戻る
「早戻しボタン」を押すと検索画面に戻ります。 [閉じる]

コーパス検索結果 (１語後でソート)

通し番号をクリックするとPubMedの該当ページを表示します
1  and 71.4-67.1% (dough incorporated with 15% wheat bran).
2 d storage of systems with native and toasted wheat bran.
3 ectively, by subcritical water extraction of wheat bran.
4 cation of arabinoxylan oligosaccharides from wheat bran.
5  to medium and fine treatments from the same wheat bran.
6 llium (0.3 +/- 0.3 s P = 0.009), a fall with wheat bran (-0.2 +/- 0.2 s; P = 0.02), but no change wit
7    The total phenolic acid (TPA) quantity in wheat bran (2711-2913mug/g) was significantly higher tha
8 1.8/100g dry weight basis, dwb), followed by wheat bran (57.2/100 g dwb) and oat sample 2 (53.0/100 g
9 lium (mean +/- SD: 14 +/- 5 h) compared with wheat bran (6 +/- 2 h, P = 0.003) and was associated wit
10 esults of this work prove that albumins from wheat bran, a byproduct obtained from the milling indust
11 the activity of a commercial endoxylanase on wheat bran; a steady release of xylose monosaccharide wa
12                        Heat stabilization of wheat bran aims at inactivation of enzymes which may cau
13 noxylan (AX) is an abundant hemicellulose in wheat bran and an important functional component in bake
14 nt substrates, including the plant extracts, wheat bran and commercially available carbohydrates.
15                      The results showed that wheat bran and flour may contain hidden DON that may be
16 03].Breath hydrogen rose significantly after wheat bran and nopal but not after psyllium (P < 0.0001)
17  physicochemical properties of potato fibre, wheat bran and oat samples were investigated, along with
18                             The behaviour of wheat bran and potato fibre was similar to oat samples 1
19 n coarse, ground, and pericarp-enriched (PE) wheat bran and refined flour was investigated using time
20  the antioxidant properties of colored rice, wheat bran and rye products.
21                      The matrices rice bran, wheat bran and wheat flour were characterized for their
22  model systems consisting of RP, soy oil and wheat bran, and in RP-fortified cereal products.
23 ds in the colon derived from dietary pectin, wheat bran, and oat bran are protective against the deve
24 this study, ARs (C17-C25) were isolated from wheat bran, and their antioxidant activity was tested in
25                        Cereal fibres such as wheat bran are considered to offer human health benefits
26                         The extensive use of wheat bran as a food ingredient is limited due to its bi
27  New insights in the hydration properties of wheat bran as function of particle size were gained base
28 y analysis that providing amylase-pretreated wheat bran as the sole added energy source to human inte
29 consumption of 2 meals (containing no OBC or wheat bran) at baseline and after supplementation.
30 all fibers; nopal stimulated more water than wheat bran [AUC mean (95% CI) difference: 7.1 (0.6, 13.8
31  in extracting health promoting compounds in wheat bran because the extraction of antioxidant and phe
32 stigated the colonization and degradation of wheat bran by the A. niger reference strain CBS 137562 a
33                                              Wheat bran can stabilise vitamin A (retinyl palmitate),
34 peaks after addition of resistant starch and wheat bran, coinciding with an increase in crumb hardnes
35 n the breads containing resistant starch and wheat bran compared to other samples.
36 or much of the increase in stool weight with wheat bran consumption.
37  expression in colon tumors as compared with wheat bran control diet.
38 te (OBC; containing 3 g beta-glucan) or 20 g wheat bran (control) daily for 8 wk.
39                                For bulk oil, wheat bran did not affect vitamin A bioaccessibility.
40  hindgut OMD values ranging from 55% to 79% (Wheat Bran Diet and Pectin Diet, respectively) using an
41            As predicted, on either AIN76A or wheat bran diet, the Scad mutation almost completely eli
42           Ferulic acid was released from the wheat bran during degradation but was rapidly converted
43 al probiotic) was immobilized on delignified wheat bran (DWB) and was used to produce a functional po
44                This study evaluated Kamut(R) wheat bran extract (KWBE) as a natural antioxidant to im
45  ethanol formation and metabolite profile of wheat bran fermented in either aerated or anaerobic cond
46 yses were based on 1287 men and women in the wheat bran fiber (WBF) study, a randomized, double-blind
47  on daily stool output, even though > 90% of wheat bran fiber but only 50-60% of oat bran fiber is in
48 n a phase III trial testing the effects of a wheat bran fiber supplement on adenoma recurrence.
49 of 2 large clinical intervention trials: the Wheat Bran Fiber Trial and the Polyp Prevention Trial.
50 hose in the intervention group of either the Wheat Bran Fiber Trial or the Polyp Prevention Trial was
51          The SCFA mixture mimicking digested wheat bran fiber was the most effective of all mixtures
52  used in this study, a dietary supplement of wheat-bran fiber does not protect against recurrent colo
53 termine whether dietary supplementation with wheat-bran fiber reduces the rate of recurrence of color
54 5 g per day) or low amounts (2 g per day) of wheat-bran fiber.
55                 Scad+/+ mice maintained on a wheat bran-fiber-supplemented diet gained significantly
56                           We discovered that wheat bran flakes have a 'rough' and 'smooth' surface wi
57 ant difference was found between the OBC and wheat-bran groups in any of the postprandial variables m
58 rol, glucose, or insulin between the OBC and wheat-bran groups.
59 cdk inhibitor production mimicked those from wheat bran &gt; oat bran > pectin.
60        We investigated if native and toasted wheat bran hamper vitamin A bioaccessibility in bulk and
61 rched, protein depleted and xylanase treated wheat bran has been subjected to hydrothermal pretreatme
62 or the first time that the lipid fraction of wheat bran has strong colon tumor inhibitor properties.
63            The physicochemical properties of wheat bran have an effect on its technofunctional and nu
64      In this work, the impact of toasting on wheat bran hydration capacity and hydration kinetics was
65  major regulator that drives colonization of wheat bran in A. niger.
66 fore cooking (>90% inhibition) and including wheat bran in patty recipe.
67 deflectus AUMC 15761 was demonstrated to use wheat bran in solid state fermentation (SSF) at optimum
68                                              Wheat bran increased the fecal concentration of sugars a
69 c acid (FA), a phytochemical concentrated in wheat bran, influences structural characteristics of ara
70 ossibilities for the cascade valorization of wheat bran into enriched protein and non-starch polysacc
71                We conclude that breakdown of wheat bran involves specialist primary degraders while t
72  proteins and feruloylated arabinoxylan from wheat bran is proposed, involving a protein isolation st
73                                              Wheat bran is the main by-product of wheat milling and c
74 vel adsorbents, wheat bran (WB) and modified wheat bran (M-WB) with tartaric acid were developed and
75 ally, it hydrolyzed beta-glucan from oat and wheat brans mainly to tri- and tetraoligosaccharides.
76 sed in this study, microfluidisation reduced wheat bran median particle size to 14.8 mum and disinteg
77                                              Wheat bran, nopal, and psyllium are examples of particul
78                                              Wheat bran, oat bran and white bean had a lower calcium:
79 ixtures that mimic the digestion products of wheat bran, oat bran, pectin, and cellulose (as control)
80                                              Wheat bran oil (WBO) has been reported to have an import
81 ested to be key in the deleterious effect of wheat bran on bread quality.
82 concentrations after both OBC (P = 0.03) and wheat-bran (P = 0.02) consumption.
83 al particle size) on important properties of wheat bran (particle size, microstructure, chemical comp
84 ruggled to survive on the smooth side of the wheat bran particles after 20 and 40 h post inoculation.
85  physical entrapment of oil within the large wheat bran particles protects RP from the action of wate
86                 We, therefore, conclude that wheat bran protects RP and lipids from oxidation.
87 lity, emulsifying and foaming properties) of wheat bran protein isolates were evaluated.
88                                Extraction of wheat bran proteins (WBPC) and inclusion in spaghetti an
89 lation in alpha-cyclodextrins (alpha-CDs) of wheat bran, pumpkin and tomato oleoresins, extracted by
90       For emulsified oil, toasted and native wheat bran reduced vitamin A bioaccessibility from 45% t
91  was fortified with modified dietary fibers (wheat bran, resistant starch and inulin) and their effec
92 e recovery of phenolic acids from the spiked wheat bran sample was higher than from either the whole
93 ectin-rich sugar beet pulp and to xylan-rich wheat bran showed high pectinolytic and high xylanolytic
94                                              Wheat bran stabilises vitamin A (retinyl palmitate, RP)
95                                       Native wheat bran stabilized RP the most during simmering.
96 eric tannins (both in situ and when added to wheat brans) strongly inhibited volatile and non-volatil
97  from natural substrates, such as destarched wheat bran, sugar beet pectin and coffee pulp.
98 imal protein and legumes), one-fourth cup of wheat bran supplement, and fruits and vegetables.
99 an increased viscosity and stability in a 2% wheat bran suspension.
100 nal unanticipated phenomena which may affect wheat bran technological properties.
101 line extraction reduced the recalcitrance of wheat bran, thus improving the total yields of the subse
102 tially purified (E2) arabinoxylans (AX) from wheat bran to partially replace flour during baking, wer
103 y to induce physicochemical modifications in wheat bran using microfluidisation was investigated.
104  digestibility of neutral sugars provided by wheat bran was 56%; the apparent digestibility of those
105        The neutral saccharide profile of the wheat bran was dominated by arabinose, xylose, and gluco
106 olonization ability of the smooth surface of wheat bran was linked to reduced potential of DeltaxlnR
107 basidium pullulans NRRL Y-2311-1 produced on wheat bran was purified by a single-step chromatographic
108 strated ferulic acid release from destarched wheat bran was strongly potentiated by co-incubation wit
109                            Novel adsorbents, wheat bran (WB) and modified wheat bran (M-WB) with tart
110                                              Wheat bran (WB) appears to inhibit colon tumorigenesis m
111                                              Wheat bran (WB) has been associated with improved gastro
112                                              Wheat bran (WB), a byproduct of milling, is rich in bioa
113 c/phenolic antioxidants extracted from durum wheat bran, were studied.
114  well as the major wheat by-products, namely wheat bran, wheat shorts and wheat middlings.
115 ation on the analysis of phenolic acids from wheat bran, whole-wheat, and refined flour samples was i
116      Mixolab studies revealed that replacing wheat bran with barley bran increased dough water absorp
117                                              Wheat bran (WTB) (230.78 +/- 7.79 U/mL) and rice bran (R

 
Page Top