Wheat bran-based biorefinery 1: Composition of wheat bran and strategies of functionalization
LWT - Food Science and Technology, 2014 Abstract Wheat, together with maize and rice, accounts to about 90% of the world's cereal production. During the milling process, wheat bran, besides other valuable compounds such as wheat germ and parts of the endosperm, remains as major by-product.
Stefan Höltinger +2 more
exaly +2 more sources
Comprehensive Structural Characterization of Wheat Bran Lignin. [PDF]
J Agric Food ChemWheat bran is a large volume sidestream of wheat flour production and is used in food and feed applications. Despite great advances in the characterization of the wheat bran hemicellulose component, thus far, only limited attention has been paid to wheat bran lignin.
van Erven G, Veersma RJ, Kabel MA.
europepmc +3 more sources
Impact of Co-Fermentation on the Soluble Pentosan, Total Phenol, Antioxidant Activity, and Flavor Properties of Wheat Bran [PDF]
MicroorganismsMost wheat bran in China is used as animal feed due to its coarse taste. However, fermentation can degrade cellulose in wheat bran, improving its taste and flavor.
Yan Chen +10 more
doaj +2 more sources
Compositional Variations in Wheat Bran Influence Growth Performance, Nutrient Retention, and Cecal Microbiome in Broilers [PDF]
AnimalsRecent studies have discovered that wheat bran could stimulate digestive tract development, modulate intestinal microbiota, and improve the digestibility of fibrous ingredients in broilers. Wheat bran varies greatly in its chemical constituents.
Yujing Feng +7 more
doaj +2 more sources
Net energy and its establishment of prediction equations for wheat bran in growing pigs [PDF]
Animal Bioscience, 2023 Objective The objective of this experiment was to determine the net energy (NE) value of 6 wheat bran and 1 wheat shorts by indirect calorimetry and establish the NE prediction equations of wheat bran fed to growing barrows.
Zhiqian Lyu +5 more
doaj +1 more source
Shipin gongye ke-ji, 2023 To increase the content of soluble dietary fiber in wheat bran and improve the edible quality of bran-containing flour products, the semi-solid enzymatic modification of extruded wheat bran was carried out with xylanase, and modified wheat bran was added
Shujing ZHANG +5 more
doaj +1 more source
Effects of vibration mill's vibration mass on superfine grinding performance of wheat bran
Shipin yu jixie, 2023 Objective： Explore the effects of vibration mill's vibration mass on superfine grinding performance of wheat bran. Methods： A series of vibration impact grinding experiments of wheat bran was carried out by adjusting the grinding medium mass and wheat ...
CHENG Min +3 more
doaj +1 more source
Steam Explosion Pretreatment for Improving Wheat Bran Extrusion Capacity
Foods, 2022 Extrusion improves the texture of wheat bran and enhances its product edibility, making it a promising processing method. However, the extrusion performance of wheat bran without any treatment is not satisfactory and limits the utilization of wheat bran ...
Lan Wang +3 more
doaj +1 more source
Shipin gongye ke-ji, 2023 To compare steamed bread quality of different modified bran whole wheat flour, wheat bran was modified by atmospheric steam, superheated steam, microwave, extrusion, enzymolysis hydrolysis (xylanase) and fermentation (yeast).
Wenjun YE +8 more
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Recent Advances in Wheat Bran Polysaccharides: Extraction, Structure and Bioactivities
Shipin gongye ke-ji, 2023 Wheat bran is a by-product of wheat processing, which contains many nutrients, such as protein, vitamins, dietary fiber, phenols and polysaccharides.
Songye SHI, Jiping WEN, Yuanxiao LIU
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