Side‐by‐side comparison of composition and structural properties of wheat, rye, oat, and maize bran and their impact on in vitro fermentability
Sign Up to like & getrecommendations! Published in 2019 at "Cereal Chemistry"
DOI: 10.1002/cche.10213
Abstract: Background and objectives Compared to wheat bran, less information on physicochemical characteristics and health-related effects is available for bran from other cereals and results are often confounded by residual endosperm. Therefore, the objective of this… read more here.
Keywords: rye oat; oat; bran; wheat rye ... See more keywords
Effects of steam explosion on the nutritional and functional properties of black-grained wheat bran and its application.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12401
Abstract: BACKGROUND In recent years, an increasing interest in healthy functional foods has been documented among health-conscious consumers. Steam explosion (SE)-treated black-grained wheat (BGW) bran was explored for the development of chiffon cakes with high nutritional… read more here.
Keywords: bran; nutritional functional; wheat bran; grained wheat ... See more keywords
Pharmacokinetics of vitamin E, γ-oryzanol, and ferulic acid in healthy humans after the ingestion of a rice bran-enriched porridge prepared with water or with milk
Sign Up to like & getrecommendations! Published in 2018 at "European Journal of Nutrition"
DOI: 10.1007/s00394-018-1770-6
Abstract: PurposeIn this study, we investigated the absorption and excretion kinetics of antioxidant dietary phytochemicals (vitamin E, γ-oryzanol, and ferulic acid) in healthy humans after the ingestion of an oatmeal porridge supplemented with rice bran extract… read more here.
Keywords: milk; rbe; water; porridge ... See more keywords
Use of Sugar Beet Flour and Wheat Bran as Carbon Source Improves the Efficiency of Chrysoporthe cubensis Enzymes in Sugarcane Bagasse Saccharification
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DOI: 10.1007/s12155-020-10224-6
Abstract: High cost and low efficiency of lignocellulolytic enzymes are the main challenges that must be overcome to make second-generation ethanol more competitive in the fuel market. The cultivation of microorganisms using different agro-industrial wastes as… read more here.
Keywords: chrysoporthe cubensis; sugarcane bagasse; bran; wheat bran ... See more keywords
Physical and Chemical Properties of the Agro-processing By-products Decomposed by Larvae of Musca domestica and Hermetia illucens
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DOI: 10.1007/s12649-019-00587-z
Abstract: The present study aimed to assess the physical and chemical properties of the agro-processing by-products decomposed by fly larvae and to be promoted as soil amendment. The biodegradation process was performed using larvae of Musca… read more here.
Keywords: mixture soybean; bran corn; soybean bran; corn ... See more keywords
Pasta from cellulase-treated wheat bran and durum semolina: Effects of vital gluten addition and/or transglutaminase treatment
Sign Up to like & getrecommendations! Published in 2020 at "Food bioscience"
DOI: 10.1016/j.fbio.2020.100782
Abstract: Abstract Wheat bran was treated with a cellulase preparation and used in the production of high fiber pasta by the partial substitution of durum semolina. The nutritional, textural, and cooking quality of bran-incorporated pasta was… read more here.
Keywords: vital gluten; pasta; wheat bran; addition ... See more keywords
Simultaneous extraction and enzymatic hydrolysis of mustard bran for the recovery of sinapic acid
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DOI: 10.1016/j.fbp.2021.09.003
Abstract: Abstract The simultaneous extraction and enzymatic hydrolysis of sinapine from a mustard residue was designed for the recovery of sinapic acid, a high value-added phenolic acid. An initial screening allowed the identification of sinapoyl esterase… read more here.
Keywords: sinapic; simultaneous extraction; sinapic acid; mustard ... See more keywords
Solid-state fermentation of black rice bran with Aspergillus awamori and Aspergillus oryzae: Effects on phenolic acid composition and antioxidant activity of bran extracts.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.07.174
Abstract: Black rice bran (BRB) was fermented in solid state using Aspergillus awamori and Aspergillus oryzae for 5 days at 30°C, and then the alcoholic extracts of the fermented BRB were examined in terms of phenolic acid… read more here.
Keywords: solid state; antioxidant activity; fermentation; bran ... See more keywords
Effect of degree of milling and defatting on proximate composition, functional and texture characteristics of gluten-free muffin of bran of long-grain indica rice cultivars.
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DOI: 10.1016/j.foodchem.2020.128861
Abstract: Effect of different degrees of milling (DoM: 2%, 4%, 6% and 8%) and defatting on the proximate composition, protein characteristics, functional properties of bran of long grain rice cultivars and texture characteristics of bran (RB)… read more here.
Keywords: texture characteristics; defatting proximate; bran; bran long ... See more keywords
Impact of wheat bran micronization on dough properties and bread quality: Part I - Bran functionality and dough properties.
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DOI: 10.1016/j.foodchem.2021.129407
Abstract: This study aimed to investigate the effect of wheat bran micronization on its functionality including physicochemical and antioxidant properties, and dough properties. Coarse bran (D50 = 362.3 ± 20.5 μm) was superfine ground to medium (D50 = 60.4 ± 10.1 μm) and superfine (D50 = 11.3 ± 2.6 μm) bran,… read more here.
Keywords: bran micronization; bran; dough properties; wheat bran ... See more keywords
Whole wheat bread: Effect of bran fractions on dough and end-product quality
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2017.03.011
Abstract: Abstract Consumption of whole-wheat based products is encouraged due to their important nutritional elements that benefit human health. However, the use of whole-wheat flour is limited because of the poor processing and end-product quality. Bran… read more here.
Keywords: wheat; end product; bran; product quality ... See more keywords