Results 61 to 70 of about 8,865 (185)

The Impact of Sustainability Labelling on Consumers' Evaluation and Choice of Food Products: A Systematic Literature Review

Business Strategy and the Environment, EarlyView.
ABSTRACT The last five years of research on sustainability labelling, reported in 175 journal articles, documents its effectiveness in increasing consumer choices of more sustainable food products. Some sustainability labels come out as stronger than others and their impact varies across products, countries, and individual consumers, depending on label
John Thøgersen, Lucía Romero‐Verdú, Anne O. Peschel   +2 more
wiley   +1 more source

Study on Preparation of Flavored Milk from Cow Milk Blended with Oats

International Journal of Research and Review
Strawberry 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, Dr. A. Swaroopa Rani, P. Hari Prasad   +2 more
openaire   +1 more source

Teaming Up for Sustainability: Understanding Different Types, Projects, and Enablers of Employee Sustainability Teams

Corporate Social Responsibility and Environmental Management, EarlyView.
ABSTRACT Employee sustainability teams—groups collaborating continuously and voluntarily on sustainability initiatives—can serve as a bottom‐up driver for organizational change. Despite their potential, however, their role and contributions are underexplored. To fill this gap, our multi‐case study examines 59 projects by 13 teams across three companies
Jennifer Adolph, Markus Beckmann, Katrin Schwarzfischer, Lena Ries   +3 more
wiley   +1 more source

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source

Phytochemical profiling of Thai plant-based milk alternatives: Insights into bioactive compounds, antioxidant activities, prebiotics, and amino acid abundance

Food Chemistry: X
This 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, Aidong Wang, Manmanut Srikaew, Theeraphan Chumroenphat, Daniela Barile, Sirithon Siriamornpun, Apichaya Bunyatratchata   +6 more
doaj   +1 more source

Nutrition and Metabolic Diseases: A Systematic Review of Functional Foods, Medicinal Plants, Phytochemicals, Bioactive Compounds and Nutrients Effective Against Metabolic Diseases

Food Chemistry International, EarlyView.
The study demonstrates how functional foods, medicinal plants, phytochemicals, bioactive compounds and essential nutrients combat metabolic diseases. It highlights their mechanisms, including antioxidant, anti‐inflammatory, insulin‐sensitising, lipid‐regulating, gut microbiota‐modulating and mitochondrial‐enhancing effects, leading to improved ...
Chinaza Godswill Awuchi, Sana Noreen, Sonia Morya   +2 more
wiley   +1 more source

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, LIU Yi, BAI Bin-qiang, ZHAO Xin-sheng, GOU Yu-jiao, ZHONG Rong-zhen, QIAO Sai-mao-cuo, HAO Li-zhuang   +7 more
doaj  

A Comparative Study of the Use of Cow's Milk and Plant-Based Alternatives Such as Almond Milk and Oat Milk on Diabetic Rats

International Journal of Food Sciences, 2023
Purpose: The present study was conducted to evaluate physicochemical, rheological, microbiological, antioxidant and sensory properties of caw, almond and oat milk.  Caw milk served as a control (animal source), and the other treatments were made from almond milk and oat milk (plant source).
openaire   +1 more source

Food‐grade proteins, lipids, and fibers as potential tools to ameliorate cardiovascular disorders: A review

Food Biomacromolecules, EarlyView.
Abstract Cardiovascular diseases (CVDs) remain the leading cause of global mortality, necessitating effective preventive and adjunct therapeutic strategies beyond conventional pharmacological interventions. Although previous reviews have focused on individual nutrients or dietary patterns, this review provides a mechanism‐based, integrative perspective
Sridevi Shanmugam, Rukaiah Fatma Begum, Nirenjen Shanmugasundaram, Bhupendra Gopalbhai Prajapati, Suresh Ankul Singh, Pavithra Nagenthran, Sudarshan Singh, Kesarla Rajesh   +7 more
wiley   +1 more source

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., Romanova Tatyana N., Korosteleva Lidia A., Baimishev Rinat H., Dolgosheva Elena V.   +4 more
doaj   +1 more source