Results 211 to 220 of about 103,927 (261)

Physicochemical Characteristics of Wheat Bran Glucuronoarabinoxylans

Journal of Cereal Science, 1999
Abstract Graded ethanol precipitation of a wheat bran extract resulted in four fractions of glucuronoarabinoxylans, the physicochemical properties of which were investigated in relation to their structure and molecular weight. Two fractions, consisting of lowly-substituted arabinoxylans, appeared to be very sensitive to aggregation, and gave hardly ...
Schooneveld-Bergmans, M.E.F., van Dijk, Y.M., Beldman, G., Voragen, A.G.J.   +3 more
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Fermentation of Maize Bran, Oat Bran, and Wheat Bran by Bacteroides ovatus V975

Current Microbiology, 1998
Bacteroides ovatus is a Gram-negative obligate anaerobe that was isolated from the human colon and is capable of utilizing xylan. The objective of this study was to evaluate the ability of B. ovatus V975 to digest maize bran, oat bran, and wheat bran as well as the isolated cell walls from each bran source.
S A, Martin, W H, Morrison, D E, Akin
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Centrifugal milling of wheat bran

Cereal Chemistry, 2018
Background and objectivesBran and germ are by‐products of wheat flour milling. These milling fractions generally consist of large flakes, and flour particles often adhere to the bran fragments. Commercially, flour particles are removed via bran finishers.
Khairunizah Hazila Khalid, Frank Manthey, Senay Simsek   +2 more
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Fractionation of wheat bran carbohydrates

Journal of the Science of Food and Agriculture, 1981
AbstractA procedure for the fractionation of wheat bran carbohydrates with an emphasis on non‐starchy polysaccharides is described. After a complete extraction using a chloroform‐methanol (2:1) solvent, bran was destarched using amyloglucosidase and extracted using ammonium oxalate.
Jean‐Marc Brillouet, Christiane Mercier   +1 more
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Wheat bran factors in decalcification tests

Archives of Oral Biology, 1967
Abstract Because the demineralization of dental enamel or calcium phosphate by acids was greater in the presence of white than wholemeal bread, tests were made on wheat grain fractions removed in milling white flour. Wheat germ had little effect on demineralization.
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Quality characteristics of wheat-bran chiffon cakes

Journal of the American Dietetic Association, 1978
Wheat bran was substituted for cake flour in chiffon cakes at 10, 20, and 30 per cent levels. Bran incorporation significantly affected (P less than 0.05) the appearance, height, and grain of chiffon cakes. Cake height decreased and cell size and cell wall thickness increased with higher levels of bran.
D A, Smith, Z J, Hawrysh
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WHEAT BRAN IN DYSCHEZIA IN THE AGED

Age and Ageing, 1976
A trial of wheat bran added to the diet of aged dyschezic hospital patients (12 men, 13 women) is reported. This significantly reduced the need for aperients and suppositories but revealed unexpected differences in response by sex. In men, bran produced more bowel actions, fewer constipated days and an increase in stool size.
A N, Clark, J F, Scott
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Phytochemicals and Antioxidant Properties in Wheat Bran

Journal of Agricultural and Food Chemistry, 2004
Bran samples of seven wheat varieties from four different countries were examined and compared for their phytochemical compositions and antioxidant activities. Phenolic acid composition, tocopherol content, carotenoid profile, and total phenolic content were examined for the phytochemical composition of wheat bran, whereas the measured antioxidant ...
Kequan, Zhou, Lan, Su, Liangli Lucy, Yu
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Wheat bran for bowel disorders.

Drug and therapeutics bulletin, 1981
The average adult in Britain eats about 6 g of cereal fibre a day. The fibre derived from bran is unusual in that a high proportion escapes fermentation in the colon and so can influence large bowel function. Bran comes from the outer layers of wheat grain and its fibre content varies from 30–50% depending on the milling process and on the variety of ...
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The pharmacological activity of wheat bran polysaccharides

Fitoterapia, 2010
(Glucurono)arabinoxylans were extracted from the wheat bran with acetate buffer in the first step (WBH1) and with dilute alkali in the second step (WBH2). In both samples xylose and arabinose dominated, accompanied with smaller amounts of galactose, glucose, mannose and uronic acids mainly in WBH1.
Lubica, Prisenžňáková, Gabriela, Nosáľová, Zdenka, Hromádková, Anna, Ebringerová   +3 more
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