Results 71 to 80 of about 97,749 (273)

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

Chemical and the Acceptability of Chicken Nuggets as Functional Food with Utilization Rice Bran to Substitute Wheat Flour [PDF]

, 2013
The purpose of this research was produce a product with the chemical properties and acceptability as well as having health benefits. The research was conducted from July to September 20 12.
Dwiloka, B. (B), Maliluan, C. (C), Pramono, Y. B. (Y)   +2 more
core   +2 more sources

Needle‐shaped diatom frustules in food as a possible promoter of esophageal squamous cell carcinoma in coastal southeastern China: A pilot study

International Journal of Cancer, EarlyView.
What's New? Esophageal squamous cell carcinoma (ESCC) incidence varies worldwide, suggesting that local environmental and dietary factors are influential. In coastal southeastern China, food products derived from small filter‐feeding fish are important dietary components, though their consumption increased ESCC risk.
Haisheng Wu, Yang Li, Lihua Ran, Zhiying Xia, Pi Guo, Shenxi Deng, Erica Conway, Yuan He, Jun Zheng, Huachen Zhu, Linwei Tian   +10 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 the effectiveness of cereal bran extract for sunflower oil stability during frying

International Journal of Food Studies, 2020
This study evaluated the effectiveness of black rice, millet and barley bran extracts against oxidative degradation of sunflower oil in frying, by determining the total antioxidant activity, total phenolic content, free fatty acid content, conjugated ...
Abayomi W. Ajala, Abdollah Ghavami
doaj   +1 more source

Rice bran phytic acid (IP6) induces growth inhibition, cell cycle arrest and apoptosis on human colorectal adenocarcinoma cells [PDF]

, 2010
Phytic acid (inositol hexaphosphate or IP6) is one of the bioactive compound that is present in cereals, nuts and legumes. IP6 is a naturally occurring polyphosphorylated carbohydrate, recognized to posses various significant health benefits including ...
Ismail, Norsharina, Ithnin, Hairuszah, Md. Akim, Abdah, Mohd Esa, Norhaizan, Saad, Norazalina, Shafie, Nurul-Husna   +5 more
core   +1 more source

Guidelines for nutrition in adults with head and neck cancer: The American Society for Parenteral and Enteral Nutrition

Journal of Parenteral and Enteral Nutrition, EarlyView.
Abstract Background Head and neck cancer represents the seventh most common cancer diagnosis globally. Maintaining sufficient nutrition is important for preventing malnutrition (undernutrition) and muscle wasting, which contribute to worse outcomes, although many patients are unable to maintain adequate oral intake throughout treatment.
Nicole Kiss, Merran Findlay, Jacqui Frowen, Whitney E. Lewis, Jeannine Mills, Anurag K. Singh, David D. Church, Jacob T. Mey, Sarah Peterson, Kathleen Aguzzi, Sarah Bellini, Maria Paula Villela Coelho, Laura Cordwin, Michael Duffy, Shanna Hager, Manpreet S. Mundi, Michael Owen‐Michaane, Kathleen Price, Heather Stanner, Bridget Storm, Malika Udagedara, Liam McKeever   +21 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

By-products of rice processing: an overview of health benefits and applications [PDF]

, 2013
Our study was centred on the increasing literature associated with rice by-products and main components, especially those intended to combat cancer, improve plasma lipid levels or control the blood glucose levels.
Loh, Su Peng, Mohd Esa, Norhaizan, Tan, Bee Ling   +2 more
core