Results 211 to 220 of about 90,541 (236)

Dynamic high pressure microfluidization modified oat dietary fiber: Texture modulation and its mechanistic in whole grain oat milk

Food Hydrocolloids
Ziyue Kang, Ning Meng, Ming Liu, Yanxiang Liu, Ping Jiang, Xiaotong Zhai, Yanan Fei, Li Wang, Juanli Shen, Bin Tan   +9 more
openaire   +3 more sources

Assessment of Oats and Milk on Markers of Cardiovascular Disease

Nutrition Today, 2018
Background 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, Cara L. Frankenfeld, Taylor C. Wallace, Jodee Johnson   +3 more
openaire   +1 more source

Enzymatic hydrolysis of oat core flour improves physiochemical and sensory behaviors for oat milk

Journal of Cereal Science
The 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, Kai Huang, Jun Lu, Anni Lu, Xiao Guan, Yu Zhang, Sen Li, Hongdong Song, Hongwei Cao, Zhu Sun, Zhiquan Yu   +10 more
openaire   +2 more sources

Oat milk anaphylaxis: Oat an emerging food allergen

Journal of the European Academy of Dermatology and Venereology, 2023
Jia Yi Goh, Haur Yueh Lee
openaire   +2 more sources

Oats are a promising material for the production of vegetable milk

Food processing industry, 2022
В 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

Development of spray‐dried oat milk powder with improved stability

Cereal Chemistry
AbstractBackground and ObjectivesOat milk is a plant‐based milk alternative and rich in various nutrients, however, the liquid product with a shorter shelf life limits its sales and consumption. This study is designed to develop an oat milk powder (OMP) using spray drying and improve the stability of reconstituted OMP by adding stabilizers ...
Maojun Tian, Aili Wang, Sha Xiao, Wenwen Yu, Chunhua Tan, Liang Zou   +5 more
openaire   +1 more source

THE COMPOSITION OF ANTIOXIDANT-ENRICHED OAT MILK IMPROVING THE RECIPE

Bulletin of Shakarim University. Technical Sciences
This 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, B. M. Kulushtaeva, S. K. Kasymov, Zh. K. Tokanova, S. A. Kardenov   +4 more
openaire   +1 more source

Effect of probiotic fermented camel milk containing Oat milk on hyperglycemia in streptozotocin-induced diabetic rats

مجلة دراسات وبحوث التربية النوعية, 2022
Hanan A. Radwan, Nahed S. Mohammed
openaire   +1 more source

Effect of the oat β-glucan on the development of functional quinoa (Chenopodium quinoa wild) milk

Food Chemistry, 2021
Kai Huang, Xiao Guan, Cheng Li
exaly  

Development and characterization of Peanut-Oat milk powder

Journal of Xidian University, 2020
openaire   +1 more source