Results 31 to 40 of about 284,727 (303)
Foods, 2021 This study aimed at elucidating the contribution of chemical interactions, water binding, and steric hindrance on the effect of wheat and oat brans and of their fractions, i.e., soluble and insoluble, on dough and bread properties.
Stefano Renzetti +2 more
doaj +1 more source
Brans–Dicke Unimodular Gravity
Universe, 2022 We propose a unimodular version of the Brans–Dicke theory designed with a constrained Lagrangian formulation. The resulting field equations are traceless. The vacuum solutions in the cosmological background reproduce the corresponding solutions of the usual Brans–Dicke theory but with a cosmological constant term.
Alexandre M. R. Almeida +5 more
openaire +4 more sources
Roasted Tartary Buckwheat Bran as a Material for Producing Rutin-Rich Tea Beverages
Plants, 2021 Tartary buckwheat bran, a byproduct of buckwheat milling, is commonly treated as waste. The present study examined the rutin content during successive infusions of roasted Tartary buckwheat bran and grain to develop a functional Tartary buckwheat tea ...
Takahiro Noda +3 more
doaj +1 more source
Antioxidant properties of rice bran oil from different varieties extracted by solvent extraction methods [PDF]
, 2015 Antioxidant properties of rice bran oil from different rice bran varieties; Rice Bran-Bario (RB-Bario), Rice bran-Lowland (RB-Low) and Rice Bran- Upland rice (RB-Up), collected from different cultural plots, were assessed.
Abang Zaidel, D. N. +4 more
core +3 more sources
Jurnal Penelitian Hasil Hutan (Journal of Forest Products Research), 2020 Pemanfaatan bioetanol (E100) sebagai campuran bahan bakar minyak dipersyaratkan minimal sebanyak 20% terhadap kebutuhan total pada Januari 2025 seperti yang tertuang dalam Peraturan Menteri Energi dan Sumber Daya Mineral Nomor 12 Tahun 2015.
Agus Malik Ibrahim +5 more
doaj +1 more source
BLACK WHEAT BRAN AS A PROMISING SOURCE OF FOOD FIBRES WITH AN EXPANDED SPECTRUM OF FUNCTIONALITIES
Zernovì Produkti ì Kombìkorma, 2021 Modern requirements of nutritiology determine the enrichment of a person’s daily diet with food fibres. Dietary supplements and cereal-based ingredients are widely used to achieve this goal.
N. Cherno, L. Gural, O. Naidonov
doaj +1 more source
Біологія тваринThe article presents the results of studying the sensitivity of Escherichia coli strains isolated from animal and poultry feed samples to fluoroquinolones of the second (ofloxacin, norfloxacin), third (levofloxacin) and fourth (moxifloxacin) generations.
N. V. Kuryata +6 more
doaj +1 more source
Rice bran proteins: Properties and food uses [PDF]
, 1996 Rice bran, a good source of protein and fat, is at present underutilized as a food material. The potential of producing rice bran at the global level is 27.3 million t.
Prakash, J.
core +1 more source
Comparative study on the rice bran stabilization processes: A review [PDF]
, 2019 Rice bran is an undervalued/underutilized by-product of rice milling, rich in protein, lipids, dietary fibers, vitamins, and minerals. It is an inexpensive source of high-quality protein, fiber and lipids to be incorporated into value-added food ...
Dubey, Bipro +3 more
core +1 more source
Domain Wall Rebounds Driven by Competing Entropic and Spin‐Transfer Torques in Cylindrical Nanowires
Advanced Functional Materials, EarlyView.Domain‐wall motion in cylindrical magnetic nanowires driven by nanosecond current pulses. Low current densities efficiently displace domain walls, whereas higher currents cause rebound at the wire ends. The effect results from the interplay between spin‐transfer torque and thermally induced processes, highlighting the role of thermal gradients in ...
Elias Saugar +11 more
wiley +1 more source