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Assessment of available feed resources along an agro-ecological gradient in Burkina Faso [PDF]

, 2020
Amole, Tunde A., Ayantunde, Augustine A., Duncan, Alan J.   +2 more
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High Value Compounds and Bioactivity of Rice Bran, Rice Bran Protein: A Review

Recent Advances in Food, Nutrition & Agriculture, 2023
Abstract: Rice bran and rice bran protein are important sources of minerals, energy, and vitamins. Other bioactive compounds are abundantly available to exert therapeutical activity. Healthpromoting activities of high-value compounds of rice bran were significant, as observed in recent studies.
Pratap, Kalita, Abdul Baquee, Ahmad, Saikat, Sen, Bhargab, Deka, Quri Kiran, Hazarika, Manas Jyoti, Kapil, Lalduhsanga, Pachuau   +6 more
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Functional peptides derived from rice bran proteins

Critical Reviews in Food Science and Nutrition, 2017
Rice bran has been predominantly used in the feed industry, and only recently it has attracted greater attention in terms of human nutrition with increasing knowledge of its bioactivity. A growing interest is the analysis of physiologically active peptides derived from rice bran proteins.
Liu, YQ, Strappe, Padraig, Shang, WT, Zhou, ZK   +3 more
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Effect of rice bran rancidity on the emulsion stability of rice bran protein and structural characteristics of interface protein

Food Hydrocolloids, 2021
Abstract Rice bran protein (RBP) was prepared from rice bran (RB) under different storage periods (0, 1, 5, 7, 10 d), and isolated RBP was used to prepare protein emulsion. The RB crude oil acid value, the RBP oxidation degree, the RBP emulsion stability, and the interface-adsorbed protein and interface-unabsorbed protein structure of RBP emulsion ...
Helin Li, Fang Li, Xiaojuan Wu, Wei Wu
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Rice‐Endosperm and Rice‐Bran Proteins: A Review

Journal of the American Oil Chemists' Society, 2018
AbstractRice protein is the most preferred protein among all other cereal proteins in terms of its amino acid structure, and it contains the second highest content of lysine, the limiting amino acid in cereals. Processing rough rice into edible rice yields different by‐products including rice bran.
Mohammed K. W. Al‐Doury, Navam S. Hettiarachchy, Ronny Horax   +2 more
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Preparation and functional properties of rice bran proteins from heat-stabilized defatted rice bran

Food Research International, 2012
Abstract Protein concentrates were prepared from heat-stabilized defatted rice bran and analyzed for their functional properties. Rice bran proteins were prepared by alkaline extracted and Alcalase 2.4 L hydrolysis. The yield of rice bran proteins were 32.9% and 44.79%, respectively.
H.-J. Zhang, H. Zhang, L. Wang, X.-N. Guo   +3 more
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Rice bran protein‐based edible films

International Journal of Food Science & Technology, 2008
SummaryThe development of degradable and edible films from protein sources has drawn significant attention for the utilisation of natural resources as well as for the alleviation of the environmental burden. Rice bran protein (RBP) was applied to protein film preparation in this study.
Abayomi P. Adebiyi, Ayobamitale O. Adebiyi, Dong‐Hao Jin, Tomohisa Ogawa, Koji Muramoto   +4 more
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Amended Final Report on the Safety Assessment of Oryza Sativa (Rice) Bran Oil, Oryza Sativa (Rice) Germ Oil, Rice Bran Acid, Oryza Sativa (Rice) Bran Wax, Hydrogenated Rice Bran Wax, Oryza Sativa (Rice) Bran Extract, Oryza Sativa (Rice) Extract, Oryza Sativa (Rice) Germ Powder, Oryza Sativa (Rice) Starch, Oryza Sativa (Rice) Bran, Hydrolyzed Rice Bran Extract Hydrolyzed Rice Bran Protein, Hydrolyzed Rice Extract, and Hydrolyzed Rice Protein1

International Journal of Toxicology, 2006
This report addresses the safety of cosmetic ingredients derived from rice, Oryza sativa. Oils, Fatty Acids, and Waxes : Rice Bran Oil functions in cosmetics as a conditioning agent—occlusive in 39 formulations across a wide range of product types. Rice Germ Oil is a skin-conditioning agent—occlusive in six formulations in only four product categories.
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Inhibition of gelatinized rice starch retrogradation by rice bran protein hydrolysates

Carbohydrate Polymers, 2017
The retrogradation of gelatinized rice starch (GRS) during the shelf life of a product is the biggest barrier related to starch-containing foods. The objective of this study was to produce rice bran protein hydrolysate (RBPH) using proteolytic enzymes (alcalase, flavourzyme, protamex, neutrase, bromelain, papain and trypsin) to suppress the ...
Liya, Niu, Leiyan, Wu, Jianhui, Xiao
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Functional properties of rice bran protein concentrates

Journal of Food Engineering, 2007
Protein concentrates were prepared from defatted rice brans and analyzed for their functional properties. Water-binding capacity was in the range of 3.87-5.60 (g/g) while oil absorption capacity ranged between 3.74 and 9.18 (g/g). Basmati 370 had highest bulk density (0.21 g/ml).
Gurpreet Kaur Chandi, D.S. Sogi
openaire   +1 more source