Results 101 to 110 of about 374,705 (354)
Food Frontiers, EarlyView.Sea red rice bran polysaccharides were separated and purified by DEAE‐52 column chromatography, yielding three components: SRBP‐I, II, and III. Moreover, all three are pentosan‐type polysaccharides predominantly composed of mannose. Among them, SRBP‐I demonstrated the most potent inhibitory effect on HeLa cells. Further investigation indicated that the
Jianping Chen +8 more
wiley +1 more source
Exact conditions for quasi-normal modes of extremal M5-branes and exact WKB analysis
, 2023 Keita Imaizumi
openalex +1 more source
Food Frontiers, EarlyView.This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain +6 more
wiley +1 more source
Using Bran of Ancient and Old Grains for Wheat Bread Production
FoodsIn the current era of heightened awareness regarding the impact of food choices, there has been a noticeable shift towards revisiting traditional ingredients.
Oumayma Toumi +3 more
doaj +1 more source
Tempering Improves Flour Properties of Refined Intermediate Wheatgrass (Thinopyrum intermedium)
Foods, 2019 Progress in breeding of intermediate wheatgrass (Thinopyrum intermedium), a perennial grain with environmental benefits, has enabled bran removal. Thus, determination of optimum milling conditions for production of refined flours is warranted. This study
Catrin Tyl +3 more
doaj +1 more source
Protein Energy Malnutrition: Opportunities for Cold Plasma Technologies
Food Frontiers, EarlyView.Protein energy malnutrition (PEM) is a major global health concern driven by biological, environmental, and nutritional factors, including gut microbiota imbalance and low protein intake. Cold atmospheric plasma technologies offer promising, sustainable solutions by improving food security, enhancing protein quality and absorption, and modulating gut ...
Karthika Prasad +6 more
wiley +1 more source
Analysis of Antioxidant Activity of Three Rice Varieties
Journal of Mazandaran University of Medical Sciences, 2018 Background and purpose: Rice (Oryzasativa L.) is one the most important staple food in the world. There is an increasing interest for pigmented varieties, due to their antioxidant properties.
Ali Maleki +2 more
doaj
Uji Aktivitas Antioksidan Dari Ekstrak Bekatul Padi Ketan Merah Dan Hitam (Oryza Sativa L. Var. Glutinosa) Dan Formulasinya Dalam Sediaan Krim [PDF]
, 2016 Rice bran is a by-product of rice milling process that contain bioactive compounds such as tocopherol, tocotrienol, and oryzanol. This study aimed to test the antioxidant activity of the extract of red and black glutinous rice bran (Oryza sativa L.
Fernando, A. (Armon) +2 more
core +1 more source
Food Biomacromolecules, EarlyView.Abstract The influence of pretreatment of rice bran oil using fluorescent and sunlight radiations on its colour and their influence on its chemical composition and oxidative stability were assessed. Rice bran oil was stored under sunlight, fluorescent light and ambient conditions for 60 days. Oil samples were collected every 15 days for analysis.
Sab Sharon Mbape +3 more
wiley +1 more source
Plant Production Science, 2020 We researched the effect of grain moisture contents on the milling characteristics in Tartary buckwheat cultivar ‘Manten-Kirari’. Grain moisture contents were adjusted from 6 to 22% by adding water. These grains were milled using a laboratory roller mill.
Toshikazu Morishita +3 more
doaj +1 more source