Results 101 to 110 of about 2,400 (124)
Some of the next articles are maybe not open access.
Gastric digestion of cow milk, almond milk and oat milk in rats
Food & Function, 2022In this study, gastric digestion of isocaloric and iso-macronutrient cow milk, almond milk and oat milk were compared in rats euthanized at different post-feeding times.
Xin Wang +7 more
openaire +2 more sources
Food Hydrocolloids, 2022
Abstract In recent years, plant-based milk alternatives have become increasingly desirable because of their sustainability and proposed health benefits. There is a need to understand the behavior of plant-based milks during gastric digestion, including protein digestibility, structural changes, and macronutrient accessibility.
Xin Wang +3 more
openaire +1 more source
Abstract In recent years, plant-based milk alternatives have become increasingly desirable because of their sustainability and proposed health benefits. There is a need to understand the behavior of plant-based milks during gastric digestion, including protein digestibility, structural changes, and macronutrient accessibility.
Xin Wang +3 more
openaire +1 more source
Assessment of Oats and Milk on Markers of Cardiovascular Disease
Nutrition Today, 2018Background Oat consumption has been suggested to decrease the risk of cardiovascular disease; oats are frequently co-consumed with milk, but also water and other products. Methods We evaluated associations of 24-hour self-reported oat and cow’s milk consumption with cardiovascular ...
Audrey Olson +3 more
openaire +1 more source
Oats are a promising material for the production of vegetable milk
Food processing industry, 2022В последние годы произошли изменения в предпочтениях потребителей в отношении функциональных продуктов, которые привели к обширным исследованиям по разработке здоровых продуктов питания. Напитки, в том числе функционального назначения, занимают в рационе питания современного человека немалую долю.
openaire +1 more source
International Journal of Food Science & Technology, 2023
Summary Oat milk has received increasing attention because of its health benefits, however, the problems of easy sedimentation and deterioration of taste during storage are common problems faced by the industry.
Xiaoru Ren +5 more
openaire +1 more source
Summary Oat milk has received increasing attention because of its health benefits, however, the problems of easy sedimentation and deterioration of taste during storage are common problems faced by the industry.
Xiaoru Ren +5 more
openaire +1 more source
Annals of Nutrition and Metabolism, 1998
A drink based on oats has been developed with new technology. In this study the effects of this oat milk, soya milk and cow’s milk on plasma lipid, glucose, insulin, and antioxidant status (measured as the ability of serum to suppress the formation of the radical cation ABTS·<sup>+</sup>) were compared in 24 healthy men and women.
G, Onning +3 more
openaire +2 more sources
A drink based on oats has been developed with new technology. In this study the effects of this oat milk, soya milk and cow’s milk on plasma lipid, glucose, insulin, and antioxidant status (measured as the ability of serum to suppress the formation of the radical cation ABTS·<sup>+</sup>) were compared in 24 healthy men and women.
G, Onning +3 more
openaire +2 more sources
Replacing skimmed milk powder by oat protein concentrate in milk replacers for piglets
Canadian Journal of Animal Science, 1991Two experiments were conducted with 24- to 72-h-old male piglets. In exp. 1, 24 piglets were assigned to three dietary treatments. In the control diet, 100% of the dietary protein originated from low-heat skimmed milk powder. In the other diets, either 25 or 50% of the milk proteins were replaced by oat protein concentrate. In exp.
J. Delisle, J. F. Bernier, G. J. Brisson
openaire +1 more source
Food & Function, 2023
Plant-based milk alternatives have become increasingly desirable due to their sustainability and the increased consumer awareness of health.
Lulu Cui +4 more
openaire +2 more sources
Plant-based milk alternatives have become increasingly desirable due to their sustainability and the increased consumer awareness of health.
Lulu Cui +4 more
openaire +2 more sources
Effect of Concentration and Temperature on the Rheological Properties of Oat Milk
Food and Bioprocess Technology, 2014The rheological behavior of oat milk (Avena sativa L.) at different concentration (5, 10, 15, and 20 °Brix) was studied in the temperature range of 10, 20, 30, and 40 °C using a controlled stress rheometer. Power law model adequately described the flow behavior of oat milk (0.881–0.987).
Aastha Deswal +2 more
openaire +1 more source
Oat milk anaphylaxis: Oat an emerging food allergen
Journal of the European Academy of Dermatology and Venereology, 2023Jia Yi Goh, Haur Yueh Lee
openaire +2 more sources