dairy products. Hoboken, NJ: John Wiley & Sons.
   Google Scholar
• Patil, U., and S. Benjakul. 2018. Coconut milk and coconut oil: Their manufacture associated with protein functionality. Journal of Food Science 83 (8):2019–27. doi: 10.1111/1750-3841.14223.
   PubMed Web of Science ®Google Scholar
• Perkins, T., D. A. Schmitt, T. G. Isleib, H. Cheng, and S. J. Maleki. 2006. Breeding a hypoallergenic peanut. Journal of Allergy and Clinical Immunology 117 (2):S328. doi: 10.1016/j.jaci.2005.12.1293.
   Web of Science ®Google Scholar
• Pineli, L. D. L. D. O., R. B. Botelho, R. P. Zandonadi, J. L. Solorzano, G. T. de Oliveira, C. E. G. Reis, and D. D. S. Teixeira. 2015. Low glycemic index and increased protein content in a novel quinoa milk. LWT-Food Science and Technology 63 (2):1261–7. doi: 10.1016/j.lwt.2015.03.094.
   Web of Science ®Google Scholar
• Plant Based Foods Association. 2016. Explosive growth in dairy alternatives market expected through 2020, study finds. Accessed March 8, 2018. www.plantbasedfoods.org/explosive-growth-dairy-alternatives-market-expected-2020-study-finds/.
   Google Scholar
• Rafiq, S., N. Huma, I. Pasha, A. Sameen, O. Mukhtar, and M. I. Khan. 2015. Chemical composition, nitrogen fractions and amino acids profile of milk from different animal species. Asian-Australasian Journal of Animal Sciences 29 (7):1022. doi: 10.5713/ajas.15.0452.
   PubMed Web of Science ®Google Scholar
• Rai, A. K., S. Sanjukta, R. Chourasia, I. Bhat, P. K. Bhardwaj, and D. Sahoo. 2017. Production of bioactive hydrolysate using protease, β-glucosidase and α-amylase of Bacillus spp. isolated from kinema. Bioresource Technology 235:358–65. doi: 10.1016/j.biortech.2017.03.139.
   PubMed Web of Science ®Google Scholar
• Ramos, S., M. Martín, and L. Goya. 2017. Effects of cocoa antioxidants in type 2 diabetes mellitus. Antioxidants 6 (4):84. doi: 10.3390/antiox6040084.
   Web of Science ®Google Scholar
• Rasane, P., A. Jha, L. Sabikhi, A. Kumar, and V. S. Unnikrishnan. 2015. Nutritional advantages of oats and opportunities for its processing as value added foods-A review. Journal of Food Science and Technology 52 (2):662–75. doi: 10.1007/s13197-013-1072-1.
   PubMed Web of Science ®Google Scholar
• Reineccius, T. A., G. A. Reineccius, and T. L. Peppard. 2002. Encapsulation of flavors using cyclodextrins: Comparison of flavor retention in alpha, beta, and gamma types. Journal of Food Science 67 (9):3271–9. doi: 10.1111/j.1365-2621.2002.tb09577.x.
   Web of Science ®Google Scholar
• Rizzo, G., and L. Baroni. 2018. Soy, soy foods and their role in vegetarian diets. Nutrients 10 (1):43.
   PubMed Web of Science ®Google Scholar
• Rodríguez-Lagunas, M. J., F. Vicente, P. Pereira, M. Castell, and F. J. Pérez-Cano. 2019. Relationship between cocoa intake and healthy status: A pilot study in university students. Molecules 24 (4):812. doi: 10.3390/molecules24040812.
   PubMed Web of Science ®Google Scholar
• Rucker, R. 2009. Appendix 10: Nutritional Properties of Cocoa. In: Grivetti LE and Shapiro HY (ed), Chocolate: History, Culture, and Heritage, 943–946. Hoboken, New Jersey: John Wiley and sons Inc.
   Google Scholar
• Russo, R., and R. Reggiani. 2015. Protein concentration and amino acid profile in hemp seed and flaxseed meal. In Eucarpia International Symposium on Protein Crops, ed. A. De Ron, 193–195. Pontevedra: Spanish Association for Legumes.
   Google Scholar
• Salve, A. R., K. Pegu, and S. S. Arya. 2019. Comparative assessment of high-intensity ultrasound and hydrodynamic cavitation processing on physico-chemical properties and microbial inactivation of peanut milk. Ultrasonics Sonochemistry 59:104728. doi: 10.1016/j.ultsonch.2019.104728.
   PubMed Web of Science ®Google Scholar
• Sandefur, H. N., J. A. McCarty, E. C. Boles, and M. D. Matlock. 2017. Peanut products as a protein source: Production, nutrition, and environmental impact. In Sustainable Protein Sources, 209–21. USA: Academic Press, Elsevier Inc.
   Google Scholar
• Sang, S., and Y. Chu. 2017. Whole grain oats, more than just a fiber: Role of unique phytochemicals. Molecular Nutrition & Food Research 61 (7):1600715.
   Web of Science ®Google Scholar
• Sanjukta, S.,and K. A. Rai. 2016. Production of bioactive peptides during soybean fermentation and their potential health benefits. Trends in Food Science & Technology 50:1–10. doi: 10.1016/j.tifs.2016.01.010.
   Web of Science ®Google Scholar
• Sanjukta, S., A. K. Rai, K. A. Muhammed, K. Jeyaram, and N. C. Talukdar. 2015. Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation. Journal of Functional Foods 14:650–8. doi: 10.1016/j.jff.2015.02.033.
   Web of Science ®Google Scholar
• Sethi, S., S. K. Tyagi, and R. K. Anurag. 2016. Plant-based milk alternatives an emerging segment of functional beverages: a review. Journal of Food Science and Technology 53 (9):3408–23. doi: 10.1007/s13197-016-2328-3.
   PubMed Web of Science ®Google Scholar
• Settaluri, V. S., C. V. K. Kandala, N. Puppala, and J. Sundaram. 2012. Peanuts and their nutritional aspects- A review. Food and Nutrition Sciences 3 (12):1644. doi: 10.4236/fns.2012.312215.
   Google Scholar
• Shakerardekani, A., R. Karim, and N. Vaseli. 2013. The effect of processing variables on the quality and acceptability of pistachio milk. Journal of Food Processing and Preservation 37 (5):541–5. doi: 10.1111/j.1745-4549.2012.00676.x.
   Web of Science ®Google Scholar
• Shao, Y., and J. Bao. 2015. Polyphenols in whole rice grain: Genetic diversity and health benefits. Food Chemistry 180:86–97. doi: 10.1016/j.foodchem.2015.02.027.
   PubMed Web of Science ®Google Scholar
• Shao, Y., Z. Hu, Y. Yu, R. Mou, Z. Zhu, and T. Beta. 2018. Phenolic acids, anthocyanins, proanthocyanidins, antioxidant activity, minerals and their correlations in non-pigmented, red, and black rice. Food Chemistry 239:733–41. doi: 10.1016/j.foodchem.2017.07.009.
   PubMed Web of Science ®Google Scholar
• Sharma, N., and R. Gayathri. 2018. Assessment of nutritional value of overnight soaked cooked rice over un-soaked cooked rice. International Journal of Research in Pharmaceutical Sciences 9:616–9.
   Google Scholar
• Sharma, R., V. K. Joshi, and G. S. Abrol. 2012. Fermented fruit and vegetable products as functional foods-An overview. Indian Food Packer 66 (4):45–53.
   Google Scholar
• Sidhu, J. S., and R. K. Singh. 2016. Ultra high pressure homogenization of soy milk: Effect on quality attributes during storage beverages. Beverages 2 (2):15. doi: 10.3390/beverages2020015.
   Web of Science ®Google Scholar
• Singh, B. P., and S. Vij. 2018. α-Galactosidase activity and oligosaccharides reduction pattern of indigenous lactobacilli during fermentation of soy milk. Food Bioscience 22:32–7. doi: 10.1016/j.fbio.2018.01.002.
   Web of Science ®Google Scholar
• Singh, B., J. P. Singh, K. Shevkani, N. Singh, and A. Kaur. 2017. Bioactive constituents in pulses and their health benefits. Journal of Food Science and Technology 54 (4):858–70. doi: 10.1007/s13197-016-2391-9.
   PubMed Web of Science ®Google Scholar
• Sousa, A., and K. A. Kopf-Bolanz. 2017. Nutritional implications of an increasing consumption of non-dairy plant-based beverages instead of cow’s milk in Switzerland. Advances in Dairy Research 5 (197):1–7. doi: 10.4172/2329-888X.1000197.
   Google Scholar
• Sterna, V., S. Zute, and L. Brunava. 2016. Oat grain composition and its nutrition benefice. Agriculture and Agricultural Science Procedia 8:252–6. doi: 10.1016/j.aaspro.2016.02.100.
   Google Scholar
• Teh, S. S., and E. J. Birch. 2014. Effect of ultrasonic treatment on the polyphenol content and antioxidant capacity of extract from defatted hemp, flax and canola seed cakes. Ultrasonics Sonochemistry 21 (1):346–53. doi: 10.1016/j.ultsonch.2013.08.002.
   PubMed Web of Science ®Google Scholar
• USDA (United States Department of Agriculture). 2014. Oilseeds: world markets and trade. Accessed December 10, 2014.
   Google Scholar
• Vagadia, B. H., S. K. Vanga, and V. Raghavan. 2017. Inactivation methods of soybean trypsin inhibitor–a review. Trends in Food Science & Technology 64:115–25. doi: 10.1016/j.tifs.2017.02.003.
   Web of Science ®Google Scholar
• Vagadia, B. H., S. K. Vanga, A. Singh, Y. Gariepy, and V. Raghavan. 2018. Comparison of conventional and microwave treatment on soymilk for inactivation of trypsin inhibitors and in vitro protein digestibility. Foods 7 (1):6. doi: 10.3390/foods7010006.
   PubMed Web of Science ®Google Scholar
• Vahanvaty, U. S. 2009. Hemp seed and hemp milk: the new super foods? ICAN: Infant, Child, & Adolescent Nutrition 1:232–4. doi: 10.1177/1941406409342121.
   Google Scholar
• Valencia‐Flores, D. C., M. Hernández‐Herrero, B. Guamis, and V. Ferragut. 2013. Comparing the effects of ultra‐high‐pressure homogenization and conventional thermal treatments on the microbiological, physical, and chemical quality of almond beverages. Journal of Food Science 78:E199–E205. doi: 10.1111/1750-3841.12029.
   PubMed Web of Science ®Google Scholar
• Van Impe, J., C. Smet, B. Tiwari, R. Greiner, S. Ojha, V. Stulić, T. Vukušić, and A. Režek Jambrak. 2018. State of the art of nonthermal and thermal processing for inactivation of micro‐organisms. Journal of Applied Microbiology 125 (1):16–35. doi: 10.1111/jam.13751.
   PubMed Web of Science ®Google Scholar
• Vanga, S. K., A. Singh, and V. Raghavan. 2015. Review of conventional and novel food processing methods on food allergens. Critical Reviews in Food Science and Nutrition 57:2077–94. doi: 10.1080/10408398.2015.1045965.
   Web of Science ®Google Scholar
• Vanga, S. K., and V. Raghavan. 2018. How well do plant based alternatives fare nutritionally compared to cow’s milk? Journal of Food Science and Technology 55 (1):10–20. doi: 10.1007/s13197-017-2915-y.
   PubMed Web of Science ®Google Scholar
• Varghese, T., and A. Pare. 2019. Effect of microwave assisted extraction on yield and protein characteristics of soymilk. Journal of Food Engineering 262:92–9. doi: 10.1016/j.jfoodeng.2019.05.020.
   Web of Science ®Google Scholar
• Vazquez-Landaverde, P. A., G. Velazquez, J. A. Torres, and M. C. Qian. 2005. Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography. Journal of Dairy Science 88 (11):3764–72. doi: 10.3168/jds.S0022-0302(05)73062-9.
   PubMed Web of Science ®Google Scholar
• Walkling-Ribeiro, M., F. Noci, D. A. Cronin, J. G. Lyng, and D. J. Morgan. 2010. Shelf life and sensory attributes of a fruit smoothie-type beverage processed with moderate heat and pulsed electric fields. LWT-Food Science and Technology 43 (7):1067–73. doi: 10.1016/j.lwt.2010.02.010.
   Web of Science ®Google Scholar
• Wang, Q., J. Jiang, and Y. L. Xiong. 2018. High pressure homogenization combined with pH shift treatment: A process to produce physically and oxidatively stable hemp milk. Food Research International 106:487–94. doi: 10.1016/j.foodres.2018.01.021.
   PubMed Web of Science ®Google Scholar
• Wijesinha-Bettoni, R., and B. Burlingame. 2013. Milk and dairy product composition. In: Milk and Dairy Products in Human Nutrition, eds. E. Muehlhoff, A. A. Bennett, and D. McMahon, 41–102. Rome: Food and Agriculture Organization of the United Nations.
   Google Scholar
• Worku, A., and O. Sahu. 2017. Significance of fermentation process on biochemical properties of Phaseolus vulgaris (red beans). Biotechnology Reports 16:5–11. doi: 10.1016/j.btre.2017.09.001.
   Google Scholar
• Wu, H., Q. Wang, T. Ma, and J. Ren. 2009. Comparative studies on the functional properties of various protein concentrate preparations of peanut protein. Food Research International 42 (3):343–8. doi: 10.1016/j.foodres.2008.12.006.
   Web of Science ®Google Scholar
• Xia, X., Y. Dai, H. Wu, X. Liu, Y. Wang, J. Cao, and J. Zhou. 2019. Effects of pressure and multiple passes on the physicochemical and microbial characteristics of lupin‐based beverage treated with high‐pressure homogenization. Journal of Food Processing and Preservation 43 (4):e13912. doi: 10.1111/jfpp.13912.
   Web of Science ®Google Scholar
• Yu, J., M. Ahmedna, I. Goktepe, H. Cheng, and S. Maleki. 2011. Enzymatic treatment of peanut kernels to reduce allergen levels. Food Chemistry 127 (3):1014–22. doi: 10.1016/j.foodchem.2011.01.074.
   PubMed Web of Science ®Google Scholar
• Yu, Y., X. Jing, H. Li, X. Zhao, and D. Wang. 2016. Soy isoflavone consumption and colorectal cancer risk: A systematic review and meta-analysis. Scientific Reports 6 (1):25939. doi: 10.1038/srep25939.
   PubMedGoogle Scholar
• Yuan, S. H., and S. K. Chang. 2010. Trypsin inhibitor activity in laboratory-produced and commercial soymilk. In Chemistry, Texture, and Flavor of Soy, 23–43. American Chemical Society.
   Google Scholar
• Yuliana, N., and A. Rangga. 2010. Manufacture of fermented coco milk-drink containing lactic acid bacteria cultures. African Journal of Food Science 4:558–62.
   Google Scholar
• Zaaboul, F., H. Raza, C. Cao, and L. Yuanfa. 2019. The impact of roasting, high pressure homogenization and sterilization on peanut milk and its oil bodies. Food Chemistry 280:270–7. doi: 10.1016/j.foodchem.2018.12.047.
   PubMed Web of Science ®Google Scholar
• Zhang, F., Z. Wang, F. Lei, B. Wang, S. Jiang, Q. Peng, J. Zhang, and Y. Shao. 2017. Bacterial diversity in goat milk from the Guanzhong area of China. Journal of Dairy Science 100 (10):7812–24. doi: 10.3168/jds.2017-13244.
   PubMed Web of Science ®Google Scholar
• Zhou, Y., S. Wang, J. Ji, H. Lou, and P. Fan. 2018. Hemp (Cannabis sativa L.) seed phenylpropionamides composition and effects on memory dysfunction and biomarkers of neuroinflammation induced by lipopolysaccharide in mice. ACS Omega 3 (11):15988–95. doi: 10.1021/acsomega.8b02250.
   PubMed Web of Science ®Google Scholar
• Zhu, N., Y. Zhu, N. Yu, Y. Wei, J. Zhang, Y. Hou, and A. D. Sun. 2019. Evaluation of microbial, physicochemical parameters and flavor of blueberry juice after microchip-pulsed electric field. Food Chemistry 274:146–55. doi: 10.1016/j.foodchem.2018.08.092.
   PubMed Web of Science ®Google Scholar
• Zhu, Y., A. A. Elbrhami, V. Popović, T. Koutchma, and K. Warriner. 2019. Comparative effects of thermal, high hydrostatic pressure, and UV-C processing on the quality, nutritional attributes, and inactivation of Escherichia coli, Salmonella, and Listeria introduced into Tiger nut milk. Journal of Food Protection 82 (6):971–9. doi: 10.4315/0362-028X.JFP-18-493.
   PubMed Web of Science ®Google Scholar
• Zion market research. 2019. Global hemp milk market will reach over USD 527 million by 2026: Zion market research. New York, United States. https://www.globenewswire.com/news-release/2019/06/13/1868305/0/en/Global-Hemp-Milk-Market-Will-Reach-Over-USD-527-Million-By-2026-Zion-Market-Research.html
   Google Scholar