Results 61 to 70 of about 1,749,442 (178)
Health food product from defatted rice bran (II) Snack bar of puffed rice with defatted rice bran [PDF]
, 2009 Defatted rice bran retains high nutrition value including 15.86 percent protein, 33.57 percent dietary fiber, 10.97 percent ash and only 1.04 percent fat. The objective was to use defatted rice bran for puffed rice product. An experiment was conducted at
Sunanta Wongpiyachon, Watcharee Sukviwat
core
Mass Spectrometry Reviews, EarlyView.ABSTRACT The use of MALDI mass spectrometry for the analysis of carbohydrates and glycoconjugates is a well‐established technique and this comprehensive review is the twelfth update of the original article published in 1999 and brings coverage of the literature to the end of 2024.
David J. Harvey
wiley +1 more source
Sensory contribution of emollient cascades in skin creams evaluated by CATA analysis
International Journal of Cosmetic Science, EarlyView.This work includes emulsion composition and sensory analysis methodology, emollient cascade theory and study results. This study demonstrates how deliberate structuring of emollient cascades can be used as a formulation strategy to modulate both perceived skin feel and product appearance within emulsified systems.
Anna Gerken +5 more
wiley +1 more source
Processing rice bran to yield added-value oil based extracts [PDF]
, 2012 Rice bran, a by-product from rice milling, is an excellent source of natural antioxidants. Lipids in rice bran appear as small spherical droplets called oil bodies.
Nantiyakul, Nantaprapa
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Sorption Isotherm Curves in Dry Extruded Pet Foods: Evaluation and Comparison With the Drying Curve
Journal of Animal Physiology and Animal Nutrition, EarlyView.ABSTRACT Sorption isotherms evaluate water exchange between food and environments with different water activities (aw), providing valuable information on physical changes and susceptibility of deterioration due to lipid oxidation and microbial growth.
Mayara Uana da Silva +4 more
wiley +1 more source
Jurnal Teknologi dan Industri Pangan, 2002 Incorporaton of omega-3 polyunsaturated fatty acids (n-3 PUFA) into red palm oil was investigated by using acidolysis process. Rice bran and Carica papaya latex (CPL) were used as biocatalyst. Acidolysis between red palm oil and n-3 PUFA concentrate in
Jenny Elisabeth1) +2 more
doaj
Subcritical Butane and Propane Extraction of Oil from Rice Bran
BioResources, 2015 Rice bran oil was extracted using hexane, as well as subcritical butane and propane. The quality of rice bran oils obtained using these three solvents was comparatively studied.
Hua-Min Liu +4 more
doaj +1 more source
Reviews in Aquaculture, Volume 19, Issue 1, January 2027.The cost of aquafeed continues to constrain aquaculture production amidst the availability of locally available ingredients for feed formulation and technological opportunities. Information dissemination and innovative rethinking on the utilization of local opportunities and youthful labor may spur the growth of the sector, thus improving fish protein.
Dennis Otieno +10 more
wiley +1 more source
Jurnal Teknologi dan Industri Pangan, 2012 Incorporaton of omega-3 polyunsaturated fatty acids (n-3 PUFA) into red palm oil was investigated by using acidolysis process. Rice bran and Carica papaya latex (CPL) were used as biocatalyst. Acidolysis between red palm oil and n-3 PUFA concentrate in
Jenny Elisabeth +2 more
doaj
Annals of Applied Biology, Volume 189, Issue 3, November 2026.Developing oat grains have tight regulation of β‐glucan production. The ratio of the β‐glucan trimer and tetramer constituent parts is not significantly different to the final grain from the late milk (LM) stage onwards (A), despite the total β‐glucan content of oat grains being significantly lower than the final grain until the soft dough (SD ...
Jessica M. M. Adams +5 more
wiley +1 more source