Pasta is traditionally manufactured using only durum wheat semolina, but it is possible to incorporate other flours or ingredients into pasta in order to increase its nutritional value to the consumer, compared to conventional pasta. For this reason, pasta was prepared substituting durum wheat semolina with 15% of enriched dietary fibre flours (Glucagel, inulin Raftiline® HPX, inulin Raftiline®...

INTRODUCTION Although the initiation of highly active antiretroviral therapy (HAART) is accompanied by an attenuation of viral load, metabolic disorders characterized by hyperglycemia, dyslipidemia, and lipodystrophy are often observed in patients under this treatment. Certain foods, such as oat bran, soy protein, and flaxseed, have been shown to improve a patient's lipid profile despite possib...

Several epidemiological studies suggest an inverse relationship between fiber intake and colon cancer risk. Animal model studies indicate that this inhibitory effect depends on the source of dietary fiber. Because of the potential significance of certain colonic mutagens and secondary bile acids in the pathogenesis of colon cancer, the effect of types of supplemental fiber on fecal mutagens and...

The objectives of the present study were isolation, identification, and characterization of xylanase producing actinomycetes, optimization of medium composition and cultural conditions for xylanase production, production using cheaper sources and extraction of extra cellular xylanase from a potential strain. Streptomyces hygroscopicus was selected and optimized for xylanase production in solid ...

The objective of this research was to evaluate, in laboratory, the development of Lutzomyia intermedia and Lutzomyia longipalpis (Diptera: Psychodidae: Phlebotominae) larvae, vectors of leishmaniasis in Brazil, in the following diets: industrialized food for rabbits, dogs, hamsters and aquarium fishes, besides liver powder, cooked lettuce, wheat germ, beer yeast, oat, wheat bran and a diet deno...

Oats are a uniquely nutritious food as they contain an excellent lipid profile and high amounts of soluble fibre. However, an oat kernel is largely non-digestible and thus must be utilised in milled form to reap its nutritional benefits. Milling is made up of numerous steps, the most important being dehulling to expose the digestible groat, heat processing to inactivate enzymes that cause ranci...

The filamentous fungus Aspergillus caespitosus was a good producer of intracellular and extracellular invertases under submerged (SbmF) or solid-state fermentation (SSF), using agroindustrial residues, such as wheat bran, as carbon source. The production of extracellular enzyme under SSF at 30°C, for 72h, was enhanced using SR salt solution (1:1, w/v) to humidify the substrate. The extracellula...

Cereal Chem. 72(l):21-24 To determine the stability of tocols (vitamin E) in oat products under envelopes than in jars at room temperature, indicating that air may be various storage conditions, several oat products were stored in jars at involved in the degradation process. a-Tocopherol and a-tocotrienol -24° C or in jars or envelopes at room temperature for up to seven months. decreased faste...