Results 81 to 90 of about 10,699 (259)
Grasas y Aceites, 1994 Locally produced non-edible oil, namely, rice bran oil (R.B.O.) was utilized as starting materials for preparing new nonionic surfactant. Oxypropylated diol monoesters of linoleic and rice bran oil fatty acids were prepared.
A. M.F. Eissa +2 more
doaj +1 more source
Energy Science &Engineering, Volume 14, Issue 1, Page 399-411, January 2026.Flow chart of the transesterification process followed to produce the biodiesels. ABSTRACT The current study analyzes the performance and emission attributes of different blends (0%, 20%, 40%, 60%, 80%, and 100% being termed as MB0, MB20, MB40, MB60, MB80 and MB100, respectively) of biodiesel derived from Raphanus Sativus, Jatropha, and Balanites ...
Jatoth Heeraman +6 more
wiley +1 more source
Investigating Mass Transfer Phenomena in Batch Solvent Extraction of Rice Bran Oil
Reaktor, 2019 In this study, we will point out the correlation of critical parameters in designing scale-up of process equipment for commercial rice bran oil extraction with different types of rice paddy, solvent, and physicochemical condition.
Lienda Aliwarga
doaj +1 more source
Food Frontiers, Volume 7, Issue 1, January 2026.This study systematically compared the effects of soluble dietary fiber‐phenolic conjugates, dephenolized fiber, and bound phenolics from lemon peel on the physicochemical, digestive, and structural properties of gelatinized corn starch. ABSTRACT Dietary fiber (DF) and phenolics are commonly used as two distinct natural active components to modify the ...
Yan Sun +4 more
wiley +1 more source
Utilization of rice bran oil fatty acid distillate as co-activator or processing AID in rubber compounds [PDF]
, 2016 Chalachmat Ekapan
openalex +1 more source
Identification of Active Fatty Acid Mixture Extracted from Rice Bran Oil Using NMR Spectroscopy
, 2023 Patamapan Tamvapee +2 more
openalex +2 more sources
Thermal Degradation and Safety of Repeatedly Heated Palm Kernel Oil During Deep Frying
Food Safety and Health, Volume 4, Issue 1, Page 147-155, January 2026.The current investigation has revealed a strong correlation between the rate of release of peroxide, free fatty acid, and saponification value of palm kernel oil during continuous thermal degradation. Conversely, the moisture content in the oil showed an inverse relation with the other quality indicators of the repeatedly heated palm kernel.
Eric Owusu Mensah, Isaac Kudomor
wiley +1 more source
Food Safety and Health, Volume 4, Issue 1, Page 233-246, January 2026.This graphical abstract highlights the nutritional management of obesity through food formulations based on the two varieties (white and black) of Dioscorea bulbifera yams that has undergone culinary treatments (boiling and braising). The results show that white Dioscorea bulbifera showed the best properties compared to black after the culinary ...
Fossouo Towa Patrik Florent +6 more
wiley +1 more source
Oxidative stability of rice bran, corn, canola, sunflower and soybean oils d baking process and storage of bread [PDF]
Bihdāsht-i Mavādd-i Ghaz̠āyī, 2016 Oxidation of bread lipids during baking and storage reduces the nutritional value of the product and leads to the formation of off-flavors and off-odors.
Najmeh Jahani, Jamshid Farmani
doaj
Food Science &Nutrition, Volume 14, Issue 1, January 2026.Yeast fermentation significantly improved the nutritional value of rice bran (RB), rice polish (RP), and de‐oiled rice bran (DORB), with RB showing the highest gas and ethanol production along with major increases in crude protein, metabolizable energy, and available phosphorus.
Syful Islam +4 more
wiley +1 more source