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AMB Express, ISSN 2191-0855, 03/2020, Volume 10, Issue 1, pp. 60 - 9
In order to achieve high yield of fungal protease in a very cost effective way and to meet its increased market demand, current study deals with the screening... 
Soybeans | Media (culture) | Nitrogen sources | Artificial neural networks | Agricultural wastes | pH effects | Fermentation | Agricultural economics | Substrates | Fungi | Screening | Protease | Neural networks | Solid state fermentation | Factorial design | Dietary fiber | Wheat | Carbon sources | Alkaline protease | EVOP | Rhizopus oryzae | Artificial neural networks (ANN) | Wheat bran
Journal Article
BMC CHEMISTRY, ISSN 2661-801X, 02/2020, Volume 14, Issue 1, pp. 1 - 11
This study was conducted to evaluate the potential of pineapple peel (PP) and pineapple crown leaves (PCL) as the substrate for vanillic acid and vanillin... 
EXTRACTION | Pineapple crown leaves | Pineapple peel | RICE BRAN | Vanillic acid | Bioconversion | Vanillin | RELEASE | P-COUMARIC ACIDS | CHEMISTRY, MULTIDISCIPLINARY | Ferulic acid | LIGNIN | Acids | Response surface methodology | Fermentation | Substrates | Sodium hydroxide
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 08/2020, Volume 105, p. 105787
The effect of phytase treatment on the technological functionality of a protein-enriched rice bran fraction produced by air classification was studied. Protein... 
Phytase | Protein solubility | Rheology | Phytic acid | Gelation | Rice bran
Journal Article
International Journal of Biological Macromolecules, ISSN 0141-8130, 07/2020, Volume 154, pp. 371 - 379
Rheological, thermal and microstructural properties of wheat bran sourdough (WBS) containing different levels of microbial exopolysaccharide (EPS) extracted... 
Thermal properties | Wheat bran sourdough | Microstructure | Exopolysaccharides | Rheology
Journal Article
Separation and Purification Technology, ISSN 1383-5866, 07/2020, Volume 242, p. 116755
•New NF-based strategy to separate ferulic acid and xylose in wheat bran hydrolysate.•NTR7450 and 7470 membranes (Hydranautics) with 600 < MWCO < 800 compared... 
Xylose | Wheat bran hydrolysate | Nanofiltration | NTR7450 | Ferulic acid
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 07/2020, Volume 104, p. 105737
Psyllium husk is a source of natural dietary fibre with marked water absorbability and gelling properties, which makes it an attractive functional ingredient... 
Psyllium husk | Temperature fractionation | Heteroxylan (arabinoxylan) | Rheology | Arabinose/xylose ratio | Time-temperature superposition (TTS) | BRAN | FOOD SCIENCE & TECHNOLOGY | FT-IR | ISPAGHULA HUSK | WHEAT-FLOUR | CELL-WALL | GLUTEN | DIETARY FIBER | ARABINOXYLANS | NONSTARCH POLYSACCHARIDES | CHEMISTRY, APPLIED | CELLULOSE
Journal Article
Science of the Total Environment, ISSN 0048-9697, 06/2020, Volume 722, p. 137822
Novel amino-modified rice bran biochar/MgFeAlO4 (RB@MgFeAlO4-NH2) magnetic composites were synthesized via a simple one-step solvothermal approach and applied... 
Sorption mechanism | Rice bran biochar | Amino-functionalization | Magnetic composites | Spinel ferrite
Journal Article
Food Chemistry, ISSN 0308-8146, 06/2020, Volume 315, p. 126221
•The simultaneous determination of mono and oligosaccharides using HPAEC.•The validation of the presented HPAEC method.•Screening the released oligosaccharides... 
Xylanase activity | Arabinoxylo-oligosaccharides (AXOS) | HPAEC-PAD | xylo-oligosaccharides (XOS) | Oligosaccharide separation | Wheat bran | XYLANASE | FOOD SCIENCE & TECHNOLOGY | EXTRACTION | NUTRITION & DIETETICS | ARABINOXYLOOLIGOSACCHARIDES | PRODUCTS | CORNCOB | CHEMISTRY, APPLIED | COPRODUCTION | BIFIDOBACTERIUM | LACTOBACILLUS | XYLOOLIGOSACCHARIDES
Journal Article
Steroids, ISSN 0039-128X, 06/2020, Volume 158, p. 108605
•Four steryl glucosides (SGs) were synthesized using Köenigs-Knorr reaction.•An LC/ESI-MS/MS method was developed for determination of SGs.•SGs in rice... 
Acylated steryl glucoside | Aspergillus oryzae | Fermentation | Rice bran | LC/ESI-MS/MS | Steryl glucoside
Journal Article
New BIOTECHNOLOGY, ISSN 1871-6784, 05/2020, Volume 56, pp. 38 - 45
[Display omitted] •The enzymatic extraction process for ferulic acid from wheat bran was optimised.•Phenols were recovered from wheat bran agroindustrial... 
Enzymatic extraction | Polyphenols | Biorefinery | Steam explosion | Ferulic acid | Wheat bran | ASSAY | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | ANTIOXIDANT | BIOCHEMICAL RESEARCH METHODS | OPTIMIZATION | ESTERASES
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 05/2020, Volume 99, pp. 152 - 166
In recent years there has been an increasing interest in the production of wholegrain products owing to the positive effects shown on human health. Although... 
Wheat germ | Milling by-products | Wholewheat flour | Bread | Wheat bran
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 05/2020, Volume 93, p. 102941
Although, wheat bran is a good source of dietary fibre (DF), it has certain disadvantages due relatively lower levels of soluble DF. Therefore, in the current... 
Extrusion | Dietary fibre | Enzymatic hydrolysis | Wheat bran
Journal Article
LWT, ISSN 0023-6438, 05/2020, Volume 126, p. 109279
The study aims to evaluate the effects of xanthan gum (XG), inulin and defatted rice bran on the physicochemical, functional and sensory properties of the... 
Resistant starch | Glycemic index | Gluten-free noodles | Rice bran | Inulin
Journal Article
Food Chemistry, ISSN 0308-8146, 04/2020, Volume 310, p. 125921
•High fiber bread was developed by replacing 20% flour by microfluidized corn bran.•Water content in composite bread formulas significantly influences bread... 
Microfluidization | Corn bran | Quality properties | Wheat bread | Water content | QUALITY | PERFORMANCE | FOOD SCIENCE & TECHNOLOGY | PEA | PHYSICOCHEMICAL PROPERTIES | NUTRITION & DIETETICS | DIETARY FIBER | FLOUR | CHEMISTRY, APPLIED | DOUGH RHEOLOGY | MICROSTRUCTURE | Zea mays - chemistry | Food Handling - methods | Water - analysis | Water - chemistry | Dietary Fiber | Flour | Triticum - chemistry | Bread - analysis
Journal Article
Critical Reviews in Food Science and Nutrition, ISSN 1040-8398, 04/2020, Volume 60, Issue 7, pp. 1104 - 1122
Journal Article