Results 61 to 70 of about 23,920 (255)

Terahertz time-domain spectroscopy of edible oils. [PDF]

, 2017
Chemical degradation of edible oils has been studied using conventional spectroscopic methods spanning the spectrum from ultraviolet to mid-IR. However, the possibility of morphological changes of oil molecules that can be detected at terahertz ...
Abbott, Derek, Dinovitser, Alex, Valchev, Dimitar G.   +2 more
core   +2 more sources

Gelatinization and Rheological Properties of Blend of Defatted Rice Bran and Broken Rice

IOP Conference Series: Earth and Environmental Science, 2021
Abstract Defatted rice bran (DRB) and broken rice (BR) are by-products with large output in rice processing, but without being utilized properly. In order to strengthen the utilization of rice bran and broken rice, the pasting and rheological properties of the binary mixture of defatted rice bran-broken rice flour closely related to the ...
Xiaoqing Yang, Haige Shi, Xue Mi, Lili Wang   +3 more
openaire   +1 more source

Sorption Isotherm Curves in Dry Extruded Pet Foods: Evaluation and Comparison With the Drying Curve

Journal of Animal Physiology and Animal Nutrition, EarlyView.
ABSTRACT Sorption isotherms evaluate water exchange between food and environments with different water activities (aw), providing valuable information on physical changes and susceptibility of deterioration due to lipid oxidation and microbial growth.
Mayara Uana da Silva, Anne Caroline Rocha Bernardino, Lucas Ben Fiuza Henríquez, Vanderly Janeiro, Ricardo Souza Vasconcellos   +4 more
wiley   +1 more source

Production of High-Value-Added Biomass by Saccharomyces cerevisiae Using Lignocellulosic Substrate

Fermentation
The aim of this study was to increase the availability of high-value-added compounds by applying S. cerevisiae to rice bran substrates (whole and defatted).
Anelise Christ-Ribeiro, Carolina da Silva Graça, Kelly Cristina Massarolo, Débora Pez Jaeschke, Leonor Almeida de Souza Soares   +4 more
doaj   +1 more source

Rice bran as a substitute for soy protein and erythorbate in chicken nuggets

Semina: Ciências Agrárias, 2020
Rice bran is a byproduct with high biological value protein, fiber and phytic acid content. The nutritional and technological properties of rice bran have been highlighted and are attractive for food application.
Ruth dos Santos da Veiga, Daneysa Lahis Kalschne, Rosana Aparecida da Silva-Buzanello, Éder Lisandro de Moraes Flores, Marinês Paula Corso, Cristiane Canan   +5 more
doaj   +1 more source

Vegetable protein isolates [PDF]

, 2009
This chapter discusses the importance of vegetable proteins as functional ingredients in food formulations. It provides an overview of the main chemical components, world production, history and food applications of the main vegetable protein sources ...
Arellano, Juan B., González Pérez, Sergio   +1 more
core   +1 more source

Protein Energy Malnutrition: Opportunities for Cold Plasma Technologies

Food Frontiers, Volume 7, Issue 2, March 2026.
Protein energy malnutrition (PEM) is a major global health concern driven by biological, environmental, and nutritional factors, including gut microbiota imbalance and low protein intake. Cold atmospheric plasma technologies offer promising, sustainable solutions by improving food security, enhancing protein quality and absorption, and modulating gut ...
Karthika Prasad, Syamlal Sasi, Nina Recek, Janith Weerasinghe, Elena P. Ivanova, Igor Levchenko, Katia Alexander   +6 more
wiley   +1 more source

Effect of plant and animal protein sources on the growth, gonadal maturity and proximate composition of Labeo rohita (Hamilton, 1822) [PDF]

, 2015
The aim of the present study was to evaluate the effect of plant and animal sources in the diet of Labeo rohita with an overall goal of gaining sustainable fish and egg production.
Ansal, Meera D., Dhawan, Asha, Phulia, Vikas, Saxena, Neha   +3 more
core   +2 more sources

Properties of Extracts from Defatted Rice Bran by Its Subcritical Water Treatment [PDF]

Journal of Agricultural and Food Chemistry, 2007
Defatted rice bran was extracted with water and subcritical water at 50-250 degrees C for 5 min. The highest extract yield was achieved at 200 degrees C, at which the maximum amounts of protein and carbohydrate were also obtained. The total phenolic and furfural contents, radical scavenging activity, and antioxidative activity for the autoxidation of ...
Jintana, Wiboonsirikul, Yukitaka, Kimura, Megumi, Kadota, Hisahiro, Morita, Takuo, Tsuno, Shuji, Adachi   +5 more
openaire   +2 more sources

Advancements in Pulse Protein Processing: Innovations in Pretreatment, Extraction–Precipitation, and Post‐Extraction Techniques

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
This review provides a comprehensive overvgabiew of pulsgre protein processing, highlighting innovations at each step: pretreatments, extraction, precipitation, separation, and post‐production. We emphasize advancements in less‐discussed methods such as fermentation‐assisted techniques, reverse micellar extraction, and post‐fraction washing and drying.
Nikitha Modupalli, Sukanya Poddar, Md Mahfuzur Rahman   +2 more
wiley   +1 more source