Results 1 to 10 of about 33,632 (163)
Fractionation of the rice bran layer and quantification of vitamin E, oryzanol, protein, and rice bran saccharide [PDF]
Journal of Biological Engineering, 2007 Value-added processing with respect to rice milling has traditionally treated the rice bran layer as a homogenous material that contains significant concentrations of high-value components of interest for pharmaceutical and nutraceutical applications ...
Xu Zhimin +4 more
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Rice bran proteins: Properties and food uses [PDF]
Critical Reviews in Food Science and Nutrition, 1996 Rice bran, a good source of protein and fat, is at present underutilized as a food material. The potential of producing rice bran at the global level is 27.3 million t.
Prakash, J.
core +4 more sources
Functional Properties of Rice Bran Proteins Extracted from Low-Heat-Treated Defatted Rice Bran
Molecules, 2022 Rice bran is rich in proteins with high nutritional values. However, current protein extraction methods from rice bran are greatly limited by their low yield.
Seong-Jun Cho +2 more
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Bioconversions of Palm Kernel Cake and Rice Bran Mixtures by Trichoderma viride Toward Nutritional Contents [PDF]
International Journal of Science and Engineering, 2010 The objective of the research is to examine the mixtures of palm kernel cake and rice bran of fermented by Trichoderma viride. Completely randomized design in factorial pattern 4 x 4 was used in this experiment. factor I is the doses of inoculums; D1 = 0%
Yana Sukaryana +3 more
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FoodsRice bran, a byproduct of rice milling, comprises 12–14% protein. The foaming properties and associated mechanisms of the composite rice bran protein system were not well studied.
Yanpeng Zhang +6 more
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Chemical composition of banana meal and rice bran from Australia or South-East Asia [PDF]
Animal Bioscience, 2023 Objective A study was conducted to determine the chemical composition of banana meal and rice bran from Australia or South-East Asia and test the hypothesis that there are no differences in rice bran produced in different countries, but there are ...
Natalia S. Fanelli +3 more
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Research Progress and Outlook of Food Grade Rice Bran
Liang you shipin ke-ji, 2021 This paper reviews the nutrition and utilization of rice bran and the future development of food grade rice bran. Rice bran has high nutritional value and rich biological activities. The utilization of rice bran fiber is mainly through modification.
MA Zong-hui +3 more
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Senyawa bioaktif dan potensi bekatul beras (Oryza sativa) sebagai bahan pangan fungsional
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2021 Rice bran is one of the by-products of rice milling with an amount produced about 8% of the weight of rice. The high rice production in Indonesia resulted in a high amount of bran produced with an estimated 2.15 million tons.
Teti Estiasih, Kgs Ahmadi, Vania Santoso
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Food Chemistry Advances, 2023 Plant by-products being cost effective, readily available and potential source of various bioactive compounds coupled with non-extractable polyphenols are increasingly gaining attention among consumers. Rice bran, a by-product produced after milling rice
Arshied Manzoor +11 more
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Revista Brasileira de Zootecnia, 2014 This experiment was conducted to evaluate the protein and carbohydrate fractions, and to estimate the in situ rumen degradation kinetic parameters of Brachiaria decumbens grass silage with inclusion of rice bran.
Fagton de Mattos Negrão +7 more
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