Results 81 to 90 of about 103,927 (261)
Wheat Bran Phenolic Acids: Bioavailability and Stability in Whole Wheat-Based Foods
Molecules, 2015 Wheat bran is generally considered a byproduct of the flour milling industry, but it is a great source of fibers, minerals, and antioxidants that are important for human health. Phenolic acids are a specific class of wheat bran components that may act as
Barbara Laddomada +2 more
doaj +1 more source
Food Safety and Health, EarlyView.The global patent landscape of mushroom‐derived functional food was widely analyzed, and AI‐integrated approaches realizing cost‐effective and reliable exploration of functional foods derived from mushrooms were explored. ABSTRACT Global health concerns and the increasing demand for nourishment have collectively driven the rising demand for functional ...
Xihong Zhao +5 more
wiley +1 more source
Brazilian Journal of Medical and Biological Research, 1997 The effect of diets enriched with oat or wheat bran (prepared by the addition of 300 g of each fiber to 1000 g of the regular diet), given for 8 weeks, on the mucosal height of the colon and cecum was investigated. Newly weaned (21 days old) and aged (12
C.R. Cavaglieri-Felippe +4 more
doaj +1 more source
Food Safety and Health, EarlyView.This review elucidates the formation pathways and detection technologies for ethyl carbamate, biogenic amines, and higher alcohols in Huangjiu. It concludes that integrated control frameworks are essential to decouple safety risks from the metabolic processes responsible for flavor development.
Lulu Liu +5 more
wiley +1 more source
Feeding Hens For Egg Production [PDF]
, 1919 Exact date of bulletin unknown.PDF pages:
Munroe, H. D.
core
Wheat flour particle size: Influence of mill design and effects on quality and performance
JSFA reports, EarlyView.Abstract Among the various characteristics of wheat (Triticum aestivum) flour, particle size is of paramount importance globally. The industrial process of separating the three main components (endosperm, bran, and germ) must ensure that the desired quality is delivered to customers through a progressive reduction in the size of the endosperm until the
Ricardo Barroso Lopes +3 more
wiley +1 more source
Impact of Added Colored Wheat Bran on Bread Quality
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2017 The impact of colored wheat bran addition on bread quality was tested on wheat varieties with purple pericarp (Konini, Rosso and Karkulka) and on a variety containing blue aleurone (Skorpion).
Lenka Machálková +7 more
doaj +1 more source
Pest Management Science, EarlyView.Astigmatid mites provide low‐cost supplemental food for Macrolophus pygmaeus, supporting survival and development, with population‐specific responses and Acarus siro and Carpoglyphus lactis as the most promising alternatives. Abstract BACKGROUND Early establishment of Macrolophus pygmaeus in crops depends on the availability of supplemental food ...
María del Carmen Reche +5 more
wiley +1 more source
Journal of Vinyl and Additive Technology, EarlyView.This study shows that incorporating 5–10 wt.% Posidonia oceanica, with or without micro‐talc, in PBSA preserves thermal stability, modifying crystallization behavior, and maintains good filler dispersion and interfacial adhesion. Mechanical properties are moderately stiffened.
Chiara Pedrotti +8 more
wiley +1 more source