Results 71 to 80 of about 27,689 (270)
Quality Characteristics of Rice Bran Oil and the Utilization of Rice Bran from Selected Malaysian Rice Varieties [PDF]
, 1990 This study evaluated the quality of crude rice bran oil and rice bran from ten Malaysian rice varieties and commercial refined rice bran oil from Japan and India. The utilization of rice bran in bread was also studied.
Zainuddin, Zaleenah
core
, 2018 Rice (Oryza sativa L.) processing yields ~60 million metric tons of bran annually. Rice genes producing bran metabolites of nutritional and human health importance were assessed across 17 diverse cultivars from seven countries using non-targeted ...
Iman Zarei +8 more
core +1 more source
SusMat, EarlyView.This review examines large‐scale biochar production technologies and process engineering from an engineering thermochemistry perspective. At the level of thermochemical fundamentals, we discuss thermochemical techniques, pyrolysis mechanisms, and key parameters governing biochar formation.
Dengguo Lai +12 more
wiley +1 more source
FoodsRice 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 +10 more
doaj +1 more source
, 2014 Successive sieving of commercial rice bran on the basis of particle size was performed and different fractions were obtained of which the rice brokens and rice germ fractions contained fat 33 g/kg and 207 g/kg, oryzanol 400 mg/kg and 874 mg/kg, total ...
Prasanth Kumar, P. K. +4 more
core +1 more source
Coloration Technology, EarlyView.Abstract The instability of anthocyanins limits their application as natural food colorants. This study aimed to enhance the stability of anthocyanins extracted from Hibiscus sabdariffa through copigmentation with protein nanofibrils produced from pea, rice, gluten and whey isolates. Linear and curly nanofibril structures were prepared and incorporated
Vildan Eyiz +2 more
wiley +1 more source
Research Progress on Preparation and Bioactivity of Rice Bran Protein Peptides
Liang you shipin ke-jiRice bran protein is a major by-product of rice processing, rich in albumin, globulin, prolamin, and glutelin. It is characterized by high nutritional value and low allergenicity.
WANG Yue, ZHANG Yun, YAO Jing
doaj +1 more source
Food System Change, Development, and Vulnerability in Semi‐Agricultural Areas of Tibet
Culture, Agriculture, Food and Environment, EarlyView.ABSTRACT With social and economic development, food systems have significantly changed on the Tibetan plateau over the last two decades. However, the impact of dietary change on Tibetans and their communities remains less well known. This article examines how food change happens in semi‐agricultural areas of eastern Tibet within the context of ...
Cairang Gezang
wiley +1 more source
Lipid Composition Analysis of Cricket Oil from Crickets Fed with Broken Rice-Derived Bran
InsectsThis 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 +5 more
doaj +1 more source
Protein extraction from Rice bran
, 2020 Rice bran is a by-product of the rice milling process, which is classified as a waste. However, there has been research done earlier; found that rice bran contains a massive number of proteins when compared to other plants.
Siwongsa, Suriphon
core +1 more source