ライフサイエンスコーパス: wheat bran

1 and 71.4-67.1% (dough incorporated with 15% wheat bran).

2 cation of arabinoxylan oligosaccharides from wheat bran.

3 to medium and fine treatments from the same wheat bran.

4 The total phenolic acid (TPA) quantity in wheat bran (2711-2913mug/g) was significantly higher tha

5 1.8/100g dry weight basis, dwb), followed by wheat bran (57.2/100 g dwb) and oat sample 2 (53.0/100 g

6 esults of this work prove that albumins from wheat bran, a byproduct obtained from the milling indust

7 Heat stabilization of wheat bran aims at inactivation of enzymes which may cau

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

9 physicochemical properties of potato fibre, wheat bran and oat samples were investigated, along with

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

11 n coarse, ground, and pericarp-enriched (PE) wheat bran and refined flour was investigated using time

12 the antioxidant properties of colored rice, wheat bran and rye products.

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

14 ds in the colon derived from dietary pectin, wheat bran, and oat bran are protective against the deve

15 Cereal fibres such as wheat bran are considered to offer human health benefits

16 The extensive use of wheat bran as a food ingredient is limited due to its bi

17 New insights in the hydration properties of wheat bran as function of particle size were gained base

18 y analysis that providing amylase-pretreated wheat bran as the sole added energy source to human inte

19 consumption of 2 meals (containing no OBC or wheat bran) at baseline and after supplementation.

20 in extracting health promoting compounds in wheat bran because the extraction of antioxidant and phe

21 stigated the colonization and degradation of wheat bran by the A. niger reference strain CBS 137562 a

22 or much of the increase in stool weight with wheat bran consumption.

23 expression in colon tumors as compared with wheat bran control diet.

24 te (OBC; containing 3 g beta-glucan) or 20 g wheat bran (control) daily for 8 wk.

25 hindgut OMD values ranging from 55% to 79% (Wheat Bran Diet and Pectin Diet, respectively) using an

26 As predicted, on either AIN76A or wheat bran diet, the Scad mutation almost completely eli

27 Ferulic acid was released from the wheat bran during degradation but was rapidly converted

28 ethanol formation and metabolite profile of wheat bran fermented in either aerated or anaerobic cond

29 yses were based on 1287 men and women in the wheat bran fiber (WBF) study, a randomized, double-blind

30 on daily stool output, even though > 90% of wheat bran fiber but only 50-60% of oat bran fiber is in

31 n a phase III trial testing the effects of a wheat bran fiber supplement on adenoma recurrence.

32 of 2 large clinical intervention trials: the Wheat Bran Fiber Trial and the Polyp Prevention Trial.

33 hose in the intervention group of either the Wheat Bran Fiber Trial or the Polyp Prevention Trial was

34 The SCFA mixture mimicking digested wheat bran fiber was the most effective of all mixtures

35 used in this study, a dietary supplement of wheat-bran fiber does not protect against recurrent colo

36 termine whether dietary supplementation with wheat-bran fiber reduces the rate of recurrence of color

37 5 g per day) or low amounts (2 g per day) of wheat-bran fiber.

38 Scad+/+ mice maintained on a wheat bran-fiber-supplemented diet gained significantly

39 We discovered that wheat bran flakes have a 'rough' and 'smooth' surface wi

40 ant difference was found between the OBC and wheat-bran groups in any of the postprandial variables m

41 rol, glucose, or insulin between the OBC and wheat-bran groups.

42 cdk inhibitor production mimicked those from wheat bran > oat bran > pectin.

43 rched, protein depleted and xylanase treated wheat bran has been subjected to hydrothermal pretreatme

44 or the first time that the lipid fraction of wheat bran has strong colon tumor inhibitor properties.

45 In this work, the impact of toasting on wheat bran hydration capacity and hydration kinetics was

46 major regulator that drives colonization of wheat bran in A. niger.

47 Wheat bran increased the fecal concentration of sugars a

48 We conclude that breakdown of wheat bran involves specialist primary degraders while t

49 vel adsorbents, wheat bran (WB) and modified wheat bran (M-WB) with tartaric acid were developed and

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

51 ixtures that mimic the digestion products of wheat bran, oat bran, pectin, and cellulose (as control)

52 Wheat bran oil (WBO) has been reported to have an import

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

54 concentrations after both OBC (P = 0.03) and wheat-bran (P = 0.02) consumption.

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

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

57 e recovery of phenolic acids from the spiked wheat bran sample was higher than from either the whole

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

59 imal protein and legumes), one-fourth cup of wheat bran supplement, and fruits and vegetables.

60 nal unanticipated phenomena which may affect wheat bran technological properties.

61 tially purified (E2) arabinoxylans (AX) from wheat bran to partially replace flour during baking, wer

62 digestibility of neutral sugars provided by wheat bran was 56%; the apparent digestibility of those

63 The neutral saccharide profile of the wheat bran was dominated by arabinose, xylose, and gluco

64 olonization ability of the smooth surface of wheat bran was linked to reduced potential of DeltaxlnR

65 basidium pullulans NRRL Y-2311-1 produced on wheat bran was purified by a single-step chromatographic

66 Novel adsorbents, wheat bran (WB) and modified wheat bran (M-WB) with tart

67 Wheat bran (WB) appears to inhibit colon tumorigenesis m

68 c/phenolic antioxidants extracted from durum wheat bran, were studied.

69 ation on the analysis of phenolic acids from wheat bran, whole-wheat, and refined flour samples was i

70 Mixolab studies revealed that replacing wheat bran with barley bran increased dough water absorp