Results 81 to 90 of about 2,400 (124)
FoodsAs the demand for dairy-free bakery products increases, identifying plant-based milk alternatives that sustain product quality is essential. This study investigated the effects of eight milk types—soy, hazelnut, walnut, quinoa, flaxseed, coconut, oat ...
Kübra Topaloğlu Günan +1 more
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Utilization of Grape Pomace as A Value-added Phenolic Component for Oat Milk Production
Plant Foods for Human NutritionAbstract Grape pomace (GP), a wine industry byproduct rich in dietary fibre and polyphenols is used in this study to increase the nutritional, phytochemical, and sensory qualities of oat milk. Lactose-intolerant people, vegans, and health-conscious customers drink oat milk because it is plant-based, dairy-free, and sustainable product. Although
Md Zakir, Hassan +2 more
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Phenolic Compounds in Plant-Based Milk Alternatives from the Greek Market
SeparationsPlant-based milk alternatives (PBMAs) are plant-based fluid products that are marketed as substitutes for regular milk. The nutrient composition of PBMA products can vary widely, depending on the plant source, processing methods, potential additives, etc.
Velisaria-Eleni Gerogianni +4 more
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Polysaccharide determination in protein/polysaccharide mixtures for phase-diagram construction
, 2010 The effect of protein removal from protein–polysaccharide mixtures on the determination of total sugar concentration for phase-diagram construction was explored by response surface methodology.
Agbenorhevi, Jacob K. +1 more
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Development of an oat-based sour milk-like product
, 2003 A fermented, oat-based product with properties resembling those of the traditional, Swedish, fermented milk product "filmjoelk" (sour milk) was developed.
Holst, Olle +5 more
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Effect of Oat Milk Added on The Quality of Probiotic Yogurt
Indian Journal of Dairy ScienceIn this study, probiotic yoghurt was produced by adding oat milk to raw milk. For this purpose, oat milk was added to raw cow milk at the rates of 10%, 20%, 30% and 40%. After the milk was pasteurized, probiotic yoghurt was produced by inoculating it with ABT-3 culture consisting of Streptococcus thermophilus, Lactobacillus acidophilus and ...
openaire +1 more source
, 2004 In order to obtain milk like products from oats, an industrial process to manufacture a palatable, liquefied oat base has been developed (Lindahl et al 1994). This oat base per se has shown to be appreciated as a non-dairy milk alternative in the health
Mårtensson, Olof, Öste, Rickard
core
Effects of rosemary essential oil on the milk production and fatty acid profiles of ewes fed oat hay or silage [PDF]
Milk and dairy products are among daily-consumed foods in most countries. However, milk production and characteristics depend mainly on animal feeding and additives. The basic feeding corresponds to green or conserved forage and concentrate.
Joy, Margalida +9 more
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FoodsWhole oat milk (WOM) was prepared from germinated oat by an innovatively designed high-energy fluidic microfluidizer (HEFM). The results indicated that germination treatment significantly raised the content of total protein, γ-aminobutyric acid, total ...
Qimin Wei +11 more
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Effect of fibers and whole grain content on quality attributes of extruded cereals
, 2011 Incorporation of fiber in cereals may lead to quality issues, thus decreasing consumer acceptance. This is partially due to deterioration of the microstructure, one of the primary quality attributes of cereals.
Correa Hernando, Eva Cristina +11 more
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