ライフサイエンスコーパス: bran

1 1.4-67.1% (dough incorporated with 15% wheat bran).

2 nificantly reduced compared to the untreated bran.

3 , gamma-oryzanols and xanthophylls from rice bran.

4 ace- and macro-nutrient elements in the rice bran.

5 mylopectin retrogradation in the presence of bran.

6 par boiled rice bran compared with raw rice bran.

7 of arabinoxylan oligosaccharides from wheat bran.

8 dium and fine treatments from the same wheat bran.

9 bran and reaching 765mug/g in the fermented bran.

10 t was most pronounced with pericarp-enriched bran.

11 xtures of whole grains and foods with >/=25% bran.

12 discrimination of the red and the white rice bran.

13 proving of the functional properties of rice bran.

14 ced in coarse and PE bran, but not in ground bran.

15 t appreciable concentration in wheat and rye bran.

16 s, which is also dependant on the commercial brand.

17 son buffer at pH 2 are reproducible for each brand.

18 trations to 77 ppbv and 20 ppbv for a second brand.

19 at the object belongs to one or another wine brand.

20 icity as several samples, independent of FIT brand.

21 unity following vaccination with either Tdap brand.

22 prevented complete subgroup analyses by FIT brand.

23 any of the analysed products, regardless the brand.

24 of proanthocyanidins in red and purple rice brans.

25 es and are given by the areas of dual cosmic branes.

26 h nonwoven polyester insulation) and one off-brand (100% polyester fleece).

27 total phenolic acid (TPA) quantity in wheat bran (2711-2913mug/g) was significantly higher than the

28 -As content needs to be reduced to make rice bran a useful food ingredient.

29 Rice bran, a by-product of milling rice, is highly nutritious

30 of this work prove that albumins from wheat bran, a byproduct obtained from the milling industry, ca

31 tivity of fractions and compounds from adlay bran (AB).

32 Heat stabilization of wheat bran aims at inactivation of enzymes which may cause ran

33 ggest that trypsin-hydrolyzed denatured rice bran albumin might be useful as a natural food antioxida

34 Phenolic extracts derived from rice bran and fermented rice bran were evaluated for their ab

35 The results showed that wheat bran and flour may contain hidden DON that may be enzyma

36 genotypes SC319 (grain and flour) and TX430 (bran and flour) were analyzed.

37 Added bran and germ should be reported distinctly from whole g

38 ss of Se due to the removal of Se located in bran and germ.

39 Furthermore, extracts of bran and hull fractions displayed strong inhibition towa

40 of a lipid-based biomarker for wheat and rye bran and offer a methodological template for future inve

41 gh the chemical composition of coarse/ground bran and PE bran differed.

42 The behaviour of wheat bran and potato fibre was similar to oat samples 1 and 2

43 fermentation, starting from 33mug/g in rice bran and reaching 765mug/g in the fermented bran.

44 a lower calcium:phosphate ratio than barley bran and red kidney beans.

45 R=0.77) and arabinoxylans (up to R=0.80) in bran and refined flour fractions.

46 se, ground, and pericarp-enriched (PE) wheat bran and refined flour was investigated using time-domai

47 ntioxidant properties of colored rice, wheat bran and rye products.

48 eatings and low grade flour than with coarse bran and weatings.

49 The matrices rice bran, wheat bran and wheat flour were characterized for their physic

50 Wheat bran, oat bran and white bean had a lower calcium:phosphate ratio

51 Total cost of brand and generic medications prescribed by eye care pro

52 was changed for IM providers from displaying brand and generic medications to displaying initially on

53 ere selected for further review, focusing on brand and generic name; approval date; applicant; indica

54 towards alpha-amylase [IC50, 108.68 mug/ml (bran) and 148.23 mug/ml (hulls)] and alpha-glucosidase [

55 )] and alpha-glucosidase [IC50, 62.1 mug/ml (bran) and 68.14 mug/ml (hulls)] activities.

56 h play roles in the mechanical properties of bran, and therefore change the percent of large bran par

57 to vary based on the antibody, detection kit brand, antigen retrieval method, and clinically defined

58 ed out to produce functional pasta by adding bran aqueous extract (BW) and bran oleoresin (BO) obtain

59 Cereal fibres such as wheat bran are considered to offer human health benefits via t

60 The extensive use of wheat bran as a food ingredient is limited due to its bitter t

61 nsights in the hydration properties of wheat bran as function of particle size were gained based on a

62 ysis that providing amylase-pretreated wheat bran as the sole added energy source to human intestinal

63 s for 4-6, 7+ and 10+ months old babies in a brand available on the UK market.

64 eal for OTA (3.90 mug/kg), while cornflakes (brand B) was found highest contaminated with ZEN (13.45

65 tracting health promoting compounds in wheat bran because the extraction of antioxidant and phenolic

66 )*100%], by year of Tdap vaccine receipt and brand (Boostrix/Adacel), were estimated using Poisson re

67 fit to utilise ATE by fortification in rice bran breakfast cereal (RBC).

68 bile water peak was noticed in coarse and PE bran, but not in ground bran.

69 e solid state cultivation (SSC) time of rice bran by Rhizopus oryzae on gamma-oryzanol recovery and i

70 ed the colonization and degradation of wheat bran by the A. niger reference strain CBS 137562 and ara

71 the phytate and mineral composition of whole bran cereals (wheat, barley and oat) and legumes were de

72 and to investigate the relationship between bran characteristics and bran starch content.

73 Bran characteristics can explain the variation seen in b

74 omized into two groups (either smoking usual brand cigarettes or smoking very low nicotine cigarettes

75 aged jackets or sweaters: four from one name-brand clothing manufacturer (three majority polyester fl

76 In this study, unmilled whole bran (coarse treatment) was compared to whole bran mille

77 ain rice from six cultivars having different bran colours were investigated.

78 tocopherols was found in FIR irradiated rice bran compared to raw bran, while alpha- and gamma-tocoph

79 igher percentage of oil from par boiled rice bran compared with raw rice bran.

80 indicates it is possible to select rice with bran containing high levels of total proanthocyanidins a

81 In this study, the roles of rice bran cysteine protease inhibitors, oryzacystatins, were

82 cal composition of coarse/ground bran and PE bran differed.

83 zed and treated with generic drug (n = 353), brand drug (n = 357), or placebo (n = 84).

84 ctions, were similar in the generic drug and brand drug groups.

85 lerosis, glatiramer acetate generic drug and brand drug had equivalent efficacy, safety, and tolerabi

86 ions, the estimated ratio of generic drug to brand drug was 1.095 (95% CI, 0.883-1.360), which was wi

87 nium-enhancing lesions with generic drug and brand drug were lower than with placebo (ratio, 0.488; 9

88 ces of innovator pharmaceutical products, or brand drugs and biologics, are at levels that some asses

89 peutic drug substitutions were estimated for brand drugs.

90 Ferulic acid was released from the wheat bran during degradation but was rapidly converted to phe

91 The deterioration of PC in rice bran during storage was considered as a trigger for the

92 rain and chronic disease have often included bran-enriched foods and other ingredients that do not me

93 ral blood glucose strips evaluated, only one brand exhibits the low detection limit required for quan

94 ional phytochemicals than non-pigmented rice bran extracts (0.68, 1410, and non-detectable mug/g comp

95 Full-fatted and commercially defatted rice bran extracts (RBE and CDRBE) were evaluated for their a

96 Pigmented rice bran extracts contained greater amounts of functional ph

97 ds were extracted by ultrasonic treatment of bran extracts of seven pigmented (completely) and non pi

98 ol formation and metabolite profile of wheat bran fermented in either aerated or anaerobic conditions

99 We discovered that wheat bran flakes have a 'rough' and 'smooth' surface with sub

100 of 7.5% inulin Raftiline(R) GR and 7.5% oat bran flour) in reducing sugars released and standardised

101 The decline in calories from name-brand food purchases was slower among NHB, Hispanic, and

102 hout a notable change in FFA content of rice bran fraction which was obtained from the first whitenin

103 cans, phenolic acids and anthocyanins in the bran fraction, which resulted also in a higher total ant

104 The bran fractions displayed greater levels of non-starchy p

105 Additionally, stabilization of these bran fractions individually with middle infrared radiati

106 The ability of whole bran fractions of differing particle size distributions

107 idant properties were observed between whole bran fractions of reduced particle size distribution for

108 FFA content of the crude and stabilized bran fractions that were obtained from the last whitenin

109 d gamma-oryzanol contents of stabilized rice bran fractions were higher than their crude counterparts

110 nd hydrolytic deterioration behavior of rice bran fractions which were obtained individually from dif

111 of pasta produced with debranning products (bran fractions, BF, and debranned kernels, DK) of durum

112 Refined wheat flour and hulless barley bran (from 9 different cultivars) were blended to create

113 receive generic glatiramer acetate (20 mg), brand glatiramer acetate (20 mg), or placebo by daily su

114 criminate between the red and the white rice bran grown in Indonesia.

115 contents higher than the grain and the TX430 bran had the levels of all compounds higher than the flo

116 protein depleted and xylanase treated wheat bran has been subjected to hydrothermal pretreatment, sa

117 n; London, UK) and Maquet (Rastatt, Germany) brand HCU production sites, and unrelated environmental

118 be explained by the fact that coarse and PE bran hold more weakly bound water than ground bran, whic

119 The use of this brand, however, is of great concern to Institutions and

120 reatment, the rate at which the heat treated bran hydrated was, however, very significantly reduced c

121 n this work, the impact of toasting on wheat bran hydration capacity and hydration kinetics was studi

122 here is a novel approach to minimizing rice bran i-As content which is also suitable for its stabili

123 and for liking it, and 2 points for correct brand identification).

124 regulator that drives colonization of wheat bran in A. niger.

125 the modified processability of heat treated bran in food applications.

126 itable for its stabilization namely, cooking bran in percolating arsenic-free boiling water.

127 suitable as quality control method for rice bran in terms of identification and discrimination of th

128 Compared to wheat flour control dough, bran incorporation resulted in a progressive immobilizat

129 vealed that replacing wheat bran with barley bran increased dough water absorption up to 71.5% and co

130 oods and supplements were estimated by using brand information for participants from the cross-sectio

131 Christopher Goatley and Simon Bran introduce the 'hidden' small fishes found on coral

132 We conclude that breakdown of wheat bran involves specialist primary degraders while the con

133 The major component in rice bran is gamma-oryzanol which consisted of 4 main compoun

134 During these hydration tests, bran is not (continuously) subjected to external forces

135 Incorporating barley bran lowered starch retrogradation, based on more solubl

136 sorbents, wheat bran (WB) and modified wheat bran (M-WB) with tartaric acid were developed and Cr(VI)

137 Brand medications accounted for a significantly higher p

138 Eye care providers prescribe more brand medications by volume than any other provider grou

139 If generic medications were substituted for brand medications when available, $148 million would be

140 ential that antioxidative peptides from rice bran might also be produced in the gastrointestinal trac

141 ran (coarse treatment) was compared to whole bran milled to medium and fine treatments from the same

142 g) and FRAP value (53.04 mumol FeSO4/g) than bran milled to the finer treatment (314.55 ascorbic acid

143 osts and generated the highest percentage of brand name medication claims compared with all other pro

144 c latanoprost, patients who continued taking brand name PGAs were 28% less likely to have improved ad

145 tance, preserving the department's academic "brand name," and ensuring consistent standards and opera

146 3) What is the evidence that brand-name and generic medications have similar clinical

147 Monthly prescriptions of brand-name and generic-equivalent beta-blockers, statins

148 Once the patent of a brand-name drug expires, generic drugs are commercialize

149 iotensin-receptor blockers (ARBs) who filled brand-name drug prescriptions and percentage of patients

150 at in all other countries, largely driven by brand-name drug prices that have been increasing in rece

151 ed a generic drug, and 6380 (7%) initiated a brand-name drug.

152 Of the 19 brand-name drugs analyzed, the retail prices of 7 drugs

153 ditional review pathways for newly available brand-name drugs and biosimilar medicines to treat serio

154 creased to eventually include 120 additional brand-name drugs and their generic alternatives when ava

155 Prices of surveyed brand-name drugs increased rapidly between 2009 and 2015

156 ases treated, or unusual price increases, 19 brand-name drugs surveyed in all 4 years were selected f

157 e initial survey requested information on 72 brand-name drugs.

158 oequivalence established between generic and brand-name formulations of an immunosuppressive drug in

159 nts in the generic group versus those in the brand-name group (HR, 0.92 [95% CI, 0.86 to 0.99]).

160 n the generic group and 71% for those in the brand-name group (P<0.001).

161 verse events was affected for generic versus brand-name losartan users only (difference of proportion

162 Low-value services, such as prescribing brand-name medications that have existing generic equiva

163 out generic medications: 1) How commonly are brand-name medications used when a generic version is av

164 ility of free samples and the prescribing of brand-name medications, and the mean cost of acne medica

165 ons, if possible, rather than more expensive brand-name medications.

166 ompared between persons who continued to use brand-name PGAs once generic latanoprost became availabl

167 Brand-name statins were used by 18.2% of statin users, a

168 Compared with those initiating brand-name statins, patients initiating generic statins

169 h statins decreased, further substitution of brand-name to generic statins may yield more savings.

170 gs are commercialized, and substitution from brand-name to generics may occur.

171 ts of 8.0% (difference of proportions versus brand-name, 7.5% [95% confidence interval, -0.9% to 15.9

172 trodes, nanoporous glass frits (often of the brand named Vycor) contain the electrolyte solution that

173 or one of two porous glasses sold under the brand names CoralPor and Electro-porous KT.

174 lysis performed under microperfusion opens a brand new alternative for inexpensive automation in aqua

175 hey can be targeted for the development of a brand new class of anticancer drugs; the logical basis o

176 pplications, halide perovskites constitute a brand new class of materials with exotic properties awai

177 Herein, we report a brand new design of such multitasking ligands, whose str

178 ional ligands, termed PyroTASQ, represents a brand new generation of quadruplex ligands that can be r

179 A brand new polysulfide entrapping strategy based on the f

180 By comparing the results for each brand, no relevant difference in BPA concentration was f

181 Wheat bran, oat bran and white bean had a lower calcium:phosph

182 els of beta-glucan in whole barley flour and bran of high altitude cultivars affected the refined flo

183 that lead to the manufacture of a particular brand of 800 g loaf.

184 e proportion of legs that "fit" a particular brand of anti-embolism stockings can be increased throug

185 with only 7 samples using the most selective brand of BCSA (P = 0.023).

186 um was then compared with the most selective brand of BCSA for the isolation of NTM from 224 sputum s

187 gned to smoke for 6 weeks either their usual brand of cigarettes or one of six types of investigation

188 Continuous operation of one brand of ESP raised indoor ozone concentrations to 77 pp

189 significantly associated with the use of one brand of flour (odds ratio, 21.04; 95% confidence interv

190 .90 for specificity, and were related to the brand of scanner, NSCLC subtype, FDG dose, and country o

191 Thus, extraction for BSG, corn silage, and brans of rice, corn, and wheat were studied for the high

192 Six rice bran oil (RBO) blends were prepared in two ratios i.e.,

193 ; olive oil (OLO); sunflower oil (SNO); rice bran oil (RBO); sesame oil (SESO) and linseed oil (LSO).

194 Wheat bran oil (WBO) has been reported to have an important co

195 CoQ10 was dissolved in rice bran oil and incorporated into an aqueous OSA-ST solutio

196 The results showed that the yield of rice bran oil at ultrasound-assisted aqueous extraction was c

197 In this work, aqueous extraction of rice bran oil was done without and with ultrasound pretreatme

198 This result implied that the yield of rice bran oil was significantly influenced by ultrasound.

199 Among all the RBO blends, rice bran oil+groundnut oil (70:30) had the highest smoke poi

200 highest smoke point (204 degrees C) and rice bran oil+olive oil (70:30) was the most stable blend in

201 omposition (SFA:MUFA:PUFA) (1:1.5:2) of rice bran oil+palm oil (80:20), and products prepared using t

202 e of total antioxidants was observed in rice bran oil+sunflower oil (70:30) (2568.7 mg/kg).

203 Groundnut and rice bran oils showed TPUFA/TSFA ratio closer to WHO recommen

204 l from a blend of refined sunflower and rice bran oils.

205 In particular, Bran Oleoresin (BO) and Bran Water (BW) pastas, enriched

206 asta by adding bran aqueous extract (BW) and bran oleoresin (BO) obtained using ultrasound and superc

207 to be key in the deleterious effect of wheat bran on bread quality.

208 e effect of recombinant factor VIII (rFVIII) brand on inhibitor development was investigated in all 4

209 uryl alcohol, a renewable resource made from bran or bagasse, and aldehydes, utilizing a thermal rear

210 nificantly affected by the milling fraction (bran or white flour): phenolics were more concentrated i

211 articipants randomly assigned to their usual brand or to cigarettes containing 15.8 mg per gram (22.2

212 From coarse bran over coarse and fine weatings to low grade flour, t

213 icles after a dry milling process) quantity, bran particle size, and milled bran thickness, and to in

214 d to survive on the smooth side of the wheat bran particles after 20 and 40 h post inoculation.

215 in their bran starch (the starch adherent to bran particles after a dry milling process) quantity, br

216 rger particles to hold more water in between bran particles and probably in micropores.

217 een in bran starch content and percent large bran particles of various wheat varieties.

218 n, and therefore change the percent of large bran particles produced during milling.

219 wed positive correlations with percent large bran particles, and negative correlations with bran star

220 is most probably water entrapped in between bran particles.

221 d suggesting that enforced limits on tobacco brand placement also limited onscreen depictions of smok

222 Alcohol brand placement, subject only to industry self-regulatio

223 eneric products and the innovator (that is, "brand") product in healthy volunteers may not reflect th

224 -As removal was observed for a range of rice bran products, with i-As removal related to the volume o

225 valence Among Antiepileptic Drug Generic and Brand Products in People With Epilepsy (EQUIGEN) single-

226 Khao Dawk Mali 105 rice bran protein (RBP) was fractionated into albumin (12.5%)

227 Rice bran protein hydrolysate was further fractionated by mem

228 mex, an endopeptidase was used to digest oat bran protein isolates for 1, 2, 3, and 4h.

229 Rice bran proteins (RBP) have been demonstrated to harbour bi

230 Further investigations of the digested oat bran proteins are required to determine their ability to

231 ient release of bioactive peptides from rice bran proteins for functional food applications.

232 in alpha-cyclodextrins (alpha-CDs) of wheat bran, pumpkin and tomato oleoresins, extracted by superc

233 Previously, we showed that rice bran (RB) was able to reduce human rotavirus (HRV) diarr

234 n protein and nutritional components of rice bran (RB), NIRS can be an effective tool for high throug

235 taining food or beverage sales or developing brand recognition and loyalty for future sales.

236 pulations were mainly assigned to protons of bran-related compounds such as arabinoxylan, cellulose,

237 In the current study, a bran residue from de-starched, protein depleted and xyla

238 For proanthocyanidins found in red bran rice, the extractable oligomers with a degree of po

239 After hydrothermal processing of purple bran rice, the retention of extractable anthocyanins was

240 ioxidant activity and bioactive compounds in bran, rice husk and ground rice husk after three differe

241 orage was less affected for coarse or ground bran-rich bread compared to wheat flour bread, which cou

242 ater mobility and biopolymer behavior during bran-rich bread making and storage, using (1)H NMR.

243 can be related with the inferior quality of bran-rich breads.

244 yo-milling enabled to reduce granulometry of bran-rich samples in recommended range.

245 very of phenolic acids from the spiked wheat bran sample was higher than from either the whole or ref

246 Thus, in order to reduce soluble oxalate, bran samples (wheat, oat and barley) and bean samples (r

247 cific proton populations were present in the bran samples but not in flour.

248 All bran samples showed similar proton distributions at a 44

249 ycemic index (EGI) were evaluated in sorghum bran (SB) and decorticated sorghum flour (DSF), obtained

250 Wheat and oat bran showed significant reduction (P<0.05) in soluble ox

251 ould be used for tailoring the properties of bran sourdough.

252 he reference price, price discount rate, and brand-specific effects, the sales uplift arising from pr

253 Beverage fraud involving counterfeiting of brand spirits is an increasing problem not only due to d

254 rences among chosen wheat varieties in their bran starch (the starch adherent to bran particles after

255 cteristics can explain the variation seen in bran starch content and percent large bran particles of

256 elationship between bran characteristics and bran starch content.

257 an particles, and negative correlations with bran starch content.

258 as found to have a positive correlation with bran starch content.

259 ovide a foundation for better utilization of bran starch during whole grain food processing.

260 Bran starch had more short chains than had endosperm sta

261 Bran starch of variety Aubrey had the highest crystallin

262 nization temperature (62.9 degrees C), while bran starch of variety D8006 had the highest percentage

263 ess equivalence were studied to characterize bran starch properties compared with those of endosperm

264 natural substrates, such as destarched wheat bran, sugar beet pectin and coffee pulp.

265 d coating during the treatment rendering the bran surface hydrophobic.

266 anticipated phenomena which may affect wheat bran technological properties.

267 However, for brans the best method was microwave assisted.

268 ypothesis were tested on batches of the same brand: the within the same batch variability and the dif

269 Bound ferulic acid to xylose ratio and bran thickness could both play roles in the mechanical p

270 Bran thickness was found to have a positive correlation

271 ss) quantity, bran particle size, and milled bran thickness, and to investigate the relationship betw

272 In these methods, continuous exposure of bran to external forces causes bran to retain only stron

273 purified (E2) arabinoxylans (AX) from wheat bran to partially replace flour during baking, were inve

274 s exposure of bran to external forces causes bran to retain only strongly bound water which is most l

275 l content of 19 PAHs in the grain, flour and bran varied from 1.07 to 3.65 mug/kg and, in bread, from

276 A diverse panel of seven rice bran varieties was analysed for growth inhibition of hum

277 with the only exception being in the case of Brand versus Generic Lo, in which the upper limits of th

278 Whereas, grater reducing power of pigmented bran was attributed to presence of multiple-OH groups co

279 The neutral saccharide profile of the wheat bran was dominated by arabinose, xylose, and glucose, wh

280 When bran was further moistened up to 80%, an additional, mor

281 ation ability of the smooth surface of wheat bran was linked to reduced potential of DeltaxlnR to sec

282 um pullulans NRRL Y-2311-1 produced on wheat bran was purified by a single-step chromatographic proce

283 fungus on the phenolic acid content of rice bran was studied.

284 Rice bran was used as a starting material to prepare protein

285 In particular, Bran Oleoresin (BO) and Bran Water (BW) pastas, enriched respectively with eithe

286 Novel adsorbents, wheat bran (WB) and modified wheat bran (M-WB) with tartaric a

287 ts derived from rice bran and fermented rice bran were evaluated for their ability to reduce free rad

288 Coarse, ground, and pericarp-enriched bran were incorporated in bread dough, and their impact

289 While equilibrium hydration properties of bran were not affected by the heat treatment, the rate a

290 herols in hot-air and cellulase treated rice bran were remained unchanged.

291 olic antioxidants extracted from durum wheat bran, were studied.

292 The matrices rice bran, wheat bran and wheat flour were characterized for

293 ran hold more weakly bound water than ground bran, which is most probably water entrapped in between

294 ur): phenolics were more concentrated in the bran, which showed the highest antioxidant power.

295 Microplastics were absent in one brand while others contained between 1 to 10 MPs/Kg of s

296 in FIR irradiated rice bran compared to raw bran, while alpha- and gamma-tocopherols in hot-air and

297 on the analysis of phenolic acids from wheat bran, whole-wheat, and refined flour samples was investi

298 Upon milling coarse bran with an average particle size of 1687 mum down to 7

299 ixolab studies revealed that replacing wheat bran with barley bran increased dough water absorption u

300 ly discriminated the red from the white rice bran with predictive ability of the model showed a satis