Results 61 to 70 of about 374,705 (354)

Physicochemical and sensory attributes assessment of functional low‐fat yogurt produced by incorporation of barley bran and Lactobacillus acidophilus

Food Science & Nutrition, 2017
The aim of this study was to analyze the effect of different amounts of barley bran (0.3%, 0.6%, 0.9%, and 1.2%) on the viability of Lactobacillus acidophilus and the physicochemical and sensory properties of low‐fat yogurt during storage period (28 days)
S. Hasani, Abbas Ali Sari, A. Heshmati, M. Karami   +3 more
semanticscholar   +1 more source

Effects of Lycium barbarum Residue Substituting Dietary Maize on Fecal Microbiota and Growth Performance of Crossbred Simmental Cattle

Animal Research and One Health, EarlyView.
The bioactive substances we extracted from Lycium barbarum residue (LBR) have a typical polysaccharide structure. When 1.80% LBR was used to replace maize in the diet, the average daily gain of rossbred Simmental was significantly increased, and anti‐inflammatory ability was improved. In addition, LBR improved the fecal microbial composition, increased
Kun Cai, Mingtan Li, Lihang He, Ning Ma, Haoyu Liu, Chi Xu, Xianhua Wu, Zeguang Xing, Qian Xing, Yuankai Qu, Xi Ma   +10 more
wiley   +1 more source

Comparative Analysis of γ-Oryzanol, β-Glucan, Total Phenolic Content and Antioxidant Activity in Fermented Rice Bran of Different Varieties

Nutrients, 2017
Rice bran, a by-product derived from processing rice, is a rich source of bioactive compounds. Recent studies have suggested that the fermentation can improve their biological activities.
T. Jung, Gi-Hae Shin, Jae‐Min Kim, Sun-Il Choi, Jin‐Ha Lee, Sang Jong Lee, Seon Ju Park, K. Woo, Sea-Kwan Oh, O. Lee   +9 more
semanticscholar   +1 more source

Raw citrus by‐product valorization: unlocking the potential of biotransformation by Talaromyces amestolkiae to obtain cellulolytic enzymes and natural colorants

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Agro‐industrial by‐products can be used as valuable nutrient sources for the sustainable production of high‐value‐added compounds. The goal of this study was utilize raw citrus industrial by‐product (RCB) as a carbon source for the simultaneous production of red colorants and enzymes by the filamentous fungus Talaromyces amestolkiae under lab ...
Caio de Azevedo Lima, Heitor B. S. Bento, Flávio Pereira Picheli, Fernanda de Oliveira, Almiro Pires da Silva Neto, Danielle Biscaro Pedrolli, Fernando Masarin, Silvio Silvério da Silva, Valéria Carvalho Santos‐Ebinuma   +8 more
wiley   +1 more source

Antioxidant and antihypertensive activities of rice bran peptides [PDF]

, 2011
Protein isolates and peptide fractions from food sources (cereal grains), have been shown to exert bioactive properties including antiobesity, anticancer, antiangiogenic, etc.
Hettiarachchy, Navam S., Hull, Janika, Kannan, Arvind   +2 more
core   +2 more sources

Wheat bran promotes enrichment within the human colonic microbiota of butyrate‐producing bacteria that release ferulic acid

Environmental Microbiology, 2016
Summary Cereal fibres such as wheat bran are considered to offer human health benefits via their impact on the intestinal microbiota. We show here by 16S rRNA gene‐based community analysis that providing amylase‐pretreated wheat bran as the sole added ...
S. Duncan, W. Russell, A. Quartieri, M. Rossi, J. Parkhill, A. Walker, H. Flint   +6 more
semanticscholar   +1 more source

Clinical pharmacology and prescribing education: An updated medical school curriculum from the British Pharmacological Society

British Journal of Clinical Pharmacology, EarlyView.
Aims Prescribing is a complex, essential skill that doctors must acquire to practice medicine safely and effectively. The British Pharmacological Society has historically provided a core curriculum to guide clinical pharmacology and prescribing education in UK medical schools.
Dagan O. Lonsdale, Clare Guilding, Jennifer Koenig, Michael Okorie, Reecha Sofat, Simon Maxwell   +5 more
wiley   +1 more source

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, WANG Min, CAO Yong, MA Xiao-fei, LI Xiao-li, JIANG Lan-fang, HUO Wei-guang, JI Hu-tai   +7 more
doaj   +1 more source

KECEPATAN PERTUMBUHAN JAMUR TIRAM (Pleurotus Spp) TERHADAP PENAMBAHAN BEKATUL, AMPAS TAHU, AMPAS TAPIOKA PADA SAMPAH ORGANIK [PDF]

, 2003
Produksi sampah meningkat cepat karena adanya pertambahan populasi dan aktifitas manusia, menyebabkan diperlukannya penanganan sampah secara khusus agar tidak terjadi timbulan sampah yang semakin meninggi. Penanganan masalah salah satunya dapat digunakan
SUPARTONO, SUPARTONO
core  

Distribution of Phenolic Acids and Antioxidant Activities of Different Bran Fractions from Three Pigmented Wheat Varieties

, 2018
Phenolic acid profiles and antioxidant activities of outer bran, coarse bran, and shorts from blue, black, and purple wheat were analyzed. Phenolic acids were mainly in the bound form in pigmented wheat bran fractions.
Jinli Zhang, Yan Ding, Haizhou Dong, Hanxue Hou, Xiansheng Zhang   +4 more
semanticscholar   +1 more source