Preparation of Rice Bran-Enriched Sweet Rice Wine and Its Quality Improvement Through Extrusion [PDF]
FoodsThis study aimed to improve the quality of sweet rice wine through exogenous addition of rice bran and extrusion. The effects of directly fermenting brown rice and adding rice bran on key quality indicators including alcohol content, sugar-to-acid ratio,
Wantian Li +4 more
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Chemical composition of banana meal and rice bran from Australia or South-East Asia [PDF]
Animal Bioscience, 2023 Objective A study was conducted to determine the chemical composition of banana meal and rice bran from Australia or South-East Asia and test the hypothesis that there are no differences in rice bran produced in different countries, but there are ...
Natalia S. Fanelli +3 more
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Research Progress in Non-thermal Stabilization Techniques for Rice Bran [PDF]
Shipin Kexue, 2023 Rice bran, a common byproduct during of the rice milling process, is rich in unsaturated fats, proteins, crude fiber, vitamins, and various bioactive components. However, the stability of fresh rice bran is poor, and it is highly susceptible to rancidity
ZHOU Chenguang, ZHOU Yaojie, LI Bin, HU Yuqian, LIU Tianrui, YANG Wenli, SHI Jiyong, ZOU Xiaobo
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Liang you shipin ke-ji, 2023 Water-soluble dietary fiber was extracted from ten kinds of cereal bran, such as rice fragrance rice bran, long grain fragrant rice bran, indica rice bran, millet rice bran, wheat bran thick bran, wheat bran thin bran, oat bran, sweet buckwheat skin ...
CHENG Zhuo +3 more
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Energy value of rice, broken rice, and rice bran for broiler chickens by the regression method
Poultry Science, 2021 The objective of this study was to determine the ileal digestible energy (IDE), ME, and MEn of rice, broken rice, and rice bran. The birds were fed a standard starter diet from day 0 to 14 and experimental diets from day 15 to 21 after hatching.
Y.C. Zhang +4 more
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Penggunaan Arang Kayu dan Arang Batok Kelapa terhadap Kualitas Organoleptik, Kadar Air, Ketengikan dan Kadar Lemak Dedak Padi yang Disimpan Selama 4 [PDF]
, 2013 The production of rice bran in Indonesia was 4 million ton in 2011. This big potency of rice bran hasn't been optimally used yet as animal feedstuff, because the rice bran has short storage limit.
Fathul, F. (Farida) +2 more
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Senyawa bioaktif dan potensi bekatul beras (Oryza sativa) sebagai bahan pangan fungsional
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2021 Rice bran is one of the by-products of rice milling with an amount produced about 8% of the weight of rice. The high rice production in Indonesia resulted in a high amount of bran produced with an estimated 2.15 million tons.
Teti Estiasih, Kgs Ahmadi, Vania Santoso
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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
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FERMENTED AND NON-FERMENTED WHOLE RICE BRAN IN THE PRODUCTION OF THE ROTIFER Brachionus plicatilis
Boletim do Instituto de Pesca, 2020 The objective of the present study was to evaluate the use of fermented and non-fermented whole rice bran for rotifer feeding, based on the effects on growth parameters, antioxidant and oxidative damage responses, and water quality.
Lídia Sousa MONTEIRO +4 more
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Effect of Yeast Fermentation on Volatile Flavor Substances and Nutritional Properties of Rice Bran
Shipin gongye ke-ji, 2023 To investigate the effect of yeast fermentation on the flavor as well as nutritional properties of rice bran. In this study, volatile flavor substances of rice bran at different fermentation periods (0, 12, 18, 24 and 30 h) were identified by headspace ...
Juan LIAO +3 more
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