Results 41 to 50 of about 10,843 (142)
The perceived value of oat milk and the food-choice motives of young, urban people [PDF]
, 2023 Publisher Copyright: © 2023, Merja Halme, Anna-Maija Pirttilä-Backman and Trang Pham.Purpose: Both governments and the food industry are interested in plant-based products.
Pirttilä-Backman, Anna Maija +7 more
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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 +14 more
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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
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Development of health oriented Probiotic fermented milk prepared from combination of oat flakes, barley and cow's milk [PDF]
, 2013 A new product in the form of cereal based fortified oat flakes based milk with functional ingredientswill offer both nutritional and therapeutic benefits to the consumer in augmenting or deriving a number ofday to day health troubles faced due to stress ...
B. V. Vijetha (395581) +2 more
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Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2021 The article highlights the current state of the production of dairy and vegetable food products. The results of studies of organoleptic and physical, chemical indicators of the quality of various herbal drinks: coconut, almond and oat, are presented, as ...
S. Merzlov +5 more
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Perencanaan usaha oat milk matcha dengan penambahan jelly "o-matcha!" berkapasitas produksi 50 liter/hari [PDF]
, 2023 Kesadaran akan hidup sehat khususnya di Indonesia mengalami peningkatan dalam beberapa tahun terakhir sehingga kebutuhan terhadap produk pangan berbasis tumbuhan (plant-based diet) yang bebas laktosa semakin meningkat.
Yauwnita, Jennifer +2 more
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Effect of setting oat milk as the default milk option on dairy milk choices for barista beverages [PDF]
, 2022 While there is evidence that meat-free defaults can reduce meat consumption, no experiment so far has investigated the effectiveness of plant-based milk defaults in reducing dairy milk consumption, although dairy is an important contributor to global ...
Giovanni Fabris
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Food Chemistry: XThis study compared the bioactive compounds, antioxidant activities, presence of prebiotic oligosaccharides, and amino acid profiles of six Thai plant-based milk alternatives: oat, yellow corn, tamarind seed, jackfruit seed, germinated red rice, and red ...
Nonthiwat Taesuk +6 more
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Evaluation of nutrient value of cultivated oat grass at different cutting stages in alpine grassland
Siliao yanjiu, 2023 The study was to systematically evaluate the nutritional value of annual grasses in the alpine region. Four common species of oat grass (white oat, green oat, Connor oat and Rinna oat) in the plateau region were studied, the general nutrient analysis ...
XU Yun-xiang +7 more
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The effect of hydrated oatmeal on quality of the symbiotic fermented milk product
BIO Web of Conferences, 2020 In recent years, there has been a trend to develop and produce special products. Improving food technology through the use of hydrated oatmeal makes it possible to enrich fermented milk products with proteins, dietary fiber, trace elements and vitamins ...
Sukhova Irina V. +4 more
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