Results 1 to 10 of about 284,727 (303)
Liang you shipin ke-ji, 2021 Black wheat bran is by-products of the black wheat processing， which is rich in many physiological active substances， including anthocyanins， phenolic acids and dietary fiber. In this study， the antioxidant activity of black wheat bran was extracted with
YU Zhang-long +7 more
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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
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Jurnal Kimia Riset, 2022 Compost is a solution for dealing with organic waste. Compost with organic material must be mixed according to its elemental composition. Protein and potassium are obtained from bran and coconut husk.
Hilda Fitria Nurul Huda +3 more
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Prisma Sains: Jurnal Pengkajian Ilmu dan Pembelajaran Matematika dan IPA IKIP Mataram, 2023 This study aims to identify the addition of bran and onion extract to the quantity of merang mushroom production. This research was carried out at the mushroom house merang Dusun Repok Tunjang Taman Indah Village, Pringgarata District, Lombok center NTB.
Hulyadi Hulyadi +2 more
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Foods, 2022 The effects of sheeting on bread dough development and baked loaf quality were investigated, using Dynamic Dough Density and springback to quantify development, and examining effects of the sheeting regime on bread quality in terms of loaf volume and ...
Mohamed Otman Saleh Albasir +2 more
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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
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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
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Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread
Foods, 2021 Steamed bread is a traditional staple food of China. Replacing wheat flour (WF) with Tartary buckwheat is expected to improve the nutritional value of steamed bread.
Sheng Zhang +5 more
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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
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