Results 91 to 100 of about 11,749 (246)
Shipin gongye ke-jiRice bran from 3 rice varieties, namely Daohuaxiang, Changlixiang and Ganwanxian No.40 were used as raw materials to investigate the effect of steam explosion on structural and properties of soluble dietary fiber in rice bran of different varieties.
Sufen LI, Xinyi TIAN
doaj +1 more source
Food Chemistry International, Volume 2, Issue 2, Page 211-221, June 2026.This study evaluated Bambara groundnut–wheat composite bread fortified with orange peel in diabetic rats. Diets significantly lowered blood glucose, inhibited α‐glucosidase and α‐amylase, and boosted antioxidant enzymes compared to controls. Results emphasize BG‐based functional foods' potential to help manage type 2 diabetes through regulation of ...
S. O. Oguntuase +3 more
wiley +1 more source
Jurnal Teknologi dan Industri Pangan, 2001 An autoclaving procedure was developed to produce stable rice bran from two local paddy varieties IR 64 and Cisadane Muncul. The stable rice bran showed no significant increase in free fatty acid content for 144 hours at 37oC.
Evy Damayanthi
doaj
Rice bran oil extraction : effect of bran type on oil yield and properties
, 2013 Rice is a unique crop of great antiquity and akin to progress in human cultivation. The rice seed mainly consists of the husk, rice bran, rice germ and white rice. Rice bran is the byproduct of the rice milling process. The rice bran contains 15-20 wt.
Kodituwakku, DS
core
Food Chemistry International, Volume 2, Issue 2, Page 164-174, June 2026.Acha–chia–soycake biscuits improved glucose tolerance, lipid profile, insulin levels, and pancreatic integrity in HFD–STZ diabetic rats. ACSB1 and ACSB13 outperformed acarbose, showing potent antihyperglycemic, hypolipidemic, and pancreatic‐protective effects.
Oluwafunmilayo Christianah Ogunnowo +5 more
wiley +1 more source
Food Chemistry International, Volume 2, Issue 2, Page 136-154, June 2026.Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy +4 more
wiley +1 more source
Optimal operating conditions & equilibrium characteristics of rice bran oil extraction
, 2002 Rice bran is the cuticle between the paddy husk and the rice grain and is obtained as a byproduct in rice processing. The bran contains 12-25 wt% oil and approximately 98% is extractable. Rice bran oil is a very important source of oil, both as an edible
Gangodavilage, NC
core
Food Biomacromolecules, Volume 3, Issue 2, Page 318-340, June 2026.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 +4 more
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Customer Perception regarding Rice bran oil in Bangladesh: A case on ACI Nutrilife Rice bran oil
, 2019 As a graduate business student in a marketing program, we need field experience before we graduate. An internship is a good time to live a real experience. This is the reason, the report is part of the BBA program.
ALAM, MD. EFTHAKHAR-BIN-
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Food Biomacromolecules, Volume 3, Issue 2, Page 378-393, June 2026.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 +5 more
wiley +1 more source