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
doaj +1 more source
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
doaj +1 more source
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
core +2 more sources
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
doaj +1 more source
Effect of fermented rice bran, bio-converted byproduct on performance of broiler chickens. [PDF]
, 2011 About 3 weeks feeding trial using 96 days old, male broiler chicks (Cobb) was conducted to evaluate the potential of fermented rice bran, residue from phytase production on performance of broiler chicken in comparison with untreated rice bran. There were
Ideris, Aini +3 more
core +1 more source
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
core +10 more sources
Antioxidant properties of rice bran oil from different varieties extracted by solvent extraction methods [PDF]
, 2015 Antioxidant properties of rice bran oil from different rice bran varieties; Rice Bran-Bario (RB-Bario), Rice bran-Lowland (RB-Low) and Rice Bran- Upland rice (RB-Up), collected from different cultural plots, were assessed.
Abang Zaidel, D. N. +4 more
core +3 more sources
Rice bran proteins: Properties and food uses [PDF]
, 1996 Rice bran, a good source of protein and fat, is at present underutilized as a food material. The potential of producing rice bran at the global level is 27.3 million t.
Prakash, J.
core +1 more source
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
doaj +1 more source
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
core +1 more source