Results 11 to 20 of about 90,541 (236)

Effect of oat milk pasteurization type on the characteristics of yogurt

LWT, 2021
Abstract The aim of this study was to produce set-type non-dairy yogurt from oat milk pasteurized by thermal (T) and UV-C (coiled-tube type)-assisted thermal (UV–C-T) processes. The yogurts were produced from untreated, T- (63 °C, 30 min) and UV-C-T-treated (10 cycles, 77.67 J/mL, 60 °C) oat milk by lactic acid fermentation and their microbiological,
Hande Demi̇r, Meric Simsek, Gülşah Yıldırım   +2 more
openaire   +3 more sources

Can flaxseed “milk” prevent anthracycline mediated cardiotoxicity in women with breast cancer (CANFLAX-BC)? [PDF]

Cardio-Oncology
Background Cardio-Oncology focuses on the prevention, diagnosis, and management of individuals with cancer who are at risk of developing cardiovascular complications as a result of their anti-cancer treatment.
Vibhuti Arya, Lana Mackic, Sara M. Telles Langdon, David Y. C. Cheung, Paris R. Haasbeek, Skyler Eastman, Lauren Castagna, Scott Grandy, Stefan S. Heinze, Danielle Desautels, Vallerie Gordon, Jeffrey Graham, Susan Green, Debjani Grenier, Christina A. Kim, Maclean Thiessen, Marshall Pitz, Davinder S. Jassal   +17 more
doaj   +2 more sources

Influence of oat flour characteristics on the physicochemical properties of oat-based milk substitutes

Food Hydrocolloids
This study aimed at investigating the effect of oat composition on the quality characteristics of oat-based milk substitute (OBMS). Raw materials for OBMS consisted of thirty pure cultivar oat flours produced by industrial milling process. The main steps in OBMS preparation included mixing of 10% oat flour with water, starch hydrolysis, solid-liquid ...
Sneck, Anna-Maria, Nordlund, Emilia, Rosa-Sibakov, Natalia, Silventoinen-Veijalainen, Pia   +4 more
openaire   +4 more sources

Evaluation of Plant-Based Milks in Vegan Muffins: Functional, Structural, Rheological and Nutritional Characterization [PDF]

Foods
As the demand for dairy-free bakery products increases, identifying plant-based milk alternatives that sustain product quality is essential. This study investigated the effects of eight milk types—soy, hazelnut, walnut, quinoa, flaxseed, coconut, oat ...
Kübra Topaloğlu Günan, Perihan Yolci Ömeroğlu   +1 more
doaj   +2 more sources

Integrative transcriptome-metabolome dissection of the molecular basis of lodging resistance in oat (Avena sativa L.) basal internodes [PDF]

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   +2 more sources

Production of Probiotic Stirred Yoghurt from Camel Milk and Oat Milk [PDF]

Journal of Food and Dairy Sciences, 2020
The effect of partial replacement of camel's milk with Oat milk on the physicochemical, rheological, microbiological, antioxidant and sensory properties of probiotic stirred camel milk yoghurt during storage was investigated. Stirred yoghurt was made from camel milk served as a control, and the other treatments were made from camel milk after replacing
E. Atwaa, M. A. A. Hassan, Mahytab Ramadan   +2 more
openaire   +1 more source

Processing Technology of A New Type of Oat Yogurt and Its Physical and Chemical Properties Analysis

Shipin gongye ke-ji, 2022
A new type of oat yogurt was developed with oat milk and reconstituted milk as raw materials and commercial yogurt fermentation strains as starter. Sensory score and acidity were served as indexes, the effects of oat milk and reconstituted milk ratio ...
Yeyuan ZHU, Gang ZHAO, Aili WANG
doaj   +1 more source

Nutritional and Organoleptic Properties of Oat Milk Dessert Enriched with Paneer and Standardized Milk [PDF]

Asian Journal of Dairy and Food Research, 2021
Background: Dessert with good nutritional value could play an important role in the physical and mental growth and development of infants, children and teenagers as well as great tasty food choice of adult and ageing. The aim of the present study was to evaluate the nutritional and organoleptic quality of oat milk dessert.
Akanksha Yadav, Ramesh Chandra, Luxita Sharma   +2 more
openaire   +1 more source

Inclusion of Oat and Yeast Culture in Sow Gestational and Lactational Diets Alters Immune and Antimicrobial Associated Proteins in Milk

Animals, 2021
Maternal diet supplementation with pro- and prebiotics is associated with decreased incidence of diarrhea and greater piglet performance. This study investigated the impact adding whole ground oat as a prebiotic, alone or in combination with a probiotic,
Barry Donovan, Aridany Suarez-Trujillo, Theresa Casey, Uma K. Aryal, Dawn Conklin, Leonard L. Williams, Radiah C. Minor   +6 more
doaj   +1 more source

Consumer Perception of Milk and Plant-Based Alternatives Added to Coffee

Beverages, 2021
Consumers have begun to use plant-based alternatives (PBAs) in their coffee instead of dairy products. PBAs can include soy milk, rice milk, coconut milk, almond milk, oat milk, and hemp milk.
Mackenzie Gorman, Sophie Knowles, Anika Falkeisen, Sophie Barker, Rachael Moss, Matthew B. McSweeney   +5 more
doaj   +1 more source