Results 121 to 130 of about 83,268 (306)

bran bread

, 1972
bran nA type of bread made of yeast, bran (whole-wheat flour), butter and salt, which is mixed together with warm water.W.J.

core  

Arabinoxylan‐enriched fraction from durum wheat meal modulates structure, texture, nutritional and sensory properties of extruded snacks

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Arabinoxylans (AX), abundant in wheat bran, represent a valuable yet underutilized fraction of cereal milling by‐products. In this study, an AX‐enriched fraction obtained from durum wheat meal (DWM), produced from defatted durum wheat germ and debranning fractions, was incorporated at increasing levels (0–25%) into pea starch ...
Vittoria Latrofa, Aleksei Kaleda, Carlo Porfido, Giusy Rita Caponio, Giuseppe Natrella, Davide De Angelis, Roberto Terzano, Antonella Pasqualone   +7 more
wiley   +1 more source

Concentrations Fermentation of Rice Bran Addition of Lemuru Fish Oil Toward Fecundity and Production Offspring Moina macrocopa

Journal of Marine and Coastal Science
Moina macrocopa is a natural food that has the potential for freshwater fish seeds, because of its high nutritional value, easy to digest and has a fast, fast breeding, and has a size that is in accordance with the fish's mouth opening.
Diadara Amilaningrum, Ahmad Shofy Mubarak, Endang Dewi Masithah   +2 more
doaj   +1 more source

Styrene and its natural analogues: accumulation and sustainable production methods

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Styrene, also known as vinyl benzene, is a colourless, highly volatile petrochemical that serves as a key monomer in the production of polystyrene and styrene‐butadiene rubber. Its industrial synthesis via the alkylation of benzene with ethylene relies on fossil fuels, requiring high temperatures and toxic catalysts that contribute to ...
Mwafaq Ibdah, Giovanni D'Ambrosio, Prasada Rao Kongala, Sureshkumar Mesara, Annalisa Serio, Bharadwaj Revuru, Antonello Paparella   +6 more
wiley   +1 more source

Agronomic and nutritional performance of lentil–hull‐less barley mixtures under temperate Swiss conditions: protein content, protein yield stability, β‐glucan content and separation ability

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Intercropping of legumes with cereals enhances resilience, resource efficiency, and nutritional quality in food systems, yet few studies have integrated yield stability with grain quantity and post‐harvest processability. Lentils (Lens culinaris Medik.) and hull‐less barley (Hordeum vulgare L. var.
Filippo Carmenati, Stefania Giacomozzi, Yannik Schlup, Eveline Jenny, Andreas Kägi, Johan Six, Susanne Vogelgsang   +6 more
wiley   +1 more source

Effects of oat protein on hematological parameters and metabolism in Wistar rats

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Diets rich in plant‐based proteins are becoming increasingly popular, but the safety of extracted oat (Avena sativa L.) protein in relation to cardiometabolic and endocrine risks remains unexplored. This study evaluated the safety of oat protein by analyzing anthropometric, hematological, biochemical, and histopathological ...
Gabriela Matte Bertoldi, Karine Raquel Uhdich Kleibert, Flávia Alessandra da Silva Räder, Alana Thais Gisch Andres, Luciana Mori Viero, Maria Andréia Inkelmann, José Antonio Gonzalez da Silva, Ivan Ricardo Carvalho, Christiane de Fátima Colet   +8 more
wiley   +1 more source

Compositions of enzyme preparations for targeted modification of multicomponent bran

Пищевые системы
Microbial enzyme preparations (EPs) of the cellulolytic, proteolytic and phytase action, as well as their compositions, allow obtaining quite a wide spectrum of products of hydrolysis of proteins, non-starch polysaccharides and phytin by means of ...
I. S. Vitol, E. P. Meleshkina, L. N. Krikunova   +2 more
doaj   +1 more source

Porcine in vitro degradation characteristics of heat pretreated and multi‐enzyme predigested maize whole stillage

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study investigated effects of predigesting untreated and heat‐pretreated (at 70 psi and 160 °C for 20 min) maize whole stillage (WS) with multi‐enzyme products on porcine in vitro digestibility and fermentation characteristics.
Kevin S Jerez‐Bogota, Knud E Bach Knudsen, William Gibbons, Tofuko A Woyengo   +3 more
wiley   +1 more source

Divergent Responses of Fungal Communities to Vegetation Structural Complexity in Degraded Roadside Slopes Across Climatic Gradients

Land Degradation &Development, EarlyView.
ABSTRACT Understanding how climate and vegetation structural complexity jointly shape fungal communities is essential for effective roadside slope restoration. To address this, we examined restoration effects on fungal diversity, community composition, and ecological networks across three climatically distinct regions: dry‐hot valley, subalpine, and ...
Min Wang, Mingjuan Li, Shuyuan Han, Zihao Sheng, Li He, Yang Yang   +5 more
wiley   +1 more source

Analysis of Carbohydrates and Glycoconjugates by Matrix‐Assisted Laser Desorption/Ionization Mass Spectrometry: An Update for 2023–2024

Mass Spectrometry Reviews, EarlyView.
ABSTRACT The use of MALDI mass spectrometry for the analysis of carbohydrates and glycoconjugates is a well‐established technique and this comprehensive review is the twelfth update of the original article published in 1999 and brings coverage of the literature to the end of 2024.
David J. Harvey
wiley   +1 more source