[HTML][HTML] Stabilization of rice bran: a review
N Yılmaz Tuncel - Foods, 2023 - mdpi.com
One of the major problems in food science is meeting the demand of the world's growing
population, despite environmental limitations such as climate change, water scarcity, land …
population, despite environmental limitations such as climate change, water scarcity, land …
Cereal dietary fiber regulates the quality of whole grain products: Interaction between composition, modification and processing adaptability
W Li, R Xu, S Qin, Q Song, B Guo, M Li, Y Zhang… - International Journal of …, 2024 - Elsevier
The coarse texture and difficulty in processing dietary fiber (DF) in cereal bran have become
limiting factors for the development of the whole cereal grain (WCG) food industry. To …
limiting factors for the development of the whole cereal grain (WCG) food industry. To …
[HTML][HTML] The effect of stabilized rice bran addition on physicochemical, sensory, and techno-functional properties of bread
C Espinales, A Cuesta, J Tapia, S Palacios-Ponce… - Foods, 2022 - mdpi.com
Rice bran (RB) is a valuable byproduct derived from rice milling that represents an excellent
opportunity for dietary inclusion. Bioactive components with antioxidant potential have been …
opportunity for dietary inclusion. Bioactive components with antioxidant potential have been …
[HTML][HTML] Effect of Rice Bran and Retrograded Time on the Qualities of Brown Rice Noodles: Edible Quality, Microstructure, and Moisture Migration
H Feng, T Li, Y Zhou, Q Lyu, L Chen, X Wang, W Ding - Foods, 2023 - mdpi.com
Brown rice, as a kind of whole-grain food, has attracted significant attention due to its health
benefits. This paper aimed to investigate the effect of rice bran content and retrograded time …
benefits. This paper aimed to investigate the effect of rice bran content and retrograded time …
Processing of cereals
T Das, R Thakur, S Dhua, BE Teixeira-Costa… - Cereal …, 2023 - taylorfrancis.com
For thousands of years, cereals have been a key source of food for human meals and
animal feed, and a considerable number of by-products are created throughout the whole …
animal feed, and a considerable number of by-products are created throughout the whole …
[HTML][HTML] Influence of blend proportion and baking conditions on the quality attributes of wheat, orange-fleshed sweet potato and pumpkin composite flour dough and …
Orange-fleshed sweet potato (OFSP) and pumpkin fruit are underutilized crops with great
potential for the production of high-quality bread with health-enhancing properties. However …
potential for the production of high-quality bread with health-enhancing properties. However …
Development of technology of fermented milk drinks enriched with dietary fibers
X Qin - 2023 - repo.snau.edu.ua
The dissertation substantiates the principles and methods that form the scientific basis for
the enriching of fermented milk drinks with dietary fibers. Fermented milk drinks are products …
the enriching of fermented milk drinks with dietary fibers. Fermented milk drinks are products …
Tanuva Das, Rahul Thakur, Subhamoy Dhua, Barbara Elisabeth Teixeira-Costa, Menithen
B Rodrigues, MM Pereira, P Mishra… - … Attributes, and Potential …, 2023 - books.google.com
10.5. 1 Current Trends in Malting........................................................................................ 203 10.5.
2 Nutritional Potential and Application of Malted Cereals......................................... 203 10.5 …
2 Nutritional Potential and Application of Malted Cereals......................................... 203 10.5 …
The influence of dietary fiber in defatted sesame flour on kefir
X Qin, M Samilyk, Y Luo - 2022 - repo.snau.edu.ua
Defatted sesame flour (DSF) is a kind of by-products of agricultural processing, they are rich
in dietary fiber and other nutrients. In modern society, dietary fibre is increasingly being paid …
in dietary fiber and other nutrients. In modern society, dietary fibre is increasingly being paid …