Results 131 to 140 of about 90,239 (253)

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

From sensory expectations to social influence: The role of person-related, product-related, and external factors in young people’s consumption of milk and milk alternativesThe data and codebook are reported via Open Science Framework (OSF).OSF

Future Foods
The growing interest in and continuous development of milk alternatives present an ideal opportunity to promote more sustainable diets. This study aimed to identify determinants of the consumption of milk alternatives and cow’s milk among young people ...
Lena Szczepanski, Sophie Höfer, Hannah Hölscher, Florian Fiebelkorn   +3 more
doaj   +1 more source

Organic waste management studies : inventory in Juva [PDF]

, 2005
Two different organic waste management systems have been studied in the BERAS project. The most extensive study was of biowaste and nutrient flows in the community of Juva, Finland.
Lehto, Tiina
core  

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, Volume 3, Issue 1, Page 47-70, March 2026.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Development of health oriented Probiotic fermented milk prepared from combination of oat flakes, barley and cow's milk

, 2013
A new product in the form of cereal based fortified oat flakes based milk with functional ingredientswill offer both nutritional and therapeutic benefits to the consumer in augmenting or deriving a number ofday to day health troubles faced due to stress factor and increased cholesterol problemsLactic cultures are used in the preparation in order to ...
B. V. Vijetha, R P LALITHA REDDY, Natarajan A M   +2 more
openaire   +1 more source

Production Optimization and Properties Analysis of Oat Plant-based Yogurt

Shipin gongye ke-ji
To further expand the variety of oat milk products and develop an oat plant-based yogurt (OPY) without animal ingredients, this study used whole oat flour as raw material to prepare oat milk through enzymatic hydrolysis, inoculated with commercial ...
Kaiyang MA, Xinzhong HU
doaj   +1 more source

Use of farm grown cereal/protein mixes by lactating dairy cows in a winter diet [PDF]

, 2009
We compared the use of three farm grown cereal/protein mixes (oat/fava bean, barley/lupin, triticale/pea), that were used to complement lactating dairy cow diets based on hay consisting of alfalfa/orchard grass and perennial grassland.
BAZARD, C., COQUIL, X., DELABY, L., DESPRES, S., TROMMENSCHLAGER, J-M.   +4 more
core  

From Fermentation to Functionality: Lipidomic Characterization and Index‐Based Evaluation of Plant‐Based Kefir

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Lipidomic characterization and index‐based evaluation of plant‐based kefir. ABSTRACT This study aimed to characterize the fatty acid composition and to evaluate lipid quality indices of kefir produced with varying ratios of chestnut milk and reconstituted skim milk, using both traditional and commercial starter cultures.
Buse Usta‐Gorgun, Lutfiye Yilmaz‐Ersan   +1 more
wiley   +1 more source

Circular, No. 4 [PDF]

, 1933
Many requests for information regarding the best varieties of field crops for interior Alaska have been received by the Alaska Agricultural Experiment Stations. Field crops have- been tested by the stations in the interior for a number of years.
Higgins, F.L.
core  

Oat β-glucan in milk products: impact on human health

, 2015
The aim of this study was to determine the impact of the bioactive ingredient – oat β-glucan – on the quality characteristics of the fermented milk products (kefir, yogurt and fermented milk beverages) made on buttermilk-skimmed milk mixture base and establish the influence of the consumption of one of them on the health characteristics of volunteers ...
Liutkevičius, Algirdas, Speičienė, Vilma, Alenčikienė, Gitana, Mieželienė, Aldona, Kaminskas, Arvydas, Abaravičius, Jonas Algis, Vitkus, Dalius, Jablonskienė, Valerija   +7 more
openaire   +2 more sources