Results 51 to 60 of about 97,397 (261)

Extraction of Rice Bran Oil from Rice Bran by Supercritical Carbon Dioxide

VNU Journal of Science: Medical and Pharmaceutical Sciences, 2021
  Rice bran is an important source of nutrients that have many good bioactive compounds. This study examined the extraction of bran rice oil using supercritical carbon dioxide. Free fatty acids contained in bran rice were stabilized at 5.25% for 8 months by fluid bed dryer equipment. Supercritical carbon dioxide extraction of rice bran oil at pressure
Tran Quoc Thinh, Dao Anh Hoang, Nguyen Thi Huyen, Nguyen Thanh Hai, Nguyen Van Khanh   +4 more
openaire   +2 more sources

Preparation and Evaluation of Biodegradable Film From Zinc Oxide Nanoparticles‐Carboxymethyl Cellulose‐Gelatin Containing Salvia viridis Anthocyanin

Food Chemistry International, EarlyView.
Different percentages of ANT affected the physical and mechanical characteristics of the film. The results indicated that this produced film is a useful tool for monitoring the freshness of food products.. ABSTRACT In recent years, growing environmental concerns have promoted the use of natural and biodegradable polymers in food packaging applications.
Ebrahim Biabani Aghdam, Mohammad Hadi Khoshtaghaza, Mohammad Hossein Azizi, Mojgan Mirzataheri   +3 more
wiley   +1 more source

Pengaruh Penambahan Bekatul Terhadap Kadar Protein Dan Sifat Organoleptik Biskuit (the Influence of Addition of Rice Bran to Protein Consentration and Organoleptic Characteristic) [PDF]

, 2010
Rice bran for people deemed to have low social value and is only used as animal feed ingredients. Rice bran contains high protein, can be used as food that is safe and cheap. Use of rice bran to increase the quality or value-added of the biscuit. General
Handarsari, E. (Erma), Wulandari, M. (Mita)   +1 more
core   +2 more sources

Irradiation on rice-bran

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
Shosaku Kinoshita, Norio Kato
openaire   +2 more sources

Functional Bread From Bambara Groundnut and Orange Peel Attenuates Hyperglycemia and Oxidative Stress in a High‐Fat Diet/Streptozotocin‐Induced Type 2 Diabetes Rat Model

Food Chemistry International, EarlyView.
This study evaluated Bambara groundnut–wheat composite bread fortified with orange peel in diabetic rats. Diets significantly lowered blood glucose, inhibited α‐glucosidase and α‐amylase, and boosted antioxidant enzymes compared to controls. Results emphasize BG‐based functional foods' potential to help manage type 2 diabetes through regulation of ...
S. O. Oguntuase, O. W. Fasakin, I. S. Oyeleye, G. Oboh   +3 more
wiley   +1 more source

Research progress on emulsifying properties and modification methods of rice bran protein

Shipin yu jixie
Natural rice bran protein has poor emulsifiability, which limits its application in food industry, so it is necessary to adopt appropriate methods to modify it. In this review, the composition, emulsifying properties and modification of rice bran protein
OU Wenhua, CAO Tianxiang, ZHANG Dongmei, GU Lihao, ZHANG Wanping, JIANG Wen   +5 more
doaj   +1 more source

Quality Characteristics of Rice Bran Oil and the Utilization of Rice Bran from Selected Malaysian Rice Varieties [PDF]

, 1990
This study evaluated the quality of crude rice bran oil and rice bran from ten Malaysian rice varieties and commercial refined rice bran oil from Japan and India. The utilization of rice bran in bread was also studied.
Zainuddin, Zaleenah
core  

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, EarlyView.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source

The Growth of Lactobacillus Fermentum Isolated From Quail Intestine on Rice Bran Medium [PDF]

, 2012
The objective of this study was to investigate the growth of Lactobacillus fermentum isolated from the intestine of Japanese quail (Coturnix japonica) on medium variation of rice bran meal.
Kalsum, U. (Umi), Sjofjan, O. (O)
core   +1 more source

Fluorescent light and sunlight radiations may improve rice bran oil colour and influence its oxidative stability and chemical composition

Food Biomacromolecules, EarlyView.
Abstract The influence of pretreatment of rice bran oil using fluorescent and sunlight radiations on its colour and their influence on its chemical composition and oxidative stability were assessed. Rice bran oil was stored under sunlight, fluorescent light and ambient conditions for 60 days. Oil samples were collected every 15 days for analysis.
Sab Sharon Mbape, Fabrice Tonfack Djikeng, Mallampalli Sri Lakshmi Karuna, Rachapudi Badari Narayana Prasad   +3 more
wiley   +1 more source