Essays about: "rye bran"

Showing result 1 - 5 of 8 essays containing the words rye bran.

  1. 1. Comparison of Corn and Rye Arabinoxylans for the Production of Bio-based Materials

    University essay from KTH/Skolan för kemi, bioteknologi och hälsa (CBH)

    Author : Chen Chen; [2020]
    Keywords : cereal bran; subcritical water extraction; arabinoxylans; enzymatic crosslinking; hydrogel; spannmålskli; extraktion av subkritiskt vatten; arabinoxylaner; enzymatisk tvärbindning; hydrogel;

    Abstract : Enzymes and subcritical water can be used for the extraction of hemicelluloses from cereal by-products, making the processes eco-friendly. The polysaccharides extracted from cereal by-products can be used as matrices for development of materials for various applications. READ MORE

  3. 2. Analys av biomarkörer i urin för intag av fullkornsråg och vete : en diabetespreventionsstudie hos män och kvinnor

    University essay from SLU/Department of Molecular Sciences

    Author : Annika Kaija; [2017]
    Keywords : alkylresorcinoler; metaboliter; biomarkörer; fullkorn; urin;

    Abstract : Alkylresorcinoler (AR) är en molekylgrupp som finns i hög koncentration i klidelen av råg och vete men inte i betydande mängd i andra spannmål eller vanliga livsmedel. AR och dess metaboliter har föreslagits och utvärderats som biomarkörer för full- kornsintaget av dessa sädesslag. READ MORE

  4. 3. Alkylresorcinols in the plasma of children at high risk for obesity

    University essay from SLU/Dept. of Food Science

    Author : Sara Babakirad; [2016]
    Keywords : alkylresorcinols; whole grain wheat; whole grain rye; obesity; overweight; whole grains; C17:0 C21:0;

    Abstract : Child obesity and overweight increase dramatically in Sweden and globally. Studies show besides genetics, that lifestyle such as parental feeding behaviors have a sig-nificant impact on the weight of the children. READ MORE

  5. 4. Consumer sensory science in product development : a case study with a fermented rye product

    University essay from SLU/Dept. of Food Science

    Author : Cai Ruiling; [2015]
    Keywords : fermented rye bran; portion size; expected satiety; liking; collative properties;

    Abstract : Consumers’ perceived satisfaction with a new product is an important area of research in product development. The present study aimed to utilize two methods in order to understand consumers’ perceived satisfaction in the product development process of a fermented rye-product. READ MORE

  6. 5. Effect of extrusion cooking on β-glucan and fructan in wheat and rye bran

    University essay from SLU/Dept. of Food Science

    Author : Ramanath Bhat; [2013]
    Keywords : β-glucan; fructan; extrusion cooking; wheat bran; rye bran;

    Abstract : In cereal industry, when cereal grains are milled to extract the starchy endosperm for white flour, large quantities of bran are classed as by-products and end up in animal feed. Bran, depending on the extraction rate, comprises of small amount of germ and endosperm along with aleurone layer, nucellar epidermis, seed coat and fruit coat. READ MORE