Results 201 to 210 of about 63,481 (253)
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Rice bran stabilization and rice bran oil extraction using ohmic heating
Bioresource Technology, 2004Ohmic heating has been shown to increase the extraction yields of sucrose from sugar beets, apple juice from apples, beet dye from beet root, and soymilk from soybeans. Rice bran is a byproduct of the rice milling process that has economic potential by virtue of highly nutritious rice bran oil contained within the bran. In this study, ohmic heating was
Terry Walker
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Structure and rheology of oleogels made from rice bran wax and rice bran oil
Food Research International, 2018Structural and rheological properties of oleogels consisting of 0.5-25 wt% rice bran wax (RBX) in rice bran oil (RBO) were explored. RBX was an efficient, thermoreversible oleogelator capable of structuring RBO at concentrations as low as 0.5 wt% RBX.
Kornkanok Aryusuk +2 more
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Studies on hypocholesterolemic activity of rice bran oil
Atherosclerosis, 1989The serum total, free esterified and (LDL + VLDL)-cholesterol levels of rats maintained on a 10% refined rice bran oil diet were significantly lower than those on a 10% groundnut oil diet; HDL-cholesterol showed a tendency to be higher. Addition of oryzanol at 0.5% level to the diet containing rice bran oil showed a further significant decrease in ...
G S, Seetharamaiah, N, Chandrasekhara
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Studies on Rice Bran and Rice Bran Oil
Madras Agricultural Journal, 1982In this study, it was found that there was varietal influence on the intial content of FFA, soponification and iodine value. Among raw and parboiled paddy, the parballed paddy resulted in a decrease of FFA, content. Iodine value and increase in seponitico- tion value of oil.
KRISHNAMURTHI V.V, SREERAMULU V.S
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Madras Agricultural Journal, 1982
In the present study it was found that parboiling of paddy increased: the resistance to milling thus reducing the outturn, Also, the parboiling process helped in increasing the oil content and also saponification value and reduction in initial FFA content and iodine value.
KRISHNAMURTHI V.V, SREE RAMULU U.S
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In the present study it was found that parboiling of paddy increased: the resistance to milling thus reducing the outturn, Also, the parboiling process helped in increasing the oil content and also saponification value and reduction in initial FFA content and iodine value.
KRISHNAMURTHI V.V, SREE RAMULU U.S
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Rice bran oil and hypocholesterolemia in rats
Lipids, 1986AbstractRats 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, 1982Regarding 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
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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 +6 more
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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 +6 more
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Extraction and purification of oryzanol from rice bran oil and rice bran oil soapstock
Journal of the American Oil Chemists' Society, 2006AbstractOryzanol is an important value‐added co‐product of the rice and rice bran‐refining processes. The beneficial effects of oryzanol on human health have generated global interest in developing facile methods for its separation from rice bran oil soapstock, a by‐product of the chemical refining of rice bran oil.
A. V. Narayan +2 more
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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 +3 more
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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 +3 more
openaire +1 more source