Results 211 to 220 of about 98,488 (258)

Rice bran and rice bran oil production perspective in Bangladesh: a review

Journal of the Science of Food and Agriculture
AbstractRice, a staple food in Bangladesh, produces substantial quantities of rice bran as a by‐product, offering considerable potential for advancing agriculture. While rice bran holds value, traditional uses like poultry feed and landfilling remain prevalent despite growing interest in its broader applications.
Bidhan Nath, Habibul Bari, Haimonti Paul, Md Imran Omar, Md Anwarul Haque, Subrata Paul, Md Golam Kibria Bhuiyan, Md Moudud Ahmmed   +7 more
openaire   +2 more sources

Rice Bran: A Novel Functional Ingredient

Critical Reviews in Food Science and Nutrition, 2013
Rice (Oryza sativa) is the most important staple food for a large part of the world's human population, especially in East and South Asia, the Middle East, Latin America, and the West Indies. It provides more than one fifth of the calories consumed worldwide by the human.
Mian Kamran, Sharif, Masood Sadiq, Butt, Faqir Muhammad, Anjum, Saima Hafiz, Khan   +3 more
openaire   +2 more sources

Rice bran nutraceutics: A comprehensive review

Critical Reviews in Food Science and Nutrition, 2017
Agro-industry yields ample quantity of several byproducts with considerable importance. These byproducts are mostly under-utilized, often used as animal feed or rejected as waste; hence their true potential is not harnessed. The use of such superfluous resources is of not only economic significance but also a form of commercial recycling.
Muhammad, Sohail, Allah, Rakha, Masood Sadiq, Butt, Muhammad Jawad, Iqbal, Summer, Rashid   +4 more
openaire   +2 more sources

Rice Bran oil

2012
The prevention of cardiovascular disease events is related to a complex management of conventional and non conventional risk factors. The first approach to reduce the cardiovascular disease risk is a correct dietary approach. Rice bran and its main components have demonstrated theri property to improve the plasma lipid pattern of rodents, rabbits, non ...
Cicero A. F. G., Ertek S.
openaire   +1 more source

Rice Bran

2001
Talwinder S. Kahlon, Faye I. Chow
openaire   +2 more sources

Effects of rice bran rancidity on oxidation, structural characteristics and interfacial properties of rice bran globulin

Food Hydrocolloids, 2021
Wei Wu, Fang Li, Xiao-Juan Wu
exaly  

Rice Bran

2014
Erica C. Borresen, Elizabeth P. Ryan
openaire   +1 more source

Oryza Sativa Bran (Rice Bran)

2022
openaire   +1 more source

Simultaneous analysis of free phytosterols and phytosterol glycosides in rice bran by SPE/GC–MS

Food Chemistry, 2022
Simin Feng, Ping Shao, Baiyi Lu
exaly  

Effects of rice bran rancidity on the oxidation and structural characteristics of rice bran protein

LWT - Food Science and Technology, 2020
Xiao-Juan Wu, Fang Li, Wei Wu
exaly