Results 201 to 210 of about 23,920 (255)

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

Effect of defatted rice bran addition on properties of texturized soy and rice protein products

International Journal of Food Engineering, 2023
The objective of this work was to produce low moisture-texturized vegetable protein (LM-TVP). Firstly, SPI:DRB at ratio of 50:50, 65:35 and 80:20 (w/w) was blended to produce TVP with 50–70 % protein (TSP50–70), respectively.
Thanaporn Pengjun, C. Sringarm, T. Kunanopparat, Saowaluk Rungchang, S. Ditudompo, S. Siriwattanayotin   +5 more
semanticscholar   +1 more source

Particle size effect of defatted rice bran on the gel properties and flavor of silver carp surimi gels.

Food & Function
This study evaluated the impact of defatted rice bran (DRB) particle sizes (103.67-6.04 μm) on the gel properties and flavor of silver carp surimi gels.
Yinghui Zhang, Ying Mao, Guoyan Yang, Zhili Ji, Zhan Wang, Cheng Guo, Weiping Jin, Wangyang Shen, Jinling Li   +8 more
semanticscholar   +1 more source

Enhancing gamma-aminobutyric acid (GABA) synthesis from defatted rice bran extract by lactobacillus brevis VTCC-B397: technical parameters analysis

International Journal of Food Science & Technology
Gamma aminobutyric acid (GABA) is a biologically active compound that has attracted significant attention in recent years due to its beneficial effects on the nervous system and its role in brain synthesis processes.
Q. Lai, Ngoc Thuc Trinh Doan, Thi Hien Nguyen   +2 more
semanticscholar   +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

Development of cookies fortified with defatted rice bran flour derived from dough grain stage: nutritional, phytochemical, and antioxidant properties

International Journal of Agricultural Technology
Defatted Jasmine rice bran flour (DRBF) had higher phytochemical content and antioxidant activity than wheat flour. The addition of 15%-25%DRBF significantly improved the phytochemical content and antioxidant activity of the cookies, with the highest ...
Musika, S., Khampitoon, A., Bunsroem, K., Kupradit, C., Ranok, A., Mangkalanan, S., Khongla, C.   +6 more
semanticscholar   +1 more source

Comparative digestibility of energy, dry matter, and nutrients by gestating and lactating sows fed corn–soybean meal diets without or with full-fat or defatted rice bran

Canadian Journal of Animal Science, 2022
Twenty-four gestating sows and 24 lactating sows were randomly allotted to three diets with eight replicate sows per treatment in a 3 × 2 factorial arrangement. Different sows were used in gestation and lactation periods.
G. Casas, M. Oliveira, C. Espinosa, H. Stein   +3 more
semanticscholar   +1 more source

Bound Polyphenols from Insoluble Dietary Fiber of Defatted Rice Bran by Solid-State Fermentation with Trichoderma viride: Profile, Activity, and Release Mechanism.

Journal of Agricultural and Food Chemistry, 2021
This study is aimed at exploring the release of bound polyphenols (BP) from insoluble dietary fiber (IDF) and its mechanism by solid-state fermentation (SSF) via Trichoderma viride.
Jiayan Xie, Shuai Liu, R. Dong, Jianhua Xie, Yi Chen, Guanyi Peng, Wang Liao, Puyou Xue, Lei Feng, Qiang Yu   +9 more
semanticscholar   +1 more source