Results 1 to 10 of about 2,059 (99)

Fortification of Pea and Potato Protein Isolates in Oat-Based Milk Alternatives; Effects on the Sensory and Volatile Profile

Foods
Oat-based milk alternatives (OMAs) are an important alternative to bovine milk, with prevalence of lactose intolerance, as well as soy and nut allergies limiting consumers options.
Roisin McCarron, Lisa Methven, Stephanie Grahl, Ruan Elliott, Stella Lignou   +4 more
doaj   +3 more sources

Preparing Formula of White Chocolate free lactose from Coconut, Oat and Rice Milk: Chemical and Nutritional Studies [PDF]

مجلة دراسات و بحوث التربیة النوعیة, 2023
Nowadays, food industry developing a range of plant-based milk as alternatives to cow milk in order to meet the requirement of protein in developing countries mainly for individuals suffering from lactose intolerance.
Samar Shawir, Ayah El-Hossainy, Asmaa , Shafiq, Nashwa Younes   +3 more
doaj   +1 more source

Plant-Based Milks: Oat

EDIS, 2020
Oat milk is one of the more recent dairy alternatives to hit the grocery shelves, and several brands are currently available in the United States. Oat milk is made from the cereal grain oats.
Hannah Cooper, Daniela Rivero-Mendoza, Wendy J. Dahl   +2 more
doaj   +5 more sources

Effect of pulsed electric field processing on microbial and enzyme inactivation in blended plant-based milk alternatives: A case study on a microbial challenge test for a non-presterilized oat-based beverage enriched with pea protein

Innovative Food Science & Emerging Technologies
Nicholas Horlacher, Indrawati Oey, Sze Ying Leong   +2 more
openaire   +3 more sources

Comparative analysis of the antioxidant capacity and lipid and protein oxidation of soy and oats beverages

Food Production, Processing and Nutrition, 2021
Soy (Glycine max) and oats (Avena sativa) are plant sources used in milk-alternative beverages. However, protein and lipid constituents of these food matrices can undergo alterations during the storage.
Laura Moretto, Federica Tonolo, Alessandra Folda, Valeria Scalcon, Alberto Bindoli, Marco Bellamio, Emiliano Feller, Maria Pia Rigobello   +7 more
doaj   +1 more source

Comprehensive Analysis of Nutritional, Organoleptic, and Functional Aspects of Cow's Milk and Plant-Based Milk Alternatives in the Colombian Market

Vitae
Background: Plant-based beverages, also known as plant-based milk alternatives, are often considered nutritional replacements for conventional cow's milk, as they can serve similar organoleptic and gastronomic purposes.
Ana María Gómez Franco
doaj   +1 more source

Protection Motivation Theory and Farmers' Participation in Futures Markets: Evidence From Germany

Agribusiness, EarlyView.
ABSTRACT This study examines why German farmers show limited adoption of commodity futures contracts despite substantial price volatility, applying Protection Motivation Theory (PMT) to understand the cognitive processes driving participation decisions in futures markets. Survey data from 303 German farmers collected in 2024 were analyzed using Partial
Hendrik Wever, Marius Michels, Oliver Musshoff   +2 more
wiley   +1 more source

Accounting for animal health in efficiency analysis: An application to Swedish dairy farms

American Journal of Agricultural Economics, EarlyView.
Abstract Poor animal health is a central concern in modern livestock production. Despite the necessity to incorporate animal health in efficiency analysis, the theoretical and empirical developments are limited on this subject. This article appropriately characterizes the axiomatic properties of animal health within a production framework.
Frederic Ang, Enoch Owusu‐Sekyere, Karin Alvåsen, Helena Hansson   +3 more
wiley   +1 more source

Peanut, oat, and chickpea composite plant-based milk alternatives: Formulation, optimization, and evaluation of nutritional, microbial, and shelf-life characteristics

Applied Food Research
Plant-based milk (vegetal milk) is a valuable alternative for low-income populations in developing nations. The growth of vegetal milk market can be linked to various factors, including lactose intolerance, allergies to dairy proteins, cultural ...
Yetmwork Seifu, Tewodros Birhanu, Betelhem Abera, Ramesh Duraisamy   +3 more
doaj   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source