Results 61 to 70 of about 5,031 (224)

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

Enhanced functional and antioxidant properties of rice bran protein through solid-state fermentation

Food Chemistry Advances
This study successfully extracted protein from defatted rice bran, a by-product of the rice bran oil industry, using solid-state fermentation (SSF) with a mixed Koji starter, composed of a mixed microbial culture.
Warathep Buasum, Raintong Singanusong, Monthana Weerawatanakorn, Sirilux Chaijamrus, Tipawan Thongsook   +4 more
doaj   +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

Fermentation of Rice Bran and Defatted Rice Bran for Butanol ProductionUsing Clostridium beijerinckii NCIMB 8052

Journal of Microbiology and Biotechnology, 2009
We examined butanol fermentation by Clostridium beijerinckii NCIMB 8052 using various hydrolyzates obtained from rice bran, which is one of the most abundant agricultural by-products in Korea and Japan. In order to increase the amount of fermentable sugars in the hydrolyzates of rice bran, various hydrolysis procedures were applied.
openaire   +1 more source

Meeting Livestock Protein and Amino Acids Needs With Edible Insects: A Critical Review

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Comparison of the use of traditional protein sources (soybean meal and fish meal) and insects meal in monogastrics and aquaculture (created in BioRender. Luttenschlager, H. (2025) https://BioRender.com/ndztqxp) ABSTRACT The increasing demand for animal‐based protein has led to biodiversity loss, deforestation, pollution, and extensive land use, mainly ...
Hugo Luttenschlager, Yves Beckers, Frédéric Francis, Rudy Caparros Megido   +3 more
wiley   +1 more source

Defatted Rice Bran to Restrict Growth Rate in Broiler Chickens

Journal of Applied Poultry Research, 1995
Abstract Implementation of bulky, high-fiber diets to delay early growth in broilers is limited by the availability of a suitable low-cost diluent. Two experiments examined the use of defatted rice bran (DRB) as a low energy diluent for use in delaying the early growth rate of broilers. Levels of up to 60% DRB were used in diets fed beginning at 3 or
S.A. Madrigal, S.E. Watkins, M.H. Adams, P.W. Waldroup   +3 more
openaire   +1 more source

Supplementation of Hermetia Illucens Larvae to Improve Growth Performance, Meat Quality, and Intestinal Microbiology of Broiler in a Cost‐Effective Manner

Veterinary Medicine and Science, Volume 12, Issue 2, March 2026.
Hermetia illucens larvae meal (HIL) improved broiler growth, carcass yield, gut microbiology, and profitability, with the highest performance observed at 12% inclusion. However, lower inclusion levels (4%) offered a better balance by enhancing meat quality and maintaining favourable fatty acid profiles while still supporting productive and economic ...
Sonia Tabasum Ahmed, Md. Masudul Hassan, Mst. Mayeeda Parvin, Tayeaba Jannat, Mohammad Rashedol Alam Palash   +4 more
wiley   +1 more source

Microalgae Techno‐Functional Properties in Bread, Cookies, and Pasta Products: A Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Microalgae are gaining increasing attention in the food industry not only for their nutritional richness but also for their promising techno‐functional properties. Research shows that isolated compounds from microalgae exhibit excellent techno‐functional properties as emulsifiers and thickeners, sometimes outperforming commercial additives ...
Bridget Atubukha, Kunlun Liu, Zehua Huang, Ivett Jakab, Katalin Kóczán‐Manninger, Katalin Badak‐Kerti   +5 more
wiley   +1 more source

High density flow-through culturing of brine shrimp Artemia on inert feeds: preliminary results with a modified culture system [PDF]

, 1982
A modified filter system is described for the intensive culturing of Artemia in a continuously renewed medium. Extrapolated to a 1 m³ tank, 25 kg live weight Artemia could be produced over a culture period of two weeks on a diet of micronized and ...
Bossuyt, E., Brisset, P., De Ruyck, L., Sorgeloos, P., Versichele, D.   +4 more
core  

Biological Evaluation of Microwave Defatted Black Rice Bran in Hypercholsterolemic Rats. [PDF]

Journal of Food and Dairy Sciences, 2017
This study was performed to investigate the effect of feeding on  Microwave defatted black rice bran (MDBLRB) in hypercholesterolemic rats . Chemical composition and total phenolic compounds (TPC) of microwave defatted black rice bran (MDBLRB) and microwave full fat black rice bran (MFBLRB) were determined . Results revealed that (MDBLRB) protein, ash,
M. Saleh, M. Rabie, Rania El-Gammal, M. El bana   +3 more
openaire   +1 more source