Results 31 to 40 of about 90,365 (230)

Development of Fermented Camel Milk Incorporating Oats and Sukkari Date Palm Fruit: Nutritional, Physicochemical, Functional, and Organoleptic Attributes

Fermentation, 2023
Camel milk-based products have shown significant interest and remarkable growth in recent years. These products are valued as functional items due to their unique nutritional properties and potential health benefits.
Raya Algonaiman, Hend F. Alharbi
doaj   +1 more source

Soil properties and silage quality in response to oat and pea seeding ratios and harvest stage on the Qinghai-Tibetan Plateau

Frontiers in Sustainable Food Systems, 2023
Livestock intensification improves production efficiency and enhances the demand for quality forage to feed ruminants. Novel combinations of forage plants, especially including Gramineae and Leguminous plants, benefit both ruminant animals and contribute
Wen Liu, Liansheng Zhao, Yakun Chen, Yifan Shen, Zhijie Luo, Zhijie Luo, Yanbin Chen, Alexander C. O. Evans, Dengpan Bu   +8 more
doaj   +1 more source

Plant-based beverages as good sources of free and glycosidic plant sterols [PDF]

, 2017
To address the ever-growing group of health-conscious consumers, more and more nutritional and health claims are being used on food products. Nevertheless, only very few food constituents, including plant sterols, have been appointed an approved health ...
Decloedt, Anneleen, Van Landschoot, Anita, Vanderputten, Dana, Vanhaecke, Lynn, Watson, Hellen   +4 more
core   +2 more sources

Genomic and toxigenic heterogeneity of bacillus cereus sensu lato Isolated from ready-to-eat foods and powdered milk in day care centers in Colombia [PDF]

, 2020
Bacillus cereus sensu lato (s.l.) is a group of bacteria commonly found in diverse environments, including foods, with potential to cause emesis and diarrhea. In Colombia, it is one of the main foodborne pathogens.
Aceves-Diez, Angel E., Castaneda-Sandoval, Laura M., Correa, Margarita M., Heyndrickx, Marc, Rasschaert, Geertrui, Sanchez Chica, Jennifer   +5 more
core   +1 more source

Comparative Evaluation of the Fluoride Content in Plant-based and Animal-based Milk: An In Vitro Study [PDF]

Journal of South Asian Association of Pediatric Dentistry
Increased fluoride ion concentrations at the dental plaque reduce the rate of demineralization, but when ingested in large amounts, it can cause enamel fluorosis.
Amitha HA, Shri Kavya A, Umaima Saleem Nadaf, Sandhya Prabha M, Nidhi J Shetty   +4 more
doaj   +1 more source

Nutraceutical-fortified plant-based milk analogs: Bioaccessibility of curcumin-loaded almond, cashew, coconut, and oat milks

LWT, 2021
Abstract Plant-based milk analogs often contain oil bodies, which are natural colloidal particles comprising of a triglyceride-rich core coated by a phospholipid/protein shell. Hydrophobic nutraceuticals, such as curcumin, can be encapsulated within these oil bodies utilizing a simple pH-driven method.
Bingjing Zheng, Hualu Zhou, David Julian McClements   +2 more
openaire   +1 more source

PHYSICAL CHARACTERISTICS OF ICE CREAM WHICH REPLACED MILK POWDER WITH DIFFRENT CEREALS FLOUR [PDF]

Mesopotamia Journal of Agriculture, 2018
The aim of this study was to know the effect of partial or total substitution of dry skim milk in ice milk mixtures by using different cereals flour of oat.
Ghanim Hasan, Saja M. Kassem
doaj   +1 more source

Assessing the probiotic potential, antioxidant, and antibacterial activities of oat and soy milk fermented with Lactiplantibacillus plantarum strains isolated from Tibetan Kefir

Frontiers in Microbiology, 2023
Sufficient intake of probiotics has been shown to help in the digestion, protect the body against pathogenic microorganisms and boost the immune system.
Tariq Aziz, Hu Xingyu, Abid Sarwar, Muhammad Naveed, Muhammad Aqib Shabbir, Ayaz Ali Khan, Taqweem Ulhaq, Muhammad Shahzad, Yang Zhennai, Ashwag Shami, Manal Y. Sameeh, Sahar A. Alshareef, Manal Abdulbari Tashkandi, Rewaa S. Jalal, Rewaa S. Jalal   +14 more
doaj   +1 more source

Іce cream technology using oat and flax milk composites

DEVELOPMENT TRENDS IN TECHNICAL SCIENCES IN EU COUNTRIES AND UKRAINE
V. Demianová, Анна Радченко
openalex   +3 more sources

Influence of different types of vegetable milk on the rheological properties and stability of sugar-free starch creams [PDF]

BIO Web of Conferences
The effect of oat, almond and coconut milk compared with cow's milk on the rheological properties and stability of sugar-free starch creams was studied. The stability of the creams was assessed by centrifugation of the samples.
Dzhivoderova-Zarcheva Mina, Hyusein Sebile   +1 more
doaj   +1 more source