Results 201 to 210 of about 90,541 (236)

Genomic prediction for stem rust resistance in the southern United States elite oat (<i>Avena sativa</i> L.) germplasm. [PDF]

Front Plant Sci
Acharya JP, Khan N, Kunwar S, McBreen J, Adewale SA, Harrison S, Melson E, Hathcoat D, Nandety RS, Fiedler J, Babar MA, Klos KE.   +11 more
europepmc   +1 more source

Effect of Homogenization and Pectin on Chemical, Textural, Antioxidant and Sensory Characteristics of <i>L. bulgaricus</i>-Fermented Oat-Based Product. [PDF]

Foods
Khrundin DV, Nikitina EV.
europepmc   +1 more source

Scleroglucan as Structure Forming Agent of Low-Fat Yogurt: Effects on Functional Properties, Bacterial Activity and Sensory Profile. [PDF]

Molecules
Aljewicz M, Bielecka MM, Dąbrowska A, Majcher MA, Popławski Ł.   +4 more
europepmc   +1 more source

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Structural changes in oat milk and an oat milk‒bovine skim milk blend during dynamic in vitro gastric digestion

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, Aiqian Ye, Anant Dave, Harjinder Singh   +3 more
openaire   +3 more sources

Gastric digestion of cow milk, almond milk and oat milk in rats

Food & Function, 2022
In 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, Frances M. Wolber, Aiqian Ye, Natascha Stroebinger, Aimee Hamlin, Peter Zhu, Carlos A. Montoya, Harjinder Singh   +7 more
openaire   +2 more sources

OATS AND FAT-FREE MILK BASED FUNCTIONAL FOOD PRODUCT

Food Biotechnology, 2001
The 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, M. Marauska, J. Laukevics, M. Grube, A. Vigants, D. Karklina, L. Skudra, U. Viesturs   +7 more
openaire   +1 more source

Replacing skimmed milk powder by oat protein concentrate in milk replacers for piglets

Canadian Journal of Animal Science, 1991
Two 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

Effects of Consumption of Oat Milk, Soya Milk, or Cow’s Milk on Plasma Lipids and Antioxidative Capacity in Healthy Subjects

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·⁺) were compared in 24 healthy men and women.
G, Onning, B, Akesson, R, Oste, I, Lundquist   +3 more
openaire   +2 more sources

A comprehensive review on oat milk: from oat nutrients and phytochemicals to its processing technologies, product features, and potential applications

Food & Function, 2023
Plant-based milk alternatives have become increasingly desirable due to their sustainability and the increased consumer awareness of health.
Lulu Cui, Qiuju Jia, Jiani Zhao, Dianzhi Hou, Sumei Zhou   +4 more
openaire   +2 more sources