Results 21 to 30 of about 73,235 (312)

Preparation of Transglutaminase-Catalyzed Rice Bran Protein Emulsion Gels as a Curcumin Vehicle

Foods
Protein-based emulsion gels have tunable viscoelasticity that can be applied to improve the stability of bioactive ingredients. As the by-product of rice processing, rice bran protein (RBP) has high nutritional value and good digestibility, exhibiting ...
Jie Liu, Siqi Yang, Jiayuan Liu, Hongzhi Liu, Ziyuan Wang   +4 more
doaj   +1 more source

Biochemical composition distribution in different grain layers is associated with the edible quality of rice cultivars

Food Chemistry, 2020
Clarifying the association of differences in endosperm biochemical composition with nutrient and edible quality can guide rice breeding and cultivation. In this study, very-low-amylose-content (LAC), Japanese good-taste (JTC), Northeast China good-taste (CTC), and Northeast China high-yield (CHC) cultivars were milled to obtain four layers (L1-L4) from
Zhao-Hui, Ma, Yong-Bing, Wang, Hai-Tao, Cheng, Guang-Cai, Zhang, Wen-Yan, Lyu   +4 more
openaire   +3 more sources

Investigating the impact of ultrasound-assisted cellulase pretreatment on the nutrients, phytic acid, and phenolics bioaccessibility in sprouted brown rice

Ultrasonics Sonochemistry
This study aimed to elucidate the impact of ultrasound-assisted cellulase (UC) pretreatment on nutrients, phytic acid, and the bioavailability of phenolics during brown rice sprouting.
Ren Li, Tiancong Song, Rui Kang, Wenhao Ma, Mengmeng Zhang, Feiyue Ren   +5 more
doaj   +1 more source

Research Progress on the Regulation of Gastrointestinal Function by Polysaccharides from Edible and Medicinal Mushroom [PDF]

Shipin Kexue
The gastrointestinal tract is the largest organ in the human body that communicates with the outside world. It has the functions of digesting food and transporting and absorbing nutrients.
LIU Jianhui, DAI Yi, YUE Yuling, LIU Tuoyu, YANG Wenjian, LU Huan
doaj   +1 more source

Adaptability of 2 cellulase producing strains Bacillus sp. SH and Aspergillus oryzae Y21 in whole wheat dough and impact on the quality of whole wheat bread

Food Science and Human Wellness
Compared to refined wheat flour, whole wheat flour contains higher nutrients, but its high content of dietary fiber can have a significant impact on the quality of the final product. Therefore, how to enable consumers to obtain health benefits from whole
Yingli Liu, Shengjie Zhong, Xiaoming Wei, Maosi Fan, Min Cai, Zhengkai Wang, Jing Wang   +6 more
doaj   +1 more source

Development of the non-grain spawn for edible mushroom (Pleurotus ostreatus): D-optimal mixture design approach

Ege Üniversitesi Ziraat Fakültesi Dergisi, 2022
Objective: The objective of this study was to develop a non-grain spawn formulation for Pleurotus ostreatus with the D-optimal mixture design approach. The developed spawn was compared with the traditionally used grain spawn in terms of spawn running time and biological efficiency.
Nurcan DOĞAN, Cemhan DOĞAN
openaire   +2 more sources

Effects of cellulase-producing strains on the nutritional and soluble dietary fiber properties of whole wheat flour

Food Science and Human Wellness
Whole wheat flour is a food raw material rich in macronutrients, but its application in baking industry is limited due to the existence of a large amount of insoluble dietary fiber in bran.
Yingli Liu, Shengjie Zhong, Maosi Fan, Zhengkai Wang, Min Cai, Xiaoming Wei, Jing Wang   +6 more
doaj   +1 more source

Isolation, purification, and structural elucidation of Stropharia rugosoannulata polysaccharides with hypolipidemic effect

Frontiers in Nutrition, 2022
Stropharia rugosoannulata is a widely grown edible mushroom with a high nutritional value. S. rugosoannulata polysaccharides is one of the most important bioactive components of S. rugosoannulata and has a wide range of activities. A S.
Yinlu Gao, Yinlu Gao, Gulijiannaiti Abuduaini, Gulijiannaiti Abuduaini, Chenhe Yang, Chenhe Yang, Shanshan Zhang, Shanshan Zhang, Yanrong Zhang, Yanrong Zhang, Hongxiu Fan, Hongxiu Fan, Xu Teng, Xu Teng, Chenligen Bao, Chenligen Bao, Hongcheng Liu, Hongcheng Liu, Dawei Wang, Dawei Wang, Tingting Liu, Tingting Liu   +21 more
doaj   +1 more source

Analysis of Volatile Aroma Components in Grains of High Quality Edible Corn

Shipin gongye ke-ji, 2022
Mature corn grains is an important food ration for residents in our country, but its edible flavor quality was rarely reported. The volatile organic components (VOCs) in whole grain powder with different treatment of 5 high-quality yellow grain maize varieties were detected with gas chromatography-mass spectrometry (GC-MS), the results showed that a ...
Feiyun JIA, Jing YANG, Jiamu WANG, Yinping CAO, Youyong LI   +4 more
openaire   +1 more source

The Potential Role of Vitamin E and the Mechanism in the Prevention and Treatment of Inflammatory Bowel Disease

Foods
Inflammatory bowel disease (IBD) includes ulcerative colitis and Crohn’s disease, and it is a multifactorial disease of the intestinal mucosa. Oxidative stress damage and inflammation are major risk factors for IBD. Vitamin E has powerful antioxidant and
Qi Wu, Yi Luo, Han Lu, Tiantian Xie, Zuomin Hu, Zhongxing Chu, Feijun Luo   +6 more
doaj   +1 more source