New fractionation technologies are presently under investigation in order to enhance the wheat bran nutrient value. The explicit aim of the present paper was to evaluate the possibility of using the electric field forces for the separation of the fine particles generated from each wheat bran tissue during the milling process. Corona charging and surface potential decay experiments were performe...

Wheat is widely consumed all over India in various forms--flour, daliya, maida, suji and wheat bran. Very few cases of wheat induced urticaria have been reported. This may be due to unusual features of wheat related hypersensitivity. A 35 year old female presented to us with history of chronic urticaria and angioedema. History revealed correlation between wheat intake and urticaria episodes. Pr...

BACKGROUND Maintenance of the botanical integrity of cereal kernels and the addition of acetic acid (as vinegar) in the product or meal has been shown to lower the postprandial blood glucose and insulin response and to increase satiety. However, the mechanism behind the benefits of acetic acid on blood glucose and satiety is not clear. We hypothesized that the gastric emptying rate could be inv...

due to the importance of adult artemia in aquaculture, information regarding the digestive enzyme activities variation with inexpensive diets has great importance in artemia at different life stages. in this study, the effect of different inexpensive diets on digestive enzyme activities, including trypsin, amylse and lipase of artemia urmiana was investigated in different life stages. the exper...

Low phytic acid (LPA) wheat (Triticum aestivum L.) is one approach to improving nutritional quality of wheat by reducing the major storage form of P and increasing the level of inorganic P (Pi), which is more readily absorbed by humans and other monogastric animals. A LPAmutant of wheat, designated Js-12-LPAwas isolated following mutagenesis. LPA and wild-type (WT) sib selections of hard red sp...

An attempt is made in this study to balance the nutritional and sensory quality of bread. In particular, the formulation of a functional durum wheat bread enriched with bran at high concentration has been developed. Organogel concentration and bran particle size have been used as process variables for bread optimization. Bran concentration was increased at value as high as 15%, thus increasing ...

abstract: mayonnaise is probably one of the most widely used sauces worldwide. the oil content of traditionally mayonnaise is more than 65%. fat has a role in creating viscosity, color and texture but might cause many diseases and disorders in human. in this study the influence of modified wheat bran as a fat replacer on the rheological properties of low fat mayonnaise was studied and compared ...

This study is concerned with the optimization of fermentation parameters for the hyper production of mannanase from Fusarium oxysporum SS-25 employing two step statistical strategy and kinetic characterization of crude enzyme preparation. The Plackett-Burman design used to screen out the important factors in the culture medium revealed 20% (w/w) wheat bran, 2% (w/w) each of potato peels, soyabe...

The postprandial glycaemic response following a meal is reduced with the addition of soluble dietary fibre. The reductions in the glycaemia are thought to be due largely to increased viscosity of the gastrointestinal (GI) contents retarding digestion and absorption. The aims of the present study were to determine the effect that the GI tract has on the viscosity of meals containing different so...