Effect of Heat Treatment and Organic Acids on Bioavailability of Iron from Wheat Bran

1986 ◽  
Vol 19 (4) ◽  
pp. xxxix
Author(s):  
Maciej Buchowski ◽  
David D. Kitts
Keyword(s):  
Heat Treatment ◽  
Organic Acids ◽  
Wheat Bran

scholarly journals Influence of organic acids and heat treatment on ginsenoside conversion

2018 ◽  
Vol 42 (4) ◽  
pp. 532-539 ◽  
Author(s):  
Gwi Yeong Jang ◽  
Min Young Kim ◽  
Yoon Jeong Lee ◽  
Meishan Li ◽  
Yu Su Shin ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Organic Acids

scholarly journals Effect of different heat treatment on alkylresorcinol contents of wheat bran

BioResources ◽  
2020 ◽  
Vol 15 (1) ◽  
pp. 1500-1509
Author(s):  
Shuanqi Tian ◽  
Renyong Zhao ◽  
Tianyuan Peng ◽  
Chenxi Liu ◽  
Yingqi Yang
Keyword(s):  
Heat Treatment ◽  
Wheat Bran ◽  
Loss Rate ◽  
Microwave Treatment ◽  
Heat Treatments ◽  
The Other ◽  
Wheat Cultivars ◽  
Wheat Varieties ◽  
Autoclave Treatment ◽  
Thermal Stability Of

The influence of different heat treatment levels on the contents of alkylresorcinol and homologues (ARs) was evaluated using wheat bran from two different wheat cultivars. The ARs in the wheat bran were destroyed by all heat treatments investigated in this study (oven treatment, microwave treatment, autoclave treatment, and extrusion treatment). The results showed that the loss rate of ARs by different heat treatment was oven treatment > autoclave treatment > extrusion treatment > microwave treatment, indicating that microwave treatment was more suitable for stabilizing wheat bran than the other three heat treatments. Both temperature and time of heat treatment had effects on the ARs of wheat bran. Higher temperatures and longer times of the treatment resulted in higher loss rates of ARs of wheat bran. The thermal stability of ARs homologues was different between wheat varieties, which may result from the variance of their structure and other components in wheat bran.

Wheat Bran Stabilization and its Use in the Preparation of High-Fiber Pasta

2011 ◽  
Vol 17 (1) ◽  
pp. 47-53 ◽  
Author(s):  
M.L. Sudha ◽  
P.R. Ramasarma ◽  
G. Venkateswara Rao
Keyword(s):  
Heat Treatment ◽  
Wheat Bran ◽  
Lipase Activity ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Total Dietary Fiber ◽  
High Fiber ◽  
Dry Heat ◽  
Heat Treated ◽  
Dry Heat Treatment

Wheat bran was explored as a source of fiber in the preparation of high-fiber pasta. Ground raw wheat bran having an ash content 5.99%, crude protein 15.1% and fat content 5.83% was subjected to moist heat treatment (steam heat-treated bran) and dry heat treatment (dry heat-treated bran), wherein the lipase activity was reduced by 50%. Treated bran samples were stable for 3 months without developing any rancid flavor and bitterness. Pasta samples were prepared by substituting semolina with 40% and 50% of bran samples. There was no further significant inactivation of lipase activity upon extrusion followed by drying of pasta, irrespective of the type and the amount of bran sample used. The cooked weights of the pasta were in the range 257—268 g/100 g, whereas the cooking loss decreased from 12.8% to 9.3% for treated bran-incorporated pasta. Sensory scores for pasta containing treated bran samples were higher. The total dietary fiber increased by 5.2 times upon replacement of semolina by 40% of treated wheat bran. Sodium dodecyl sulfate polyacrylamide gel electrophoresis studies showed faint bands in treated bran samples as well as treated bran-incorporated pasta samples.

Dry heat treatment affects wheat bran surface properties and hydration kinetics

2016 ◽  
Vol 203 ◽  
pp. 513-520 ◽  
Author(s):  
Pieter J. Jacobs ◽  
Sami Hemdane ◽  
Jan A. Delcour ◽  
Christophe M. Courtin
Keyword(s):  
Heat Treatment ◽  
Surface Properties ◽  
Wheat Bran ◽  
Hydration Kinetics ◽  
Dry Heat ◽  
Dry Heat Treatment

Effects of Acidification, Bacterial Fermentation, and Temperature on the Survival of Rotavirus in a Model Weaning Food

1992 ◽  
Vol 55 (1) ◽  
pp. 52-55 ◽  
Author(s):  
GEOFFREY W. WOOD ◽  
MARTIN R. ADAMS
Keyword(s):  
Heat Treatment ◽  
Organic Acids ◽  
Fermented Foods ◽  
Weaning Food ◽  
Lactic Fermentation ◽  
Starch Gelatinization ◽  
Bacterial Fermentation ◽  
Ph Values ◽  
Neutral Ph ◽  
Weaning Foods

The effect of acidification, bacterial fermentation, and temperature on the survival of SA-11 rotavirus in model infant weaning foods was investigated. The influence of added organic acids and of bacterial fermentation on rotavirus survival was explicable solely by the pH achieved. The rotavirus was stable at temperatures representative of tropical ambient and at pH values typical of lactic fermented foods (3.8–4.1). Starch gelatinization temperatures were sufficient to inactivate rotavirus rapidly at neutral pH. Thus, cooking would kill virus although recontamination would remain a concern. A similar lethality to that at neutral pH could be observed in acidified media at lower temperatures. Although effective against bacterial pathogens, lactic fermentation of weaning foods confers little protection against rotavirus unless combined with a mild heat treatment such as might be used prior to serving to enhance palatability.

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