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 tract two rice bran extracts (RBE) from rice bran.

3 rotein and antioxidant compounds from sesame bran.

4 proving of the functional properties of rice bran.

5 t appreciable concentration in wheat and rye bran.

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

7 mylopectin retrogradation in the presence of bran.

8 of arabinoxylan oligosaccharides from wheat bran.

9 t was most pronounced with pericarp-enriched bran.

10 discrimination of the red and the white rice bran.

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

12 l RP was lost after 80 min in the absence of bran.

13 covery of phosphorus by the alchemist Hennig Brand.

14 tobacco products) by school level and usual brand.

15 brown, parboiled and polished rice for each brand.

16 re similarly influenced by food type and can brand.

17 ents reported not having a usual e-cigarette brand.

18 er HR than the purple, light brown and white brans.

19 (0.3 +/- 0.3 s P = 0.009), a fall with wheat bran (-0.2 +/- 0.2 s; P = 0.02), but no change with nopa

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

21 (CR), or instant-oatmeal plus either 3 g oat-bran (2gOBG), 10 g oat-bran (4gOBG), or 10 g oat-bran pl

22 content of bioactive compounds was found in bran (3 times higher than whole grains), emphasizing the

23 l plus either 3 g oat-bran (2gOBG), 10 g oat-bran (4gOBG), or 10 g oat-bran plus beta-glucanase (4glo

24 mean +/- SD: 14 +/- 5 h) compared with wheat bran (6 +/- 2 h, P = 0.003) and was associated with a sm

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

26 Rice bran, a by-product after milling, is a rich source of ph

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

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

29 tivity of a commercial endoxylanase on wheat bran; a steady release of xylose monosaccharide was obse

30 For the three levels of bran addition, when the water content was increased from

31 s in the past 30 days) and usual e-cigarette brand among current e-cigarette users; and use of flavor

32 Se, Mo, Cd, and Hg were present in both the bran and endosperm.

33 In addition, bran and fibres increase the loss factor tan delta and d

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

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

36 eath hydrogen rose significantly after wheat bran and nopal but not after psyllium (P < 0.0001).

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

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

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

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

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

42 As, Se, Mo, Cd, Hg, Pb) in brown rice, rice bran and the resulting white rice using microwave assist

43 wide variation of detected compounds in rice bran and vegetable oil samples (22.4-1774.6 mug g(-1) to

44 Intake of rye bran and wheat aleurone decreases colonic serotonin in m

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

46 pancreas procurement, isolation procedures (brand and concentration of collagenase, additive, maximu

47 After adjusting for brand and flavor, the mean glucan concentration was 3.2

48 testinal contents, as well as comparing name-brand and generic formulations of the same drug.

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

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

51 esting that the differences observed between brand and generic users in these outcomes are likely exp

52 ration trends, with dependence on food type, brand and storage temperature.

53 After adjusting for brand and type of product, glucan concentrations in toba

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 can be derived from a natural waste stream (bran) and have the potential to inhibit lipid peroxidati

57 to select and often stigmatised groups (the brand), and offered as a special or non-integrated servi

58 icines at health facilities, irrespective of brand; and availability of medicines at patient househol

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

60 iversity of lipid components present in rice bran are presumably responsible for its protective effec

61 bers; nopal stimulated more water than wheat bran [AUC mean (95% CI) difference: 7.1 (0.6, 13.8) L/mi

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

63 d PubMed and EconLit for original studies on brand-brand competition in the US market published in En

64 ur findings suggest that policies to promote brand-brand competition in the US pharmaceutical market,

65 None of the studies reported that brand-brand competition lowers list prices of existing d

66 Other studies found evidence that brand-brand competition was mediated by the relative qua

67 ed combating rising drug prices by promoting brand-brand competition, a situation that is supposed to

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

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

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

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

72 od emulsions using interactions between rice bran cellulose nanocrystals (CNCs) and lauric arginate (

73 Findings for fresh fruit, beer plus cider, bran cereal, and cereal were consistent when intakes wer

74 food items (fresh fruit, alcohol with meals, bran cereal, cereals, dried fruit, and water), decreased

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

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

77 after addition of resistant starch and wheat bran, coinciding with an increase in crumb hardness.

78 breads containing resistant starch and wheat bran compared to other samples.

79 sing parameters (pressure, number of passes, bran concentration and initial particle size) on importa

80 pressure, larger number of passes and lower bran concentration during microfluidisation resulted in

81 As dietary rice bran contains beneficial bioactive components, OsACBP2 a

82 However, the bran contains non-starch lipids deposited along with the

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

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

85 re were large changes to product size of own-brand drinks with an increase of 172 mL (133-214 mL) for

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

87 , copayment assistance, and use of expensive brand drugs may be contributing to these trends.

88 peutic drug substitutions were estimated for brand drugs.

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

90 biotic) was immobilized on delignified wheat bran (DWB) and was used to produce a functional pomegran

91 There was no obvious vaccine brand effect on the correlation between assays.

92 Ethanolic rice bran extract (EE) at 2% decreased the oxidation as well

93 These results show that a rye bran extract containing ARs can function as a radical sc

94 The antioxidant activity of rye bran extract containing ARs was investigated in an oil-i

95 and then water were used to extract two rice bran extracts (RBE) from rice bran.

96 bial and antioxidant activities of different bran extracts and concentrations, and their influence on

97 Results indicate the positive effect of rice bran extracts as additives in the food matrix.

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

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

100 emented with different sources of fiber (rye bran flour, ground wheat aleurone, or powdered cellulose

101 ) compared to endocarp and manually-produced bran flours.

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

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

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

108 Muffins made from 2% DoM bran from PUSA1121 showed improved texture characteristi

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

110 zed to a control (no intervention) or a rice bran group that received daily supplementation with incr

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

112 Among the genotypes, those with red or brown bran had lower HR than the purple, light brown and white

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

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

115 The physicochemical properties of wheat bran have an effect on its technofunctional and nutritio

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

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

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

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

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

121 RP was degraded entirely in the absence of bran in less than one week.

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

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

124 nts reported JUUL as their usual e-cigarette brand in the past 30 days; among current e-cigarette use

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

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

127 lities for the cascade valorization of wheat bran into enriched protein and non-starch polysaccharide

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

129 Rice bran is a practical dietary intervention strategy that m

130 Microfluidized corn bran is an excellent source of dietary fiber but has not

131 Significant amount of bran is discarded from sesame processing plants and yet

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

133 ins and feruloylated arabinoxylan from wheat bran is proposed, involving a protein isolation step, en

134 Wheat bran is the main by-product of wheat milling and contain

135 Rice is grown as a staple food, and the bran is used as animal feed or wasted in many low- and m

136 Whole grain rice, which has the bran layer intact, contains more nutrients and health be

137 , K, Mn and Fe were predominantly located in bran layer, S, Cu, Zn, As, Se, Mo, Cd, and Hg were prese

138 bling a Rubik's Cube, a trademark of Rubik's Brand Limited, (RC) and allowed to anneal for 1 h.

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

140 it hydrolyzed beta-glucan from oat and wheat brans mainly to tri- and tetraoligosaccharides.

141 this study, microfluidisation reduced wheat bran median particle size to 14.8 mum and disintegrated

142 Brand medications accounted for a significantly higher p

143 ract surgery during that calendar year, with brand medications accounting for 57.5% of prescription v

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

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

146 compare the effectiveness of generic versus brand medications.

147 n, 76.5% of which was attributable to use of brand medications.

148 peutic drug substitutions were estimated for brand medications.

149 elt), the corresponding milling by-products (bran, middlings, aleurone and I, II and III steps of deb

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

151 National brand name and generic multivitamin formulations for age

152 Bevacizumab, sold under the brand name Avastin, is a humanized mAb that binds VEGF a

153 Taxol (a brand name for paclitaxel) is widely regarded as among t

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

155 Physicians may recommend national brand name vitamins and generic brands in tablet form to

156 All national brand name vitamins, both tablet and gel capsule formula

157 itical insights on the developer, commercial brand name, detection methods, technical operational det

158 ebo effect), observational studies comparing brand-name and generic drugs are susceptible to bias fav

159 rice increases following the introduction of brand-name competition, suggesting that it may not be ef

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

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

162 Off-patent brand-name drugs (cost: >$10 000) were covered by a mean

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

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

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

166 Part D spending dashboard and any off-patent brand-name drugs that incurred more than $10 000 in Medi

167 ams and the coverage of expensive off-patent brand-name drugs vs substitutable generic drugs.

168 The relative cash prices for brand-name drugs were 0.97 (CI, 0.96 to 0.97), 1.00 (CI,

169 h prices for a 1-month supply of generic and brand-name drugs were ascertained.

170 lative cash prices for groups of generic and brand-name drugs were estimated for big box, grocery-bas

171 Relative differences in cash prices for brand-name drugs were modest across types of retail phar

172 c drugs are susceptible to bias favoring the brand-name drugs.

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

174 tes of similar magnitude with AG compared to brand-name initiation for escitalopram and sertraline (H

175 The comparison between generic and brand-name initiators involved 1,313,161 matched pairs,

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

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

178 , and (2) patients initiating generic versus brand-name products (bias-prone direct comparison) and p

179 omparison) and patients initiating AG versus brand-name products (negative control).

180 e identical in composition and appearance to brand-name products but are marketed as generics, as a c

181 cardiovascular endpoint with generics versus brand-name products for amlodipine and amlodipine-benaze

182 Food and Drug Administration (FDA)-approved brand-name products in the same class are indicated for

183 rt study design: (1) patients switching from brand-name products to AGs versus generics, and patients

184 with comparable clinical outcomes to use of brand-name products.

185 cs, but also generic formulations of current brand-name products.

186 atients in these programs taking high-priced brand-name specialty drugs.

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

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

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

190 th AGs versus generics, where AG use proxied brand-name use, addressing negative perception bias, and

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

192 ored AGs (patients switching from amlodipine brand-name: HR [95% CI] 0.92 [0.88-0.97]).

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

194 e range, which brings surface science into a brand new direction.

195 A brand new polysulfide entrapping strategy based on the f

196 ployed as a Li(+) -modulating material and a brand-new autotransferable strategy to fabricate this in

197 Over the past decade, a brand-new pressure- and tactile-sensing modality, known

198 Wheat bran, nopal, and psyllium are examples of particulate, v

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

200 duced hydrolytic rancidity (HR) level in the bran of 134 diverse genotypes and found more than a 15-f

201 Anthocyanin-rich extracts derived from the bran of a select Thai black rice cultivar, Leum Pua, wer

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

203 in characteristics, functional properties of bran of long grain rice cultivars and texture characteri

204 arsonium are widely elevated in the husk and bran of rice and, therefore, gives new insights into the

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

206 Each brand of cigalike ENDS was purchased at least three time

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

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

209 esame oil, ground nut oil, coconut oil, rice bran oil and corn oil containing ultratrace impurities.

210 Moreover, exceptional properties of the rice bran oil make it unparalleled to other vegetable oils.

211 tant cereal crop containing nutritional rice bran oil with high economic value for renewable energy p

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

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

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

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

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

217 the colonic tissue of mice that consumed rye bran or wheat aleurone compared with cellulose (P < 0.00

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

219 ticle size) on important properties of wheat bran (particle size, microstructure, chemical compositio

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

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

222 ct and dense internal structure with visible bran particles if wholegrain flours were used.

223 atter effect was ascribed to the presence of bran particles in brown flour.

224 cal entrapment of oil within the large wheat bran particles protects RP from the action of water and

225 is most probably water entrapped in between bran particles.

226 (2gOBG), 10 g oat-bran (4gOBG), or 10 g oat-bran plus beta-glucanase (4gloMW) to reduce OBG MW and v

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

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

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

230 anges in blood pressure, upon switching from brand products to generics.

231 Heat-treated rice bran protected RP the best during forced storage, with a

232 We here show that cereal bran protects retinyl palmitate (RP) during simmering an

233 Rice bran protein hydrolysate was further fractionated by mem

234 emulsifying and foaming properties) of wheat bran protein isolates were evaluated.

235 Extraction of wheat bran proteins (WBPC) and inclusion in spaghetti and brea

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

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

238 To improve the rice bran quality, sequence based allele mining at OsPLDalpha

239 ed in the breeding programs to overcome rice bran rancidity in elite cultivars.

240 op sourdough fermentation combined with rice bran (RB) addition was investigated for improving techno

241 ice cultivars and texture characteristics of bran (RB) supplemented muffins were evaluated.

242 nolic extracts from grape pomace and sorghum bran, reaction time and washing with aqueous ethanol on

243 progress, with a strong link between journal brand recognition and perceived value.

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

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

246 ortified with modified dietary fibers (wheat bran, resistant starch and inulin) and their effects on

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

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

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

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

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

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

253 All bran samples showed similar proton distributions at a 44

254 rich sugar beet pulp and to xylan-rich wheat bran showed high pectinolytic and high xylanolytic trans

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

256 ncluding commercially available world-famous brand spirits from 18 countries and homemade distillates

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

258 ound is a practical approach to improve rice bran stability and safety.

259 Native wheat bran stabilized RP the most during simmering.

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

261 elationship between bran characteristics and bran starch content.

262 ing their inhibitory effect on lipase during bran storage.

263 role played by heat treatment, food type and brand, storage conditions, can denting and cooking food

264 negatively correlated with the HR in purple brans suggesting their inhibitory effect on lipase durin

265 This study investigated the effects of rice bran supplementation on weight for age and length for ag

266 Rice bran supplementation provides nutrients, prebiotics and

267 ial and metabolite profile responses to rice bran supplementation when compared to control.

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

269 reased viscosity and stability in a 2% wheat bran suspension.

270 anticipated phenomena which may affect wheat bran technological properties.

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

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

273 xtraction reduced the recalcitrance of wheat bran, thus improving the total yields of the subsequent

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

275 half relative to the number in proteins from bran treated with Cellulase and digested with the same p

276 flavor' in the oil, and thus limits the rice bran usage for human consumption.

277 nduce physicochemical modifications in wheat bran using microfluidisation was investigated.

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

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

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

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

282 phytic acid and hazardous coliforms in rice bran was investigated.

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

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

285 Daily consumption of rice bran was safe and feasible to support changes in LAZ fro

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

287 e radical signal in the vanilla flavor of V2 brand was remarkably similar to semiquinones in cigarett

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

289 n germ oil oleogels were prepared using rice bran wax (RBX) at different concentrations (3, 5, 7, and

290 hree types of sorghum waxes, namely, sorghum bran wax (SBW), sorghum DDGS wax (SDW), and sorghum kern

291 5% (w/w) saturated monoglycerides (MG), rice bran waxes (RW) or a mixture of beta-sitosterol and gamm

292 thods to reduce the deteriorating effects of bran, we resolved the issue effectively by optimizing th

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

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

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

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

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

298 igated the effects of the consumption of oat bran with High, Medium and Low MW beta-glucan (average >

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

300 hite wheat bread enriched with fermented rye bran (WW+RB), following a 4-wk rye-free period with whit