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Stabilization of Rice Bran: A Review
Foods, 2023 One of the major problems in food science is meeting the demand of the world’s growing population, despite environmental limitations such as climate change, water scarcity, land degradation, marine pollution, and desertification.
Neşe Yılmaz Tuncel
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Chemical Engineering Transactions, 2017 Rice bran is a by-product from milling process of paddy rice to produce refined rice, however until today, there was limited utilisation of rice bran even though rice bran has the ability and potential to become of the major supplementary sources that ...
N.S.M. Daud +5 more
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Comparative study on the rice bran stabilization processes: A review [PDF]
, 2019 Rice bran is an undervalued/underutilized by-product of rice milling, rich in protein, lipids, dietary fibers, vitamins, and minerals. It is an inexpensive source of high-quality protein, fiber and lipids to be incorporated into value-added food ...
Dubey, Bipro +3 more
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Journal of Biological Engineering, 2007 Value-added processing with respect to rice milling has traditionally treated the rice bran layer as a homogenous material that contains significant concentrations of high-value components of interest for pharmaceutical and nutraceutical applications ...
Xu Zhimin +4 more
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The Journal of Poultry Science, 2004 Raw, extruded and roasted rice bran was treated with 0, 125 and 250ppm of antioxidant and stored for period of 12 months. Four trials were conducted, after storage of processed rice bran for 0, 4, 8 and 12 months.
Ahmad Mujahid +3 more
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Nutritional value of high fiber co-products from the copra, palm kernel, and rice industries in diets fed to pigs. [PDF]
, 2015 High fiber co-products from the copra and palm kernel industries are by-products of the production of coconut oil and palm kernel oil. The co-products include copra meal, copra expellers, palm kernel meal, and palm kernel expellers. All 4 ingredients are
Abelilla, Jerubella Jerusalem +4 more
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Optimize the Production Process and Quality Characteristics of Sea Rice Bran Biscuit
Liang you shipin ke-ji, 2022 Rice bran is the main by-product of sea rice and sea red rice. It contains many nutrients and physiologically active substances. The use of it and the development of new products are conducive to the effective use of resources. Using sea rice bran as raw
HE Jing-ying +6 more
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Angewandte Chemie, EarlyView.A mechanochemical Kolbe–Schmitt reaction of disodium catecholate enables the synthesis of mono‐ and dicarboxylated catechols at low temperature and CO2 pressure. Directly derivatizing the resulting carboxylic acid and phenolic moieties in the obtained mixture provides plasticizer blends with efficiencies competitive to commercial benchmarks.
Dries De Vos +9 more
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Phytosterols in rice bran and their health benefits
Frontiers in Nutrition, 2023 With the continuous technological innovation in the high-value utilization of rice bran byproducts, rice bran oil retains a higher concentration of beneficial components such as a well-balanced composition of fatty acids and abundant phytosterols.
Zhaoguo Liu +3 more
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eFood, 2023 Rice is an essential crop, growing in nearly every part worldwide. Grains are the most common rice plant part consumed as food; however, other plant parts also have some significant values apart from grains. Rice bran is the outer layer of the rice grain,
Vikram Kumar, Pooja Singh, Asha Sharma
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