Results 11 to 20 of about 106,948 (305)
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
semanticscholar +1 more source
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
M. Spaggiari +3 more
semanticscholar +1 more source
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
doaj +1 more source
New Nitrogen-Containing Raw Materials in Distillate Technology
Техника и технология пищевых производств, 2022 Grain bran is used mostly in animal farming and food industry. However, grain bran can also serve as an alternative source of nitrogenous substances in distillate technology.
Ludmila N. Krikunova +3 more
doaj +1 more source
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
doaj +1 more source
Foods, 2021 Bran, a byproduct still mainly used for animal feed, is receiving increased attention as potential ingredient for a healthier diet. The aim of this study was to characterize and evaluate the nutritional and antioxidant properties of wheat and oat bran in
Ana Belén Martín-Diana +5 more
doaj +1 more source
Baking-drying kinetics of crisp bread: The influence of bran content and baking temperature [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایران, 2015 In this study, mathematical modeling of hot air baking-drying of thin-layer crisp bread was investigated. Thin-layer drying process were conducted under three different temperatures of 110, 150 and 190 °C at a constant air velocity of 0.5±0.1 m/s and ...
amir یalari +2 more
doaj +1 more source
Agriculture, 2023 Cereals are a valuable source of biologically active compounds. Phenolic compounds, of which the phenolic acids (PA) found in cereal grains constitute a significant proportion, are characterized by health-promoting properties largely due to their ...
Marta Jańczak-Pieniążek +5 more
doaj +1 more source
Jurnal Fitopatologi Indonesia, 2014 Antagonistics microorganisms, such as actinomycetes, are potential biological control agents for plant diseases. Mass culture of actinomycetes to provide enough inoculum for field application is sometimes costly. Therefore alternative medium with simple
Nurul Widyanti, Giyanto Giyanto
doaj +1 more source
Physics Letters B, 2008 We reveal the non-metric geometry underlying omega-->0 Brans-Dicke theory by unifying the metric and scalar field into a single geometric structure. Taking this structure seriously as the geometry to which matter universally couples, we show that the theory is fully consistent with solar system tests.
Punzi, R., Schuller, F., Wohlfarth, M.
openaire +3 more sources