Results 221 to 230 of about 97,749 (273)
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Rice bran stabilization and rice bran oil extraction using ohmic heating
Bioresource Technology, 2004Ohmic 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
N Rao, Lakkakula +2 more
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Studies on Rice Bran and Rice Bran Oil
Madras Agricultural Journal, 1982In 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
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Studies on rice bran and rice bran oil IV. Nutritive Value of Rice Bran
Madras Agricultural Journal, 1982Regarding the mutrient content of bran, parboiling had a positive significant influe nce on the crude protein content. The bran was found to contain 29.63 to 43,28 per cent of DDM. Among the varieties. GEB 24 registered better DDM per cent than others. TANU 13263/7/2.
KRISHNAMURTHI V.V, SREE RAMULU U.S
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International Journal of Toxicology, 2006
This report addresses the safety of cosmetic ingredients derived from rice, Oryza sativa. Oils, Fatty Acids, and Waxes : Rice Bran Oil functions in cosmetics as a conditioning agent—occlusive in 39 formulations across a wide range of product types. Rice Germ Oil is a skin-conditioning agent—occlusive in six formulations in only four product categories.
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This report addresses the safety of cosmetic ingredients derived from rice, Oryza sativa. Oils, Fatty Acids, and Waxes : Rice Bran Oil functions in cosmetics as a conditioning agent—occlusive in 39 formulations across a wide range of product types. Rice Germ Oil is a skin-conditioning agent—occlusive in six formulations in only four product categories.
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Chemistry of Natural Compounds, 1998
The class and fatty-acid compositions of the total lipids and phospholipids and the types of triacylglycerols of rice bran oil have been studied. It has been shown that the main lipid class consists of the triacylglycerols; in them the 16∶0, 18∶1, and 18∶2 acids predominate. The main phospholipids are the PCs, PIs, and PEs.
A. I. Glushenkova +5 more
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The class and fatty-acid compositions of the total lipids and phospholipids and the types of triacylglycerols of rice bran oil have been studied. It has been shown that the main lipid class consists of the triacylglycerols; in them the 16∶0, 18∶1, and 18∶2 acids predominate. The main phospholipids are the PCs, PIs, and PEs.
A. I. Glushenkova +5 more
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2020
Rice bran oil (RBO) is named as wonder oil or “heart oil” in many Asian countries and is considered an imminent functional food ingredient in western countries. High amounts of unsaturated fatty acids namely oleic and linoleic, 3–4% wax, 0.8% glycolipids, 1–2% phospholipids, and bioactive compounds such as γ-oryzanol (1.2–1.7%), phytosterols ...
Upasana Yadav +2 more
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Rice bran oil (RBO) is named as wonder oil or “heart oil” in many Asian countries and is considered an imminent functional food ingredient in western countries. High amounts of unsaturated fatty acids namely oleic and linoleic, 3–4% wax, 0.8% glycolipids, 1–2% phospholipids, and bioactive compounds such as γ-oryzanol (1.2–1.7%), phytosterols ...
Upasana Yadav +2 more
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Rice bran and rice bran oil production perspective in
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 +7 more
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Rice Bran: A Novel Functional Ingredient
Critical Reviews in Food Science and Nutrition, 2013Rice (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 +3 more
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Rice bran nutraceutics: A comprehensive review
Critical Reviews in Food Science and Nutrition, 2017Agro-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 +4 more
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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.
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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.
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