Results 91 to 100 of about 2,400 (124)

Investigation on the possibilities of yoghurt production from oat milk pasteurized by thermal and non-thermal processes

, 2021
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim DalıBu çalışmanın amacı; ısıl işlem (T) ve UV-C destekli ısıl işlem görmüş (UV-C+T) olan yulaf sütünden set-tipi bitkisel kaynaklı yoğurt üretmektir. Bu amaçla, işlem görmemiş, ısıl işlem görmüş (63 °C,
Yıldırım, Gülşah
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Integrative transcriptome-metabolome dissection of the molecular basis of lodging resistance in oat (Avena sativa L.) basal internodes

BMC Plant Biology
Background Oat (Avena sativa L.) is an important grain and feed crop, playing a significant role in agricultural production. However, lodging remains a key factor limiting oat yield and quality. Recent advances in molecular biology have shed light on the
Yanming Ma, Ming Nan, Guiqin Zhao, Jikuan Chai, Gengmei Min   +4 more
doaj   +1 more source

Impact of a Default Nudge Intervention on Plant-Based Milk Consumption in a UK University Café

Global Environmental Psychology
Encouraging plant-based food consumption among western consumers is vital for reducing the environmental impacts of animal agriculture. This study examined whether a default nudge intervention increased plant-based milk consumption in a UK university ...
Katie Major-Smith, Gregory Borne, Laura Wallis, Daniel Major-Smith, Debby Cotton   +4 more
doaj   +1 more source

Microencapsulated Asiatic Pennywort (Centella asiatica) Fortified Chocolate Oat Milk Beverage: Formulation, Polyphenols Content, and Consumer Acceptability

This study investigated the use of microencapsulated Asiatic pennywort (Centella asiatica) (CA) as a functional ingredient to formulate a novel chocolate oat milk beverage.
Samaratunga, Roselle, Kam, Rothman, Gannabathula, Swapna, Hamid, Nazimah, Kantono, Kevin   +4 more
core   +1 more source

Using oat milk to reduce the caloric value of a functional mayonnaise sauce

У цьому дослідженні розглянута розробка домашньої майонезної заправки з вівсяним молоком як інгредієнтом, що знижує вміст жиру. Була проведена оцінка сенсорних та фізико-хімічних властивостей заправки, і результати показали, що заправка з 20,3% вівсяного
Lebedenko, Tetiana, Brovenko, Tetiana, Stukalska (Ivanova), Nataliia, Kovalenko, Nataliia, Antonenko, Artem, Dudarev, Igor, Kuzmin, Oleg   +6 more
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Preferences for oat milk and ethical food choice motives of young educated people in Finland

, 2019
Plant-based milk consumption has witnessed a significant upward trend in recent years as customers are becoming more and more conscious of the healthiness and sustainability of their dietary choices.
Pham Thi Thu, Trang
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DIY Plant Milk: A Recipe-Manifesto and Method of Ethical Relations, Care, and Resistance

, 2019
This recipe-manifesto considers the political theology of milk as perfecting a relation: between mother and child, between sovereign state and lawful citizen, and between corporation and consumer.
Arvidsson, Matilda,
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SENSORY QUALITY OF COMMERCIAL OAT – BASED MILK ALTERNATIVES AVAILABLE IN NORTH MACEDONIA [PDF]

This study aimed to evaluate the sensory profile of commercially available oat-based milk alternatives in North Macedonia. The sensory acceptability is influenced by key attributes such as taste, texture, odor, and appearance.
Zdraveska, Viktorija, Nakov, Gjore, Dimovska, Lina, Trajkovska, Biljana   +3 more
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Oat Milk as A Functional Food Produced from Sprouted Oat Grains

Alexandria Science Exchange Journal
openaire   +1 more source

Influence of Microencapsulation on Organoleptic Quality of Probiotic-Fortified Oat Milk

International Journal of Advanced Biochemistry Research
Raveena Chaudahry, Sangeeta Shukla, Priyae Barth Gautham, Gaurav Yadav   +3 more
openaire   +1 more source