Results 21 to 30 of about 45,737 (248)

Fortification of Crude Protein Extract from Sung Yod and Hom Rajinee Rice Brans in the Development of Functional Jelly Products

Foods, 2023
Rice bran protein (RBP) has shown good nutritional and biological values. The present study aimed to determine the functional properties of rice bran crude protein (RBCP) and apply RBCP to a rice jelly recipe to improve the jelly quality and make it an ...
Kanthaporn Junsara, Chutha Takahashi Yupanqui, Arthitaya Kawee-ai, Rajnibhas Sukeaw Samakradhamrongthai   +3 more
doaj   +1 more source

Effect of fermented rice bran, bio-converted byproduct on performance of broiler chickens. [PDF]

, 2011
About 3 weeks feeding trial using 96 days old, male broiler chicks (Cobb) was conducted to evaluate the potential of fermented rice bran, residue from phytase production on performance of broiler chicken in comparison with untreated rice bran. There were
Ideris, Aini, Kasim, Azhar, Khin, San Mu, Saad, Che Roos   +3 more
core   +1 more source

Rice bran protein-based films enriched by phenolic extract of fermented rice bran and montmorillonite clay [PDF]

CyTA - Journal of Food, 2014
Proteins extracted from rice bran were used to prepare bio-base films where a factorial experimental design was performed in order to evaluate the effect of protein and glycerol concentrations, and the addition of phenolic extract and montmorillonite (MMT) clay on their physicochemical properties.
Schmidt, Cristiano G., Cerqueira, M. A., Vicente, A. A., Teixeira, J. A., Furlong, Eliana B.   +4 more
openaire   +2 more sources

Rice Bran Quality Based on Physical Properties and Chemical Composition Estimation in Maros Regency, South Sulawesi

Jurnal Ilmu-Ilmu Peternakan, 2023
Rice bran, a byproduct generated during the rice milling process, is widely utilized as a livestock feed ingredient. However, the quality of rice bran can vary across different production regions.
Muhammad Ridla, Firdayanti Firdayanti, Erica B. Laconi, Nevyani Asikin   +3 more
doaj   +1 more source

Research progress on emulsifying properties and modification methods of rice bran protein

Shipin yu jixie
Natural rice bran protein has poor emulsifiability, which limits its application in food industry, so it is necessary to adopt appropriate methods to modify it. In this review, the composition, emulsifying properties and modification of rice bran protein
OU Wenhua, CAO Tianxiang, ZHANG Dongmei, GU Lihao, ZHANG Wanping, JIANG Wen   +5 more
doaj   +1 more source

Effects of protein oxidation induced by rice bran rancidity on the structure and functionality of rice bran glutelin

LWT, 2021
Abstract Rice bran is the primary by-products of rice milling, and presents high nutritional values. However, the unavoidable occurrence of rice bran rancidity will cause protein oxidation, and impact the protein structure and functionality. The aim of this study is to evaluate the changes in oxidation parameters, structure and functionality of rice ...
Fang Li, Xiaojuan Wu, Wei Wu
openaire   +1 more source

Research Progress on Extraction, Properties, Functional Complexes and Application of Rice Bran Protein

Shipin gongye ke-ji
As the main by-product of rice processing, rice bran is rich in many nutriments, such as oil, protein, and bioactive substances. The protein content in rice bran accounts for about 15%~17% of rice bran, which is divided into albumin, globulin, gliadin ...
Caiyun TANG, Fengjiao ZHANG, Jinguang LIU, Yanan QU, Yuqian LIU   +4 more
doaj   +1 more source

Growth Performance of Lambs Fed Diet Supplemented with Rice Bran Oil as Such or as Calcium Soap [PDF]

Asian-Australasian Journal of Animal Sciences, 2013
Forty two Malpura lambs (21 d old) were divided into three groups of 14 each consisting of 8 females and 6 males. Lambs were allowed to suckle their respective dams twice daily up to weaning (13 wks) and offered free choice concentrate and roughage in a ...
R. S. Bhatt, S. A. Karim, A. Sahoo, A. K. Shinde   +3 more
doaj   +1 more source

Research Progress on Preparation and Bioactivity of Rice Bran Protein Peptides

Liang you shipin ke-ji
Rice bran protein is a major by-product of rice processing, rich in albumin, globulin, prolamin, and glutelin. It is characterized by high nutritional value and low allergenicity.
WANG Yue, ZHANG Yun, YAO Jing
doaj   +1 more source

Analisa proksimat formulasi pakan pelet dengan penambahan bahan baku hewani yang berbeda

Acta Aquatica, 2015
Metode yang digunakan dalam penelitian ini adalah metode ekperimental dengan menggunakan rancangan acak lengkap (RAL) Non Faktorial dengan empat perlakuan dan tiga kali ulangan yaitu perlakuan A: formulasi pakan pelet dengan penambahan tepung ikan, dedak
Gunawan Gunawan, Munawwar Khalil
doaj   +1 more source