Red rice - Open Access .click

Results 241 to 250 of about 4,186,461 (267)

Arabinoxylan‐enriched fraction from durum wheat meal modulates structure, texture, nutritional and sensory properties of extruded snacks

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Arabinoxylans (AX), abundant in wheat bran, represent a valuable yet underutilized fraction of cereal milling by‐products. In this study, an AX‐enriched fraction obtained from durum wheat meal (DWM), produced from defatted durum wheat germ and debranning fractions, was incorporated at increasing levels (0–25%) into pea starch ...
Vittoria Latrofa +7 more
wiley +1 more source

Impact of sprouting pretreatment on physicochemical properties and in vitro digestibility of buckwheat milk

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Buckwheat is a strategic raw material for plant‐based milk production due to its gluten‐free nature and rich bioactive profile. However, antinutritional factors and starch structure limit the nutritional quality and technological properties of such beverages.
Merve Tuğçe Tunç +4 more
wiley +1 more source

Effects of Cereal Byproducts on Antioxidant Capacity of Black Soldier Fly Oil. [PDF]

Food Sci Nutr
Lin YS, Zhu YT, He CK, Chen CY, Wu CT.
europepmc +1 more source

Soil conditioners promote cadmium reduction and selenium enrichment in rice: formulation process, effects, and mechanisms. [PDF]