Results 191 to 200 of about 5,031 (224)

Extraction of defatted rice bran by subcritical water treatment

Biochemical Engineering Journal, 2008
Abstract Defatted rice bran was treated with subcritical water in the temperature range of 180–280 °C for 5 min using 117 mL and 9 mL vessels to produce the extracts. The total sugar and protein contents and radical scavenging activity of the extracts were then estimated for both vessels. The total sugar concentration of ca.
Shigeru Hata, Jintana Wiboonsirikul, Atsushi Maeda, Yukitaka Kimura, Shuji Adachi   +4 more
openaire   +1 more source

The nutritive value of full-fat and defatted Australian rice bran. IV. Egg production of hens on diets with defatted rice bran

Animal Feed Science and Technology, 1990
Groups of two strains (A and B) of layers were given one of four diets (D) containing either 250 g kg−1 defatted rice bran from the 1980 or 1981 harvest, 250 g kg−1 wheat bran or a commercial diet. Strain B gave a significantly lower production on the two diets based on rice brans (D2 0.69 and D3 0.65 eggs per hen day) than on the two other diets (D1 0.
B.E. Warren, D.J. Farrell
openaire   +1 more source

Effect of full-fat or defatted rice bran on serum cholesterol

Plant Foods for Human Nutrition, 1992
Rice bran has been shown to lower serum cholesterol in hamsters. Leghorn cockerel chicks were fed 60% full-fat rice bran (FFRB) and corn/soy (CS) diets with 0.5% added cholesterol. Both diets contained 18% protein. All reported parameters are on blood serum. Significant differences (p less than 0.05) were found in total cholesterol (TC), triglycerides (
R K, Newman, A A, Betschart, C W, Newman, P J, Hofer   +3 more
openaire   +2 more sources

Production of dipeptidyl peptidase IV inhibitory peptides from defatted rice bran

Food Chemistry, 2012
The insulinotropic hormone glucagon-like peptide-1 is metabolised extremely rapidly by the ubiquitous enzyme dipeptidyl peptidase IV (DPP-IV). Therefore, human DPP-IV is a key regulator involved in the prevention and treatment of type 2 diabetes. To simplify the method of producing an inhibitory peptide against DPP-IV, we focused on rice bran (RB) as a
Tadashi, Hatanaka, Yosikazu, Inoue, Jiro, Arima, Yuya, Kumagai, Hirokazu, Usuki, Kayoko, Kawakami, Masayo, Kimura, Takafumi, Mukaihara   +7 more
openaire   +2 more sources

Preparation of hydrothermal carbon acid catalyst from defatted rice bran

Industrial Crops and Products, 2018
Abstract In this study, the effects of carbonization conditions: temperature (180–250 °C) and time (1–8 h) on the yield and the chemical characteristics of hydrothermal carbon derived from defatted rice bran (HTCDRB) were determined. The morphological and chemical characteristics of the sulfonated HTCDRB catalyst were also examined.
Piyaporn Wataniyakul, Panatpong Boonnoun, Armando T. Quitain, Tetsuya Kida, Navadol Laosiripojana, Artiwan Shotipruk   +5 more
openaire   +1 more source

Dietary fibre enrichment from defatted rice bran by dry fractionation

Journal of Food Engineering, 2016
Abstract Defatted rice bran is excellent source of dietary fibre. The mostly used lab-scale method to extract dietary fibre is not very efficient; dry fractionation is a more energy efficient alternative at larger scale. Three separation routes were studied: two-step electrostatic separation, sieving and a combination of electrostatic separation and ...
Wang, Jue, Suo, Geng, de Wit, Martin, Boom, Remko M., Schutyser, Maarten A.I.   +4 more
openaire   +2 more sources

Release of phenolic acids from defatted rice bran by subcritical water treatment

Journal of the Science of Food and Agriculture, 2010
AbstractBACKGROUND: Oil production from rice bran, an undervalued by‐product of rice milling, produces defatted rice bran (DRB) as a waste material. Although it is considered a less valuable product, DRB still contains useful substances such as phenolic compounds with antioxidant, UV‐B‐protecting and anti‐tumour activities.
Fabian, C., Tran-Thi, N.Y., Kasim, N.S., Ju, Y.H.   +3 more
openaire   +3 more sources

Defatting and Fermentation Treatment on The Bioactive Compounds of Rice Bran

Asia Pacific Journal of Sustainable Agriculture, Food and Energy, 2023
Rice bran is a by-product of brown rice milling process. The aim of this study was to determine the effect of fermentation on the changes of total phenolic content, antioxidant activity, and bioactive components in rice bran with the combination of defatting treatment. Coloured rice bran (white, red, and black) was used in this study.
Febiana Putri Ramadhan, Slamet Budijanto, Ardiansyah Ardiansyah   +2 more
openaire   +1 more source

Phenolic compounds and antioxidant properties of arabinoxylan hydrolysates from defatted rice bran

Journal of the Science of Food and Agriculture, 2017
AbstractBACKGROUNDThe water unextractable arabinoxylans (WUAX) contain beneficial phenolic compounds that can be used for food rather than for animal feed. The antioxidant activities of defatted rice bran obtained by xylanase‐aided extraction is reported herein.
Prachit, Yuwang, Irina, Sulaeva, Johannes, Hell, Ute, Henniges, Stefan, Böhmdorfer, Thomas, Rosenau, Benjamart, Chitsomboon, Sunanta, Tongta   +7 more
openaire   +2 more sources

Water Extract of Defatted Rice Bran Suppresses Visceral Fat Accumulation in Rats

Journal of Agricultural and Food Chemistry, 2000
Rice bran has been reported to inhibit pancreatic lipase activity in vitro. This action shows that administration of rice bran may result in a decrease in plasma triglyceride levels and suppress accumulation of fat in vivo. We administered water extract of defatted rice bran (WED-rice bran) to rats to determine its effects. Single administration of WED-
K, Tsutsumi, Y, Kawauchi, Y, Kondo, Y, Inoue, O, Koshitani, H, Kohri   +5 more
openaire   +2 more sources