Results 51 to 60 of about 572,995 (205)

Effects of mixed microbial fermentation on the quality and metabolite profile of cassava leaf feed based on untargeted metabolomics

JSFA reports, EarlyView.
Abstract Background Cassava leaves are a major byproduct of cassava processing and have a low utilization rate. In this study, Lactiplantibacillus plantarum, Saccharomyces cerevisiae, and Bacillus subtilis were used for solid‐state fermentation of cassava leaves to improve their feed quality. Results After 48 h of fermentation, the feed pH decreased to
Mengjun Zhou, Dongxiu Wang, jie Zhang, Jian Chen, Xuding Wen   +4 more
wiley   +1 more source

Rice bran as a sustainable source for value added materials: an overview

Discover Materials
Rice bran, a byproduct of rice milling, holds immense potential for sustainable resource management and product innovation across various industries. This review article provides a comprehensive overview of rice bran’s chemical composition, extraction ...
A. S. Nidhishree, Rachel Alveera Menezes, H. Venkatachalam, K. Subrahmanya Bhat   +3 more
doaj   +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

Anti‐hypercholesterolemic effects of barley and its role in the management of metabolic disorders: A comprehensive review

JSFA reports, EarlyView.
Abstract The dietary and lifestyle practices have predominantly compromised human health, which are influenced by modernization and industrialization. Hypercholesterolemia, caused by the consumption of fatty and fried foods and a sedentary lifestyle, is a major modifiable risk factor for cardiovascular disease and commonly coexists with obesity ...
Muhammad Usman Khalid, Muhammad Tauseef Sultan, Sagun Kharel, Umrah Zafar, Naima Tariq, Muhammad Maaz, Mutjardah Zarrish, Nuzhat Shamim, Bipindra Pandey   +8 more
wiley   +1 more source

Physicochemical, functional, and pasting properties comparison of commercial white, red, and black rice bran

Cogent Food & Agriculture
The increasing consumption of colored rice generates an appreciable amount of pigmented rice bran. This study compared the characteristics of white, red, and black rice bran.
Miftahurrahmi, Teti Estiasih, Siti Narsito Wulan, Tunjung Mahatmanto, Ahmad Zaki Mubarok   +4 more
doaj   +1 more source

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 more
wiley   +1 more source

Research Progress on the Quality, Extraction Technology, Food Application, and Physiological Function of Rice Bran Oil

Foods
Rice bran oil is recommended by the World Health Organization as one of the three major healthy edible oils (along with corn and sesame oils), owing to its unique fatty acid composition and functional components.
Wengong Huang, Baohai Liu, Dongmei Shi, Aihua Cheng, Guofeng Chen, Feng Liu, Jiannan Dong, Jing Lan, Bin Hong, Shan Zhang, Chuanying Ren   +10 more
doaj   +1 more source

Evaluation of agronomic traits and storage stability in novel rice cultivar ‘Baromi3’ combining floury endosperm and lipoxygenase 3 deficiency

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Rice milling characteristics and storage stability are critical traits influencing industrial applications. Floury endosperm rice carrying the flo4‐4 allele is valuable for dry milling but exhibits reduced storage stability associated with altered starch structural characteristics.
Su‐Kyung Ha, Ye‐Ji Lee, Gileung Lee, Hyun‐Sook Lee, Kyeongmin Kang, Jae‐Ryoung Park, Seung Young Lee, Ji‐Eun Kwak, Mina Jin, Ji‐Ung Jeung, Chang Joo Lee, Jung‐Pil Suh   +11 more
wiley   +1 more source

Disclosing the production of fungal chitinases and proteases using insect by‐products as substrates in solid‐state fermentation

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The world population is projected to reach nearly 9.7 billion by 2050, significantly increasing the demand for novel and sustainable protein sources. Edible insects, such as Tenebrio molitor, emerge as promising alternatives due to their high nutritional value, but adult insects and frass are direct and abundant by‐products of this ...
Borja Fernández, Helena Fernandes, Nuno Muñoz‐Seijas, Francisco Soto‐Beltrán, José Manuel Domínguez, Helena Peres, José Manuel Salgado   +6 more
wiley   +1 more source

Lipid Composition Analysis of Cricket Oil from Crickets Fed with Broken Rice-Derived Bran

Insects
This study investigated the effect of rice bran derived from broken rice feeding on the lipid classes and fatty acid composition of oil extracted from crickets (Acheta domesticus).
Ryosuke Sogame, Taiki Miyazawa, Masako Toda, Akihiro Iijima, Maharshi Bhaswant, Teruo Miyazawa   +5 more
doaj   +1 more source