Results 51 to 60 of about 2,400 (124)
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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Study on Preparation of Flavored Milk from Cow Milk Blended with Oats
International Journal of Research and ReviewStrawberry flavored milk with oats blends with creamy texture of milk. Oats are known for their high fiber content, heart healthy properties, and ability to provide long lasting energy. When combined with strawberry flavor, the result is not just a delicious beverage but one that offers functional health benefits.
Kurugodu Shanthi Priya +2 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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Inclusion of Oat in Feeding Can Increase the Potential Probiotic Bifidobacteria in Sow Milk
Animals, 2015 The objectives of this study were to (i) investigate the impact of feeding oat on the population of bifidobacteria and (ii) evaluate their probiotic potential. In this study, we investigated the effects of supplementing sows’ gestation and lactation feed
Rabin Gyawali +3 more
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Harvesting Oat Forage at Late Heading Increases Milk Production per Unit of Area [PDF]
, 2019 Oat (Avena sativa L.) is a widely used forage crop in the USA and globally, often integrated in dairy systems where it provides the benefits of diversifying crop rotations.
Picasso, Valentin D. +3 more
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The Effect of Varying Oat Beverage Ratios on the Characteristics of Fermented Dairy–Oat Beverages
Applied SciencesIn the context of the growing popularity of plant–based diets and the search for alternatives to traditional dairy products, there is a need to develop new, consumer–appealing products that combine the nutritional value of milk and oats.
Małgorzata Ziarno +3 more
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Beyond milk : framing milk and oat-drink campaigns in Sweden [PDF]
, 2018 The growing demand for products that cause minimal environment impact and follow a sustainable production system allow new brands and marketing concepts to compete with traditional companies and well established products on the market.
Rigo Cavinato, Maria Eduarda
core
The perceived value of oat milk and the food-choice motives of young, urban people
, 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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Heliyon, 2018 Development of malodourous compounds, hexanal and p-vinyl guaiacol (PVG), in UHT model liquid systems fortified with wholegrain oat were evaluated. Single and mixed systems using oat powder (3, 5, and 7% w/w), skim milk powder (SMP, 2.8% w/w) and sucrose
Nashi K. Alqahtani +4 more
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