Results 71 to 80 of about 83,268 (306)
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. +2 more
core +1 more source
Food Chemistry International, EarlyView.Dietary fiber (soluble/insoluble) was recovered from pumpkin seed hulls using hydrothermal extraction. Process parameters were optimized, and a comprehensive profiling of recovered fiber fractions was performed. ABSTRACT Insoluble (IDF) and soluble dietary fiber (SDF) were recovered from pumpkin seed hulls (PSHs) using hydrothermal treatment ...
Rishabh Thakur, H. K. Sharma
wiley +1 more source
Dyna, 2019 A ready-to-eat cereal processed by a twin-screw extrusion was formulated, using flour and bran from a quality protein maize (QPM) variety and a zinc biofortified rice.
Beatriz Guevara Guerrero +5 more
doaj +1 more source
Effect of fibers and whole grain content on quality attributes of extruded cereals [PDF]
, 2011 Incorporation of fiber in cereals may lead to quality issues, thus decreasing consumer acceptance. This is partially due to deterioration of the microstructure, one of the primary quality attributes of cereals.
Correa Hernando, Eva Cristina +7 more
core +1 more source
Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications
Food Chemistry International, EarlyView.Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav +3 more
wiley +1 more source
Food Biomacromolecules, EarlyView.Abstract Edible oils are essential dietary constituents that contribute as energy source, fatty acids and medium for fat‐soluble vitamins. High temperature during frying induces changes in the fatty acid profile of edible oils. The primary aim of this study is to investigate the influence of high temperature (230 ± 5°C) and duration of heating (0, 1, 2
Nandipeta Venkatesh +2 more
wiley +1 more source
Journal of Applied Agricultural Science and Technology, 2019 Molleculler study was conducted to identify several species of Trichoderma isolate from several plant (Pine, Cacao, Gliceria, Nutmeg, Bamboo, Coffee, Potato). The growth of eight species Trichodermaafter pelleting formulation has been observed.
Rina Sriwati +5 more
doaj +1 more source
Methodological guidelines for the characterization of polysaccharide helical structures
Food Biomacromolecules, EarlyView.Abstract Polysaccharide chain conformation is a critical determinant of their physicochemical and biological properties; however, reliable identification remains a significant challenge due to the inconsistent structural evidence yielded by conventional analytical techniques.
Yixuan Wu +5 more
wiley +1 more source
Food Biomacromolecules, EarlyView.Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran +4 more
wiley +1 more source
Fermented wheat bran as a functional ingredient in baking
, 2012 The aim of the current study was to identify factors influencing the technological functionality of fermented bran. The influences of fermentation type and type of wheat bran on the microbial community, bioactivity, arabinoxylans (AX), and activity of ...
Piironen, Vieno +15 more
core +1 more source