Results 11 to 20 of about 45,737 (248)
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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Effect of Yeast Fermentation on Volatile Flavor Substances and Nutritional Properties of Rice Bran
Shipin gongye ke-ji, 2023 To investigate the effect of yeast fermentation on the flavor as well as nutritional properties of rice bran. In this study, volatile flavor substances of rice bran at different fermentation periods (0, 12, 18, 24 and 30 h) were identified by headspace ...
Juan LIAO +3 more
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Preliminary study on the effect of milling technology on the key components of rice bran
Liang you shipin ke-ji, 2020 To improve the utilization level of rice bran, it is very important to study the accurate separation of key components in rice bran. In this paper, the influence of grinding wheel type, grinding speed and grinding time on the contents of key components ...
YANG Kai-zhou +6 more
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Nutritional value of high fiber co-products from the copra, palm kernel, and rice industries in diets fed to pigs. [PDF]
, 2015 High fiber co-products from the copra and palm kernel industries are by-products of the production of coconut oil and palm kernel oil. The co-products include copra meal, copra expellers, palm kernel meal, and palm kernel expellers. All 4 ingredients are
Abelilla, Jerubella Jerusalem +4 more
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Semina: Ciências Agrárias, 2020 Different rice cultivars have been developed in order to obtain grains with optimal cultivation and compositional characteristics, which affect their potential applications.
Daneysa Lahis Kalschne +5 more
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Pengaruh Penambahan Bekatul Terhadap Kadar Protein Dan Sifat Organoleptik Biskuit (the Influence of Addition of Rice Bran to Protein Consentration and Organoleptic Characteristic) [PDF]
, 2010 Rice bran for people deemed to have low social value and is only used as animal feed ingredients. Rice bran contains high protein, can be used as food that is safe and cheap. Use of rice bran to increase the quality or value-added of the biscuit. General
Handarsari, E. (Erma) +1 more
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Comparative study on the rice bran stabilization processes: A review [PDF]
, 2019 Rice bran is an undervalued/underutilized by-product of rice milling, rich in protein, lipids, dietary fibers, vitamins, and minerals. It is an inexpensive source of high-quality protein, fiber and lipids to be incorporated into value-added food ...
Dubey, Bipro +3 more
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Czech Journal of Food Sciences, 2018 The stabilisation treatments of rice bran were performed using microwave heating (100% power, 1-2 min) and dry heating (120°C, 10-20 min), respectively, and then protein was prepared by alkaline extraction (pH 9.5) and acid precipitation (pH 4.5 ...
Shi-Wen LV, Lei-Yu HE, Li-Hui SUN
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Effects of rice bran rancidity on the oxidation and structural characteristics of rice bran protein
LWT, 2020 Abstract Rice bran rancidity may affect rice bran protein through protein oxidation. However, little is known about the relationship between rice bran rancidity and rice bran protein oxidation. The effects of rice bran rancidity on the oxidation extent and structural characteristics of rice bran protein were investigated. As storage time of rice bran
Xiaojuan Wu, Fang Li, Wei Wu
openaire +1 more source