Results 11 to 20 of about 374,705 (354)
International Journal of Food Properties, 2020 In the present study, the contents of amino acids, fatty acids, polysaccharides, polyphenols, and flavonoids were compared in tartary buckwheat bran and flour before and after baking. The results showed that the contents of all the bioactive compounds in
Rui Hong Ge, Hui Wang
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Rice Bran: From Waste to Nutritious Food Ingredients
Nutrients, 2023 Rice (Oryza sativa L.) is a principal food for more than half of the world’s people. Rice is predominantly consumed as white rice, a refined grain that is produced during the rice milling process which removes the bran and germ and leaves the starchy ...
Bee Ling Tan, M. E. Norhaizan, L. Chan
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Stabilization of Rice Bran: A Review
Foods, 2023 One of the major problems in food science is meeting the demand of the world’s growing population, despite environmental limitations such as climate change, water scarcity, land degradation, marine pollution, and desertification.
Neşe Yılmaz Tuncel
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Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives
Foods, 2021 The aim of this study is to review the innovative techniques based on bioprocessing, thermal or physical treatments which have been proposed during the last few decades to convert rice bran into a valuable food ingredient. Rice bran (Oryza sativa) is the
Marco Spaggiari +3 more
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A short review of green extraction technologies for rice bran oil
Biomass Conversion and Biorefinery, 2020 Rice is one of the most important crops throughout the world, as it contributes toward satisfying the food demand of much of the global population. It is well known that rice production generates a considerable number of by-products, among which rice ...
S. Fraterrigo Garofalo +2 more
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Work climate and economic performance in sustainable companies [PDF]
CactusThis research aimed to investigate the relationship between work climate, sustainability practises and perceived economic performance in sustainable companies, focusing on the impact of Environmental, Social, and Governance (ESG) initiatives.
Anastasia-Cristiana Dumitru +1 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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Determination of oil and moisture in two-phases olive pomace by using near-infrared spectroscopy
Grasas y Aceites, 1996 The introduction of the two-phases extraction systems of olive oil require a exhaustive control of the oil contained in the produced olive-pomace. The analytical techniques in use are not useful for online analysis.
J. A. García Mesa +2 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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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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