Functional Properties of Rice Bran Proteins Extracted from Low-Heat-Treated Defatted Rice Bran [PDF]
Molecules, 2022 Rice bran is rich in proteins with high nutritional values. However, current protein extraction methods from rice bran are greatly limited by their low yield.
Seong-Jun Cho +2 more
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Effect of Steam Flash-Explosion on Physicochemical Properties and Structure of High-Temperature Denatured Defatted Rice Bran Protein Isolate [PDF]
Molecules, 2023 The effects of Steam Flash-Explosion (SFE) on the physicochemical properties and molecular structure of high-temperature denatured defatted rice bran protein isolate (RBPI) were investigated.
Zhiguo Na +4 more
doaj +2 more sources
Effect of defatted rice bran supplementation on metabolic parameters and inflammatory status in overweight/obese adults with hypercholesterolemia: a randomized, placebo-controlled intervention [PDF]
BMC Nutrition, 2022 Background Defatted rice bran (DRB) is a byproduct of rice bran oil production rich in fiber, protein, and antioxidant compounds that may confer beneficial effects on metabolic profiles in humans. The current study aimed to investigate the effects of DRB
Weeraya Saphyakhajorn +2 more
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Thermal Stability of Fructooligosaccharides Extracted from Defatted Rice Bran: A Kinetic Study Using Liquid Chromatography-Tandem Mass Spectrometry [PDF]
Foods, 2022 Thermal degradation kinetics of fructooligosaccharides (FOS) in defatted rice bran were studied at temperatures of 90, 100, and 110 °C. FOS extracted from rice bran and dissolved in buffers at pH values of 5.0, 6.0, and 7.0 were prepared for the thermal ...
Hoang Phuong Le +6 more
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Reducing chicken nugget oil content with fortified defatted rice bran in batter. [PDF]
Food Sci Biotechnol, 2020 Defatted rice bran (DRB) is a by-product in the rice bran oil industry generated in large quantities. Unfortunately, DRB, is underutilized and often discarded despite containing valuable proteins, minerals, dietary fiber, and bioactive phytochemicals. This study examined the effects of four DRB substitution levels (0, 10, 15 and 20% of mixed flour in ...
Chayawat J, Rumpagaporn P.
europepmc +4 more sources
Effects of solid-state fermentation using Aspergillus niger on yield, total phenolic content, and antioxidant activity of defatted rice bran extract [PDF]
Food Chemistry AdvancesThis study aimed to determine the effects of defatted rice bran fermentation using A. niger towards extract yield and bioactivity against various solvents. Solid-state fermentation of defatted rice bran using A.
Muhammad Yusuf Abduh +5 more
doaj +3 more sources
The Influence of Industrial Processing on the Physico-Chemical Characteristics and Lipid and Antioxidant Contents of Rice Bran [PDF]
Grasas y Aceites, 2009 A comparative study of the physico-chemical characteristics of rice bran during the successive steps of its industrial processing was carried out and included white and parboiled rice brans and pelletized and defatted rice brans.
Vanessa R. Pestana +4 more
doaj +3 more sources
Impacts of Single and Sequential Enzymatic Extraction on the Functional Properties of Khao Dawk Mali 105 Rice Bran Proteins at Two Maturity Stages [PDF]
FoodsProteins from the bran of Khao Dawk Mali 105 rice at two maturity stages, green (GB) and fully ripe (RB), were extracted using single and sequential enzyme-assisted processes.
Tarathep Siripan +5 more
doaj +2 more sources
Sperathe effects of solid-state fermentation in the functional properties of defatted rice bran and wheat bran [PDF]
Brazilian Archives of Biology and Technology, 2009 Functional properties of fermented bran produced by Aspergillus oryzae and Rhizopus sp. in a solid-state fermentation system were determined, with an aim to evaluate their application in food formulation.
Cristina Moreira da Silveira +1 more
doaj +3 more sources
Effect of γ-irradiation combined with enzymatic modification on the physicochemical properties of defatted rice bran dietary fiber [PDF]
Food Chemistry: XThis study comprehensively examines how combining γ-irradiation and enzymatic modification influences the microstructure and physicochemical properties of dietary fiber (DF) obtained from defatted rice bran. The resulting yields of soluble dietary fiber (
Xuyao Wei +7 more
doaj +2 more sources