Production Optimization and Properties Analysis of Oat Plant-based Yogurt

被引：0
|
作者：
Ma, Kaiyang [1 ]
Hu, Xinzhong [1 ]
机构：
[1] College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an,710119, China
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 18期
关键词：
D O I：
10.13386/j.issn1002-0306.2023100212
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：184 / 191
相关论文
共 50 条
  • [1] Advances in Quality Optimization of Plant-based Yogurt
    Yin X.
    Wang S.
    Zhu L.
    Zhang H.
    Science and Technology of Food Industry, 2024, 45 (03) : 397 - 405
  • [2] Application of plant-based proteins for fortification of oat yogurt storage stability and bioactivity
    Demir, Hande
    Aydemir, Levent Yurdaer
    Ozel, Muhammed Sefik
    Koca, Esra
    Simsek Aslanoglu, Meric
    JOURNAL OF FOOD SCIENCE, 2023, 88 (10) : 4079 - 4096
  • [3] Development of plant-based yogurt
    Baskar, Nehaa
    Varadharajan, Sabitha
    Rameshbabu, Mathushree
    Ayyasamy, Sudha
    Velusamy, Sangeetha
    FOODS AND RAW MATERIALS, 2022, 10 (02) : 274 - 282
  • [4] Comparative nutritional and physicochemical analysis of plant-based walnut yogurt and commercially available animal yogurt
    Zhai, Jiangxia
    Zheng, Jiaorui
    Jia, Qiaoyu
    Zhuang, Yongliang
    Gu, Ying
    Fan, Xuejing
    Ding, Yangyue
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2024, 212
  • [5] Optimization of Plant-based Almond Yogurt Formulations and Characterization of Their Physical Properties Based on the Principal Component Synthesis Evaluation Approach
    Ma J.
    Zhang T.
    Zhou Z.
    Zhang T.
    Yu J.
    Kong L.
    Li X.
    Zhou J.
    Science and Technology of Food Industry, 2024, 45 (13) : 150 - 158
  • [6] Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives
    Boeck, Theresa
    Sahin, Aylin W.
    Zannini, Emanuele
    Arendt, Elke K.
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2021, 20 (04) : 3858 - 3880
  • [7] Effect of hemp protein on the physicochemical properties and flavor components of plant-based yogurt
    Xu, Jiaxin
    Xu, Xinyue
    Yuan, Zhiheng
    Hua, Dong
    Yan, Yaxin
    Bai, Miao
    Song, Hong
    Yang, Lina
    Zhu, Danshi
    Liu, Jun
    Huo, Dafei
    Liu, He
    LWT, 2022, 172
  • [8] Effect of hemp protein on the physicochemical properties and flavor components of plant-based yogurt
    Xu, Jiaxin
    Xu, Xinyue
    Yuan, Zhiheng
    Hua, Dong
    Yan, Yaxin
    Bai, Miao
    Song, Hong
    Yang, Lina
    Zhu, Danshi
    Liu, Jun
    Huo, Dafei
    Liu, He
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 172
  • [9] Assessment of the Nutritional Value and Antioxidant Properties of Plant-Based Yogurt from Chickpeas
    Budryn, Grazyna
    Grzelczyk, Joanna
    APPLIED SCIENCES-BASEL, 2024, 14 (20):
  • [10] A Comprehensive Analysis of the Nutritional Composition of Plant-Based Drinks and Yogurt Alternatives in Europe
    Medici, Elphee
    Craig, Winston J.
    Rowland, Ian
    NUTRIENTS, 2023, 15 (15)
12345