Results 211 to 220 of about 10,699 (259)
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Edible quality rice bran oil from high ffa rice bran oil by miscella refining
Journal of the American Oil Chemists' Society, 1986AbstractRice bran oils high in free fatty acids (FFA) can be converted to cooking oil having low unsaponifiable matter and light color by a combination of miscella dewaxing and miscella refining.
A. C. Bhattacharyya +2 more
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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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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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Rice bran oil. V. The stability and processing characteristics of some rice bran oils
Journal of the American Oil Chemists' Society, 1950Summary 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
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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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HPLC ANALYSIS OF RICE BRAN OIL
Journal of Food Lipids, 2006ABSTRACT A simple isocratic reversed phase high‐performance liquid chromatographic method was developed to study lipase‐catalyzed esterification of high free fatty acid (FFA) rice bran oil. The method was used to separate and quantify FFAs, monoacylglycerols, diacylglycerols and triacylglycerols of rice bran oil as different lipid classes.
M. KADAM, D.N. BHOWMICK
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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.
Khakhanang Wijarnprecha +4 more
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2012
The prevention of cardiovascular disease events is related to a complex management of conventional and non conventional risk factors. The first approach to reduce the cardiovascular disease risk is a correct dietary approach. Rice bran and its main components have demonstrated theri property to improve the plasma lipid pattern of rodents, rabbits, non ...
Cicero A. F. G., Ertek S.
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The prevention of cardiovascular disease events is related to a complex management of conventional and non conventional risk factors. The first approach to reduce the cardiovascular disease risk is a correct dietary approach. Rice bran and its main components have demonstrated theri property to improve the plasma lipid pattern of rodents, rabbits, non ...
Cicero A. F. G., Ertek S.
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Rice bran and rice bran oil production perspective in
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 +7 more
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