Results 61 to 70 of about 97,749 (273)

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

The effect of black glutinous rice bran (Oryza sativa L.) in diets of Nile tilapia (Oreochromis niloticus) [PDF]

, 2016
The effect of black glutinous rice bran inclusion used in diets of Nile tilapia was studied in fish with an initial weight of 8.76±0.17g per fish and fed with experimental diets supplemented with black glutinous rice bran at 0 (control), 50, 100, 150 and
Charoenwattanasak, S., Rinthong, P., Yuangsoi, B.   +2 more
core  

Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects

Future Postharvest and Food, EarlyView.
ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq, Sajad Ahmad Mir, Zahida Naseem   +2 more
wiley   +1 more source

Characterization of the Antioxidant Peptides Prepared From the Seed Kernel of Xanthoceras sorbifolium Using Enzymatic Hydrolysis: Molecular Docking Analysis and In Vitro Binding Studies

Food Safety and Health, EarlyView.
XSPH‐I exhibits excellent cellular antioxidant activity and cell protective effects. Four novel antioxidant peptides were screened from XSPH‐I peptide, and the newly synthetic peptide exhibits excellent antioxidant properties in vitro. ABSTRACT In this study, the antioxidant peptides (XSPH) from Xanthoceras sorbifolium oleifera were extracted and ...
Yalin Li, Chao Liu, Rong Sun, Jinyue Sun, Ye Shi, Shihai Lu, Dahu Zhang, Jinwei Qi, Xu Guo, Zhenlin Han, Ningyang Li   +10 more
wiley   +1 more source

Research Progress on Extraction, Properties, Functional Complexes and Application of Rice Bran Protein

Shipin gongye ke-ji
As the main by-product of rice processing, rice bran is rich in many nutriments, such as oil, protein, and bioactive substances. The protein content in rice bran accounts for about 15%~17% of rice bran, which is divided into albumin, globulin, gliadin ...
Caiyun TANG, Fengjiao ZHANG, Jinguang LIU, Yanan QU, Yuqian LIU   +4 more
doaj   +1 more source

Characterization of Fatty Acid Profiles and Nutritional Quality Indices in Commercial Spreadable Processed Cheeses: Comparative Analysis and Health Implications

Food Safety and Health, EarlyView.
Natural processed cheeses showed a more favorable nutritional profile, including higher unsaturated fatty acids and better functional performance. A balanced fatty acid composition was identified as a key factor influencing meltability, oil separation, and overall quality of processed cheeses.
Shaimaa M. Hamdy, Amr A. Metwally, Mahmoud A. Deghedie, Hani S. Abdelmontaleb   +3 more
wiley   +1 more source

Research Progress in the Rancidity Mechanism and Stabilization of Rice Bran [PDF]

Shipin Kexue
Rice bran, a byproduct of rice processing, holds great nutritional value. However, its application in the food industry is greatly restricted due to its high susceptibility to rancidity and spoilage during storage.
CHEN Chen, JING Pu, WANG Xiushan, JIAO Shunshan
doaj   +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

Rice Bran Oil and Cholesterol Metabolism [PDF]

The Journal of Nutrition, 1997
A range of human and animal studies have shown that rice bran oil (RBO) is an edible oil of preference for improving serum cholesterol levels and lipoprotein profiles with similarity to the more commonly used vegetable oils such as corn oil and safflower oil.
M, Sugano, E, Tsuji
openaire   +2 more sources

Oleogels as Emerging Solid Fat Substitutes: Basic Characteristics, Preparation Strategies, and Food Applications

Food Safety and Health, EarlyView.
This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang, Wenjin Han, Ning Zhou, Ziyue Xu, Jiayi Song, Dapeng Li, Yannan Chen   +6 more
wiley   +1 more source