1,085 results on '"BRAN"'
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2. Broad‐spectrum antimicrobial activity of cinnamoyl esterase‐producing Lactobacilli and their application in fermented rice bran
3. Antioxidant activities of solid‐state fermentation derived proteins and peptides from heat‐stabilized defatted rice bran
4. Effects of acid treatment on the physicochemical and functional properties of wheat bran insoluble dietary fiber
5. Biochemical properties of type I sourdough affected by wheat bran dietary fibre during fermentation
6. Microbial community structure, co‐occurrence network and fermentation characteristics of woody plant silage
7. Air frying pretreatment and the recovery of lipophilic sinapates from the oil fraction of mustard samples
8. Green extraction of rice bran proteins and full revaluation of the remaining by‐products
9. Study of emulsifying properties of soluble proteins obtained from defatted rice bran concentrate
10. Positive intervention of insoluble dietary fiber from defatted rice bran on hyperlipidemia in high fat diet fed rats
11. Effect of parboiling conditions on zinc and iron retention in biofortified and non‐biofortified milled rice
12. Influence of enzyme treatment of rice bran on gamma‐aminobutyric acid synthesis by Lacto bacillus
13. Artificial cordyceps mycelium by submerged fermentation of Hirsutella sinensis HS 1201 using rice bran hydrolysate as substrate
14. Potential Negative Effects of Whole grain Consumption
15. Biochemical and nutritional profile of maize bran‐enriched flour in relation to its end‐use quality
16. Fate of chlorpyrifos, omethoate, cypermethrin, and deltamethrin during wheat milling and Chinese steamed bread processing
17. Effects of microwave treatment on the stability and antioxidant capacity of a functional wheat bran
18. Crude and refined millet bran oil alleviate lipid metabolism disorders, oxidative stress and affect the gut microbiota composition in high‐fat diet‐induced mice
19. Functionalisation of rice bran assisted by ultrasonication and fermentation for the production of rice bran–lingonberry pulp‐based probiotic nutraceutical
20. Enzymatic and extrusion pretreatments of defatted rice bran to improve functional properties of protein concentrates
21. Effects of thermal processing on antioxidant activities, amino acid composition and protein molecular weight distributions of jasmine rice bran protein hydrolysate
22. Effects of enzymatic treatment conditions on dietary fibre content of wheat bran and use of cellulase‐treated bran in cookie
23. Influences of hydrothermal and pressure treatments on compositional and hydration properties of wheat bran and dough mixing properties of whole wheat meal
24. Supplementation of durum wheat spaghetti with wheat bran protein concentrate: Impacts on phytochemical profile and starch digestion
25. Lead smelting alters wheat flour heavy metal concentrations and health risks
26. Transformation of Corn Lignin into Sun Cream Ingredients
27. Effect of soybean oil content on textural, rheological, and microstructural properties of <scp>WBAXs‐SPI</scp> emulsion‐filled gels
28. Fate of glyphosate in wheat during milling and bread production
29. Microstructure and distribution of oil, protein, and starch in different compartments of canaryseed ( Phalaris canariensis L.)
30. Nutritional and cooking quality improvement of brown rice noodles prepared with extruded rice bran
31. Anti‐inflammatory effect of fermented brown rice and rice bran withAspergillus oryzaeon mice
32. Rheology and tribology properties of cereal and legume flour paste from different botanical origins
33. Impact of hydrothermal processing on squalene, α ‐tocopherol, and fatty acid content in <scp>Job's</scp> tears grain milled fractions: evaluation of their storage stability
34. Effect of wheat bran dietary fibre on the rheological properties of dough during fermentation and Chinese steamed bread quality
35. Evaluation of tree lucerne ( Chamaecytisus palmensis ) dried leaves as a substitution for concentrate mixture on biological performance and socioeconomic of Washera sheep fed on desho grass hay
36. Interactions between dietary fiber and ferulic acid change the aggregation of glutenin, gliadin and glutenin macropolymer in wheat flour system
37. Antioxidant properties of free and bound phenolic acids from bran, spent grain, and sorghum seeds
38. A review on nutritional properties, shelf life, health aspects, and consumption of brown rice in comparison with white rice
39. Extraction of phenolic acids from ancient wheat bran samples by ultrasound application
40. Potential utilization of bulgur bran as a source of dietary fiber in cookies
41. Improving storage property of wheat bran by steam explosion
42. Structural and functional characterisation of compositionally optimised rice bran and lingonberry dietary fibre‐based gel‐type product enriched with phytochemicals
43. Comparison of short and long milling flows on yield and physicochemical properties of brans from biofortified and nonbiofortified hull‐less oats
44. The effect of crude protein content of the diet on renal energy losses in horses
45. Wheat bran dietary fibre‐induced changes in gluten aggregation and conformation in a dough system
46. Characterization of the flavor compounds in wheat bran and biochemical conversion for application in food
47. Impact of air classification, with and without micronisation, on the lipid component of rice bran ( Oryza sativa L.): a focus on mono‐, di‐ and triacylglycerols
48. Augmentative releases of the soil predatory mite <scp> Gaeolaelaps aculeifer </scp> reduce fruit damage caused by an invasive thrips in Mediterranean citrus
49. Biochemical characteristics of soft wheat grain associated with endosperm separation from bran and flour yield
50. Angiotensin‐I‐converting enzyme (ACE)‐inhibitory peptides from Thai jasmine rice bran protein hydrolysates
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