In vitro evaluation of prebiotic properties derived from rice bran obtained by debranning technology
نویسندگان
چکیده
منابع مشابه
Evaluation of Antioxidant Properties of Bran and Grain in 10 Genotypes of Rice (Oryza Sativa L)
This study aimed to appraise the chemical features such as total phenol (TP), total flavonoid (TF), total antioxidant capacity based on 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays of bran and grain in 10 genotypes of rice (Oryza sativa L.) grown in Iran. Based on two procedures of DPPH and FRAP, the results demonstrated that in terms of the amount of...
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In this study, we investigated the predictive indices for hypoglycemic effect of physically modified fibers. Micronization, ultrasonic, microwave and extrusion cooking treatments were applied to defatted rice bran dietary fibers to get modified defatted rice bran dietary fiber. The effects of physical treatments, pH and time of digestion, on the water binding Capacity (WBC), Swelling Capacity (...
متن کاملEvaluation of the fermentability of oat fractions obtained by debranning using lactic acid bacteria.
AIMS The overall kinetics of the fermentation of four oat fractions obtained by debranning using three potentially probiotic lactic acid bacteria were investigated. The main objective was to study the suitability of these fractions as fermentation media for the growth and the metabolic production of bacteria isolated from human intestine. METHODS AND RESULTS The cell growth, lactic acid produ...
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ژورنال
عنوان ژورنال: International Journal of Food Sciences and Nutrition
سال: 2016
ISSN: 0963-7486,1465-3478
DOI: 10.1080/09637486.2016.1258045