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LWT, ISSN 0023-6438, 04/2017, Volume 77, pp. 170 - 177
High dietary fibre levels, especially insoluble that is typical for cereal bran, have been associated with poor structural, textural and sensory properties in... 
Extrusion | Bioprocessing | Exopolysaccharides | Texture | High dietary fiber | WHEAT BRAN | FOOD SCIENCE & TECHNOLOGY | MECHANICAL-PROPERTIES | PARTICLE-SIZE REDUCTION | CASSAVA STARCH | QUALITY ATTRIBUTES | ACID CONCENTRATION | RYE BRAN | FERMENTATION | CORN MEAL | Dextran | Enzymes | Fermentation | Hardness
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 09/2012, Volume 56, Issue 2, pp. 119 - 126
Whole wheat flour is increasingly popular as research continues to reveal the benefits of whole grains and the food industry offers more whole grain options... 
Shelf-life | Enzymes | Bran | Stability | Nutrition | Bread | VITAMIN-E | BAKING PROPERTIES | FOOD SCIENCE & TECHNOLOGY | WATER-HOLDING CAPACITY | LIPASE ACTIVITY | BRAN PARTICLE-SIZE | PROLONGED STORAGE | RED WINTER-WHEAT | DIETARY FIBER | HARD RED | ALPHA-AMYLASE ACTIVITY
Journal Article
Nutricion Hospitalaria, ISSN 0212-1611, 08/2015, Volume 32, pp. 41 - 45
Journal Article
2010, Nutrition and diet research progress series., ISBN 1608760251, xv, 251
Book
International Food Research Journal, ISSN 1985-4668, 2014, Volume 21, Issue 1, pp. 13 - 24
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 05/2014, Volume 56, Issue 2, pp. 222 - 231
Wheat bran is multi-layered and consists of different cell types with different chemical compositions. The relatively high content of protein as well as the... 
Carbohydrates | Biorefinery | Valorization | Non-carbohydrates | Wheat bran | LACTIC-ACID | FOOD SCIENCE & TECHNOLOGY | ETHANOL-PRODUCTION | PHENOLIC-ACID | EXTRACTION | BIOTECHNOLOGICAL PRODUCTION | FERULIC ACID | ARABINOXYLANS | SUCCINIC ACID | MILLING BY-PRODUCTS | LARGE-SCALE PRODUCTION | Proteins | Glucose metabolism | Lignin | GABA | Glucose | Wheat | Dextrose
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 11/2017, Volume 78, pp. 25 - 32
In this study, the effect of steam explosion (SE) treatment on microstructure, enzymatic hydrolysis and baking quality of wheat bran was investigated. Coarse... 
Dietary fibre | Steam explosion | Enzyme treatment | Wheat bran | ACID | PHYTATE | PROTEIN | FOOD SCIENCE & TECHNOLOGY | HYDROTHERMAL PRETREATMENT | PRODUCTS | ENZYMES | BIOMASS | WATER-CONTENT | PARTICLE-SIZE | DIGESTIBILITY | Phosphates | Hydrolysis | Enzymes | Explosions | Analysis
Journal Article
Applied Biochemistry and Biotechnology, ISSN 0273-2289, 4/2019, Volume 187, Issue 4, pp. 1475 - 1487
Journal Article
Journal of Molecular Liquids, ISSN 0167-7322, 07/2017, Volume 237, pp. 322 - 333
Rice bran (RB) composites were prepared with polyaniline, starch, polypyrrole, chitosan aniline and chitosan pyrrole and employed for the adsorption of... 
Composites | Kinetics | Isotherms | Malachite green dye | Rice bran | ACID DYES | MINING AREA | PHYSICS, ATOMIC, MOLECULAR & CHEMICAL | CHEMISTRY, PHYSICAL | MAGNETIC NANOPARTICLES | CATIONIC DYES | HEXAVALENT CHROMIUM | AQUEOUS-SOLUTION | REMOVAL | FUNGAL BIOMASS | WASTE BIOMASS | EQUILIBRIUM | Thermal properties | Thermodynamics | Aniline | Adsorption | Analysis
Journal Article
Asian Journal of Pharmaceutical and Clinical Research, ISSN 0974-2441, 03/2018, Volume 11, Issue 3, pp. 402 - 405
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 07/2013, Volume 58, Issue 1, pp. 200 - 208
Bran is a good source of dietary fibre, phytochemicals, and also protein, but highly insoluble and recalcitrant structure of bran hinders accessibility of... 
Enzymes | Bran | Bioprocessing | Yeast | Digestion | Protein | WHEAT BRAN | SOURDOUGH FERMENTATION | ACIDS | FOOD SCIENCE & TECHNOLOGY | BY-PRODUCTS | LAYERS | PEPTIDES | BREADS | RYE | Hydrolysis | Chemical properties | Fatty acids | Analysis
Journal Article
Journal of Applied Biological Chemistry, ISSN 1976-0442, 2019, Volume 62, Issue 3, pp. 257 - 264
Rice bran is considered a natural source of antioxidants. In this study, rice bran was fermented with lactic acid bacteria to increase its antioxidant... 
Phenolic | Antioxidant | Rice bran | Lactobacillus
Journal Article
Environmental Science & Technology, ISSN 0013-936X, 08/2013, Volume 47, Issue 16, pp. 9014 - 9027
Journal Article
Journal of Food Processing and Preservation, ISSN 0145-8892, 10/2019, Volume 43, Issue 10, p. n/a
Tamarind kernel powder was utilized as raw material for xyloglucan component extraction. The main aims were to determine the potential of applying subcritical... 
FOOD SCIENCE & TECHNOLOGY | RICE BRAN
Journal Article