Results 41 to 50 of about 374,705 (354)
BIOCONVERSION OF SECONDARY PRODUCTS OF PROCESSING OF GRAIN CEREALS CROPS
Пищевые системы, 2019 A method has been developed for the production of organic ingredients from secondary products resulting from the high-quality grinding of triticale and wheat into flour, which involves the enzymatic action of amylolytic enzymes to release starch ...
I. S. Vitol +2 more
doaj +1 more source
International Journal of Food Properties, 2019 Extracts of wheat bran and barley husk with solvents of different polarity were analyzed to determine the concentration of bioactive compounds (phytic acid, saponins, flavonoids, total phenolic compounds and phenolic profile) and their antioxidant ...
P. López-Perea +8 more
semanticscholar +1 more source
Acta Scientiarum: Animal Sciences, 2017 The effect of diets containing wheat and rice brans with or without phytase supplementation on performance, intestinal carbohydrase activities and mRNA expression of sodium-glucose transporter-1 (SGLT-1) in layers was studied.
Ali Asghar Saki +4 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
Poly-(γ-glutamic acid) Production and Optimization from Agro-Industrial Bioresources as Renewable Substrates by Bacillus sp. FBL-2 through Response Surface Methodology [PDF]
, 2019 We optimized culture conditions using Bacillus sp. FBL-2 as a poly-(γ-glutamic acid) (PGA) producing strain isolated from cheonggukjang. All experiments were performed under aerobic conditions using a laboratory scale 2.5 L fermentor.
Charalampopoulos, D. +3 more
core +1 more source
RSC Advances, 2019 Rice bran is the main by-product of rice processing and contains approximately 64% of the nutrients in rice. Its various nutrient elements include rice bran proteins, oil, oryzanol, vitamins, polysaccharides, etc.
Yonghui Yu +3 more
semanticscholar +1 more source
DEVELOPMENT OF FUNCTIONAL MIXTURES FOR FLOUR CULINARY PRODUCTS
Siberian Journal of Life Sciences and AgricultureBackground. Flour culinary products are in high demand among the population. To meet the needs of the population for nutritional and biological value when consuming this group of food products, it is necessary to enrich their ingredient composition with ...
Anna T. Vasyukova +2 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
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Fate of Ergot Alkaloids during Laboratory Scale Durum Processing and Pasta Production
Toxins, 2019 The fate of ergot alkaloids during the milling of durum and subsequent production and cooking of pasta was examined. Durum samples containing varying amounts of ergot sclerotia (0.01–0.1% by mass) were milled, and all milling product was analyzed ...
Sheryl A. Tittlemier +5 more
doaj +1 more source
Advanced Electronic Materials, EarlyView.A fully edible wheat bran–algae substrate is fabricated through scalable mould‐compression and spray‐coating, enabling robust, food‐grade platforms for sustainable electronics. A chitosan barrier improves water resistance and ink compatibility, while activated‐carbon conductive films form uniform electrodes with Ohmic behaviour.
Jaz Johari +7 more
wiley +1 more source