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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.
Wolfgang Kneifel +2 more
exaly +2 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
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
doaj +1 more source
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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Biological Studies on some Aspects of the Astigmatid Mite, Caloglyphus berlesei (Michael) fed on Different Diets and Different Temperatures Degrees [PDF]
Journal of Plant Protection and Pathology, 2020 Biology of astigmatid mite, Caloglyphus berlesi (Michael) fed on stored food diets was studied at 20 and 30ºC., and cleared slightly differences for influence different food kinds on egg incubation period. Concerning life cycle at 20ºC, male lasted 14.64,
Enas Kassem
doaj +1 more source
Foods, 2023 Wheat bran can be used as a cost-effective food ingredient to stabilise vitamin A. However, wheat bran endogenous enzymes have been shown to reduce vitamin A stability. In this study, we elucidated the mechanism for this negative effect in an accelerated
Eline Van Wayenbergh +4 more
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