Results 11 to 20 of about 27,689 (270)

Fractionation of the rice bran layer and quantification of vitamin E, oryzanol, protein, and rice bran saccharide [PDF]

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, Hua Na, Abadie Alicia, Schramm Rebecca, Lima Marybeth   +4 more
doaj   +2 more sources

Utilization and Evaluation of Rice Bran and Rice Bran Wax as a Tablet Lubricant

Pharmaceutics
The rice bran and rice bran wax of the KJ CMU107 rice strain were investigated as potential tablet lubricants in a directly compressed tablet formulation. Stabilized full-fatted rice bran (sFFRB), stabilized defatted rice bran (sDFRB), and rice bran wax (RBW) extracted and purified from crude rice bran oil (cRBO) were tested. Two commercial lubricants,
Ornanong S. Kittipongpatana, Karnkamol Trisopon, Phanphen Wattanaarsakit, Nisit Kittipongpatana   +3 more
openaire   +4 more sources

EFFECT OF RICE BRAN SOURDOUGH ON THE QUALITY OF RICE BRAN LOAF BREAD

Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian
Sourdough is a fermented mixture of water and flour. Sourdough can be used in making bread with good nutritional content. Instant yeast which is usually used for making bread has adverse effect on health if consumed directly compared to using natural yeast. However, currently sourdough is being developed as a bread developer.
null Ismiyati, Arief Rakhman Affandi, Fafa Nurdyansyah, M. Khoiron Ferdiansyah   +3 more
openaire   +2 more sources

Microwave-Assisted Stabilisation and Storage Stability Study of Rice Bran Oil from Different Varieties

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, D.N.A. Zaidel, L.K. Song, Y.M.M. Jusoh, I.I. Muhamad, H. Ya’akob   +5 more
doaj   +1 more source

Effect of Various Processing Techniques and Storage on Nutritional Value of Rice Bran for Broiler Chicks

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, Ikram-ul Haq, Musaddiq Asif, Abrar Hussain Gilani   +3 more
doaj   +1 more source

EFFECT OF THERMAL PROCESSING (PARBOILING AND EXTRUSION) ON STABILIZATION OF RICE BRAN DURING STORAGE [PDF]

Journal of Food and Dairy Sciences, 2009
The present investigation was carried out to study the effect of thermal processing (parboiling and extrusion) on rice bran stabilization during storage in striped plastic bags at room temperature for 8 weeks.
M. A. El-Bana, M. E. El-Sorady
doaj   +1 more source

EFFECT OF FEEDING WITH RICE BRAN OIL ON HYPOCHOLESTEROLEMIC ACTIVITY IN RATS [PDF]

Journal of Food and Dairy Sciences, 2008
The present investigation was carried out to study the effect of rice bran oil (RBO) on hypocholesterolemic activity of experimental rats, and also the effect of feeding with rice bran oil (RBO) and blend oil on the growth and lipid parameters of the ...
S. Saleh, A. El-Abd, M. El-Bana
doaj   +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, LI Hai-ling, PI Cai-yu, TANG Zhen-dong, XU Jie, SU Wei-ming, ZHONG Sai-yi   +6 more
doaj   +1 more source

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, Xiaoxiao Liu, Zheng Ma, Tianzhu Guan   +3 more
doaj   +1 more source

Processing Cookies from Defatted Thermal Stabilized Black Rice Bran [PDF]

Journal of Food and Dairy Sciences, 2018
Rice bran, considered a rice milling process by- products containing a large amount of valuable components namely proteins, carbohydrates and other photochemical that exhibit health benefits.Gross chemical composition and minerals contents for both of un-
M. Saleh, M. El Bana, M. Rabie, Rania El-Gammal   +3 more
doaj   +1 more source