{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,24]],"date-time":"2026-10-24T12:06:25Z","timestamp":1792843585390,"version":"4.5.0"},"reference-count":235,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2023,5,3]],"date-time":"2023-05-03T00:00:00Z","timestamp":1683072000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Ministry of Research, Innovation and Digitization, CNCS-UEFISCDI","award":["PN-III-P4-PCE-2021-0750"],"award-info":[{"award-number":["PN-III-P4-PCE-2021-0750"]}]},{"name":"Ministry of Research, Innovation and Digitization, CNCS-UEFISCDI","award":["PN-III-P1-1.1-TE-2021-1052"],"award-info":[{"award-number":["PN-III-P1-1.1-TE-2021-1052"]}]},{"name":"PNCDI III","award":["PN-III-P4-PCE-2021-0750"],"award-info":[{"award-number":["PN-III-P4-PCE-2021-0750"]}]},{"name":"PNCDI III","award":["PN-III-P1-1.1-TE-2021-1052"],"award-info":[{"award-number":["PN-III-P1-1.1-TE-2021-1052"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>One significant food group that is part of our daily diet is the dairy group, and both research and industry are actively involved to meet the increasing requirement for plant-based dairy alternatives (PBDAs). The production tendency of PBDAs is growing with a predictable rate of over 18.5% in 2023 from 7.4% at the moment. A multitude of sources can be used for development such as cereals, pseudocereals, legumes, nuts, and seeds to obtain food products such as vegetal milk, cheese, cream, yogurt, butter, and different sweets, such as ice cream, which have nearly similar nutritional profiles to those of animal-origin products. Increased interest in PBDAs is manifested in groups with special dietary needs (e.g., lactose intolerant individuals, pregnant women, newborns, and the elderly) or with pathologies such as metabolic syndromes, dermatological diseases, and arthritis. In spite of the vast range of production perspectives, certain industrial challenges arise during development, such as processing and preservation technologies. This paper aims at providing an overview of the currently available PBDAs based on recent studies selected from the electronic databases PubMed, Web of Science Core Collection, and Scopus. We found 148 publications regarding PBDAs in correlation with their nutritional and technological aspects, together with the implications in terms of health. Therefore, this review focuses on the relationship between plant-based alternatives for dairy products and the human diet, from the raw material to the final products, including the industrial processes and health-related concerns.<\/jats:p>","DOI":"10.3390\/foods12091883","type":"journal-article","created":{"date-parts":[[2023,5,4]],"date-time":"2023-05-04T01:33:36Z","timestamp":1683164016000},"page":"1883","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":118,"title":["Plant-Based Dairy Alternatives\u2014A Future Direction to the Milky Way"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5697-5059","authenticated-orcid":false,"given":"Diana","family":"Plamada","sequence":"first","affiliation":[{"name":"Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania"},{"name":"Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea M\u0103n\u0103\u0219tur 3-5, 400372 Cluj-Napoca, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3672-8717","authenticated-orcid":false,"given":"Bernadette-Em\u0151ke","family":"Teleky","sequence":"additional","affiliation":[{"name":"Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5103-2529","authenticated-orcid":false,"given":"Silvia Amalia","family":"Nemes","sequence":"additional","affiliation":[{"name":"Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania"},{"name":"Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea M\u0103n\u0103\u0219tur 3-5, 400372 Cluj-Napoca, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5232-7978","authenticated-orcid":false,"given":"Laura","family":"Mitrea","sequence":"additional","affiliation":[{"name":"Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea M\u0103n\u0103\u0219tur 3-5, 400372 Cluj-Napoca, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6872-9557","authenticated-orcid":false,"given":"Katalin","family":"Szabo","sequence":"additional","affiliation":[{"name":"Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea M\u0103n\u0103\u0219tur 3-5, 400372 Cluj-Napoca, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0198-0472","authenticated-orcid":false,"given":"Lavinia-Florina","family":"C\u0103linoiu","sequence":"additional","affiliation":[{"name":"Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea M\u0103n\u0103\u0219tur 3-5, 400372 Cluj-Napoca, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mihaela Stefana","family":"Pascuta","sequence":"additional","affiliation":[{"name":"Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania"},{"name":"Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea M\u0103n\u0103\u0219tur 3-5, 400372 Cluj-Napoca, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5730-8538","authenticated-orcid":false,"given":"Rodica-Anita","family":"Varvara","sequence":"additional","affiliation":[{"name":"Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5284-0683","authenticated-orcid":false,"given":"C\u0103lina","family":"Ciont","sequence":"additional","affiliation":[{"name":"Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8220-1030","authenticated-orcid":false,"given":"Gheorghe Adrian","family":"Mart\u0103u","sequence":"additional","affiliation":[{"name":"Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elemer","family":"Simon","sequence":"additional","affiliation":[{"name":"Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania"},{"name":"Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea M\u0103n\u0103\u0219tur 3-5, 400372 Cluj-Napoca, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5501-2744","authenticated-orcid":false,"given":"Gabriel","family":"Barta","sequence":"additional","affiliation":[{"name":"Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania"},{"name":"Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea M\u0103n\u0103\u0219tur 3-5, 400372 Cluj-Napoca, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1669-6888","authenticated-orcid":false,"given":"Francisc Vasile","family":"Dulf","sequence":"additional","affiliation":[{"name":"Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea M\u0103n\u0103\u0219tur 3-5, 400372 Cluj-Napoca, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5407-8071","authenticated-orcid":false,"given":"Dan Cristian","family":"Vodnar","sequence":"additional","affiliation":[{"name":"Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maria","family":"Nitescu","sequence":"additional","affiliation":[{"name":"Department of Preclinical\u2013Complementary Sciences, University of Medicine and Pharmacy \u201cCarol Davila\u201d, 050474 Bucharest, Romania"},{"name":"National Institute for Infectious Diseases \u201cProf. Dr. Matei Bals\u201d, 021105 Bucharest, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,5,3]]},"reference":[{"key":"ref_1","unstructured":"Ltd., and M.G (2022, December 15). Milk and Non-Dairy Milk\u2014US. Available online: https:\/\/reports.mintel.com\/display\/919346\/."},{"key":"ref_2","unstructured":"Association, P.B.F.A. (2022, December 15). Plant-Based Food Sales Grow 20 Percent. Plant-Based Foods Sales Grow 20 Percent. New Nielsen Retail Data Commissioned by the Plant Based Foods Association. Available online: https:\/\/www.plantbasedfoods.org\/wp-content\/uploads\/2018\/07\/PBFA-Release-on-Nielsen-Data-7.30.18.pdf."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"11228","DOI":"10.3168\/jds.2020-18406","article-title":"Consumer perception of the sustainability of dairy products and plant-based dairy alternatives","volume":"103","author":"Schiano","year":"2020","journal-title":"J. Dairy Sci."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"529","DOI":"10.1080\/0267257X.2017.1328456","article-title":"Making a market for alternatives: Marketing devices and the qualification of a vegan milk substitute","volume":"33","author":"Fuentes","year":"2017","journal-title":"J. Mark. Manag."},{"key":"ref_5","unstructured":"Ltd., and M.G (2022, December 15). Cheese\u2014US\u2014October 2019. Available online: https:\/\/reports.mintel.com\/display\/919976\/."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"6125","DOI":"10.3168\/jds.2016-12519","article-title":"Drivers of choice for fluid milk versus plant-based alternatives: What are consumer perceptions of fluid milk?","volume":"100","author":"McCarthy","year":"2017","journal-title":"J. Dairy Sci."},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Pua, A., Tang, V.C.Y., Goh, R.M.V., Sun, J., Lassabliere, B., and Liu, S.Q. (2022). Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues. Foods, 11.","DOI":"10.3390\/foods11060875"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"127","DOI":"10.1016\/j.jand.2012.08.021","article-title":"Positive attitudes toward organic, local, and sustainable foods are associated with higher dietary quality among young adults","volume":"113","author":"Pelletier","year":"2013","journal-title":"J. Acad. Nutr. Diet."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"99","DOI":"10.1016\/j.foodqual.2015.08.012","article-title":"Consumer segmentation based on food-category attribute importance: The relation with healthiness and sustainability perceptions","volume":"48","author":"Verain","year":"2016","journal-title":"Food Qual. Prefer."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"6","DOI":"10.1016\/j.cofs.2014.08.002","article-title":"Consumer perception and trends about health and sustainability: Trade-offs and synergies of two pivotal issues","volume":"3","year":"2015","journal-title":"Curr. Opin. Food Sci."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"267","DOI":"10.1017\/S096272860000052X","article-title":"Public opinion on UK milk marketing and dairy cow welfare","volume":"18","author":"Ellis","year":"2009","journal-title":"Anim. Welf."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"8860","DOI":"10.3168\/jds.2018-14855","article-title":"Identification and characterization of fluid milk consumer groups","volume":"101","author":"Harwood","year":"2018","journal-title":"J. Dairy Sci."},{"key":"ref_13","first-page":"382","article-title":"Does the organic certification influence the purchasing decisions of milk consumers?","volume":"20","author":"Merlino","year":"2019","journal-title":"Quality"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"119","DOI":"10.1016\/j.appet.2013.03.015","article-title":"Vegan lifestyle behaviors: An exploration of congruence with health-related beliefs and assessed health indices","volume":"67","author":"Dyett","year":"2013","journal-title":"Appetite"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"626s","DOI":"10.1093\/ajcn\/78.3.626S","article-title":"What do vegetarians in the United States eat?","volume":"78","author":"Haddad","year":"2003","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"643","DOI":"10.1016\/j.appet.2016.06.039","article-title":"Motives of consumers following a vegan diet and their attitudes towards animal agriculture","volume":"105","author":"Janssen","year":"2016","journal-title":"Appetite"},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"All\u00e8s, B., Baudry, J., M\u00e9jean, C., Touvier, M., P\u00e9neau, S., Hercberg, S., and Kesse-Guyot, E. (2017). Comparison of Sociodemographic and Nutritional Characteristics between Self-Reported Vegetarians, Vegans, and Meat-Eaters from the NutriNet-Sant\u00e9 Study. Nutrients, 9.","DOI":"10.3390\/nu9091023"},{"key":"ref_18","doi-asserted-by":"crossref","unstructured":"Sebastiani, G., Herranz Barbero, A., Borras-Novell, C., Alsina Casanova, M., Aldecoa-Bilbao, V., Andreu-Fernandez, V., Pascual Tutusaus, M., Ferrero Martinez, S., Gomez Roig, M.D., and Garcia-Algar, O. (2019). The Effects of Vegetarian and Vegan Diet during Pregnancy on the Health of Mothers and Offspring. Nutrients, 11.","DOI":"10.3390\/nu11030557"},{"key":"ref_19","doi-asserted-by":"crossref","unstructured":"Baldassarre, M.E., Panza, R., Farella, I., Posa, D., Capozza, M., Mauro, A.D., and Laforgia, N. (2020). Vegetarian and Vegan Weaning of the Infant: How Common and How Evidence-Based? A Population-Based Survey and Narrative Review. Int. J. Environ. Res. Public Health, 17.","DOI":"10.3390\/ijerph17134835"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"670","DOI":"10.1016\/S0002-8223(01)00169-9","article-title":"Considerations in planning vegan diets: Infants","volume":"101","author":"Mangels","year":"2001","journal-title":"J. Am. Diet. Assoc."},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Hargreaves, S.M., Raposo, A., Saraiva, A., and Zandonadi, R.P. (2021). Vegetarian Diet: An Overview through the Perspective of Quality of Life Domains. Int. J. Environ. Res. Public Health, 18.","DOI":"10.3390\/ijerph18084067"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"548","DOI":"10.3945\/ajcn.113.077503","article-title":"Appetite control and biomarkers of satiety with vegetarian (soy) and meat-based high-protein diets for weight loss in obese men: A randomized crossover trial","volume":"100","author":"Neacsu","year":"2014","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_23","unstructured":"EU (2013). REGULATION (EU) No 1308\/2013 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 17 December 2013, Establishing a Common Organisation of the Markets in Agricultural Products and Repealing Council Regulations (EEC) No 922\/72, (EEC) No 234\/79, (EC) No 1037\/2001 and (EC) No 1234\/2007, EU."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"336","DOI":"10.1016\/j.ijsu.2010.02.007","article-title":"Preferred reporting items for systematic reviews and meta-analyses: The PRISMA statement","volume":"8","author":"Moher","year":"2010","journal-title":"Int. J. Surg."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"104599","DOI":"10.1016\/j.foodqual.2022.104599","article-title":"Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products","volume":"100","author":"Cardello","year":"2022","journal-title":"Food Qual. Prefer."},{"key":"ref_26","doi-asserted-by":"crossref","unstructured":"Ferranti, P., and Velotto, S. (2023). Oats for Sustainable Production of Foods. Ref. Modul. Food Sci.","DOI":"10.1016\/B978-0-12-823960-5.00028-7"},{"key":"ref_27","unstructured":"Agriculture USDo (2022, November 18). Oats, Available online: https:\/\/www.usda.gov\/."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"132198","DOI":"10.1016\/j.foodchem.2022.132198","article-title":"Impact of oats in the prevention\/management of hypertension","volume":"381","author":"Bouchard","year":"2022","journal-title":"Food Chem."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"18","DOI":"10.1016\/j.jfca.2016.12.026","article-title":"Composition and protein profile analysis of rice protein ingredients","volume":"59","author":"Amagliani","year":"2017","journal-title":"J. Food Compos. Anal."},{"key":"ref_30","unstructured":"Agriculture USDo (2022, November 18). White Rice, Raw, Available online: https:\/\/www.usda.gov\/."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"111096","DOI":"10.1016\/j.lwt.2021.111096","article-title":"The nutritional and physicochemical properties of whole corn slurry prepared by a novel industry-scale microfluidizer system","volume":"144","author":"Guo","year":"2021","journal-title":"Lwt"},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"154","DOI":"10.1016\/j.tifs.2022.04.007","article-title":"Utilisation and limitations of pseudocereals (quinoa, amaranth, and buckwheat) in food production: A review","volume":"125","author":"Graziano","year":"2022","journal-title":"Trends Food Sci. Technol."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"132386","DOI":"10.1016\/j.foodchem.2022.132386","article-title":"Recent updates on lentil and quinoa protein-based dairy protein alternatives: Nutrition, technologies, and challenges","volume":"383","author":"Alrosan","year":"2022","journal-title":"Food Chem."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"104831","DOI":"10.1016\/j.jff.2021.104831","article-title":"Development of an instant-mix probiotic beverage based on fermented quinoa with reduced phytate content","volume":"87","author":"Ayub","year":"2021","journal-title":"J. Funct. Foods"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"101831","DOI":"10.1016\/j.fbio.2022.101831","article-title":"Formulation of plant-based yoghurt from soybean and quinoa and evaluation of physicochemical, rheological, sensory and functional properties","volume":"49","author":"Huang","year":"2022","journal-title":"Food Biosci."},{"key":"ref_36","unstructured":"Agriculture USDo (2022, December 02). Amaranth Grain, Available online: https:\/\/www.usda.gov\/."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"125068","DOI":"10.1016\/j.foodchem.2019.125068","article-title":"Transformation of polyphenols found in pigmented gluten-free flours during in vitro large intestinal fermentation","volume":"298","author":"Rocchetti","year":"2019","journal-title":"Food Chem."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"102321","DOI":"10.1016\/j.gloenvcha.2021.102321","article-title":"Legume dreams: The contested futures of sustainable plant-based food systems in Europe","volume":"69","author":"Cusworth","year":"2021","journal-title":"Glob. Environ. Chang."},{"key":"ref_39","doi-asserted-by":"crossref","unstructured":"Lopes, M., Pierrepont, C., Duarte, C.M., Filipe, A., Medronho, B., and Sousa, I. (2020). Legume Beverages from Chickpea and Lupin, as New Milk Alternatives. Foods, 9.","DOI":"10.3390\/foods9101458"},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"17535","DOI":"10.1038\/s41598-022-22551-z","article-title":"Biofunctional soy-based sourdough for improved rheological properties during storage","volume":"12","author":"Teleky","year":"2022","journal-title":"Sci. Rep."},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"Teleky, B.E., Martau, G.A., and Vodnar, D.C. (2020). Physicochemical Effects of Lactobacillus plantarum and Lactobacillus casei Cocultures on Soy-Wheat Flour Dough Fermentation. Foods, 9.","DOI":"10.3390\/foods9121894"},{"key":"ref_42","unstructured":"Nations FaAOotU (2017). FAOSTAT Database, FAO."},{"key":"ref_43","doi-asserted-by":"crossref","unstructured":"Teleky, B.E., Martau, A.G., Ranga, F., Chetan, F., and Vodnar, D.C. (2020). Exploitation of Lactic Acid Bacteria and Baker\u2019s Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour. Biomolecules, 10.","DOI":"10.3390\/biom10050778"},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"100146","DOI":"10.1016\/j.afres.2022.100146","article-title":"Physicochemical and nutritional assessment of soy milk and soymilk products and comparative evaluation of their effects on blood gluco-lipid profile","volume":"2","author":"De","year":"2022","journal-title":"Appl. Food Res."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"888827","DOI":"10.3389\/fbioe.2022.888827","article-title":"Mathematical Modeling and Optimization of Lactobacillus Species Single and Co-Culture Fermentation Processes in Wheat and Soy Dough Mixtures","volume":"10","author":"Dulf","year":"2022","journal-title":"Front. Bioeng. Biotechnol."},{"key":"ref_46","first-page":"100265","article-title":"A review on plant-based proteins from soybean: Health benefits and soy product development","volume":"7","author":"Qin","year":"2022","journal-title":"J. Agric. Food Res."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"676","DOI":"10.1016\/j.tifs.2021.04.039","article-title":"An update on the nutritional, functional, sensory characteristics of soy products, and applications of new processing strategies","volume":"112","author":"Cai","year":"2021","journal-title":"Trends Food Sci. Technol."},{"key":"ref_48","unstructured":"Stalker, H.T., and Wilson, R.F. (2016). Peanuts, AOCS Press."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"296","DOI":"10.1016\/j.foodcont.2012.12.007","article-title":"Peanut and peanut products: A food safety perspective","volume":"32","author":"Chang","year":"2013","journal-title":"Food Control."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"132250","DOI":"10.1016\/j.foodchem.2022.132250","article-title":"An overview on extraction, composition, bioactivity and food applications of peanut phenolics","volume":"381","author":"Bodoira","year":"2022","journal-title":"Food Chem."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"1108","DOI":"10.1016\/j.jaci.2016.04.016","article-title":"Impact of peanut consumption in the LEAP Study: Feasibility, growth, and nutrition","volume":"138","author":"Feeney","year":"2016","journal-title":"J. Allergy Clin. Immunol."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"369","DOI":"10.1016\/j.jiec.2012.09.009","article-title":"Peanut proteins: Applications, ailments and possible remediation","volume":"19","author":"Ghatak","year":"2013","journal-title":"J. Ind. Eng. Chem."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"109249","DOI":"10.1016\/j.lwt.2020.109249","article-title":"Effect of roasting on the chemical components of peanut oil","volume":"125","author":"Zhang","year":"2020","journal-title":"Lwt"},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"106318","DOI":"10.1016\/j.foodhyd.2020.106318","article-title":"Lupin protein: Isolation and techno-functional properties, a review","volume":"112","author":"Lo","year":"2021","journal-title":"Food Hydrocoll."},{"key":"ref_55","unstructured":"Noort, M.V. (2017). Lupin: An Important Protein and Nutrient Source, Academic Press."},{"key":"ref_56","unstructured":"Johnson, S.K., Clements, J.C., Villarino, C.B.J., and Coorey, R. (2017). Gluten-Free Ancient Grains, Woodhead Publishing."},{"key":"ref_57","doi-asserted-by":"crossref","unstructured":"Vogelsang-O\u2019Dwyer, M., Bez, J., Petersen, I.L., Joehnke, M.S., Detzel, A., Busch, M., Krueger, M., Ispiryan, L., O\u2019Mahony, J.A., and Arendt, E.K. (2020). Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin. Foods, 9.","DOI":"10.3390\/foods9020230"},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"315","DOI":"10.1079\/BJN2002526","article-title":"The bioavailability and postprandial utilisation of sweet lupin (Lupinus albus)-flour protein is similar to that of purified soyabean protein in human subjects: A study using intrinsically 15N-labelled proteins","volume":"87","author":"Mariotti","year":"2002","journal-title":"Br. J. Nutr."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"2004","DOI":"10.1111\/ijfs.12796","article-title":"Phytochemical composition and bioactivities of lupin: A review","volume":"50","author":"Khan","year":"2015","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"353","DOI":"10.1016\/j.plaphy.2020.11.020","article-title":"Perspectives on the genetic improvement of health- and nutrition-related traits in pea","volume":"158","author":"Robinson","year":"2021","journal-title":"Plant Physiol. Biochem."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1016\/j.tifs.2019.02.007","article-title":"Recent progress in the utilization of pea protein as an emulsifier for food applications","volume":"86","author":"Burger","year":"2019","journal-title":"Trends Food Sci. Technol."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"100944","DOI":"10.1016\/j.cofs.2022.100944","article-title":"Recent advances in the health benefits of pea protein (Pisum sativum): Bioactive peptides and the interaction with the gut microbiome","volume":"48","author":"Wang","year":"2022","journal-title":"Curr. Opin. Food Sci."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"729","DOI":"10.1016\/j.tifs.2021.02.040","article-title":"Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages","volume":"110","author":"Boukid","year":"2021","journal-title":"Trends Food Sci. Technol."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"110790","DOI":"10.1016\/j.foodres.2021.110790","article-title":"Nutritional constituent and health benefits of chickpea (Cicer arietinum L.): A review","volume":"150","author":"Wang","year":"2021","journal-title":"Food Res. Int."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"448","DOI":"10.1016\/j.tifs.2021.01.044","article-title":"Technological, processing and nutritional aspects of chickpea (Cicer arietinum)\u2014A review","volume":"109","author":"Kaur","year":"2021","journal-title":"Trends Food Sci. Technol."},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"312","DOI":"10.1021\/jf051692j","article-title":"Antioxidant polyphenols in almond and its coproducts","volume":"54","author":"Wijeratne","year":"2006","journal-title":"J. Agric. Food Chem."},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"469","DOI":"10.1016\/j.jfca.2011.01.007","article-title":"A review of composition studies of cultivated almonds: Macronutrients and micronutrients","volume":"24","author":"Yada","year":"2011","journal-title":"J. Food Compos. Anal."},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"349","DOI":"10.1016\/j.foodchem.2009.09.063","article-title":"The importance of almond (Prunus amygdalus L.) and its by-products","volume":"120","author":"Jamei","year":"2010","journal-title":"Food Chem."},{"key":"ref_69","doi-asserted-by":"crossref","unstructured":"Ramalhosa, E., Delgado, T., Estevinho, L., and Pereira, J. (2011). Hazelnut (Corylus avellana L.) Cultivars and Antimicrobial Activity, Academic Press.","DOI":"10.1016\/B978-0-12-375688-6.10073-8"},{"key":"ref_70","unstructured":"Contini, M., Frangipane, M.T., and Massantini, R. (2011). Nuts and Seeds in Health and Disease Prevention, Academic Press."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"115","DOI":"10.1016\/j.phrs.2017.12.003","article-title":"Almond, hazelnut and walnut, three nuts for neuroprotection in Alzheimer\u2019s disease: A neuropharmacological review of their bioactive constituents","volume":"129","author":"Gorji","year":"2018","journal-title":"Pharmacol. Res."},{"key":"ref_72","doi-asserted-by":"crossref","first-page":"108466","DOI":"10.1016\/j.abb.2020.108466","article-title":"Dietary walnut as food factor to rescue from NSAID-induced gastrointestinal mucosal damages","volume":"689","author":"An","year":"2020","journal-title":"Arch. Biochem. Biophys"},{"key":"ref_73","doi-asserted-by":"crossref","first-page":"102505","DOI":"10.1016\/j.ctim.2020.102505","article-title":"Walnut intake may increase circulating adiponectin and leptin levels but does not improve glycemic biomarkers: A systematic review and meta-analysis of randomized clinical trials","volume":"52","author":"Yang","year":"2020","journal-title":"Complement. Ther. Med."},{"key":"ref_74","doi-asserted-by":"crossref","unstructured":"McArthur, B.M., Mattes, R.D., and Considine, R.V. (2018). Mastication of Nuts under Realistic Eating Conditions: Implications for Energy Balance. Nutrients, 10.","DOI":"10.3390\/nu10060710"},{"key":"ref_75","doi-asserted-by":"crossref","first-page":"715","DOI":"10.1080\/14786419.2017.1408093","article-title":"Health benefits of pistachios consumption","volume":"33","author":"Terzo","year":"2019","journal-title":"Nat. Prod. Res."},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"3878","DOI":"10.1002\/jsfa.10429","article-title":"Raw and roasted pistachio nuts (Pistacia vera L.) are \u2018good\u2019 sources of protein based on their digestible indispensable amino acid score as determined in pigs","volume":"100","author":"Bailey","year":"2020","journal-title":"J. Sci. Food Agric."},{"key":"ref_77","doi-asserted-by":"crossref","first-page":"120","DOI":"10.1017\/S0007114511002649","article-title":"Measured energy value of pistachios in the human diet","volume":"107","author":"Baer","year":"2012","journal-title":"Br. J. Nutr."},{"key":"ref_78","doi-asserted-by":"crossref","unstructured":"Mateos, R., Salvador, M.D., Fregapane, G., and Goya, L. (2022). Why Should Pistachio Be a Regular Food in Our Diet?. Nutrients, 14.","DOI":"10.3390\/nu14153207"},{"key":"ref_79","doi-asserted-by":"crossref","unstructured":"Mat, K., Abdul Kari, Z., Rusli, N.D., Che Harun, H., Wei, L.S., Rahman, M.M., Mohd Khalid, H.N., Mohd Ali Hanafiah, M.H., Mohamad Sukri, S.A., and Raja Khalif, R.I.A. (2022). Coconut Palm: Food, Feed, and Nutraceutical Properties. Animals, 12.","DOI":"10.3390\/ani12162107"},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"414","DOI":"10.1016\/j.sajb.2021.05.030","article-title":"Research opportunities on the coconut (Cocos nucifera L.) using new technologies","volume":"141","author":"Ignacio","year":"2021","journal-title":"South Afr. J. Bot."},{"key":"ref_81","doi-asserted-by":"crossref","first-page":"103975","DOI":"10.1016\/j.jff.2020.103975","article-title":"Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects","volume":"70","author":"Aydar","year":"2020","journal-title":"J. Funct. Foods"},{"key":"ref_82","doi-asserted-by":"crossref","unstructured":"Wei, P., Zhao, F., Wang, Z., Wang, Q., Chai, X., Hou, G., and Meng, Q. (2022). Sesame (Sesamum indicum L.): A Comprehensive Review of Nutritional Value, Phytochemical Composition, Health Benefits, Development of Food, and Industrial Applications. Nutrients, 14.","DOI":"10.3390\/nu14194079"},{"key":"ref_83","doi-asserted-by":"crossref","first-page":"103","DOI":"10.1080\/87559120903564464","article-title":"Antioxidant Components as Potential Neuroprotective Agents in Sesame (Sesamum indicum L.)","volume":"26","author":"Park","year":"2010","journal-title":"Food Rev. Int."},{"key":"ref_84","doi-asserted-by":"crossref","first-page":"14","DOI":"10.1016\/j.jia.2022.08.097","article-title":"Antioxidant lignans sesamin and sesamolin in sesame (Sesamum indicum L.): A comprehensive review and future prospects","volume":"22","author":"Dossou","year":"2023","journal-title":"J. Integr. Agric."},{"key":"ref_85","doi-asserted-by":"crossref","first-page":"651","DOI":"10.1080\/10408390600919114","article-title":"Nutraceutical functions of sesame: A review","volume":"47","author":"Namiki","year":"2007","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_86","doi-asserted-by":"crossref","first-page":"1633","DOI":"10.1007\/s13197-013-1247-9","article-title":"Flax and flaxseed oil: An ancient medicine & modern functional food","volume":"51","author":"Goyal","year":"2014","journal-title":"J. Food Sci. Technol."},{"key":"ref_87","doi-asserted-by":"crossref","unstructured":"Saleem, M.H., Ali, S., Hussain, S., Kamran, M., Chattha, M.S., Ahmad, S., Aqeel, M., Rizwan, M., Aljarba, N.H., and Alkahtani, S. (2020). Flax (Linum usitatissimum L.): A Potential Candidate for Phytoremediation? Biological and Economical Points of View. Plants, 9.","DOI":"10.3390\/plants9040496"},{"key":"ref_88","doi-asserted-by":"crossref","unstructured":"Rabail, R., Shabbir, M.A., Sahar, A., Miecznikowski, A., Kieliszek, M., and Aadil, R.M. (2021). An Intricate Review on Nutritional and Analytical Profiling of Coconut, Flaxseed, Olive, and Sunflower Oil Blends. Molecules, 26.","DOI":"10.3390\/molecules26237187"},{"key":"ref_89","doi-asserted-by":"crossref","first-page":"45","DOI":"10.1186\/s42238-022-00156-7","article-title":"Industrial hemp seed: From the field to value-added food ingredients","volume":"4","author":"Burton","year":"2022","journal-title":"J. Cannabis Res."},{"key":"ref_90","doi-asserted-by":"crossref","first-page":"2128967","DOI":"10.1080\/15440478.2022.2128967","article-title":"Nuts of Fibrous Hemp Cannabis sativa L.\u2014Concentrated Power of Nutrients","volume":"20","author":"Strzelczyk","year":"2022","journal-title":"J. Nat. Fibers"},{"key":"ref_91","doi-asserted-by":"crossref","unstructured":"Zhang, J., Griffin, J., Li, Y., Wang, D., and Wang, W. (2022). Antioxidant Properties of Hemp Proteins: From Functional Food to Phytotherapy and Beyond. Molecules, 27.","DOI":"10.3390\/molecules27227924"},{"key":"ref_92","doi-asserted-by":"crossref","first-page":"829","DOI":"10.1111\/1541-4337.12213","article-title":"Chlorogenic Acid Oxidation and Its Reaction with Sunflower Proteins to Form Green-Colored Complexes","volume":"15","author":"Wildermuth","year":"2016","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_93","doi-asserted-by":"crossref","first-page":"4666","DOI":"10.1002\/fsn3.1783","article-title":"Oilseed crop sunflower (Helianthus annuus) as a source of food: Nutritional and health benefits","volume":"8","author":"Adeleke","year":"2020","journal-title":"Food Sci. Nutr."},{"key":"ref_94","doi-asserted-by":"crossref","first-page":"544","DOI":"10.1108\/00070701211219559","article-title":"Nutritional and therapeutic potential of sunflower seeds: A review","volume":"114","author":"Nadeem","year":"2012","journal-title":"Br. Food J."},{"key":"ref_95","unstructured":"Agriculture USDo (2022, November 21). Corn grain, Yellow, Available online: https:\/\/www.usda.gov\/."},{"key":"ref_96","unstructured":"Agriculture USDo (2022, November 21). Quinoa, Available online: https:\/\/www.usda.gov\/."},{"key":"ref_97","unstructured":"Agriculture USDo (2022, November 21). Teff, Available online: https:\/\/www.usda.gov\/."},{"key":"ref_98","unstructured":"Agriculture USDo (2022, November 24). Buckwheat, Available online: https:\/\/www.usda.gov\/."},{"key":"ref_99","unstructured":"Nadathur, S.R., Wanasundara, J.P.D., and Scanlin, L. (2017). Sustainable Protein Sources, Academic Press."},{"key":"ref_100","unstructured":"USDA (2022, November 24). FoodData Central Search Results, Available online: https:\/\/fdc.nal.usda.gov\/fdc-app.html#\/."},{"key":"ref_101","doi-asserted-by":"crossref","first-page":"1393","DOI":"10.1002\/1097-0010(200007)80:9<1393::AID-JSFA653>3.0.CO;2-F","article-title":"Walnuts (Juglans regia L): Proximate composition, protein solubility, protein amino acid composition and protein in vitro digestibility","volume":"80","author":"Sathe","year":"2000","journal-title":"J. Sci. Food Agric."},{"key":"ref_102","doi-asserted-by":"crossref","first-page":"504","DOI":"10.1007\/s11130-022-01013-x","article-title":"Hemp (Cannabis sativa subsp. sativa) Chemical Composition and the Application of Hempseeds in Food Formulations","volume":"77","author":"Xu","year":"2022","journal-title":"Plant Foods Hum. Nutr."},{"key":"ref_103","doi-asserted-by":"crossref","first-page":"e07722","DOI":"10.1016\/j.heliyon.2021.e07722","article-title":"Proximate, mineral and anti-nutrient compositions of oat grains (Avena sativa) cultivated in Ethiopia: Implications for nutrition and mineral bioavailability","volume":"7","author":"Alemayehu","year":"2021","journal-title":"Heliyon"},{"key":"ref_104","doi-asserted-by":"crossref","first-page":"105032","DOI":"10.1016\/j.jfca.2022.105032","article-title":"The diversity of phytic acid content and grain processing play decisive role on minerals bioavailability in rice","volume":"115","author":"Kumar","year":"2023","journal-title":"J. Food Compos. Anal."},{"key":"ref_105","doi-asserted-by":"crossref","first-page":"502910","DOI":"10.1155\/2015\/502910","article-title":"Nutritional Properties and Antinutritional Factors of Corn Paste (Kutukutu) Fermented by Different Strains of Lactic Acid Bacteria","volume":"2015","author":"Roger","year":"2015","journal-title":"Int. J. Food Sci."},{"key":"ref_106","doi-asserted-by":"crossref","first-page":"128915","DOI":"10.1016\/j.foodchem.2020.128915","article-title":"Impact of germination on phenolic composition, antioxidant properties, antinutritional factors, mineral content and Maillard reaction products of malted quinoa flour","volume":"346","author":"Bhinder","year":"2021","journal-title":"Food Chem."},{"key":"ref_107","doi-asserted-by":"crossref","first-page":"2235","DOI":"10.1007\/s11947-015-1578-9","article-title":"Influences of High Hydrostatic Pressure, Microwave Heating, and Boiling on Chemical Compositions, Antinutritional Factors, Fatty Acids, In Vitro Protein Digestibility, and Microstructure of Buckwheat","volume":"8","author":"Deng","year":"2015","journal-title":"Food Bioprocess Technol."},{"key":"ref_108","doi-asserted-by":"crossref","first-page":"1296402","DOI":"10.1080\/23311932.2017.1296402","article-title":"Effect of different treatments on in vitro protein digestibility, antinutrients, antioxidant properties and mineral composition of Amaranthus viridis seed","volume":"3","author":"Olawoye","year":"2017","journal-title":"Cogent Food Agric."},{"key":"ref_109","doi-asserted-by":"crossref","first-page":"398","DOI":"10.1016\/j.cj.2016.06.011","article-title":"Nutritional composition and antioxidant activity of twenty mung bean cultivars in China","volume":"4","author":"Shi","year":"2016","journal-title":"Crop J."},{"key":"ref_110","doi-asserted-by":"crossref","first-page":"497","DOI":"10.1016\/j.foodchem.2004.02.055","article-title":"Removal and recovery of antinutritional factors from soybean flour","volume":"89","author":"Bajpai","year":"2005","journal-title":"Food Chem."},{"key":"ref_111","first-page":"478","article-title":"Comparison of cell wall constituents, nutrients and anti-nutrients of lupin genotypes","volume":"40","author":"Sharma","year":"2017","journal-title":"Legume Res. -Int. J."},{"key":"ref_112","doi-asserted-by":"crossref","first-page":"1055","DOI":"10.1007\/s10068-010-0148-1","article-title":"Effect of soaking, dehulling, and cooking methods on certain antinutrients and in vitro protein digestibility of bitter and sweet lupin seeds","volume":"19","author":"Embaby","year":"2010","journal-title":"Food Sci. Biotechnol."},{"key":"ref_113","first-page":"73","article-title":"Combined effects of different processing methods on vitamins and antinutrients contents of pigeon pea (Cajanus cajan) flour","volume":"11","author":"Nwanekezi","year":"2017","journal-title":"J. Environ. Sci. Toxicol. Food Technol."},{"key":"ref_114","doi-asserted-by":"crossref","first-page":"2022","DOI":"10.1111\/j.1365-2621.2011.02712.x","article-title":"Nutritional and anti-nutritional compositions of defatted Nebraska hybrid hazelnut meal","volume":"46","author":"Xu","year":"2011","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_115","first-page":"489","article-title":"Evaluation of proximate composition, mineral element and anti-nutrient in almond (Terminalia catappa) seeds","volume":"7","author":"Akpakpan","year":"2012","journal-title":"Res. J. Appl. Sci."},{"key":"ref_116","first-page":"1858","article-title":"Effect of processing on some minerals, anti-nutrients and nutritional composition of sesame (Sesamum indicum) seed meals","volume":"10","author":"Jimoh","year":"2011","journal-title":"Electron. J. Environ. Agric. Food Chem."},{"key":"ref_117","doi-asserted-by":"crossref","first-page":"104516","DOI":"10.1016\/j.jfca.2022.104516","article-title":"Mineral elements and related antinutrients, in whole and hulled hemp (Cannabis sativa L.) seeds","volume":"109","year":"2022","journal-title":"J. Food Compos. Anal."},{"key":"ref_118","doi-asserted-by":"crossref","first-page":"8","DOI":"10.1002\/jsfa.11502","article-title":"Legumes as basic ingredients in the production of dairy-free cheese alternatives: A review","volume":"102","author":"Mefleh","year":"2022","journal-title":"J. Sci. Food Agric."},{"key":"ref_119","doi-asserted-by":"crossref","first-page":"157","DOI":"10.1016\/bs.afnr.2019.07.001","article-title":"Bioactive potential of fruit and vegetable wastes","volume":"91","author":"Coman","year":"2020","journal-title":"Adv. Food Nutr. Res."},{"key":"ref_120","doi-asserted-by":"crossref","first-page":"84","DOI":"10.1016\/j.idairyj.2018.07.018","article-title":"Nutrient density and nutritional value of milk and plant-based milk alternatives","volume":"87","author":"Long","year":"2018","journal-title":"Int. Dairy J."},{"key":"ref_121","doi-asserted-by":"crossref","unstructured":"Petraru, A., Ursachi, F., and Amariei, S. (2021). Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient. Plants, 10.","DOI":"10.3390\/plants10112487"},{"key":"ref_122","doi-asserted-by":"crossref","first-page":"108972","DOI":"10.1016\/j.foodres.2019.108972","article-title":"Health issues and technological aspects of plant-based alternative milk","volume":"131","author":"Silva","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_123","doi-asserted-by":"crossref","first-page":"111648","DOI":"10.1016\/j.foodres.2022.111648","article-title":"An investigation into consumer perception and attitudes towards plant-based alternatives to milk","volume":"159","author":"Moss","year":"2022","journal-title":"Food Res. Int."},{"key":"ref_124","doi-asserted-by":"crossref","first-page":"100098","DOI":"10.1016\/j.fufo.2021.100098","article-title":"Innovative technologies for manufacturing plant-based non-dairy alternative milk and their impact on nutritional, sensory and safety aspects","volume":"5","author":"Bocker","year":"2022","journal-title":"Future Foods"},{"key":"ref_125","doi-asserted-by":"crossref","unstructured":"Short, E.C., Kinchla, A.J., and Nolden, A.A. (2021). Plant-Based Cheeses: A Systematic Review of Sensory Evaluation Studies and Strategies to Increase Consumer Acceptance. Foods, 10.","DOI":"10.3390\/foods10040725"},{"key":"ref_126","doi-asserted-by":"crossref","first-page":"207","DOI":"10.1016\/j.tifs.2021.10.004","article-title":"The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs","volume":"118","author":"Grossmann","year":"2021","journal-title":"Trends Food Sci. Technol."},{"key":"ref_127","doi-asserted-by":"crossref","first-page":"111513","DOI":"10.1016\/j.foodres.2022.111513","article-title":"Consumer perception and emotional responses to plant-based cheeses","volume":"158","author":"Falkeisen","year":"2022","journal-title":"Food Res. Int."},{"key":"ref_128","doi-asserted-by":"crossref","first-page":"102852","DOI":"10.1016\/j.ifset.2021.102852","article-title":"Modulating the fat globules of plant-based cream emulsion: Influence of the source of plant proteins","volume":"74","author":"Ningtyas","year":"2021","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_129","doi-asserted-by":"crossref","first-page":"487","DOI":"10.1016\/j.foodchem.2017.03.165","article-title":"Feasibility of discrimination of dairy creams and cream-like analogues using Raman spectroscopy and chemometric analysis","volume":"232","author":"Nedeljkovic","year":"2017","journal-title":"Food Chem."},{"key":"ref_130","doi-asserted-by":"crossref","first-page":"112972","DOI":"10.1016\/j.lwt.2021.112972","article-title":"Utilization of oleogels with binary oleogelator blends for filling creams low in saturated fat","volume":"155","author":"Kim","year":"2022","journal-title":"LWT"},{"key":"ref_131","doi-asserted-by":"crossref","first-page":"132589","DOI":"10.1016\/j.foodchem.2022.132589","article-title":"Fabrication of chitosan-cinnamaldehyde-glycerol monolaurate bigels with dual gelling effects and application as cream analogs","volume":"384","author":"Cui","year":"2022","journal-title":"Food Chem."},{"key":"ref_132","doi-asserted-by":"crossref","unstructured":"Pascuta, M.S., Varvara, R.-A., Teleky, B.-E., Szabo, K., Plamada, D., Neme\u015f, S.-A., Mitrea, L., Mart\u0103u, G.A., Ciont, C., and C\u0103linoiu, L.F. (2022). Polysaccharide-Based Edible Gels as Functional Ingredients: Characterization, Applicability, and Human Health Benefits. Gels, 8.","DOI":"10.3390\/gels8080524"},{"key":"ref_133","doi-asserted-by":"crossref","first-page":"108137","DOI":"10.1016\/j.foodhyd.2022.108137","article-title":"Lactic acid bacteria as structural building blocks in non-fat whipping cream analogues","volume":"135","author":"Jiang","year":"2023","journal-title":"Food Hydrocoll."},{"key":"ref_134","doi-asserted-by":"crossref","first-page":"100393","DOI":"10.1016\/j.ijgfs.2021.100393","article-title":"Formulation of yogurt-like product from coconut milk and evaluation of physicochemical, rheological, and sensory properties","volume":"25","author":"Pachekrepapol","year":"2021","journal-title":"Int. J. Gastron. Food Sci."},{"key":"ref_135","first-page":"100155","article-title":"Traceability of sweeteners in soy yogurt using linear discriminant analysis of physicochemical and sensory parameters","volume":"5","author":"Babor","year":"2021","journal-title":"J. Agric. Food Res."},{"key":"ref_136","doi-asserted-by":"crossref","first-page":"142","DOI":"10.1016\/j.lwt.2011.09.009","article-title":"Physico-chemical and sensory properties of yogurt from ultrafiltreted soy milk concentrate added with inulin","volume":"45","author":"Rinaldoni","year":"2012","journal-title":"LWT\u2014Food Sci. Technol."},{"key":"ref_137","doi-asserted-by":"crossref","first-page":"4666","DOI":"10.1002\/fsn3.2430","article-title":"Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review","volume":"9","author":"Salehi","year":"2021","journal-title":"Food Sci. Nutr."},{"key":"ref_138","doi-asserted-by":"crossref","first-page":"298","DOI":"10.15414\/jmbfs.2019.9.2.298-301","article-title":"Development and Comparative Evaluation of Storage Changes in Probiotic Soy-Yoghurt","volume":"9","author":"Joel","year":"2019","journal-title":"J. Microbiol. Biotechnol. Food Sci."},{"key":"ref_139","doi-asserted-by":"crossref","first-page":"168","DOI":"10.1108\/NFS-03-2019-0090","article-title":"Honey as a functional additive in yoghurt\u2014A review","volume":"50","author":"Sarkar","year":"2019","journal-title":"Nutr. Food Sci."},{"key":"ref_140","doi-asserted-by":"crossref","first-page":"112538","DOI":"10.1016\/j.lwt.2021.112538","article-title":"Use of hydrocolloids and vegetable oils for the formulation of a butter replacer: Optimization and oxidative stability","volume":"153","author":"Ansorena","year":"2022","journal-title":"Lwt"},{"key":"ref_141","doi-asserted-by":"crossref","first-page":"144","DOI":"10.5455\/javar.2022.i579","article-title":"Fatty acid and amino acid profiles of cheese, butter, and ghee made from buffalo milk","volume":"9","author":"Sarker","year":"2022","journal-title":"J. Adv. Vet. Anim. Res."},{"key":"ref_142","doi-asserted-by":"crossref","first-page":"433","DOI":"10.1007\/s11883-014-0433-1","article-title":"Dietary trans fatty acids and cardiovascular disease risk: Past and present","volume":"16","author":"Lichtenstein","year":"2014","journal-title":"Curr. Atheroscler. Rep."},{"key":"ref_143","doi-asserted-by":"crossref","first-page":"91","DOI":"10.1186\/s12937-016-0210-9","article-title":"Dairy products intake and cancer mortality risk: A meta-analysis of 11 population-based cohort studies","volume":"15","author":"Lu","year":"2016","journal-title":"Nutr. J."},{"key":"ref_144","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1016\/j.foodcont.2017.05.043","article-title":"Vegetable oil as fat replacer inhibits formation of heterocyclic amines and polycyclic aromatic hydrocarbons in reduced fat pork patties","volume":"81","author":"Lu","year":"2017","journal-title":"Food Control"},{"key":"ref_145","doi-asserted-by":"crossref","first-page":"3965","DOI":"10.1007\/s13197-014-1572-7","article-title":"Plant based butters","volume":"52","author":"Gorrepati","year":"2015","journal-title":"J. Food Sci. Technol."},{"key":"ref_146","unstructured":"Department, S.R. (2022, December 15). Consumption of Peanut Butter from 2012 to 2024. Available online: https:\/\/www.statista.com\/statistics\/283137\/us-households-consumption-of-peanut-butter-trend\/."},{"key":"ref_147","doi-asserted-by":"crossref","unstructured":"Mandalari, G., Parker, M.L., Grundy, M.M., Grassby, T., Smeriglio, A., Bisignano, C., Raciti, R., Trombetta, D., Baer, D.J., and Wilde, P.J. (2018). Understanding the Effect of Particle Size and Processing on Almond Lipid Bioaccessibility through Microstructural Analysis: From Mastication to Faecal Collection. Nutrients, 10.","DOI":"10.3390\/nu10020213"},{"key":"ref_148","doi-asserted-by":"crossref","first-page":"807","DOI":"10.1108\/NFS-02-2018-0041","article-title":"Effect of natural fortification with calcium and protein rich ingredients on texture, nutritional quality and sensory acceptance of cookies","volume":"48","author":"Dwivedi","year":"2018","journal-title":"Nutr. Food Sci."},{"key":"ref_149","doi-asserted-by":"crossref","first-page":"40","DOI":"10.1016\/j.lwt.2016.01.029","article-title":"Production of soybean butter using different technological treatments","volume":"69","year":"2016","journal-title":"Lwt-Food Sci. Technol."},{"key":"ref_150","doi-asserted-by":"crossref","first-page":"222","DOI":"10.1016\/j.lwt.2014.04.001","article-title":"Peanut skins-fortified peanut butters: Effects on consumer acceptability and quality characteristics","volume":"59","author":"Sanders","year":"2014","journal-title":"LWT\u2014Food Sci. Technol."},{"key":"ref_151","doi-asserted-by":"crossref","first-page":"1800401","DOI":"10.1002\/ejlt.201800401","article-title":"Effect of Roasting and Grinding on the Processing Characteristics and Organoleptic Properties of Sesame Butter","volume":"121","author":"Zhang","year":"2019","journal-title":"Eur. J. Lipid Sci. Technol."},{"key":"ref_152","doi-asserted-by":"crossref","first-page":"1898","DOI":"10.1007\/s12010-021-03499-8","article-title":"Formulation and Characterization of Chia (Salvia hispanica) Seed Spread with Incorporation of Sesame (Sesamum indicum) Seed, Watermelon (Citrullus lanatus) Seed, and Pumpkin (Cucurbita pepo) Seed","volume":"193","author":"Ghosh","year":"2021","journal-title":"Appl. Biochem. Biotechnol."},{"key":"ref_153","doi-asserted-by":"crossref","first-page":"391","DOI":"10.3136\/fstr.21.391","article-title":"Effect of Vegetable Milk on Survival of Probiotics in Fermented Ice Cream under Gastrointestinal Conditions","volume":"21","author":"Aboulfazli","year":"2015","journal-title":"Food Sci. Technol. Res."},{"key":"ref_154","doi-asserted-by":"crossref","first-page":"987","DOI":"10.3136\/fstr.20.987","article-title":"Effect of Vegetable Milks on the Physical and Rheological Properties of Ice Cream","volume":"20","author":"Aboulfazli","year":"2014","journal-title":"Food Sci. Technol. Res."},{"key":"ref_155","doi-asserted-by":"crossref","first-page":"691","DOI":"10.24263\/2304-974X-2021-10-4-5","article-title":"Polyfunctional properties of oat beta-glucan in the composition of milk-vegetable ice cream","volume":"10","author":"Sapiga","year":"2021","journal-title":"Ukr. Food J."},{"key":"ref_156","doi-asserted-by":"crossref","first-page":"321","DOI":"10.24263\/2304-974X-2021-10-2-9","article-title":"Enzymatic destruction of protopectin in vegetable raw materials to increase its structuring ability in ice cream","volume":"10","author":"Sapiga","year":"2021","journal-title":"Ukr. Food J."},{"key":"ref_157","doi-asserted-by":"crossref","unstructured":"Leahu, A., Ropciuc, S., and Ghinea, C. (2022). Plant-Based Milks: Alternatives to the Manufacture and Characterization of Ice Cream. Appl. Sci., 12.","DOI":"10.3390\/app12031754"},{"key":"ref_158","doi-asserted-by":"crossref","unstructured":"Mendon\u00e7a, G.M.N., Oliveira, E.M.D., Rios, A.O., Pagno, C.H., and Cavallini, D.C.U. (2022). Vegan Ice Cream Made from Soy Extract, Soy Kefir and Jaboticaba Peel: Antioxidant Capacity and Sensory Profile. Foods, 11.","DOI":"10.3390\/foods11193148"},{"key":"ref_159","doi-asserted-by":"crossref","first-page":"261","DOI":"10.1016\/j.lwt.2016.02.056","article-title":"Effects of the replacement of cow milk with vegetable milk on probiotics and nutritional profile of fermented ice cream","volume":"70","author":"Aboulfazli","year":"2016","journal-title":"Lwt"},{"key":"ref_160","doi-asserted-by":"crossref","first-page":"5362","DOI":"10.1111\/ijfs.15139","article-title":"Development and quality characteristics of functional Kulfi fortified with microencapsulated betalains","volume":"56","author":"Kaur","year":"2021","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_161","first-page":"67","article-title":"Functional properties of vegetable powder and the application in pudding for elderly","volume":"4","author":"Chimkerd","year":"2018","journal-title":"J. Food Sci. Agric. Technol."},{"key":"ref_162","unstructured":"USDA (2022, November 24). United States Department of Agriculture Food Composition Database, Available online: https:\/\/fdc.nal.usda.gov\/fdc-app.html#\/."},{"key":"ref_163","doi-asserted-by":"crossref","first-page":"883","DOI":"10.1007\/s10654-018-0414-8","article-title":"Plant versus animal based diets and insulin resistance, prediabetes and type 2 diabetes: The Rotterdam Study","volume":"33","author":"Chen","year":"2018","journal-title":"Eur. J. Epidemiol."},{"key":"ref_164","doi-asserted-by":"crossref","first-page":"1575","DOI":"10.1038\/s41416-022-01993-2","article-title":"Editorial: Exploiting the effect of dietary fibre on the gut microbiota in patients with pelvic radiotherapy","volume":"127","author":"Vodnar","year":"2022","journal-title":"Br. J. Cancer"},{"key":"ref_165","doi-asserted-by":"crossref","first-page":"575559","DOI":"10.3389\/fcimb.2020.575559","article-title":"Coronavirus Disease (COVID-19) Caused by (SARS-CoV-2) Infections: A Real Challenge for Human Gut Microbiota","volume":"10","author":"Vodnar","year":"2020","journal-title":"Front. Cell. Infect. Microbiol."},{"key":"ref_166","doi-asserted-by":"crossref","first-page":"8","DOI":"10.5851\/kosfa.2020.e82","article-title":"The Impact of Plant-Based Non-Dairy Alternative Milk on the Dairy Industry","volume":"41","author":"Park","year":"2021","journal-title":"Food Sci. Anim. Resour."},{"key":"ref_167","doi-asserted-by":"crossref","unstructured":"Satija, A., Bhupathiraju, S.N., Rimm, E.B., Spiegelman, D., Chiuve, S.E., Borgi, L., Willett, W.C., Manson, J.E., Sun, Q., and Hu, F.B. (2016). Plant-Based Dietary Patterns and Incidence of Type 2 Diabetes in US Men and Women: Results from Three Prospective Cohort Studies. PLoS Med., 13.","DOI":"10.1371\/journal.pmed.1002039"},{"key":"ref_168","doi-asserted-by":"crossref","unstructured":"Cifelli, C.J., Houchins, J.A., Demmer, E., and Fulgoni, V.L. (2016). Increasing Plant Based Foods or Dairy Foods Differentially Affects Nutrient Intakes: Dietary Scenarios Using NHANES 2007-2010. Nutrients, 8.","DOI":"10.3390\/nu8070422"},{"key":"ref_169","doi-asserted-by":"crossref","first-page":"32527","DOI":"10.3402\/fnr.v60.32527","article-title":"Milk and dairy products: Good or bad for human health? An assessment of the totality of scientific evidence","volume":"60","author":"Thorning","year":"2016","journal-title":"Food Nutr. Res."},{"key":"ref_170","doi-asserted-by":"crossref","first-page":"660s","DOI":"10.1093\/ajcn\/78.3.660S","article-title":"Sustainability of meat-based and plant-based diets and the environment","volume":"78","author":"Pimentel","year":"2003","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_171","doi-asserted-by":"crossref","first-page":"2811","DOI":"10.2147\/DMSO.S265982","article-title":"Effects of Plant-Based Diets on Outcomes Related to Glucose Metabolism: A Systematic Review","volume":"13","author":"Johannesen","year":"2020","journal-title":"Diabetes Metab. Syndr. Obes. Targets Ther."},{"key":"ref_172","doi-asserted-by":"crossref","first-page":"1103","DOI":"10.1161\/CIRCULATIONAHA.117.030088","article-title":"Low-Calorie Vegetarian Versus Mediterranean Diets for Reducing Body Weight and Improving Cardiovascular Risk Profile: CARDIVEG Study (Cardiovascular Prevention With Vegetarian Diet)","volume":"137","author":"Sofi","year":"2018","journal-title":"Circulation"},{"key":"ref_173","doi-asserted-by":"crossref","first-page":"255","DOI":"10.1111\/j.1753-4887.2009.00198.x","article-title":"Vegetarian and vegan diets in type 2 diadetes management","volume":"67","author":"Barnard","year":"2009","journal-title":"Nutr Rev."},{"key":"ref_174","unstructured":"da Cruz, A.G., Prudencio, E.S., Esmerino, E.A., and da Silva, M.C. (2020). Advances in Food and Nutrition Research, Academic Press."},{"key":"ref_175","doi-asserted-by":"crossref","first-page":"499","DOI":"10.1016\/j.numecd.2009.11.013","article-title":"Comparison of the effects of cows\u2019 milk, fortified soy milk, and calcium supplement on weight and fat loss in premenopausal overweight and obese women","volume":"21","author":"Faghih","year":"2011","journal-title":"Nutr. Metab. Cardiovasc. Dis."},{"key":"ref_176","doi-asserted-by":"crossref","first-page":"246","DOI":"10.1007\/s00394-004-0497-8","article-title":"Soymilk or progesteronefor prevention of bone loss","volume":"43","author":"Setchell","year":"2004","journal-title":"Eur. J. Nutr."},{"key":"ref_177","doi-asserted-by":"crossref","first-page":"52","DOI":"10.1007\/s12263-015-0503-1","article-title":"A randomized, double-blind, placebo-controlled, clinical trial on probiotic soy milk and soy milk: Effects on epigenetics and oxidative stress in patients with type II diabetes","volume":"10","author":"Hariri","year":"2015","journal-title":"Genes Nutr."},{"key":"ref_178","doi-asserted-by":"crossref","first-page":"61","DOI":"10.21608\/jfds.2019.36155","article-title":"Biological Attributes of Unfermented and Fermented Oat Milk Compared to Cow Milk in Alloxan-Induced Diabetic Rats","volume":"10","author":"Gohari","year":"2019","journal-title":"J. Food Dairy Sci."},{"key":"ref_179","doi-asserted-by":"crossref","first-page":"301","DOI":"10.1159\/000012798","article-title":"Consumption of Oat Milk for 5 Weeks Lowers Serum Cholesterol and LDL Cholesterol in Free-Living Men with Moderate Hypercholesterolemia","volume":"43","author":"Wallmark","year":"1999","journal-title":"Ann. Nutr. Metab."},{"key":"ref_180","first-page":"851362","article-title":"Beta glucan: Health benefits in obesity and metabolic syndrome","volume":"2012","author":"Cuda","year":"2012","journal-title":"J. Nutr. Metab."},{"key":"ref_181","doi-asserted-by":"crossref","first-page":"600","DOI":"10.1038\/sj.ejcn.1602747","article-title":"Muesli with 4\u2009g oat \u03b2-glucans lowers glucose and insulin responses after a bread meal in healthy subjects","volume":"62","author":"Granfeldt","year":"2008","journal-title":"Eur. J. Clin. Nutr."},{"key":"ref_182","doi-asserted-by":"crossref","first-page":"1425","DOI":"10.1093\/jn\/nxaa081","article-title":"Dietary Hemp Seeds More Effectively Attenuate Disorders in Genetically Obese Rats than Their Lipid Fraction","volume":"150","author":"Opyd","year":"2020","journal-title":"J. Nutr."},{"key":"ref_183","unstructured":"Owska, J.C., Kliber, A., owska, J.K., Biskupski, M., and Grygorowicz, Z. (2022, December 15). Available online: http:\/\/www.hempreport.com\/pdf\/HempMilkStudy[1].pdf."},{"key":"ref_184","doi-asserted-by":"crossref","first-page":"481068","DOI":"10.1155\/2013\/481068","article-title":"Impact of a traditional dietary supplement with coconut milk and soya milk on the lipid profile in normal free living subjects","volume":"2013","author":"Ekanayaka","year":"2013","journal-title":"J. Nutr. Metab."},{"key":"ref_185","doi-asserted-by":"crossref","first-page":"2459","DOI":"10.1016\/j.numecd.2022.07.015","article-title":"Effect of nuts on components of metabolic syndrome in healthy adults with overweight\/obesity: A systematic review and meta-analysis","volume":"32","author":"Eslami","year":"2022","journal-title":"Nutr. Metab. Cardiovasc. Dis."},{"key":"ref_186","doi-asserted-by":"crossref","first-page":"69","DOI":"10.4103\/ejdv.ejdv_48_19","article-title":"Diet in dermatology: A review","volume":"40","author":"Vora","year":"2020","journal-title":"Egypt. J. Dermatol. Venerol."},{"key":"ref_187","first-page":"46","article-title":"Diet and dermatology: The role of dietary intervention in skin disease","volume":"7","author":"Katta","year":"2014","journal-title":"J. Clin. Aesthetic Dermatol."},{"key":"ref_188","doi-asserted-by":"crossref","first-page":"530","DOI":"10.1111\/jdv.13835","article-title":"Acne and dairy products in adolescence: Results from a Norwegian longitudinal study","volume":"31","author":"Ulvestad","year":"2017","journal-title":"J. Eur. Acad. Dermatol. Venereol."},{"key":"ref_189","doi-asserted-by":"crossref","unstructured":"Fusano, M. (2022). Veganism in acne, atopic dermatitis, and psoriasis: Benefits of a plant-based diet. Clin. Dermatol.","DOI":"10.1016\/j.clindermatol.2022.09.008"},{"key":"ref_190","doi-asserted-by":"crossref","first-page":"e1063751","DOI":"10.1080\/19381980.2015.1063751","article-title":"Advantage of soybean isoflavone as antiandrogen on acne vulgaris","volume":"7","author":"Riyanto","year":"2015","journal-title":"Derm.-Endocrinol."},{"key":"ref_191","doi-asserted-by":"crossref","first-page":"930","DOI":"10.1111\/ijd.15862","article-title":"Acne and diet: A review","volume":"61","author":"Conforti","year":"2022","journal-title":"Int. J. Dermatol."},{"key":"ref_192","doi-asserted-by":"crossref","first-page":"114","DOI":"10.1016\/j.clindermatol.2022.04.001","article-title":"The role of nutrition in acne vulgaris and hidradenitis suppurativa","volume":"40","author":"Khan","year":"2022","journal-title":"Clin. Dermatol."},{"key":"ref_193","doi-asserted-by":"crossref","first-page":"614","DOI":"10.1016\/j.jand.2021.10.024","article-title":"Plant-Based Foods for Skin Health: A Narrative Review","volume":"122","author":"Fam","year":"2022","journal-title":"J. Acad. Nutr. Diet."},{"key":"ref_194","first-page":"38","article-title":"Diet and Dermatology: The Role of a Whole-food, Plant-based Diet in Preventing and Reversing Skin Aging-A Review","volume":"13","author":"Solway","year":"2020","journal-title":"J. Clin. Aesthetic Dermatol."},{"key":"ref_195","first-page":"324","article-title":"TIGER NUT (CYPERUS ESCULENTUS); MORPHOLOGY, PRODUCTS, USES AND HEALTH BENEFITS","volume":"3","author":"Bazine","year":"2020","journal-title":"Black Sea J. Agric."},{"key":"ref_196","doi-asserted-by":"crossref","first-page":"1780","DOI":"10.1016\/j.jid.2020.11.032","article-title":"Short-Term Western Diet Intake Promotes IL-23\u2013Mediated Skin and Joint Inflammation Accompanied by Changes to the Gut Microbiota in Mice","volume":"141","author":"Shi","year":"2021","journal-title":"J. Investig. Dermatol."},{"key":"ref_197","first-page":"1","article-title":"ROLE OF DIETARY INTERVENTION IN PSORIASIS: A REVIEW","volume":"1","author":"Amin","year":"2017","journal-title":"Indian J. Clin. Dermatol."},{"key":"ref_198","doi-asserted-by":"crossref","first-page":"227","DOI":"10.1007\/s13555-017-0183-4","article-title":"Dietary Behaviors in Psoriasis: Patient-Reported Outcomes from a U.S. National Survey","volume":"7","author":"Afifi","year":"2017","journal-title":"Dermatol. Ther."},{"key":"ref_199","doi-asserted-by":"crossref","unstructured":"Guidelines ACoRSoRA (2002). Guidelines for the management of rheumatoid arthritis: 2002 Update. Arthritis Rheumatol., 46, 328\u2013346.","DOI":"10.1002\/art.10148"},{"key":"ref_200","doi-asserted-by":"crossref","unstructured":"Dey, M., Cutolo, M., and Nikiphorou, E. (2020). Beverages in Rheumatoid Arthritis: What to Prefer or to Avoid. Nutrients, 12.","DOI":"10.3390\/nu12103155"},{"key":"ref_201","doi-asserted-by":"crossref","first-page":"3375","DOI":"10.1038\/s41467-018-05778-1","article-title":"Diet and the epigenome","volume":"9","author":"Zhang","year":"2018","journal-title":"Nat. Commun."},{"key":"ref_202","doi-asserted-by":"crossref","first-page":"103117","DOI":"10.1016\/j.autrev.2022.103117","article-title":"Caffeine and rheumatoid arthritis: A complicated relationship","volume":"21","author":"Ingegnoli","year":"2022","journal-title":"Autoimmun. Rev."},{"key":"ref_203","doi-asserted-by":"crossref","first-page":"100524","DOI":"10.1016\/j.conctc.2020.100524","article-title":"Design of an anti-inflammatory diet (ITIS diet) for patients with rheumatoid arthritis","volume":"17","author":"Bustamante","year":"2020","journal-title":"Contemp. Clin. Trials Commun."},{"key":"ref_204","doi-asserted-by":"crossref","first-page":"895","DOI":"10.1038\/nm.3914","article-title":"The oral and gut microbiomes are perturbed in rheumatoid arthritis and partly normalized after treatment","volume":"21","author":"Zhang","year":"2015","journal-title":"Nat. Med."},{"key":"ref_205","doi-asserted-by":"crossref","first-page":"e047758","DOI":"10.1136\/bmjopen-2020-047758","article-title":"Efficacy of therapeutic fasting and plant-based diet in patients with rheumatoid arthritis (NutriFast): Study protocol for a randomised controlled clinical trial","volume":"11","author":"Hartmann","year":"2021","journal-title":"BMJ Open"},{"key":"ref_206","doi-asserted-by":"crossref","first-page":"141","DOI":"10.3389\/fnut.2019.00141","article-title":"Nutrition Interventions in Rheumatoid Arthritis: The Potential Use of Plant-Based Diets. A Review","volume":"6","author":"Alwarith","year":"2019","journal-title":"Front. Nutr."},{"key":"ref_207","doi-asserted-by":"crossref","first-page":"1074","DOI":"10.1016\/j.autrev.2018.05.009","article-title":"Are we really what we eat? Nutrition and its role in the onset of rheumatoid arthritis","volume":"17","author":"Philippou","year":"2018","journal-title":"Autoimmun. Rev."},{"key":"ref_208","doi-asserted-by":"crossref","unstructured":"Dai, Z. (Eur. J. Rheumatol., 2022). A literature review on plant-based foods and dietary quality in knee osteoarthritis, Eur. J. Rheumatol., ahead of print.","DOI":"10.5152\/eurjrheum.2022.21134"},{"key":"ref_209","doi-asserted-by":"crossref","first-page":"339","DOI":"10.1080\/10408398.2012.761950","article-title":"Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products","volume":"56","author":"Wanhalinna","year":"2016","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_210","doi-asserted-by":"crossref","first-page":"3408","DOI":"10.1007\/s13197-016-2328-3","article-title":"Plant-based milk alternatives an emerging segment of functional beverages: A review","volume":"53","author":"Sethi","year":"2016","journal-title":"J. Food Sci. Technol."},{"key":"ref_211","doi-asserted-by":"crossref","first-page":"35","DOI":"10.1186\/s40413-016-0125-0","article-title":"Cow\u2019s milk allergy: Towards an update of DRACMA guidelines","volume":"9","author":"Fiocchi","year":"2016","journal-title":"World Allergy Organ. J."},{"key":"ref_212","doi-asserted-by":"crossref","unstructured":"Verduci, E., D\u2019Elios, S., Cerrato, L., Comberiati, P., Calvani, M., Palazzo, S., Martelli, A., Landi, M., Trikamjee, T., and Peroni, D.G. (2019). Cow\u2019s Milk Substitutes for Children: Nutritional Aspects of Milk from Different Mammalian Species, Special Formula and Plant-Based Beverages. Nutrients, 11.","DOI":"10.3390\/nu11081739"},{"key":"ref_213","doi-asserted-by":"crossref","first-page":"1012","DOI":"10.1007\/s12603-021-1666-7","article-title":"Plant-Based Dietary Patterns, Body Composition, Muscle Strength and Function in Middle and Older Age: A Systematic Review","volume":"25","author":"Chan","year":"2021","journal-title":"J. Nutr. Health Aging"},{"key":"ref_214","doi-asserted-by":"crossref","first-page":"221","DOI":"10.1007\/s11357-022-00614-3","article-title":"Plant-based diets and risk of frailty in community-dwelling older adults: The Seniors-ENRICA-1 cohort","volume":"45","year":"2023","journal-title":"GeroScience"},{"key":"ref_215","doi-asserted-by":"crossref","first-page":"1376","DOI":"10.1016\/S0140-6736(19)31785-4","article-title":"Management of frailty: Opportunities, challenges, and future directions","volume":"394","author":"Dent","year":"2019","journal-title":"Lancet"},{"key":"ref_216","doi-asserted-by":"crossref","first-page":"392","DOI":"10.1016\/j.jamda.2013.03.022","article-title":"Frailty consensus: A call to action","volume":"14","author":"Morley","year":"2013","journal-title":"J. Am. Med. Dir. Assoc."},{"key":"ref_217","doi-asserted-by":"crossref","first-page":"1247","DOI":"10.1123\/jpah.2020-0323","article-title":"Evidence on Physical Activity and the Prevention of Frailty and Sarcopenia Among Older People: A Systematic Review to Inform the World Health Organization Physical Activity Guidelines","volume":"17","author":"Oliveira","year":"2020","journal-title":"J. Phys. Act. Health"},{"key":"ref_218","doi-asserted-by":"crossref","first-page":"1091","DOI":"10.1016\/j.amjmed.2019.03.023","article-title":"Influence of Changes in Diet Quality on Unhealthy Aging: The Seniors-ENRICA Cohort","volume":"132","author":"Struijk","year":"2019","journal-title":"Am. J. Med."},{"key":"ref_219","unstructured":"WHO (2020). Decade of Healthy Ageing: Plan of Action 2020, WHO."},{"key":"ref_220","doi-asserted-by":"crossref","first-page":"498","DOI":"10.1093\/nutrit\/nuz007","article-title":"Dietary patterns and frailty: A systematic review and meta-analysis","volume":"77","author":"Amirabdollahian","year":"2019","journal-title":"Nutr. Rev."},{"key":"ref_221","doi-asserted-by":"crossref","first-page":"877","DOI":"10.1093\/ajcn\/nqaa028","article-title":"Diet quality and risk of frailty among older women in the Nurses\u2019 Health Study","volume":"111","author":"Struijk","year":"2020","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_222","doi-asserted-by":"crossref","unstructured":"Alfieri, F., Rivero-Pino, F., Zakidou, P., Fernandez-Dumont, A., and Rold\u00e1n-Torres, R. (2023). Processes for Obtaining Plant-Based Dairy and Meat Substitutes, Elsevier.","DOI":"10.1016\/B978-0-12-823960-5.00051-2"},{"key":"ref_223","doi-asserted-by":"crossref","first-page":"8031705","DOI":"10.1155\/2019\/8031705","article-title":"Sarcopenia and Its Implications for Metabolic Health","volume":"2019","author":"Hunter","year":"2019","journal-title":"J. Obes."},{"key":"ref_224","doi-asserted-by":"crossref","first-page":"9681","DOI":"10.3168\/jds.2020-18296","article-title":"MILK Symposium review: The importance of milk and dairy foods in the diets of infants, adolescents, pregnant women, adults, and the elderly*","volume":"103","author":"Givens","year":"2020","journal-title":"J. Dairy Sci."},{"key":"ref_225","doi-asserted-by":"crossref","unstructured":"Craig, W.J., Brothers, C.J., and Mangels, R. (2021). Nutritional Content and Health Profile of Single-Serve Non-Dairy Plant-Based Beverages. Nutrients, 14.","DOI":"10.3390\/nu14010162"},{"key":"ref_226","doi-asserted-by":"crossref","first-page":"664S","DOI":"10.1093\/ajcn\/78.3.664S","article-title":"Quantification of the environmental impact of different dietary protein choices","volume":"78","author":"Reijnders","year":"2003","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_227","doi-asserted-by":"crossref","first-page":"179","DOI":"10.1590\/1678-457X.0019","article-title":"Lactose intolerance and cow\u2019s milk protein allergy","volume":"36","author":"Rangel","year":"2016","journal-title":"Food Sci. Technol."},{"key":"ref_228","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1186\/s40413-017-0173-0","article-title":"Lactose intolerance and gastrointestinal cow\u2019s milk allergy in infants and children\u2014Common misconceptions revisited","volume":"10","author":"Heine","year":"2017","journal-title":"World Allergy Organ. J."},{"key":"ref_229","doi-asserted-by":"crossref","first-page":"535","DOI":"10.1080\/07388551.2021.1873240","article-title":"Valorization of fruits and vegetable wastes and by-products to produce natural pigments","volume":"41","author":"Sharma","year":"2021","journal-title":"Crit. Rev. Biotechnol."},{"key":"ref_230","doi-asserted-by":"crossref","first-page":"3005","DOI":"10.1080\/10408398.2019.1674243","article-title":"Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns","volume":"60","author":"Paul","year":"2020","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_231","first-page":"424","article-title":"Lactose Intolerance and Its Dietary Management: An Update","volume":"41","author":"Katoch","year":"2022","journal-title":"J. Am. Nutr. Assoc."},{"key":"ref_232","doi-asserted-by":"crossref","first-page":"30","DOI":"10.1159\/000493669","article-title":"Lactose Intolerance: Common Misunderstandings","volume":"73","year":"2018","journal-title":"Ann. Nutr. Metab."},{"key":"ref_233","first-page":"1952421","article-title":"Plant-Based Milk Alternatives: Types, Processes, Benefits, and Characteristics","volume":"39","year":"2021","journal-title":"Food Rev. Int."},{"key":"ref_234","doi-asserted-by":"crossref","unstructured":"Leszkowicz, J., Plata-Nazar, K., and Szlagatys-Sidorkiewicz, A. (2022). Can Lactose Intolerance Be a Cause of Constipation? A Narrative Review. Nutrients, 14.","DOI":"10.3390\/nu14091785"},{"key":"ref_235","doi-asserted-by":"crossref","first-page":"e609","DOI":"10.3399\/bjgp16X686521","article-title":"Differentiating milk allergy (IgE and non-IgE mediated) from lactose intolerance: Understanding the underlying mechanisms and presentations","volume":"66","author":"Walsh","year":"2016","journal-title":"Br. J. Gen. Pract. J. R. Coll. Gen. Pract."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/9\/1883\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T19:28:45Z","timestamp":1760124525000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/9\/1883"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,5,3]]},"references-count":235,"journal-issue":{"issue":"9","published-online":{"date-parts":[[2023,5]]}},"alternative-id":["foods12091883"],"URL":"https:\/\/doi.org\/10.3390\/foods12091883","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,5,3]]}}}