Results 31 to 40 of about 27,689 (270)
Health food product from defatted rice bran (I) Beverage product of cereal with defatted rice bran [PDF]
, 2009 Defatted rice bran retains high nutrition value including 15.86 percent protein, 33.57 percent dietary fiber, 10.97 percent ash and only 1.04 percent fat. The objective was to use defatted rice bran for cereal beverage product.
Sunanta Wongpiyachon, Watcharee Sukviwat
core
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT Palm oil, which is extracted from the mesocarp of the fruit of the Elaeis guineensis Jacq. palm tree, is the most widely produced vegetable oil in the world. The extraction of this substance typically utilizes the conventional pressing method, a technique that is advantageous due to its low operating cost and simplified process.
Constantino Lucas Queta +2 more
wiley +1 more source
STUDIES ON HYPOCHOLESTEROLEMIC ACTIVITY OF STABILIZED RICE BRAN OIL. [PDF]
Journal of Food and Dairy Sciences, 2014 The present investigation was carried out to study the effect of stabilized rice bran oil (SRBO) on hypocholesterolemic activity of experimental rats, and also the effect of feeding with stabilization rice bran oil (SRBO) and blend oil on the growth and ...
M. El-Said, A. Ammar
doaj +1 more source
Frontiers in Microbiology, 2021 Dietary fiber and flavonoids have substantial influence on the human gut microbiota composition that significantly impact health. Recent studies with dietary supplements such as quercetin and rice bran have shown beneficial impacts on the host alongside ...
Sudeep Ghimire +8 more
doaj +1 more source
Health food product from defatted rice bran (II) Snack bar of puffed rice with defatted rice bran [PDF]
, 2009 Defatted rice bran retains high nutrition value including 15.86 percent protein, 33.57 percent dietary fiber, 10.97 percent ash and only 1.04 percent fat. The objective was to use defatted rice bran for puffed rice product. An experiment was conducted at
Sunanta Wongpiyachon, Watcharee Sukviwat
core
Protein hydrolysates in cell culture: Toward multi‐omics characterization
Biotechnology Progress, EarlyView.While protein hydrolysates are widely used in cell culture applications, they remain undefined and variable products. Multi‐omic characterization evaluating composition and function can transition hydrolysates toward semi‐defined media components.
Michelle Combe +3 more
wiley +1 more source
Rice Bran as Nutrient-Dense Food in Gut Health and Beyond
Rice ScienceRice bran is the outer layer of the rice grain and a by-product of milling rice kernels, possessing high nutritional and therapeutic value. It is abundant in dietary fibers, vitamins, minerals, polyphenols, and various antioxidant molecules.
Pratap Kalita +5 more
doaj +1 more source
Effect of Pre-Thermal Treatments on Chemical Characteristics, Bioactive Compounds and Microstructure of Rice Bran. [PDF]
Journal of Food and Dairy Sciences, 2017 This work was carried out to determine the stability of commercially available rice bran samples subjected to different heat treatments using oven heating, microwave and steaming by autoclave.
Rania El-Gammal
doaj +1 more source
Production of Rice Bran Oil in India: a Technical Evaluation
Liang you shipin ke-ji, 2021 India has the highest utilization of rice bran oil in terms of the available resources in the country.Parboiled rice tradition has made the available rice bran in relatively good quality.
Pradosh Prasad Chakrabarti +1 more
doaj +1 more source
FOOD IRRADIATION, JAPAN, 1967 Many reports have been published about the inferior quality of the oils extracted from rice bran which has been stored for long period than that from new rice bran owing to the rise in the acid value of the oil contained in rice bran during the storage.The work on the exposure of rice bran to gamma irradiation before the oil extraction was attempted to
Kinoshita, Shosaku, Kato, Norio
openaire +2 more sources