Results 111 to 120 of about 23,920 (255)

Feasibility of bioethanol production from rice bran

Semina: Ciências Agrárias, 2020
Rice bran is a by-product of rice production with a high carbohydrate and starch content and the potential for bioethanol production by alcoholic fermentation.
Francieli Begnini Siepmann, Daneysa Lahis Kalschne, Caroline Zabotti, Eder Lisandro de Moraes Flores, Cristiane Canan, Eliane Colla   +5 more
doaj   +1 more source

Karakterizacija i dobivanje proteina modifikacijom nusprodukta meljave riže pomoću proteaza [PDF]

, 2010
Broken rice is an underutilized by-product of milling. Proteins prepared from broken rice by treatments with alkaline protease and papain have been characterized with regard to nutritional and functional properties.
Lixia Hou, Yongyi Zhu
core   +1 more source

High antioxidant activity of coffee silverskin extracts obtained by the treatment of coffee silverskin with subcritical water. [PDF]

, 2012
Coffee silverskin (CS) is a thin tegument of the outer layer of green coffee beans and a major by-product of the roasting process to produce roasted coffee beans.
Inouye, Kuniyo, Narita, Yusaku
core   +1 more source

A Global Scoping Review on Alternative Ready‐to‐Use Therapeutic Foods

Maternal &Child Nutrition, Volume 21, Issue 4, October 2025.
This scoping review identified 53 alternative RUTF formulations replacing primarily peanuts and/or milk. Many showed promising results in acceptability and effectiveness, with potential cost savings. Further research is needed on outcomes beyond anthropometric recovery including cost‐effectiveness, safety, accessibility, macro and micronutrient ...
Patrizia Pajak, Sebsibie Teshome, Anne Berton, Heather Stobaugh, Alison Fleet, Durga Khatiwada, Bernardette Cichon   +6 more
wiley   +1 more source

Cascading valorization of defatted rice bran for lactic acid fermentation and biogas production

Biofuel Research Journal
This study investigated the integrated valorization of defatted rice bran (DRB) by converting it into lactic acid (LA) and subsequently utilizing the residues from LA production for biomethane generation through anaerobic digestion (AD).
Christiane Herrmann, Raj Shekhar Bose, Anna-Katrin Neu, Roland Schneider, M. Alexandri   +4 more
semanticscholar   +1 more source

Poly-(γ-glutamic acid) Production and Optimization from Agro-Industrial Bioresources as Renewable Substrates by Bacillus sp. FBL-2 through Response Surface Methodology [PDF]

, 2019
We optimized culture conditions using Bacillus sp. FBL-2 as a poly-(γ-glutamic acid) (PGA) producing strain isolated from cheonggukjang. All experiments were performed under aerobic conditions using a laboratory scale 2.5 L fermentor.
Charalampopoulos, D., Reddy, V. L., Song, D-Y., Wee, Y-J.   +3 more
core   +1 more source

Extraction and characterization of plant‐based proteins from agro‐processing by‐products—A review

Food Biomacromolecules, Volume 2, Issue 3, Page 403-417, September 2025.
Abstract Increase in life style related diseases and occurrence of pandemic made consumers highly aware of the close association of nutrition with health. Agro industrial processing, a sunrise sector focuses on effective utilisation of plant produce by adding value.
Pooja Bagasettihalli Kariyappa, Shruti Sethi, Bindvi Arora   +2 more
wiley   +1 more source

Green Production of Anionic Surfactant Obtained from Pea Protein [PDF]

, 2011
A pea protein isolate was hydrolyzed by a double enzyme treatment method in order to obtain short peptide sequences used as raw materials to produce lipopeptides-based surfactants.
A Clemente, A Tsoukala, A Villanueva, AF Dexter, Bénédicte Portet, C Megias, C Rondel, Caroline Rondel, CN Mulligan, D Kitamoto, EA Pena-Ramos, FM Netto, Françoise Silvestre, H Frister, H Schägger, Isabelle Alric, J Vioque, Jean-François Blanco, JS Hamada, JY Lee, K Pommer, K Yasamatsu, LA Graaf De, LM Humiski, M Dall Aaslyng, M Karamac, M Le Gall, MC Marquez, MPC Silvestre, MR Infante, P Anastas, PM Nielsen, R Amarowicz, R Sanchez-Vioque, R Sanchez-Vioque, R Sinha, RT Swank, S Jung, TS Padmashree, UK Laemmli, Zéphirin Mouloungui   +40 more
core   +2 more sources

Effect of Defatted Rice Bran Content on Physicochemical and Sensory Properties of Edible Cutlery Made from Rice Flour Green Composites using Compression Molding

JOURNAL OF CURRENT SCIENCE AND TECHNOLOGY
The optical properties, moisture content, water activity, water absorption, mechanical properties, morphological observations, and sensory properties of edible spoons made from rice flour and rice flour green composites were investigated.
Theerarat Yodkum, Supaporn Pajareon, Chanakorn Yokesahachart   +2 more
semanticscholar   +1 more source

Functional Characteristics of Bioactive Millet Peptides: A Comprehensive Review

Future Postharvest and Food, Volume 2, Issue 3, Page 220-236, September 2025.
The graphical abstract of this paper highlights the functional characteristics of bioactive peptides derived from millets. It is a promising ingredient and can be used in various applications in food, pharmaceuticals, and healthcare industries and possess biological functions.
Kouser Jan, Aamir Hussain Dar, Kshirod Kumar Dash, Shivangi Srivastava, Vinay Kumar Pandey, Parmjit S. Panesar, Wani Suhana Ayoub, Entesar Hanan, Iqra Bashir, Anurag Singh, Shafat Ahmad Khan   +10 more
wiley   +1 more source