Results 51 to 60 of about 106,948 (305)
, 2018 Environmental pollution and the declining global supply of accessible fossil fuels are the key drivers of the search for alternative sources of energy. Biodiesel, a renewable liquid transport fuel, is commercially-produced using heterogeneous catalysts ...
H. Mazaheri +7 more
semanticscholar +1 more source
Animal Research and One Health, EarlyView.Dietary fiber (DF) modulates meat quality through the gut‐muscle axis by reshaping gut microbiota, improving intestinal integrity, reducing inflammation, and regulating muscle metabolism. These mechanisms influence muscle fiber characteristics and post‐mortem biochemistry, thereby enhancing tenderness, juiciness, color, flavor, and nutritional value of
Zeshan Zulfiqar +8 more
wiley +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
Business Strategy and the Environment, EarlyView.ABSTRACT This study explores the impact of green human resource management (GHRM) practices on three distinct green voice behaviors. Grounded in the person‐organization fit theory, the research examines how GHRM practices influence employees' willingness to express their environmental concerns and ideas while investigating the role of the Big Five ...
Pragya Gupta +5 more
wiley +1 more source
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
Effect of supplementation of wheat bran on dough aeration and final bread volume
Journal of Food Engineering, 2019 One of the best ways to increase the fiber content in the diet is supplementing wheat bran in bread. Wheat bran is known to affect the cellular structure of the dough, resulting in lower final bread volume.
Paulin Patricia Packkia-Doss +3 more
semanticscholar +1 more source
Protein hydrolysates in cell culture: Toward multi‐omics characterization
Biotechnology Progress, EarlyView.While protein hydrolysates are widely used in cell culture applications, they remain undefined and variable products. Multi‐omic characterization evaluating composition and function can transition hydrolysates toward semi‐defined media components.
Michelle Combe +3 more
wiley +1 more source
A New Protocol for Measuring Gluten Index: Assessing Gluten Quality Independent of Protein Quantity
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives When assessing wheat gluten quality, traditional dough rheological tests often confound protein quality with protein quantity, making it difficult to distinguish the contribution of each factor. This study presents a modified gluten index (GI) protocol designed to evaluate wheat gluten quality independent of protein ...
Kun Wang +3 more
wiley +1 more source
Analysis of Antioxidant Activity of Three Rice Varieties
Journal of Mazandaran University of Medical Sciences, 2018 Background and purpose: Rice (Oryzasativa L.) is one the most important staple food in the world. There is an increasing interest for pigmented varieties, due to their antioxidant properties.
Ali Maleki +2 more
doaj
Effect of bran addition ratioon rheological properties of whole wheat flour
Liang you shipin ke-ji, 2019 The effect of bran on rheological property of wheat flour was researched. The national trial strong gluten variety Jinmai 92 was used as raw material to grind flour.The bran addition were 5%, 10%, 15%, 20%, 25% and 30% with pure flour as negative control
HAO Jian-yu +7 more
doaj +1 more source