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Bran

Barley bran Barley kernels Barlox 12 Barlox 14 Barlox lOS Barnetil Barometers Barquat Barrir Barrels... [Pg.90]

Cereal brans Cereal consumption Cereal grain Cereal grains... [Pg.184]

Rice blast Rice bran Rice brand oil Rice bran oil... [Pg.855]

Furfural was first isolated in the eady nineteenth century. Dobereiner is credited with the discovery. He obtained a small amount of a yellow "oil" (too Htde to characterize) as a by-product in the preparation of formic acid (8). Other chemists found that the same "oil" having a charactedstic aroma could be obtained by boiling finely divided vegetable materials such as oats, com, sawdust, bran, etc, with aqueous sulfuric acid or other acids (9,10). The oil was present in the Hquid resulting from condensation of the vapors produced during heating. The empirical formula was determined by Stenhouse... [Pg.75]

Whole wheat flour, according to FDA specifications, is a coarse-textured flour ground from the entire wheat kernel. It contains the bran, germ, and... [Pg.357]

Additional basic wheat products are wheat berry (kernel), bulgar, cracked wheat, wheat germ, bran, and commercial cereals. See Ref. 56 for more information on wheat science technology. [Pg.358]

Several other naturally occurring antioxidants have been identified in oils. Sesamol [533-31-3] (6) occurs as sesamoline [526-07-8], a glycoside, in sesame seed oil. FemUc acid [1135-24-6] (7) is found esterified to cycloartenol [469-38-5] in rice bran oil and to 3-sitosterol in com oil. Although it does not occur in oils, rosemary extract has also been found to contain powerful phenoHc antioxidants (12). [Pg.124]

Fibers and Fiber Sources. Fibers are present ia varyiag amounts ia food iagredients and are also added separately (see Dietary fiber). Some fibers, including beet pulp, apple pomace, citms pulp, wheat bran, com bran, and celluloses are added to improve droppiags (feces) form by providing a matrix that absorbs water. Some calorie-controUed foods iaclude fibers, such as peanut hulls, to provide gastroiatestinal bulk and reduce food iatake. Peanut hulls normally have a high level of aflatoxias. They must be assayed for aflatoxia and levels restricted to prevent food rejection and undesirable effects of mycotoxias. [Pg.151]

Baits include mixtures of toxicant, usually at l ndash 5%, with a carrier especially attractive to the insect pest. Carriers include sugar for the houseflies, protein hydrolysates for fmit flies, bran for grasshoppers, and honey, chocolate, or peanut butter for ants. [Pg.301]

The lambda type is nongelling, and functions as a thickner. Iota-carrageenan has been recommended (45) for use in formulating low fat ground beef due to its abihty to retain moisture, especially through a freeze—thaw cycle which is typical for ground beef patties. Oat bran and oat fiber can also be used to improve moisture retention and mouth feel. Modified starches can be used as binders to maintain juiciness and tenderness in low fat meat products. Maltodextrins (dextrose equivalent less than 20) may be used as binders up to 3.5% in finished meat products. Other carbohydrates such as konjac flour, alginate, microcrystalline cellulose, methylceUulose, and carboxymethylceUulose have also been used in low fat meat products (see CELLULOSE ETHERs). [Pg.34]

Roll mills are employed in a wide variety of applications for medium-coarse down to fine size reduction. By far the most prevalent use is in flour milling where banks of roU mills, beginning with coarse profiles and ending with smooth roUs, are used in series with sifting machines to extract the white flour from the associated bran. [Pg.142]


See other pages where Bran is mentioned: [Pg.429]    [Pg.456]    [Pg.456]    [Pg.126]    [Pg.491]    [Pg.694]    [Pg.855]    [Pg.855]    [Pg.855]    [Pg.1068]    [Pg.353]    [Pg.355]    [Pg.355]    [Pg.355]    [Pg.355]    [Pg.356]    [Pg.356]    [Pg.356]    [Pg.358]    [Pg.358]    [Pg.359]    [Pg.359]    [Pg.359]    [Pg.359]    [Pg.360]    [Pg.123]    [Pg.129]    [Pg.155]    [Pg.438]    [Pg.438]    [Pg.464]    [Pg.476]    [Pg.30]    [Pg.201]    [Pg.377]    [Pg.381]    [Pg.382]    [Pg.382]    [Pg.383]    [Pg.378]   
See also in sourсe #XX -- [ Pg.4 ]




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All Bran

Animal bran, with germ

Antioxidants rice bran

BRAN program

Barley bran

Beeswing wheat bran

Bran Luebbe

Bran and Luebbe

Bran arabinoxylan

Bran composition

Bran layer, whole grains

Bran oil

Bran products

Bran properties

Bran, analysis

Bran, cereal

Bran, dephytinized

Bran, uses

Colon carcinogenesis wheat bran diet

Com bran

Corn bran

Corn bran composition

Corn bran fibers

Dewaxing rice bran oil

Fatty acid composition rice bran

Fatty acid in rice bran oil

Millet bran

Mold Bran and Related Processes

Mold bran, development

Oat bran

Phytochemical products rice bran

Raisin Bran

Refining rice bran oil

Rice (Oryza sativa) bran oil

Rice Bran Oil

Rice bran

Rice bran enzymes

Rice bran hemicelluloses

Rice bran lipase

Rice bran oil sterols

Rice bran phytonutrients

Rice bran phytosterols

Rice bran polyphenols

Rice bran polysaccharides

Rice bran squalene

Rice bran stabilization

Rice bran sterols

Rice bran tocopherols

Rice bran tocotrienols

Rice bran wax

Rice bran, obtainment

Rye bran

Sesame, rice-bran and flaxseed oils

Shrimp bran

Solvent extraction, rice bran

Sorghum bran

Stabilization of Rice Bran

Vegetable oils rice bran

Wheat bran

Wheat bran bioavailability

Wheat bran diets

Wheat bran diets colon tumor incidence

Wheat bran diets tumors

Wheat bran parameters

Wheat bran phenols

Whole-wheat bran cereal

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