Enhancing the Efficiency and Sustainability of Producing Curcumin‐Infused Plant‐Based Milk Alternatives With a Two‐in‐One Post pH‐Driven Processing Strategy

Enhancing the Efficiency and Sustainability of Producing Curcumin‐Infused Plant‐Based Milk Alternatives With a Two‐in‐One Post pH‐Driven Processing Strategy

ABSTRACT Increasing food sustainability and health benefits is essential to meet the demands of a growing global population while minimizing environmental impact. This study used a green two‐in‐one post pH‐driven processing strategy to develop a sustainable and healthy plant‐based milk alternative....

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Bibliographic Details
Main Authors: Anthony Suryamiharja, Xiping Gong, Casimir C. Akoh, Hualu Zhou
Format: Article
Language:English
Published: Wiley 2025-03-01
Series:Food Frontiers
Subjects:
carbon emissions
curcumin
food sustainability
health‐promoting
plant‐based milk
soymilk
Online Access:https://doi.org/10.1002/fft2.534
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https://doi.org/10.1002/fft2.534

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