Results 11 to 20 of about 103,927 (261)
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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Liang you shipin ke-ji, 2023 Wheat gluten insoluble dietary fiber has special physiological functions. In recent years the attention of domestic and foreign scholars to insoluble dietary fiber from wheat bran has also been increasing year by year.
YANG Ke-wei, LIU Fang-fang, ZHENG Yan
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EFFECT OF WHEAT MILLING BY PRODUCTS (BRAN) AND CELLULOSE ON CHOLESTEROL, LIPID PROFILE AND ATHEROGENIC FACTOR FOR GROWING RATS [PDF]
Mesopotamia Journal of Agriculture, 2005 Cholesterol and lipid profile lowering effects of wheat milling by products (wheat bran) compared with cellulose in male Sprague Dawley growing rats was studied. Different levels of cellulose and wheat bran were formulated into seven balanced basal diets
Abdullah M. Thannoun
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Frontiers in Nutrition, 2022 Wheat bran supplementation in cereal food processing improves the nutritional value and quality of the final products. However, whether wheat bran has the potential as a biofortifier to enhance nutritional and flavor of fermented vegetables remains ...
Xiaoqiong Li, Daqun Liu
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Food and Agricultural Immunology, 2022 This study was conducted to investigate the effects of solid-state fermented wheat bran on immune performance and inflammatory response in laying hens.
Yu Wang +9 more
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The influence of the wheat-amaranth bran content on the pan bread quality
Vestnik MGTU, 2023 The biochemical composition, physical and technological properties of amaranth grain determine the possibility of its use to improve the consumer properties and nutritional value of bakery products.
Kandrokov R. H. +2 more
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Utilisation of wheat bran as a substrate for bioethanol production using recombinant cellulases and amylolytic yeast [PDF]
, 2015 Wheat bran, generated from the milling of wheat, represents a promising feedstock for the production of bioethanol. This substrate consists of three main components: starch, hemicellulose and cellulose.
Basaglia, Marina +6 more
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Application of Co-bioprocessing Techniques (Enzymatic Hydrolysis and Fermantation) for Improving the Nutritional Value of Wheat Bran as Food Functional Ingrediens [PDF]
, 2019 Last time the food industry pays the great attention to questions, connected with changing existing technologies for raising the efficacy of the raw materials complex processing and increasing the output of high-quality products and food ingredients with
Buzhylov, M. (Mykola) +2 more
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Effects of inclusion level and adaptation period on nutrient digestibility and digestible energy of wheat bran in growing-finishing pigs [PDF]
Asian-Australasian Journal of Animal Sciences, 2018 Objective This experiment was to evaluate the effect of different inclusion levels and adaptation periods on digestible energy (DE) and the apparent total tract digestibility (ATTD) of chemical constituents in diets supplemented with wheat bran.
Jinbiao Zhao +4 more
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Research Progress on Distribution, Forms and Preparation Methods of Ferulic Acid in Wheat
Shipin gongye ke-ji, 2022 Ferulic acid is a beneficial human health phenolic acid that reduces the risk of serious diseases such as diabetes, cholesterol, heart disease and cancer. Ferulic acid is the highest content phenolic acid in wheat, mainly concentrated in wheat bran. With
Wei SONG +4 more
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