Results 61 to 70 of about 83,268 (306)
FoodsThis study evaluated the use of four wheat milling co-products, i.e., whole wheat germ (WWG), defatted wheat germ (DWG), defatted wheat bran (DWB), and wheat middlings (WM), as ingredients in carasau bread, incorporated as powders in baker’s yeast breads
Manuela Sanna +9 more
doaj +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 +7 more
doaj +1 more source
ChemFoodChem, EarlyView.Agro‐industrial residues contain dietary fiber and phenolics, but coexistence alone does not establish a phenolic‐bound ingredient. Processing‐dependent identity is verified through fraction‐specific analysis and common‐basis mass balance. Food‐grade translation requires final‐product performance, sensory acceptance, safety, and claim‐matched ...
Yitong Niu +4 more
wiley +1 more source
Antioxidative effects of stabilized and unstabilized defatted rice bran methanolic extracts on the stability of rice bran oil under accelerated conditions [PDF]
, 2002 The present research assessed the antioxidant activity against the synthetic 1, 1-diphenyl-2-picrylhydrazyl radical, and β-carotene-linoleic acid assay of the methanolic extracts of defatted rice bran from stabilized and unstabilized rice bran.
Ismail, Maznah +12 more
core +1 more source
Perspectives in biomedicine: Superfoods and antioxidant power classification
The Canadian Journal of Chemical Engineering, EarlyView.Abstract The market value of natural food antioxidants will double to 8 billion USD by 2033, driven by a global consumer demand for ‘clean label’ products and proactive wellness solutions. However, the industrial application and health labelling (commercial brands) of these compounds remain severely constrained by inconsistent analytical methods.
Domenico Fuoco, Gregory S. Patience
wiley +1 more source
Valence Asymmetries of Traits in Dating Contexts
European Journal of Social Psychology, EarlyView.ABSTRACT Research on traits in dating contexts has typically focused on trait content. We instead examined structural differences in trait frequency and similarity. Prior work suggests that positive information is more frequent, whereas negative information is more diverse and less similar.
Tabea J. Zorn, Christian Unkelbach
wiley +1 more source
Effect of rapeseed oil and lard on feed nutritional compositions and feed mildew
Siliao yanjiu, 2022 To study the moldy condition of feed mixed with corn, soybean meal and bran at the ratio of 1∶1∶1 at the addition amount of 5% and 10% rapeseed oil, lard and mixed oil (rapeseed oil + lard) at 35 ℃, 15% moisture concentration.
Yin FEI +3 more
doaj
International Journal of Food Properties, 2020 In the present study, the contents of amino acids, fatty acids, polysaccharides, polyphenols, and flavonoids were compared in tartary buckwheat bran and flour before and after baking. The results showed that the contents of all the bioactive compounds in
Rui Hong Ge, Hui Wang
doaj +1 more source
Food Chemistry International, EarlyView.This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu +4 more
wiley +1 more source