Results 21 to 30 of about 27,689 (270)

The overexpression of rice ACYL-CoA-BINDING PROTEIN2 increases grain size and bran oil content in transgenic rice [PDF]

, 2019
As Oryza sativa (rice) seeds represent food for over three billion people worldwide, the identification of genes that enhance grain size and composition is much desired.
Edward C. Yeung, Lung, SC, Louise V Michaelson, Michaelson, L. V., Haslam, R. P., Haslam, RP, Chye, M.L., Mee‐Len Chye, Lung, S. C., Johnathan A. Napier, Napier, JA, Chye, ML, Guo, ZH, Michaelson, LV, Guo, Z.-H., Richard P. Haslam, Napier, J. A., Young, E. C., Shiu‐Cheung Lung, Yeung, EC, Ze‐Hua Guo   +20 more
core   +1 more source

Recent trends of potential medicinal uses of rice bran with its composition and bibliographic analysis

eFood, 2023
Rice is an essential crop, growing in nearly every part worldwide. Grains are the most common rice plant part consumed as food; however, other plant parts also have some significant values apart from grains. Rice bran is the outer layer of the rice grain,
Vikram Kumar, Pooja Singh, Asha Sharma
doaj   +1 more source

Antioxidative effects of stabilized and unstabilized defatted rice bran methanolic extracts on the stability of rice bran oil under accelerated conditions [PDF]

, 2010
The present research assessed the antioxidant activity against the synthetic 1, 1-diphenyl-2-picrylhydrazyl radical, and β-carotene-linoleic acid assay of the methanolic extracts of defatted rice bran from stabilized and unstabilized rice bran.
Ismail, Maznah, Mariod, Abdalbasit Adam, Abdalbasit Adam Mariod, Hadiza Altine Adamu, Altine Adamu, Hadiza, Adamu, Hadiza Altine, Adam Mariod, Abdalbasit, Ismail, Norsharina, Maznah Ismail, Norsharina Ismail   +9 more
core   +1 more source

Effect of Solvents and Extraction Conditions on the Properties of Crude Rice Bran Oil

Walailak Journal of Science and Technology, 2021
This research aimed to study the effect of solvents, namely n-hexane and ethanol, on the yield of crude rice bran oil extraction. The effects of extraction temperatures of 50, 60, and 70 ºC and extraction times of 1, 3, 6, 12, and 24 h were investigated.
Benchamaporn PIMPA, Chakree THONGRAUNG, Pornpong SUTTHIRAK   +2 more
doaj   +3 more sources

Rice bran proteins: Properties and food uses [PDF]

, 1996
Rice bran, a good source of protein and fat, is at present underutilized as a food material. The potential of producing rice bran at the global level is 27.3 million t.
Prakash, J.
core   +1 more source

The Study on the Feasibility to Develop Rice Bran Oil Mixed With Fe₃O₄, TiO₂, and Al₂O₃ Nanoparticles as Liquid Dielectric in Transformers

IEEE Access
The objective of this research was to study the use of rice bran oil mixed with nanoparticles as liquid insulation in transformers by enhancing the efficiency of properties for rice bran oil.
Pichai Muangpratoom, Chinnapat Suriyasakulpong, Choosak Kamonkhantithorn, Tongpian Prombud   +3 more
doaj   +1 more source

FERMENTED AND NON-FERMENTED WHOLE RICE BRAN IN THE PRODUCTION OF THE ROTIFER Brachionus plicatilis

Boletim do Instituto de Pesca, 2020
The objective of the present study was to evaluate the use of fermented and non-fermented whole rice bran for rotifer feeding, based on the effects on growth parameters, antioxidant and oxidative damage responses, and water quality.
Lídia Sousa MONTEIRO, José María MONSERRAT, Anelise CHRIST-RIBEIRO, Eliana Badiale FURLONG, Marcelo Borges TESSER   +4 more
doaj  

Estabilidade e propriedades sensoriais da bebida de farelo de arroz parbolizado orgânico e os efeitos de seu consumo em ratos [PDF]

, 2012
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2009O farelo de arroz estabilizado é um subproduto do beneficiamento dos grãos de arroz.
Faccin, Gerson Luis
core  

Exploring the Application of Waxes and Their Mixtures Oleogels in Ice Cream

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT The objective of this work was to produce ice cream using waxes oleogels, aiming to improve its nutritional value while maintaining its physical‐chemistry characteristics. Five ice cream formulations were manufactured using (1) milk fat, (2) canola oil, and (3–5) canola oil‐oleogels. The oleogels were produced with beeswax (BEW), carnauba wax (
Ana Paula Lima Ribeiro, Sérgio Augusto Sousa de Campos, Natália Leite Oliveira, Cleiton Antônio Nunes, Sandra Maria Pinto, Thais Lomonaco Teodoro da Silva, João de Deus Souza Carneiro   +6 more
wiley   +1 more source

EVALUATION OF NATURAL ANTIOXIDANTS EXTRACTED FROM RICE MILLING BY PRODUCTS [PDF]

Journal of Food and Dairy Sciences, 2012
This investigation was carried out to study the extraction of some natural phenolic compounds from by-products of the  rice milling (defatted black rice bran, defatted white rice bran, hull black rice and hull white rice).
M. El-Bana
doaj   +1 more source