Results 51 to 60 of about 97,749 (273)

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

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

Infused Tiger Nut and Almond Nut Crunchy Snacks Enhanced the Nutritional Value and Antioxidant Activity in High‐Fat Diet Fed Rat

Food Chemistry International, EarlyView.
Crunches were produced from formulations of almond nuts and tiger nuts (AN–TN) for the plausible management of commodity disease of obese condition. The produced AN–TN crunches showed high consumers acceptability, phenolic, and amylopectin contents. In addition, formulated percentages of AN–TN crunches when fed to high‐fat diet (HFD) fed rats led to ...
Olufunke Florence Ajeigbe, Ayokunle Olubode Ademosun, Ganiyu Oboh, Oluwatobi Emmauel Allen, Bolaji Lawrence Awe   +4 more
wiley   +1 more source

Rice Flour and Bran Enriched with Blueberry Polyphenols Increases Storage Stability and Decreases Arsenic Content in Bran

Foods, 2019
A low-cost method utilizing rice co-products to concentrate and stabilize blueberry polyphenols was developed that decreased the arsenic (As) content in rice bran.
Stephen M. Boue, Kim Daigle, John C. Beaulieu, Mark Heiman   +3 more
doaj   +1 more source

Rice Bran Quality Based on Physical Properties and Chemical Composition Estimation in Maros Regency, South Sulawesi

Jurnal Ilmu-Ilmu Peternakan, 2023
Rice bran, a byproduct generated during the rice milling process, is widely utilized as a livestock feed ingredient. However, the quality of rice bran can vary across different production regions.
Muhammad Ridla, Firdayanti Firdayanti, Erica B. Laconi, Nevyani Asikin   +3 more
doaj   +1 more source

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

Nutraceutical Evaluation of Biscuits Formulated From Acha, Chia, and Soycake Flours on Glycemic Control, Lipid Profile, and Histopathological Effects in High‐Fat Diet/Streptozotocin‐Induced Type 2 Diabetic Rats

Food Chemistry International, EarlyView.
Acha–chia–soycake biscuits improved glucose tolerance, lipid profile, insulin levels, and pancreatic integrity in HFD–STZ diabetic rats. ACSB1 and ACSB13 outperformed acarbose, showing potent antihyperglycemic, hypolipidemic, and pancreatic‐protective effects.
Oluwafunmilayo Christianah Ogunnowo, Olufunmilayo Sade Omoba, Aderonke Ibidunni Olagunju, Olamide Wilson Fasakin, Idowu Sunday Oyeleye, Olajide Raymond Ojo   +5 more
wiley   +1 more source

Pengaruh Karbohidrat Mudah Larut (Dedak Padi) sebagai Pakan Tambahan pada Kambing Pe terhadap Kecernaan Bahan Kering dan Nutrien dengan Metode Indikator Internal [PDF]

, 2009
The research was aimed to know the effect of soluble carbohydrate (rice bran) as a feed supplement to etawah crossbreed goat to the dry matter and nutrient digestibility with internal indicator method. The research used a Completely Randomized Design (
CAKRA, I. G. (I), TRISNADEWI, A. A. (A), WIRAWAN, I. W. (I)   +2 more
core  

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

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