Results 71 to 80 of about 103,927 (261)

A new strategy for xylanase production using wheat straw autohydrolysis liquor as substrate [PDF]

, 2008
Agro-industrial residues are lignocellulosic materials with a high content of cellulose, hemicellulose and lignin. If such residues can be produced in bioprocesses (e.g.
Jorge, João A., Michelin, Michele, Polizeli, Maria de Lourdes T. M., Ruzene, Denise S., Silva, Daniel Pereira da, Teixeira, J. A., Terenzi, Héctor F., Vicente, A. A.   +7 more
core  

Role of Fibre in Nutritional Management of Pancreatic Diseases [PDF]

, 2019
The role of fibre intake in the management of patients with pancreatic disease is still controversial. In acute pancreatitis, a prebiotic enriched diet is associated with low rates of pancreatic necrosis infection, hospital stay, systemic inflammatory ...
Badiali, Danilo, Bruno, Giovanni, Ribichini, Emanuela, Rossi, Sara, Sacchi, MARIA CARLOTTA, Severi, Carola, Stigliano, Serena, Zaccari, Piera   +7 more
core   +1 more source

Edible coatings in food: Specific materials and their impact on techno‐functional properties and sustainable applications

Food Biomacromolecules, EarlyView.
Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar, Geethalaxmi Mundas, Harini Ravi, C K Sunil, Venkatachalapathy Natarajan   +4 more
wiley   +1 more source

Research Progress on Extraction, Functional Properties and Application of Wheat Bran Protein in Food Industry

Shipin gongye ke-ji
Wheat bran, a principal byproduct of wheat milling, has not only a substantial yield, but also a high nutritional value. However, its high dietary fiber content results in a coarse texture.
Ying JIA, Zhenyi LIN, Ziqing GAO, Lili ZHANG, Tingjing ZHANG, Mengmeng LI, Erqi GUAN, Ke BIAN   +7 more
doaj   +1 more source

Presence of deoxynivalenol in wheat milling products in Serbia during 2016-2017 [PDF]

Zbornik Matice Srpske za Prirodne Nauke, 2017
Deoxynivalenol (DON) is one of several mycotoxins produced by certain Fusarium species that frequently infect wheat, corn, rice, oats, barley and other grains in the field or during storage.
Jauković Marko M., Zečević Veselinka M., Stanković Slavica Ž., Krnjaja Vesna S.   +3 more
doaj   +1 more source

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations

Food Biomacromolecules, EarlyView.
Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan, Olusola Samuel Jolayemi, Ayo‐Omogie Helen Nwakego, Olugbenga Olufemi Awolu, Olusola Matthew Oluwamukomi, Olufunmilayo Sade Omoba   +5 more
wiley   +1 more source

Iron bioavailability in two commercial cultivars of wheat: a comparison between wholegrain and white flour and the effects of nicotianamine and 2'-deoxymugineic acid on iron uptake into Caco-2 cells [PDF]

, 2014
Iron bioavailability in unleavened white and wholegrain bread made from two commercial wheat varieties was assessed by measuring ferritin production in Caco-2 cells.
Anna A. Wawer, Ariza-Nieto M., Beta T., Bouis H. E., Cakmak I., Cheng L., Eagling T., Engle-Stone R., Fang-Jie Zhao, Fernandez-Orozco R., Garcia M. N., Glahn R. P., Glahn R. P., Glahn R. P., Glahn R. P., Glahn R. P., Haas J. D., Higuchi K., Hurrell R., Kalgaonkar S., Lee S., Lipschitz D. A., Mattila P., McLean E., Mino Y., Morris E. R., Ortiz-Monasterio J. I., Oury F.-X., Persson D. P., Peter R. Shewry, Qureshi I. M., Sandberg A. S., Schlemmer U., Scientific Advisory Committee on Nutrition, Shewry P. R., Shojima S., Susan J. Fairweather-Tait, Thavarajah D., Thompson B., Thompson B. A. V., Tristan Eagling, Velu G., Wawer A. A., White P. J., Yun S., Zhang Y., Zhao F. J., Zheng L.   +47 more
core   +1 more source

Effects of yeast polysaccharides on the quality of wheat dough and toast

Food Biomacromolecules, EarlyView.
Abstract This study assessed how the soluble yeast polysaccharide (SYP) affected the physicochemical, pasting, and rheological properties of the wheat flour as well as the texture, the visual appearance, and the sensory evaluation of the toast.
Guozhen Wang, Siyu Wang, Bo Liu, Xianhui Chang, Wenping Ding, Weizhu Yu   +5 more
wiley   +1 more source

Application of wheat straw autohydrolysis liquor to xylanase and β-xylosidase large-scale production in a stirred tank bioreactor [PDF]

, 2009
Research into microbial xylanases production has increased due to its several applications. In this context, studies that make this practice feasible are important.
Jorge, João A., Michelin, Michele, Polizeli, Maria de Lourdes T. M., Ruzene, Denise S., Silva, Daniel Pereira da, Teixeira, J. A., Terenzi, Héctor F., Vicente, A. A.   +7 more
core  

Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects

Future Postharvest and Food, EarlyView.
ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq, Sajad Ahmad Mir, Zahida Naseem   +2 more
wiley   +1 more source