Results 11 to 20 of about 5,031 (224)
Emulsifying properties of defatted rice bran concentrates enriched in fiber and proteins [PDF]
Journal of the Science of Food and Agriculture, 2020 BACKGROUND: Rice bran (RB), a by-product of the rice milling industry, constitutes around 10% of the total weight of rough rice. The interest in the use of RB is centered on its nutritional quality, its low cost, and its extensive worldwide production ...
Association of Official Analytical Chemists +8 more
core +6 more sources
Chemical composition of banana meal and rice bran from Australia or South-East Asia [PDF]
Animal Bioscience, 2023 Objective A study was conducted to determine the chemical composition of banana meal and rice bran from Australia or South-East Asia and test the hypothesis that there are no differences in rice bran produced in different countries, but there are ...
Natalia S. Fanelli +3 more
doaj +1 more source
Antioxidant Activity Between Defatted and Different Solvent Temperature in Rice Bran var. IR-64 Extract [PDF]
E3S Web of Conferences, 2023 The extraction of bioactive components in rice bran is influenced by various factors, including defatted treatment and temperature. The aim of this study was to know the yields, total phenol content, and antioxidant activity by defatted and solvent ...
Widyastuti Retno +4 more
doaj +1 more source
Improvement of Antioxidant Activity of Defatted Selenium-Enriched Rice Bran by Lactic Acid Bacteria Fermentation [PDF]
Shipin Kexue, 2023 Selenium-enriched rice bran is a major by-product in the production of selenium-enriched polished rice, which is rich in selenium, dietary fiber, and active substances such as phenolic compounds.
ZHANG Jiani, ZHANG Xiaoxuan, WANG Damao, ZHAO Guohua, YU Junlei, LEI Lin
doaj +1 more source
FUNCTIONAL, RHEOLOGICAL AND SENSORY CHARACTERISTICS OF DEFATTED-HYDROLYZED RICE BRAN AS FAT REPLACERS IN PREPARED BISCUIT [PDF]
Arab Universities Journal of Agricultural Sciences, 2018 Defatted rice bran (DRB) and hydrolyzed defatted rice bran (DRBT) were prepared from rice bran meal (RBM). Proximate composition, oil and water binding capacities, emulsifying and foaming characteristics were determined.
A. Madkour +3 more
doaj +1 more source
Optimization, modelling and simulation to scale-up the production of rice bran extract and defatted rice bran [PDF]
IOP Conference Series: Materials Science and Engineering, 2021 Abstract Rice bran is the source of rice bran oil, but much of it is used as livestock feed without being extracted for oil. Some food industries utilize the stabilized rice bran as a source of fiber, protein, and cooking oil. It contains lipase that catalyzes triglyceride hydrolyzation into glycerol and fatty acids, which leads to ...
G Fitriyano +4 more
openaire +1 more source
Fermented Rice Bran: A Promising Therapeutic Agent Against High-Fat Diet-Induced Metabolic Disorders. [PDF]
Food Sci NutrFermented rice bran (FRB) has nutritional quality and antioxidant properties higher than nonfermented rice bran (NFRB). Supplementation of FRB for 8 weeks decreased body weight gain by 3.5%, blood sugar levels by 2.03 mmol/L, and liver fat, as well as improved cognitive function and lipid profile, which was associated with downregulation of hepatic ...
Sultana A +5 more
europepmc +2 more sources
Protein concentrates from defatted rice bran: preparation and characterization [PDF]
Food Science and Technology, 2017 Abstract The goal of this work is to determine the optimal conditions for the obtaining of protein concentrates from rice bran. The effects of defatting processes applied to this product in laboratory and in industrial scales were investigated. Through two experimental designs were performed, and production conditions to obtain the protein concentrates
PIOTROWICZ, Inajara Beatriz Brose +1 more
openaire +4 more sources
Foods, 2020 This research aimed to investigate the biological properties of different hydrolysates derived from industrial and laboratory defatted rice bran proteins.
Inajara Beatriz Brose Piotrowicz +5 more
doaj +1 more source
Liang you shipin ke-ji, 2022 The defatted rice bran was modified by extrusion cooking, and the effects of extrusion cooking on enhancement of soluble dietary fiber (SDF) and structural properties of dietary fiber in rice bran were studied. Taking SDF content as an index, the optimum
WU Na-na +3 more
doaj +1 more source