Results 1 to 10 of about 374,705 (354)
The Characteristics of Steamed Bread from Reconstituted Whole Wheat Flour (WWF) of Different Hard Wheat Classes with Different Bran Particle Size Distributions [PDF]
Foods, 2021 The purpose of this study was to investigate the effects of reconstituted whole wheat flour (WWF) particle size on flour characteristics and northern-type steamed bread (NTSB) quality.
Yuching Huang +5 more
doaj +2 more sources
Efficacy of combination of endo-xylanase and xylan-debranching enzymes in improving cereal bran utilization in piglet diet [PDF]
Animal Bioscience, 2022 Objective This study was aimed to explore the efficacy of combination of endo-xylanase (Xyn) and xylan-debranching enzymes (arabinofuranosidase, Afd and feruloyl esterase, FE) in improving utilization of bran in piglet diet.
Weiwei Wang +8 more
doaj +1 more source
New Nitrogen-Containing Raw Materials in Distillate Technology
Техника и технология пищевых производств, 2022 Grain bran is used mostly in animal farming and food industry. However, grain bran can also serve as an alternative source of nitrogenous substances in distillate technology.
Ludmila N. Krikunova +3 more
doaj +1 more source
Baking-drying kinetics of crisp bread: The influence of bran content and baking temperature [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایران, 2015 In this study, mathematical modeling of hot air baking-drying of thin-layer crisp bread was investigated. Thin-layer drying process were conducted under three different temperatures of 110, 150 and 190 °C at a constant air velocity of 0.5±0.1 m/s and ...
amir یalari +2 more
doaj +1 more source
Foods, 2021 Bran, a byproduct still mainly used for animal feed, is receiving increased attention as potential ingredient for a healthier diet. The aim of this study was to characterize and evaluate the nutritional and antioxidant properties of wheat and oat bran in
Ana Belén Martín-Diana +5 more
doaj +1 more source
Agriculture, 2023 Cereals are a valuable source of biologically active compounds. Phenolic compounds, of which the phenolic acids (PA) found in cereal grains constitute a significant proportion, are characterized by health-promoting properties largely due to their ...
Marta Jańczak-Pieniążek +5 more
doaj +1 more source
The influence of the wheat-amaranth bran content on the pan bread quality
Vestnik MGTU, 2023 The biochemical composition, physical and technological properties of amaranth grain determine the possibility of its use to improve the consumer properties and nutritional value of bakery products.
Kandrokov R. H. +2 more
doaj +1 more source
Jurnal Penelitian Hasil Hutan (Journal of Forest Products Research), 2020 Pemanfaatan bioetanol (E100) sebagai campuran bahan bakar minyak dipersyaratkan minimal sebanyak 20% terhadap kebutuhan total pada Januari 2025 seperti yang tertuang dalam Peraturan Menteri Energi dan Sumber Daya Mineral Nomor 12 Tahun 2015.
Agus Malik Ibrahim +5 more
doaj +1 more source
Foods, 2021 Biorefining by enzymatic hydrolysis (EH) of lignocellulosic waste material due to low costs and affordability has received enormous interest amongst scientists as a potential strategy suitable for the production of bioactive ingredients and chemicals. In
Vitalijs Radenkovs +6 more
doaj +1 more source
Application of Co-bioprocessing Techniques (Enzymatic Hydrolysis and Fermantation) for Improving the Nutritional Value of Wheat Bran as Food Functional Ingrediens [PDF]
, 2019 Last time the food industry pays the great attention to questions, connected with changing existing technologies for raising the efficacy of the raw materials complex processing and increasing the output of high-quality products and food ingredients with
Buzhylov, M. (Mykola) +2 more
core +3 more sources