Results 191 to 200 of about 45,737 (248)

Effect of Combined Treatment of Heat Moisture and Ultrafine Grinding on the Quality of Gluten-Free Brown Rice Biscuits. [PDF]

Foods
Zhang S, Yuan D, Hong B, Shan S, Zhang J, Yan S, Gao S, Liu Q, Lu S, Ren C.   +9 more
europepmc   +1 more source

Upcycling defatted rice bran into alginate based noodles via hydrocolloid assisted development and assessment of structural and functional properties. [PDF]

Curr Res Food Sci
Chantieng S, Balmori V, Katelakha K, Suantawee T, Ngamukote S, Chusak C, Adisakwattana S.   +6 more
europepmc   +1 more source

Development and Evaluation of Gluten-Free Rice Biscuits: Impact on Glycaemic Index and Bioactive Compounds. [PDF]

Foods
Pereira CL, Sousa I, Roseiro C, Lageiro M, Lourenço VM, Brites C.   +5 more
europepmc   +1 more source

Assessing the Effectiveness of Black Rice Bran Mouthwash in Modulating Saliva pH Among Children. [PDF]

Int J Clin Pediatr Dent
Singgih MF, Achmad H, Horax S, Wahyuni S, Idrus HH.   +4 more
europepmc   +1 more source

Establishment of a Comprehensive Quality Evaluation Model for Japonica Rice With Different Degrees of Milling. [PDF]

Food Sci Nutr
Zhang S, Hong B, Yuan D, Shan S, Zhang J, Gao S, Liu Q, Chen D, Yin W, Ren C.   +9 more
europepmc   +1 more source

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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
openaire   +2 more sources

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
openaire   +3 more sources

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
openaire   +1 more source

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
openaire   +1 more source