Results 211 to 220 of about 27,689 (270)

Mitigating degradation of frying oil and oil absorption of French fries caused by α-tocopherol and γ-oryzanol incorporation into rice bran oil. [PDF]

Food Chem X
Zhang HL, Xu MQ, Zhang K, Han LJ, Du J, Zhang WN.   +5 more
europepmc   +1 more source

Identification of Protocatechuic acid as an anti-acne component in extracts of black rice bran. [PDF]

Sci Rep
Teethaisong Y, Win HH, Thummavongsa T, Eumkeb G, Dunkhunthod B, Posoongnoen S, Santhi M, Gorantla JN, Ketudat-Cairns M, Ketudat-Cairns JR.   +9 more
europepmc   +1 more source

Evaluation of flavor properties in rice bran by solid-state fermentation with yeast. [PDF]

Food Chem X
Wang Y, Liang H, Hu Z, Chen L, Zhu L, Zhuang K, Ding W, Shen Q.   +7 more
europepmc   +1 more source

Oral fermented rice bran supplementation suppresses viral replication and stimulates immune functions in immunocompetent and immunocompromised mice infected with influenza virus. [PDF]

BMC Complement Med Ther
Hayashi K, Asai S, Maehara Y, Lee JB, Hinatsu M, Watanabe T, Maehara K, Kawahara T.   +7 more
europepmc   +1 more source

Bioprocessed Black Rice Bran and Balloon Flower Root Cooperatively Regulate IgE, Epithelial Signaling, and Th1/Th2 Balance to Induce Therapeutic Response in a Mouse Model of Atopic Dermatitis. [PDF]

Int J Mol Sci
Lee KH, Kwon KS, Hwang WS, Friedman AD, Lee WY, Kim J, Lee SJ, Kim SP, Friedman M.   +8 more
europepmc   +1 more source

Rice bran stabilization and rice bran oil extraction using ohmic heating

Bioresource Technology, 2004
Ohmic heating has been shown to increase the extraction yields of sucrose from sugar beets, apple juice from apples, beet dye from beet root, and soymilk from soybeans. Rice bran is a byproduct of the rice milling process that has economic potential by virtue of highly nutritious rice bran oil contained within the bran. In this study, ohmic heating was
Marybeth Lima
exaly   +4 more sources

PHYTOSTEROLS IN RICE BRAN AND USAGE OF RICE BRAN IN FOOD INDUSTRY

, 2014
Phytosterols are very important for daily diet that can not be synthesized by human body. Main sources of phytosterols are vegetable oils, seeds, legumes and cereals. Phytosterols prevent cholesterol absorption therefore lower total and LDL cholesterol level in blood.
Ozdestan, Ozgul, Erol, Tugce, Acar, Burcu   +2 more
openaire   +2 more sources

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High Value Compounds and Bioactivity of Rice Bran, Rice Bran Protein: A Review

Recent Advances in Food, Nutrition & Agriculture, 2023
Abstract: Rice bran and rice bran protein are important sources of minerals, energy, and vitamins. Other bioactive compounds are abundantly available to exert therapeutical activity. Healthpromoting activities of high-value compounds of rice bran were significant, as observed in recent studies.
Pratap, Kalita, Abdul Baquee, Ahmad, Saikat, Sen, Bhargab, Deka, Quri Kiran, Hazarika, Manas Jyoti, Kapil, Lalduhsanga, Pachuau   +6 more
openaire   +2 more sources

Rice Bran: From Waste to Nutritious Food Ingredients

Nutrients, 2023
Rice (Oryza sativa L.) is a principal food for more than half of the world’s people. Rice is predominantly consumed as white rice, a refined grain that is produced during the rice milling process which removes the bran and germ and leaves the starchy ...
Tan Bee Ling, Norhaizan Mohd Esa, Lee Chin Chan   +2 more
exaly   +2 more sources

Studies on Rice Bran and Rice Bran Oil

Madras Agricultural Journal, 1982
In this study, it was found that there was varietal influence on the intial content of FFA, soponification and iodine value. Among raw and parboiled paddy, the parballed paddy resulted in a decrease of FFA, content. Iodine value and increase in seponitico- tion value of oil.
KRISHNAMURTHI V.V, SREERAMULU V.S
openaire   +1 more source