PLANT-BASED FOODS AND LATEST DEVELOPMENTS

Ceren Özen, İlkay Yılmaz
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Abstract

In recent years, plant-based foods have been widely preferred due to their benefits to human health and economy, as well as their reduction of greenhouse gas emissions and their benefits to the environment. In order to meet the increasing need for plant protein, research has increased and different plant protein sources such as seaweed, spirulina, sugar beet leaves, alfalfa and hemp seeds have begun to be used in developed products. There are many studies on the benefits of an herbal diet, and many herbal products have been developed in recent years. However, most of the developed products have deficiencies in terms of appearance, texture, taste and nutritional value, and new methods need to be investigated to improve this situation. In addition, it would be wrong to say that all of the developed vegetable protein products are superior to animal sources in terms of nutritional value. In this review, plant protein sources were examined and studies on their health effects and bioavailability and the latest technological developments were evaluated.
植物性食品和最新发展
近年来,植物性食品因其对人类健康和经济的益处,以及减少温室气体排放和对环境的益处而受到广泛青睐。为了满足人们对植物蛋白日益增长的需求,相关研究不断增加,不同的植物蛋白来源,如海藻、螺旋藻、甜菜叶、紫花苜蓿和大麻籽已开始被用于开发产品中。关于草本饮食益处的研究很多,近年来也开发了许多草本产品。然而,大多数已开发的产品在外观、质地、口味和营养价值方面都存在不足,需要研究新的方法来改善这种状况。此外,如果说所有已开发的植物蛋白产品在营养价值方面都优于动物蛋白,那也是错误的。本综述对植物蛋白来源进行了研究,并评估了有关其健康影响和生物利用率的研究以及最新的技术发展。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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