Results 211 to 220 of about 63,481 (253)

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
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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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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
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HPLC ANALYSIS OF RICE BRAN OIL

Journal of Food Lipids, 2006
ABSTRACT 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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Degumming and Neutralization of Rice Bran Oil

Journal of Food Process Engineering, 2016
AbstractThe present study aimed to perform degumming and neutralization steps of crude oil from rice bran. The degumming was studied through a central composite rotational design where the study variables were the amount of water added and temperature and the response variable was phosphorus content. In the neutralization study, a complete experimental
jênifer Inês Engelmann, Lucas Pedroso Ramos, Valéria Terra Crexi, Marcilio Machado Morais   +3 more
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Rice Bran oil

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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Abstract Bibliography of the Chemistry, Processing, and Utilization of Rice Bran and Rice Bran Oil

1952
Report of a study made under the Research and Marketing Act of 1946.
Loeb, Josephine R., Morris, Nelle J.
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