The Role of Fermented Vegetables as a Sustainable and Health-Promoting Nutritional Resource

Applied Sciences, Год журнала: 2024, Номер 14(23), С. 10853 - 10853

Опубликована: Ноя. 23, 2024

The increasing global burden of morbidity and mortality from chronic diseases related to poor diet quality, coupled with the unsustainable depletion vital planetary resources by current food production systems, threatens future security highlights urgent need transition high-quality plant-based diets as a viable solution mitigate economic, health, environmental challenges. Taking into consideration significant role that fermented vegetables may play sustainable, healthy, long-lasting, nutritional resource, this narrative review analyzes their benefits. For purpose, mechanisms fermentation process are explored, along importance probiotic cultures in foods, implications on safety within broader framework low-impact, organic, plant-derived nutrition. Additionally, health benefits probiotics examined, including effects mental health. Vegetable is versatile method for enhancing preservation, safety. This ancient practice prolongs shelf life perishable items, reduces toxicity raw ingredients, improves digestibility. Specific starter cultures, particularly lactic acid bacteria, essential controlling fermentation, ensuring safety, maximizing Fermented vegetables, rich probiotics, support gut immune function. Emerging research indicates potential alleviate adverse symptoms such stress anxiety, highlighting significance modern dietary guidelines management.

Язык: Английский

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What is in a label: Effects of labeling on the preference for plant-based products

Appetite, Год журнала: 2024, Номер unknown, С. 107837 - 107837

Опубликована: Дек. 1, 2024

Язык: Английский

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An introduction to innovative food packaging and processing technologies, the present and the future

Elsevier eBooks, Год журнала: 2025, Номер unknown, С. xxix - lxxx

Опубликована: Янв. 1, 2025

Язык: Английский

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Plant protein preferences in meat and dairy alternatives: An exploratory study of German consumers

Future Foods, Год журнала: 2025, Номер unknown, С. 100595 - 100595

Опубликована: Март 1, 2025

Язык: Английский

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Are plant-based and omnivorous diets the same for muscle hypertrophy? A narrative review of possible challenges of plant-based diets in resistance-trained athletes

Nutrition, Год журнала: 2025, Номер 135, С. 112742 - 112742

Опубликована: Март 9, 2025

Язык: Английский

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Vegan salad dressing based on cashew nuts with or without Spirulina platensis: Physicochemical, rheological, and sensory characterization and in vitro digestion of phenolic compounds

International Journal of Gastronomy and Food Science, Год журнала: 2025, Номер unknown, С. 101199 - 101199

Опубликована: Май 1, 2025

Язык: Английский

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Development of vegan ice cream made from Brazilian regional fruits

International Journal of Gastronomy and Food Science, Год журнала: 2025, Номер unknown, С. 101201 - 101201

Опубликована: Май 1, 2025

Язык: Английский

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Health is wealth-eating for tomorrow: factors influencing purchase intention of plant-based diets in India

Cogent Business & Management, Год журнала: 2024, Номер 12(1)

Опубликована: Дек. 24, 2024

Many people are shifting towards plant-based diets due to health and ethical considerations about climate change animal welfare. Changes in dietary patterns increasing rapidly some countries, while this trend is just emerging others. The present study reviews food adoption India identifies the critical factors that drive purchase intention of food. applied an extended theory planned behaviour, incorporating a multidimensional construct with subjective norms, environmental attitude, perceived behavioural control, social value, functional epistemic benefits. Environmental attitude was most important factor, followed by benefits values. Social value positively influenced benefits, indicating consumers tried based on recommendations celebrities gain approval from peers. However, after adoption, they realized like better digestion, reduced hormonal imbalance. Subjective norms were insignificant factor adopting personal choice without family/peer influence. Rather than focusing meat-eating only, marketers must consider vegetarian those looking reduce meat consumption. Communication strategy brands gastronomy industry should focus less welfare nudge product consumption overall impact environment.

Язык: Английский

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What Is the Relationship Between Sensory Attributes Identified Using CATA (Check-All-That-Apply) Questionnaire and Consumer Acceptance of Cookies Using Plant-Based Oils?

Foods, Год журнала: 2024, Номер 13(22), С. 3593 - 3593

Опубликована: Ноя. 10, 2024

The purpose of this study was to investigate sensory attributes identified using a CATA questionnaire and consumer acceptance cookies plant-based oils determine which influence improve purchase intention oils. Frequency analysis, one-way analysis variance, correspondence Pearson correlation multiple factor were used for statistical evaluation. Six cookie samples, five with types vegetable oil (canola, brown rice, coconut, soybean, olive) one butter, evaluated by 112 consumers. Of the 28 attributes, 11 terms milk, savory, sweet aroma/odor, sweet, roasted grain, milk taste/flavor, hardness, "crispy", "stuffy", roughness, "crumble" significantly different among samples (

Язык: Английский

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Multisensory contextual cues and information affect plant-based food choices and taste perception

Food Quality and Preference, Год журнала: 2024, Номер unknown, С. 105385 - 105385

Опубликована: Ноя. 1, 2024

Язык: Английский

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