Results 201 to 210 of about 11,749 (246)

Rice bran oil and hypocholesterolemia in rats

Lipids, 1986
AbstractRats fed rice bran oil at 10% level for a period of eight weeks showed significantly lower levels of total cholesterol, low density lipoprotein and very low density lipoprotein cholesterol, both on cholesterol‐containing and cholesterol‐free diets.
R D, Sharma, C, Rukmini
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Studies on rice bran and rice bran oil IV. Nutritive Value of Rice Bran

Madras Agricultural Journal, 1982
Regarding the mutrient content of bran, parboiling had a positive significant influe nce on the crude protein content. The bran was found to contain 29.63 to 43,28 per cent of DDM. Among the varieties. GEB 24 registered better DDM per cent than others. TANU 13263/7/2.
KRISHNAMURTHI V.V, SREE RAMULU U.S
openaire   +1 more source

The dopaminergic neuroprotective effects of different phytosterols identified in rice bran and rice bran oil

Food & Function, 2021
Phytosterols are important bioactive compounds in rice bran and rice bran oil, and the compositions of different phytosterols in rice bran and rice bran oil were investigated in our previous research.
Jiali Zhang, Lu Zhang, Zhengzhang Wu, Peng Zhang, Ruijie Liu, Ming Chang, Xingguo Wang   +6 more
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Rice bran oil. V. The stability and processing characteristics of some rice bran oils

Journal of the American Oil Chemists' Society, 1950
Summary The extraction, processing, characteristics, and stability properties of nine batches of hexane‐extracted rice bran oil were investigated. The oils were refined, bleached, and deodorized and their color and stability determined. Samples of the bleached oils were hydrogenated to approximately shortening consistency, deodorized, and the stability
C. E. Swift, Sara P. Fore, F. G. Dollear
openaire   +1 more source

Cholesterol-Lowering in Hamsters Fed Rice Bran at Various Levels, Defatted Rice Bran and Rice Bran Oil ,

The Journal of Nutrition, 1992
This study was conducted to determine the relative cholesterol-lowering effects of several levels of full-fat rice bran in hamsters. In addition, the separate effects of defatted rice bran and/or crude rice bran oil were investigated at levels equivalent to those present in 43.7% full-fat rice bran.
T S, Kahlon, F I, Chow, R N, Sayre, A A, Betschart   +3 more
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Degumming of rice bran oil

Reviews in Chemical Engineering, 2014
Rice bran oil (RBO) is an excellent cooking and salad oil due to its high smoke point and delicate flavor. The nutritional qualities and health effects of RBO are also established. The content of phospholipids in crude RBO is a major problem during processing of the oil in various food applications.
Garima Sengar, Pragati Kaushal, Harish Kumar Sharma, Mandeep Kaur   +3 more
openaire   +1 more source

Rice bran and rice bran oil production perspective in Bangladesh: a review

Journal of the Science of Food and Agriculture
AbstractRice, a staple food in Bangladesh, produces substantial quantities of rice bran as a by‐product, offering considerable potential for advancing agriculture. While rice bran holds value, traditional uses like poultry feed and landfilling remain prevalent despite growing interest in its broader applications.
Bidhan Nath, Habibul Bari, Haimonti Paul, Md Imran Omar, Md Anwarul Haque, Subrata Paul, Md Golam Kibria Bhuiyan, Md Moudud Ahmmed   +7 more
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Characterization of a Rice Bran Oil Structured Lipid

Journal of Agricultural and Food Chemistry, 2009
Rice bran oil (RBO) was enzymatically modified in a continuous packed bed bioreactor to incorporate caprylic acid with Lipozyme RM IM as biocatalyst. The reaction product was purified by short-path distillation. Rice bran oil structured lipid (RBOSL) contained 32.1 mol % caprylic acid.
Brenda H, Jennings, Casimir C, Akoh
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Rice bran oil. IV. Storage of the bran as it affects hydrolysis of the oil

Journal of the American Oil Chemists' Society, 1949
Summary and ConclusionsThe oil, contained in bran from regularly milled rice, when stored at prevailing atmospheric temperature, humidity, and natural moisture content is subject to rapid hydrolysis which increases the free fatty acid content of the oil to a point where it cannot be economically refined.Data have been presented showing the effects of a)
J. R. Loeb, N. J. Morris, F. G. Dollear
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Solvent fractionation of rice bran oil to produce a spreadable rice bran product

European Journal of Lipid Science and Technology, 2013
AbstractRice bran oil is becoming increasingly popular as a functional ingredient, due to its high stability and health benefits. We detail here a new solvent fractionation procedure for the production of a spreadable product derived from rice bran oil.
Erica L. Bakota, Jill K. Winkler‐Moser, Hong‐Sik Hwang, Michael J. Bowman, Debra E. Palmquist, Sean X. Liu   +5 more
openaire   +1 more source