Results 51 to 60 of about 98,488 (258)

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

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

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

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

Study on Ferum (Fe) and Zinc (Zn) removal by using rice bran at Sungai Pelepah, Kota Tinggi, Johor [PDF]

, 2012
Water pollution due to heavy metals is currently occurring at Sungai Pelepah, Kota Tinggi. Adsorption method is one of the most low cost effective methods to overcome this pollution problem compared to the other available methods for example ...
Abdul Kadir, Aeslina, Abdullah, Alida, Lee, Kah Wai   +2 more
core  

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

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

PEMANFAATAN FERMENTASI LIMBAH ORGANIK AMPAS TAHU, BEKATUL DAN KOTORAN AYAM UNTUK PENINGKATAN PRODUKSI KULTUR DAN KUALITAS CACING SUTERA (Tubifex sp) [PDF]

, 2015
The Effect of enrichment culture media through the combination of fermented tofu waste, rice bran, chicken manure to increase the production and quality of silk worm, Tubifex sp. was studied in this research.
Chilmawati, Diana, Suminto, Suminto, Yuniarti, Tristiana   +2 more
core  

Noni (Morinda citrifolia) Seed Oil: Phytochemical Composition, Bioactivity, and Emerging Applications in Food and Health

Food Chemistry International, EarlyView.
Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy, Kanimozhi Viswanathan, Pavithra Radhakrishnan, Sonali Lini, Sukumar Muthusamy   +4 more
wiley   +1 more source