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An innovative approach in oat milk production: Ohmic heating
Food and Bioproducts ProcessingAli Göksu
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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.
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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
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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
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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
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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
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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
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Oat milk anaphylaxis: Oat an emerging food allergen
Journal of the European Academy of Dermatology and Venereology, 2023Jia Yi Goh, Haur Yueh Lee
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Enzymatic hydrolysis of oat core flour improves physiochemical and sensory behaviors for oat milk
Journal of Cereal ScienceThe aim of this study was to develop a novel plant-based milk using oat core flour (OCF) as the raw material. OCF was firstly treated with deep liquefaction and saccharification. After that, multienzyme treatments, including protease, lipase, and cellulase hydrolyzations, were optimized and applied.
Min Zhang +10 more
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THE COMPOSITION OF ANTIOXIDANT-ENRICHED OAT MILK IMPROVING THE RECIPE
Bulletin of Shakarim University. Technical SciencesThis study showed that adding beetroot and banana to oat milk can boost its nutritional value and antioxidant activity. Betalains in beetroot and phenolic compounds in banana improved the antioxidant properties of milk. As a result of the study, it was found that the protein and carbohydrate content in oat milk increased, as well as the shelf life ...
A. S. Kambarova +4 more
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OATS AND FAT-FREE MILK BASED FUNCTIONAL FOOD PRODUCT
Food Biotechnology, 2001The present study addresses problems and solutions related to new functional bio-active food product creation. Commercial rolled oats and fat-free milk were used as raw materials. Limited enzymatic hydrolysis of oat starch was carried out by α-amylase.
M. Bekers +7 more
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