Frontiers in Veterinary Science, 2023 The present study aimed to evaluate the application of different wheat bran fermentation sources in growing pigs. A total of 320 pigs (43 ± 0.21 kg), were randomly allocated to 5 groups in a 21-d trial.
Heng Liu +10 more
doaj +1 more source
Impact of Weather Conditions and Farming Systems on Size Distribution of Starch Granules and Flour Yield of Winter Wheat [PDF]
, 2020 The size distribution of wheat-grain starch granules has an impact on the yield of finne flour. The aim of the study was to compare the impact of conventional (mineral fertilizers, pesticides) and organic farming treatments (cover crops, composted cattle
Alaru, Maarika +8 more
core +2 more sources
Short term (14 days) consumption of insoluble wheat bran fibre-containing breakfast cereals improves subjective digestive feelings, general wellbeing and bowel function in a dose dependent manner [PDF]
, 2013 This study investigated whether increasing insoluble (predominantly wheat bran) fibre over 14 days improves subjective digestive feelings, general wellbeing and bowel function.
Aldoori +17 more
core +2 more sources
Poly-(γ-glutamic acid) Production and Optimization from Agro-Industrial Bioresources as Renewable Substrates by Bacillus sp. FBL-2 through Response Surface Methodology [PDF]
, 2019 We optimized culture conditions using Bacillus sp. FBL-2 as a poly-(γ-glutamic acid) (PGA) producing strain isolated from cheonggukjang. All experiments were performed under aerobic conditions using a laboratory scale 2.5 L fermentor.
Charalampopoulos, D. +3 more
core +1 more source
Journal of Chemistry, 2018 Phenolic acid profiles and antioxidant activities of outer bran, coarse bran, and shorts from blue, black, and purple wheat were analyzed. Phenolic acids were mainly in the bound form in pigmented wheat bran fractions.
Jinli Zhang +4 more
doaj +1 more source
Bioactive compounds and antioxidant potential of soft wheat and oat bran on the Algerian market
NAJFNR, 2020 Background: Rich in dietary fibers and beneficial to health, wheat and oats have been a popular part of the human diet. The whole grain is rich in protein, lipid, starch and phenolic compounds concentrated at the level of the peripheral layer of the ...
Samira Meziani +4 more
doaj +1 more source
Determination of aflatoxins, deoxynivalenol, ochratoxin A and zearalenone in wheat and oat based bran supplements sold in the Spanish market [PDF]
, 2013 The main objective of this study was to assess the exposure of Catalonian (Spain) population to AFs. Thus, two sub-objectives were considered: 1) to assess the occurrence of AFs in food marketed in Catalonia, and 2) to assess the consumption of those ...
Cano Sancho, German +4 more
core +3 more sources
Quality Properties of White Bread with Native and Extruded Wheat Bran Supplements
Czech Journal of Food Sciences, 2009 The addition of wheat bran increases the nutritional value of bread, but at the same time, decreases the dough rheological properties and taste of bread.
Ž. Ugarčić-Hardi +4 more
doaj +1 more source
Grain & Oil Science and Technology, 2021 More and more people concern about supplementing dietary food with wheat bran to increase fibre content, but there has been little study of the sorption isotherms and isosteric heats of wheat bran fibre products, which are important to the quality and ...
Xingjun Li +4 more
doaj +1 more source
Enhancing methane production from food waste fermentate using biochar. The added value of electrochemical testing in pre-selecting the most effective type of biochar [PDF]
, 2017 Background: Recent studies have suggested that addition of electrically conductive biochar particles is an effective strategy to improve the methanogenic conversion of waste organic substrates, by promoting syntrophic associations between acetogenic and ...
Aulenta, Federico +11 more
core +1 more source