Results 61 to 70 of about 27,689 (270)

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

Monitoring and Mitigation Strategies for Hazardous Compounds in Chinese Rice Wine (Huangjiu): A Comprehensive Review

Food Safety and Health, EarlyView.
This review elucidates the formation pathways and detection technologies for ethyl carbamate, biogenic amines, and higher alcohols in Huangjiu. It concludes that integrated control frameworks are essential to decouple safety risks from the metabolic processes responsible for flavor development.
Lulu Liu, Zhiqiang Kong, Lin Li, Yifan Zhang, Bei Fan, Minmin Li   +5 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

Bioactive compounds in rice bran [PDF]

, 2015
Rice bran possesses several antioxidant and anticancer properties and can be a potential source of bioactive compounds to treat cancer and other diseases.
Idris, Sakinah
core  

Quality‐driven reformulation of Plantago ovata enriched non‐fermented beef salami

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Plantago ovata (psyllium) is a hydrocolloid additive that is used widely in foods; however, meat applications of this bioactive ingredient are limited. This study evaluated the effects of 0% to 5% Plantago husk on non‐fermented beef salami during 60 days of storage. Proximate composition, physicochemical properties, texture profile,
Tulay Elal Mus, Tulay Ozcan, Gokce Keser, Tugce Necla Selvi, Figen Cetinkaya, Hakan Ustuner, Nursen Senturk   +6 more
wiley   +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

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

Loss of zinc from zinc‐biofortified rice and conventional rice varieties due to various cooking techniques practiced in rural Bangladesh

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Zinc‐biofortified rice has the potential to provide a sustainable solution for zinc deficiency, particularly in Asian countries where rice is the primary staple food. However, cooking of raw rice is associated with some loss of micronutrients, including zinc.
Prasenjit Mondal, Melaku Engidaw, Habibul Bari Shozib, Md. Mariful Islam, Abdullah Al Mahim, Hai N Phung, Sabuktagin Rahman, Malay Kanti Mridha, Faruk Ahmed   +8 more
wiley   +1 more source

A synergistic alliance between nematophagous fungi and organic matter against plant‐parasitic nematodes: a systematic review

Pest Management Science, EarlyView.
Certain beneficial fungi are widely used to control harmful nematodes in crops, especially when combined with organic matter. Together, they improve soil health, support plant growth, and enhance nutrient cycling. This natural partnership offers a promising, environmentally friendly approach to strengthening sustainable agriculture and reducing ...
Ndivhuwo Ramatsitsi, Alen Manyevere, Admire Rukudzo Dzvene   +2 more
wiley   +1 more source