Results 181 to 190 of about 352,264 (252)
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Preparation, activity, and antioxidant mechanism of rice bran polysaccharide.
Food & Function, 2021Rice bran polysaccharide has a wide range of physiological functions, which has aroused great interest of scientists at home and abroad. It is an ideal healthcare product. The polysaccharide was extracted from defatted rice bran with water.
Fang Chen, Shiyu Huang, G. Huang
semanticscholar +1 more source
Isolation and identification of antioxidant peptides from enzymatically hydrolyzed rice bran protein
Food Chemistry, 2016Chockchai Theerakulkait +2 more
exaly +2 more sources
, 2021
Fermentation is considered as one of the most useful biological modification techniques to increase the bioactivity of polysaccharides. In this study, Saccharomyces cerevisiae and Bacillus subtilis were used to ferment wheat bran, and the effects of the ...
Qiu-lan Chen +8 more
semanticscholar +1 more source
Fermentation is considered as one of the most useful biological modification techniques to increase the bioactivity of polysaccharides. In this study, Saccharomyces cerevisiae and Bacillus subtilis were used to ferment wheat bran, and the effects of the ...
Qiu-lan Chen +8 more
semanticscholar +1 more source
, 2021
Rice bran globulin was prepared by rice bran with different storage periods and evaluated for its oxidation degree, structural characteristics and interfacial properties. As storage time of rice bran extended, protein carbonyl content gradually increased
Wei Wu, Fang Li, Xiao‐Juan Wu
semanticscholar +1 more source
Rice bran globulin was prepared by rice bran with different storage periods and evaluated for its oxidation degree, structural characteristics and interfacial properties. As storage time of rice bran extended, protein carbonyl content gradually increased
Wei Wu, Fang Li, Xiao‐Juan Wu
semanticscholar +1 more source
, 2020
The study aims to evaluate the effects of xanthan gum (XG), inulin and defatted rice bran on the physicochemical, functional and sensory properties of the gluten-free noodle prepared from Pathumthani 80 rice (RD 31) native autoclaved resistant starch ...
S. Raungrusmee +3 more
semanticscholar +1 more source
The study aims to evaluate the effects of xanthan gum (XG), inulin and defatted rice bran on the physicochemical, functional and sensory properties of the gluten-free noodle prepared from Pathumthani 80 rice (RD 31) native autoclaved resistant starch ...
S. Raungrusmee +3 more
semanticscholar +1 more source
Effects of rice bran rancidity on the oxidation and structural characteristics of rice bran protein
, 2020Rice bran rancidity may affect rice bran protein through protein oxidation. However, little is known about the relationship between rice bran rancidity and rice bran protein oxidation.
Xiao‐Juan Wu, Fang Li, Wei Wu
semanticscholar +1 more source
Food & Function, 2020
Obesity has become an international public health problem. In this study, an obese mice diet was supplemented with raw rice bran (RRB) or infrared radiation-stabilized rice bran (IRRB) to investigate the attenuation of obesity induced by a high-fat diet.
Yucheng Zou +6 more
semanticscholar +1 more source
Obesity has become an international public health problem. In this study, an obese mice diet was supplemented with raw rice bran (RRB) or infrared radiation-stabilized rice bran (IRRB) to investigate the attenuation of obesity induced by a high-fat diet.
Yucheng Zou +6 more
semanticscholar +1 more source
In Vitro Binding of Bile Acids by Rice Bran, Oat Bran, Wheat Bran, and Corn Bran
Cereal Chemistry, 2000ABSTRACTThe in vitro bile acid binding by rice, oat, wheat, and corn brans was determined using a mixture of bile acids normally secreted in human bile at a physiological pH of 6.3. The objective of the study was to relate bile acid binding of cereal brans to health promoting properties.
T. S. Kahlon, F. I. Chow
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Fermentation of Maize Bran, Oat Bran, and Wheat Bran by Bacteroides ovatus V975
Current Microbiology, 1998Bacteroides ovatus is a Gram-negative obligate anaerobe that was isolated from the human colon and is capable of utilizing xylan. The objective of this study was to evaluate the ability of B. ovatus V975 to digest maize bran, oat bran, and wheat bran as well as the isolated cell walls from each bran source.
S A, Martin, W H, Morrison, D E, Akin
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Effects of Wheat Bran, Corn Bran, Rice Bran and Oat Bran Supplementation on the Properties of Pide
2020The effect of different levels of wheat, corn, rice and oat bran on the rheological and sensory characteristics of pide (Turkish flat bread) made with blends of some cereal brans with wheat flour was studied. Cereal brans were replaced with wheat flour at 0, 10, 15 and 20% levels. Farinogram properties of mixtures were determined.
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