Assessment of Natural Waxes as Stabilizers in Peanut Butter
Foods, 2022 Manufacturers add sugar and fully hydrogenated vegetable oils to peanut butter to avoid its oil separation during storage. Unfortunately, hydrogenated oils are significant sources of saturated fats, and reducing their consumption is challenging for food ...
Md. Jannatul Ferdaus +2 more
doaj +1 more source
The production of hydrolysates from industrially defatted rice bran and its surface image changes during extraction [PDF]
, 2017 BACKGROUND This research employed mild-subcritical alkaline water extraction (SAW) technique to overcome the difficulty of active compounds extractability from an industrially defatted rice bran (IDRB).
Abraham +43 more
core +1 more source
Research Progress and Outlook of Food Grade Rice Bran
Liang you shipin ke-ji, 2021 This paper reviews the nutrition and utilization of rice bran and the future development of food grade rice bran. Rice bran has high nutritional value and rich biological activities. The utilization of rice bran fiber is mainly through modification.
MA Zong-hui +3 more
doaj +1 more source
Vegetable proteins in microencapsulation: a review of recent interventions and their effectiveness [PDF]
, 2013 Proteins from vegetable seeds are interesting for research at present because they are an abundant alternative to animal-based sources of proteins and petroleum-derived polymers.
Alric, Isabelle +3 more
core +1 more source
Research on the Process of Improvements on the Whole Grain Flat Noodle Stretching Quality
Liang you shipin ke-ji, 2021 This article aims to improve the stretching quality of the flat noodles products by optimizing the key processes such as refining, formula and steaming on the breaking distance of whole grain flat noodles.The results show that the breaking distance of ...
YI Cui-ping +7 more
doaj +1 more source
The sensory acceptance of fibre-enriched cereal foods:a meta-analysis [PDF]
, 2015 Improved understanding of the sensory responses to fibre fortification may assist manufacturers and health promotion efforts. The effects of fibre fortification (or modified ingredients) on sensory acceptability of baked cereal foods (bread, cookies ...
Brennan, Charles S. +3 more
core +3 more sources
Journal of Pure and Applied Microbiology, 2017 Microbial sources for phospholipase A1 (PLA1) are economic and industry relevant for degumming of oils and also their product lyso-phospholipids have been widely used as emulsifying agent. Numerous PLAs1 have been reported, but still the few enzymes have
Gaganpreet Kaur +2 more
doaj +1 more source
Functional properties of dietary fibre prepared from defatted rice bran [PDF]
Food Chemistry, 2000 Acumulating evidence favours the view that increased intake of dietary fibre in an otherwise low-fibre diet can have beneficial effects in both human and experimental animals. These benefits include prevention or alleviation of maladies such as cardiovascular disease, diabetes, diverticulosis and colon cancer.
Abdul Hamid, Azizah, Yu, Siew Luan
openaire +1 more source
Formation of nanoporous aerogels from defatted rice bran via supercritical carbon dioxide drying
Sustainable Food Technology, 2023 Rice bran (~8-10% of total rice weight), generated in large quantities during rice processing, is an underutilized rice processing byproduct.
Sumanjot Kaur +2 more
semanticscholar +1 more source
Nutritional and energetic value of rice by-products, with or without phytase, for growing pigs
Ciência Rural, 2015 The objective of this study was to evaluate nutritional and energetic value of rice by-products, with or without phytase, using growing pigs. Thirty-six male pigs were housed in individual metabolic cages.
Julio Cezar Dadalt +5 more
doaj +1 more source