Unlocking the potential of oat okara: A review of origins, composition, and upcycling opportunities in plant-based foods

Silvia Peri, Kim I. Sørensen, César Fonseca +1

Future Foods

Ingredient

• Oat okara is currently an underutilized side-stream of the plant beverages industry • Oat okara could be up-cycled as a new food ingredient for sustainable food systems • Enzyme pretreatments and...

DOI →

2025Scientific literature2 citationsDOI

Moisture migration as an influencing factor in food freshness biocomposite packaging: A trend analysis review

Muhammad Fauzi, Chigozie Charity Okwuwa, Nor Hanuni Ramli +3

Next Materials

Food packaging

Global demand for fresh and high-quality food increased at this modern age to satisfy on quality requirement. Water moisture is majority affected the quality of a fresh food. This work analysed the...

Research Library

Unlocking the potential of oat okara: A review of origins, composition, and upcycling opportunities in plant-based foods

Moisture migration as an influencing factor in food freshness biocomposite packaging: A trend analysis review

Chemical, Bioactive, and Functional Characterization of a Protein Preparation from Prunus padus L. Flour

Bioengineering Human Milk Microstructure in Infant Formula: A Mini‐Review on Technological Strategies

Chitosan-Based Edible Films as Innovative Preservation Tools for Fermented and Dairy Products

Metal–Organic Framework-Encapsulated Transglutaminase Biocatalyst: Enhancing Operational Stability and Freshness Retention in Food Coatings

From Ethnobotany to Food Innovation: Applications and Functional Potential of Mashua (Tropaeolum tuberosum)

Nutritional Composition and Content of Bioactive Compounds in Field Pea and Chickpea Varieties as Functional Raw Material for the Food Supply Chain

Alternative protein and microbial food production with Yarrowia lipolytica: precision, biomass and traditional fermentation strategies

Insect-based biopolymers from Orthoptera: An emerging resource for sustainable and active food packaging

Polysaccharide-Enriched Bakery and Pasta Products: Advances, Functional Benefits, and Challenges in Modern Food Innovation

Protein-Enriched Fruit Smoothies with Wet Spirulina Biomass: High-Pressure Processing (HPP) and Quality Stability Evaluation

Maize Tortillas Fortified with Ayocote and Quintonil Flours: Nutritional and Functional Properties

A comprehensive review of the composition, applications, and functional properties of batter mixtures

Rapid-gelating starch from potential ginger processing waste: Multi-scale structural analysis enabling high-precision 3D printing for health-focused food applications

Development and evaluation of food bar utilizing the valuable waste in the form of apple and carrot pomace powders

Ultrasonic pretreatment of batter to improve the processing quality of steamed bread dough

Analyzing 3D food printing research trends, future directions, and feasibility in Bangladesh

Physicochemical Effects of High‐Intensity Ultrasonication on Food Proteins, Lipids, and Carbohydrates

Emerging techniques for valorization of fruit processing waste and sustainable utilization: A review

Innovations in food production

Biopolymers and Functional Biopolymers in Food Technology

Pembuatan Styrofoam Ramah Lingkungan Dari Pati Singkong (Amilum manihot) Dengan Penambahan serbuk Cangkang Telur (Ova) Sebagai Filler

Substantiation, directions and results of using whey processed products in ice cream production

Optimization of grain bread production technology using electrically activated water

An Overview of the Relationships Between the Food Industry and Nanotechnology

Antioxidant activity and biochemical contents of some cereal microgreens

Study of Ancient and Modern Wheat Grain Textures, Physiochemical Properties, and Biscuit Quality

Role and application of nanostructures in food preservation and it's use in active food packaging

Summarized cereal grain characteristics affecting digestive behavior and nutrient utilization on a quantitative basis: Comparison among oat, hull barley, and hulless barley grain

AUTHENTIC WHEAT GRAIN IS THE RAW MATERIAL FOR MODERN CEREAL PRODUCTS

Food Fermentation Technology: Examples of application in Malaysian Foods

Scope of Nanotechnology for Food Preservation

Advances in Innovative and Emerging Technologies in Food Processing

Editorial to Special Issue—Food Brewing Technology and Brewing Microorganisms

Extrusion-Based 3D Printing Concept in Customized Nutritional Products

Animal performance, carcass characteristics and beef quality of steers fed with a whole oat or maize grain-based diet

Potential Applications of Nanotechnology in Food Systems

Pulsed Electric Field for Food Preservation

Food Quality: Engineering Perspective

Current Situation of Healthy Food Industry and Transformation and Development of Food Industry(健康食品产业现状与食品工业转型发展)

Oat (Avena sativa L.): A Lesser known Cereal with Well Recognized Nutritional Potential

An incisive review on Buckwheat—A potential underutilized millet

Protein from land—cereals

Peculiarities of chemical composition of main types of silage prepared from grasses, legumes, and small grain crop mixtures

Nanotechnology and the application in the food industry

Food 3D Printing Technology and Application in Modern Food Industry：A Review

Three-Dimensional (3D) Food Printing: Methods, Processing and Nutritional Aspects

Enzyme technology for production of food ingredients and functional foods

Prospective Analysis of Hot Topics in Future Foods(未来食品:热点领域分析与展望)