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Oat protein concentrate as alternative ingredient for non‐dairy yoghurt‐type product

Published:2019-07-29 Issue:13 Volume:99 Page:5852-5857
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Brückner‐Gühmann Monika¹^ORCID,Vasil'eva Elena¹,Culetu Alina²,Duta Denisa²,Sozer Nesli³,Drusch Stephan¹

Affiliation:

1. Department of Food Technology and Food Material ScienceTechnische Universität Berlin Berlin Germany

2. Department of Research and InnovationNational Institute of Research and Development for Food Bioresources – IBA Bucharest Bucharest Romania

3. VTT Technical Research Centre of Finland Ltd Espoo Finland

Funder

Bundesministerium für Bildung und Forschung

Maa- ja MetsätalousministeriÖ

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9858

Reference25 articles.

1. Oat consumption reduced intestinal fat deposition and improved health span in Caenorhabditis elegans model

2. Application of cereals and cereal components in functional foods: a review

3. Foods with increased protein content: A qualitative study on European consumer preferences and perceptions

4. The chemical composition of oats

5. Behaviour of oat globulins in lactic acid fermentation of oat bran

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