دورية أكاديمية
أعرض في EDS

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

التفاصيل البيبلوغرافية
العنوان: The state of plant-based food development and its prospects in the Indonesia market.
المؤلفون: Arwanto V; Faculty of Biotechnology, University of Surabaya, Raya Kalirungkut, Surabaya 60293, Indonesia., Buschle-Diller G; Faculty of Biotechnology, University of Surabaya, Raya Kalirungkut, Surabaya 60293, Indonesia., Mukti YP; Faculty of Biotechnology, University of Surabaya, Raya Kalirungkut, Surabaya 60293, Indonesia., Dewi ADR; Faculty of Biotechnology, University of Surabaya, Raya Kalirungkut, Surabaya 60293, Indonesia., Mumpuni C; Faculty of Biotechnology, University of Surabaya, Raya Kalirungkut, Surabaya 60293, Indonesia., Purwanto MGM; Faculty of Biotechnology, University of Surabaya, Raya Kalirungkut, Surabaya 60293, Indonesia., Sukweenadhi J; Faculty of Biotechnology, University of Surabaya, Raya Kalirungkut, Surabaya 60293, Indonesia.
المصدر: Heliyon [Heliyon] 2022 Oct 13; Vol. 8 (10), pp. e11062. Date of Electronic Publication: 2022 Oct 13 (Print Publication: 2022).
نوع المنشور: Journal Article; Review
اللغة: English
بيانات الدورية: Publisher: Elsevier Ltd Country of Publication: England NLM ID: 101672560 Publication Model: eCollection Cited Medium: Print ISSN: 2405-8440 (Print) Linking ISSN: 24058440 NLM ISO Abbreviation: Heliyon Subsets: PubMed not MEDLINE
أسماء مطبوعة: Original Publication: London : Elsevier Ltd, [2015]-
مستخلص: Innovations in food biotechnology reflect the increasing demand for healthy food and the change in conventional dietary patterns to plant-based diets, encouraging the development of functional products and opening new perspectives for industry interests. In addition, the development of vegetable-based products is supported by several studies that state that plant-based diets help reduce the risk of diseases, reduce stress, and even help maintain healthy body weight, making this diet a promising development for the future. The industry mainly uses fermentation techniques to obtain plant-based foodstuffs. However, fermentation is just one method that can develop probiotic products. Other methods include high moisture extrusion cooking and applying shear cells, for instance, for developing vegetable meats. This article summarizes trends and shifts in eating preferences, the response of the respective industry, and the future potential of plant-based products.
Competing Interests: The authors declare no conflict of interest.
(© 2022 The Author(s).)
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فهرسة مساهمة: Keywords: Alternative product; Diet; Plant-based
تواريخ الأحداث: Date Created: 20221028 Latest Revision: 20221029
رمز التحديث: 20240628
مُعرف محوري في PubMed: PMC9593187
DOI: 10.1016/j.heliyon.2022.e11062
PMID: 36303902
قاعدة البيانات: MEDLINE
الوصف
تدمد:2405-8440
DOI:10.1016/j.heliyon.2022.e11062