Impact of wheat bran micronization on dough properties and bread quality: Part II - Quality, antioxidant and nutritional properties of bread.

To investigate the impact of superfine grinding of wheat bran on bread quality, antioxidant and nutritional properties, bran with different particle sizes (coarse, D of 362.3 μm; medium, 60.4 μm; superfine, 11.

Impact of wheat bran micronization on dough properties and bread quality: Part I - Bran functionality and dough properties.

This study aimed to investigate the effect of wheat bran micronization on its functionality including physicochemical and antioxidant properties, and dough properties. Coarse bran (D = 362.3 ± 20.

Structure, antioxidant and immunomodulatory activity of a polysaccharide extracted from Sacha inchi seeds.

In this study, a novel water-soluble polysaccharide (PVLP-1) was extracted and purified from Sacha inchi (Plukenetia volubilis L.) seeds and the structure, antioxidant and immunomodulatory activity of PVLP-1 were investigated. PVLP-1 (144 kDa) consisted of glucose (69.

Effect of Bacillus sp. DU-106 fermentation on Dendrobium officinale polysaccharide: Structure and immunoregulatory activities.

In this study, a novel lactic acid probiotic named Bacillus sp. DU-106 was introduced to ferment Dendrobium officinale (D. officinale) polysaccharides, and the effects of such process on the structure and immunostimulatory activity of D.

Supercritical fluid extraction effectively removes phthalate plasticizers in spores of .

Phthalate plasticizers residue in food is a serious threat to public health. Spores of are easy to be contaminated with phthalates during collection and processing. In this study, supercritical fluid extraction (SFE) was performed to remove phthalates in spores of , and the effects on acid and peroxide values of spores' oil were also evaluated.