Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perception. [PDF]
Microb Cell Fact, 2023 Tangyu M +6 more
europepmc +3 more sources
Valorization of Local Agricultural Byproducts for the Development of Functional Oat-Based Milk Formulations [PDF]
FoodsBackground: Consumer demand for plant-based milk alternatives, particularly oat-based milk, has increased due to perceived health benefits and environmental sustainability.
Diana De Santis +4 more
doaj +2 more sources
Production of kefir from bovine and oat milk mixture
, 2011 During recent years non-dairy milk types such as cereal and grain milks have been an increased demand from consumers due to their functional properties. The cereal and grain milks do not contain cholesterol or lactose; therefore, these milk types are preferred by consumers who are vegetarians, have special diets or are lactose intolerant.In this study,
Cihan Kahraman
openalex +3 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 +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 +2 more
openaire +1 more source
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 +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 +5 more
doaj +1 more source
Allelopathic Effect of Lotus and Arrowhead Weed on Wheat, Wild Oat and Milkthistle Germination [PDF]
Planta Daninha, 2019 : An experiment was conducted to investigate the allelopathic effects of lotus (Nelumbo nucifera Gaertn.) and arrowhead (Sagittaria sagittifolia (Brummitt & Powell): L.) on seed germination of wheat and two associated weeds, namely, wild oat (Avena fatua
B. GUL, S. IJAZ, H. KHAN
doaj +1 more source
Sustainable intensification? Increased production diminishes omega-3 content of sheep milk [PDF]
, 2020 Intensifying agricultural production alters food composition, but this is often ignored when assessing system sustainability, yet it could compromise consumers’ health and the concept of ‘sustainable diets’.
Atsali, I. +10 more
core +1 more source