Results 61 to 70 of about 98,488 (258)

Kadar Protein Dan Kualitas Tempe Koro Pedang Dengan Penambahan Bekatul Dan Konsentrasi Ragi Tempe Yang Berbeda [PDF]

, 2016
Innovations making tempe “koro pedang” with the addition of rice bran and yeast tempe to increase the nutrient content in soybean. The purpose of this study to determine the levels of soluble protein and quality tempe “koro pedang” with the addition of ...
, Dra. Titik Suryani M.Sc, Ambarwati, Erviyan Tri   +1 more
core  

Edible coatings in food: Specific materials and their impact on techno‐functional properties and sustainable applications

Food Biomacromolecules, EarlyView.
Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar, Geethalaxmi Mundas, Harini Ravi, C K Sunil, Venkatachalapathy Natarajan   +4 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

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations

Food Biomacromolecules, EarlyView.
Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan, Olusola Samuel Jolayemi, Ayo‐Omogie Helen Nwakego, Olugbenga Olufemi Awolu, Olusola Matthew Oluwamukomi, Olufunmilayo Sade Omoba   +5 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

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

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

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

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

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