Results 221 to 230 of about 27,689 (270)
Some of the next articles are maybe not open access.
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
openaire +1 more source
The Journal of Nutrition, 1992
This study was conducted to determine the relative cholesterol-lowering effects of several levels of full-fat rice bran in hamsters. In addition, the separate effects of defatted rice bran and/or crude rice bran oil were investigated at levels equivalent to those present in 43.7% full-fat rice bran.
T S, Kahlon +3 more
openaire +2 more sources
This study was conducted to determine the relative cholesterol-lowering effects of several levels of full-fat rice bran in hamsters. In addition, the separate effects of defatted rice bran and/or crude rice bran oil were investigated at levels equivalent to those present in 43.7% full-fat rice bran.
T S, Kahlon +3 more
openaire +2 more sources
Madras Agricultural Journal, 1982
In the present study it was found that parboiling of paddy increased: the resistance to milling thus reducing the outturn, Also, the parboiling process helped in increasing the oil content and also saponification value and reduction in initial FFA content and iodine value.
KRISHNAMURTHI V.V, SREE RAMULU U.S
openaire +1 more source
In the present study it was found that parboiling of paddy increased: the resistance to milling thus reducing the outturn, Also, the parboiling process helped in increasing the oil content and also saponification value and reduction in initial FFA content and iodine value.
KRISHNAMURTHI V.V, SREE RAMULU U.S
openaire +1 more source
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
openaire +1 more source
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
openaire +1 more source
Food & Function, 2021
Phytosterols are important bioactive compounds in rice bran and rice bran oil, and the compositions of different phytosterols in rice bran and rice bran oil were investigated in our previous research.
Jiali Zhang +6 more
openaire +2 more sources
Phytosterols are important bioactive compounds in rice bran and rice bran oil, and the compositions of different phytosterols in rice bran and rice bran oil were investigated in our previous research.
Jiali Zhang +6 more
openaire +2 more sources
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
openaire +2 more sources
Food Chemistry
Both rice bran (RB) rancidity and dephenolization could affect the structural characteristics and phenolics composition of rice bran protein (RBP), thereby affecting RBP digestibility. The synergistic effects of RB rancidity and dephenolization on RBP digestibility were investigated.
Xiaojuan, Wu +4 more
openaire +2 more sources
Both rice bran (RB) rancidity and dephenolization could affect the structural characteristics and phenolics composition of rice bran protein (RBP), thereby affecting RBP digestibility. The synergistic effects of RB rancidity and dephenolization on RBP digestibility were investigated.
Xiaojuan, Wu +4 more
openaire +2 more sources
Structure and rheology of oleogels made from rice bran wax and rice bran oil
Food Research International, 2018Structural and rheological properties of oleogels consisting of 0.5-25 wt% rice bran wax (RBX) in rice bran oil (RBO) were explored. RBX was an efficient, thermoreversible oleogelator capable of structuring RBO at concentrations as low as 0.5 wt% RBX.
Khakhanang Wijarnprecha +4 more
openaire +2 more sources
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
openaire +2 more sources
Potentiality and Prospects for Rice Bran and Rice Bran oil in Tamil Nadu
Madras Agricultural Journal, 1980The demand for domestic oil always outstrips the supply and consequently the problem remains to be tackled from different engles. At no time the Pian targets for oilseeds had been achieved; this is mainly because of growing of oll seeds at low levels of manage- ments and primarily in unirrigated areas.
openaire +1 more source