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- W4366550178 endingPage "1708" @default.
- W4366550178 startingPage "1708" @default.
- W4366550178 abstract "Based on the high nutrients of oat and the demand of health-conscious consumers for value-added and functional foods, fermented oat beverages have great market prospects. This review summarizes the applicable strains, processing techniques and health benefits of fermented oat beverages. Firstly, the fermentation characteristics and conditions of the applicable strains are systematically described. Secondly, the advantages of pre-treatment processes such as enzymatic hydrolysis, germination, milling and drying are summarized. Furthermore, fermented oat beverages can increase the nutrient content and reduce the content of anti-nutritional factors, thereby reducing some risk factors related to many diseases such as diabetes, high cholesterol and high blood pressure. This paper discusses the current research status of fermented oat beverages, which has academic significance for researchers interested in the application potential of oat. Future studies on fermenting oat beverages can focus on the development of special compound fermentation agents and the richness of their taste." @default.
- W4366550178 created "2023-04-22" @default.
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- W4366550178 creator A5062051871 @default.
- W4366550178 date "2023-04-19" @default.
- W4366550178 modified "2023-09-30" @default.
- W4366550178 title "Applicable Strains, Processing Techniques and Health Benefits of Fermented Oat Beverages: A Review" @default.
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- W4366550178 doi "https://doi.org/10.3390/foods12081708" @default.
- W4366550178 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/37107502" @default.
- W4366550178 hasPublicationYear "2023" @default.
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