{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,6]],"date-time":"2026-11-06T22:03:02Z","timestamp":1794002582526,"version":"4.8.0"},"reference-count":63,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2020,3,4]],"date-time":"2020-03-04T00:00:00Z","timestamp":1583280000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Increase in allergenicity towards cow\u2019s milk, lactose intolerance, the prevalence of hypercholesterolemia, and flexitarian choice of food consumption have increased the market for cow\u2019s milk alternatives. Non-dairy plant-based beverages are useful alternatives because of the presence of bioactive components with health-promoting properties, which attract health-conscious consumers. However, the reduced nutritional value and sensory acceptability of the plant-based beverages (such as flavor, taste, and solubility) compared to cow\u2019s milk pose a big threat to its place in the market. Thermal treatments are commonly used to ensure the quality of plant-based beverages during storage. However, the application of high temperatures can promote the degradation of thermolabile compounds and some detrimental reactions, thus reducing protein digestibility and amino acid availability of non-dairy plant-based beverages substitutes. New and advanced food processing technologies, such as high-pressure processing, high-pressure homogenization, pulsed electric fields, and ultrasound, are being researched for addressing the issues related to shelf life increase, emulsion stability, preservation of nutritional content and sensorial acceptability of the final product. However, the literature available on the application of non-thermal processing technologies on the physicochemical and nutritional properties of plant-based beverages is scarce. Concerted research efforts are required in the coming years in the functional plant-based beverages sector to prepare newer, tailor-made products which are palatable as well as nutritionally adequate.<\/jats:p>","DOI":"10.3390\/foods9030288","type":"journal-article","created":{"date-parts":[[2020,3,4]],"date-time":"2020-03-04T10:46:08Z","timestamp":1583318768000},"page":"288","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":203,"title":["Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages"],"prefix":"10.3390","volume":"9","author":[{"given":"Paulo E. S.","family":"Munekata","sequence":"first","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia, r\u00faa Galicia n\u00b0 4, Parque Tecnol\u00f3gico de Galicia, San Cibrao das Vi\u00f1as, 32900 Ourense, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2764-504X","authenticated-orcid":false,"given":"Rub\u00e9n","family":"Dom\u00ednguez","sequence":"additional","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia, r\u00faa Galicia n\u00b0 4, Parque Tecnol\u00f3gico de Galicia, San Cibrao das Vi\u00f1as, 32900 Ourense, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sravanthi","family":"Budaraju","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elena","family":"Rosell\u00f3-Soto","sequence":"additional","affiliation":[{"name":"Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de Val\u00e8ncia, Avda. Vicent Andr\u00e9s Estell\u00e9s, s\/n 46100 Burjassot, Val\u00e8ncia, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5630-3989","authenticated-orcid":false,"given":"Francisco J.","family":"Barba","sequence":"additional","affiliation":[{"name":"Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de Val\u00e8ncia, Avda. Vicent Andr\u00e9s Estell\u00e9s, s\/n 46100 Burjassot, Val\u00e8ncia, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kumar","family":"Mallikarjunan","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1524-2534","authenticated-orcid":false,"given":"Shahin","family":"Roohinejad","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA"},{"name":"Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, 71348-14336 Shiraz, Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7725-9294","authenticated-orcid":false,"given":"Jos\u00e9 M.","family":"Lorenzo","sequence":"additional","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia, r\u00faa Galicia n\u00b0 4, Parque Tecnol\u00f3gico de Galicia, San Cibrao das Vi\u00f1as, 32900 Ourense, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2020,3,4]]},"reference":[{"key":"ref_1","unstructured":"(2020, March 03). 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