Results 31 to 40 of about 3,885,766 (194)

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

Biobased Sunflower Stalk Matrix for Lipase Stabilization via Physical Adsorption

Biotechnology and Applied Biochemistry, EarlyView.
ABSTRACT The search for sustainable, cost‐effective biocatalytic processes has driven efforts to develop low‐cost supports for enzyme immobilization. Lignocellulosic residues have received particular attention due to their abundance, renewability, and structural properties.
Jaci L. Vilanova Neta, Larissa O. Jesus, Sande A. S. Costa, Edélvio B. Gomes, Rita C. M. Miranda, Daniel P. Silva, Denise S. Ruzene, Cleide M. F. Soares, Álvaro S. Lima   +8 more
wiley   +1 more source

Health food product from defatted rice bran (I) Beverage product of cereal with defatted rice bran [PDF]

, 2009
Defatted rice bran retains high nutrition value including 15.86 percent protein, 33.57 percent dietary fiber, 10.97 percent ash and only 1.04 percent fat. The objective was to use defatted rice bran for cereal beverage product.
Sunanta Wongpiyachon, Watcharee Sukviwat
core  

Recent Progress of Biomass‐Derived Nitrogen‐Doped Carbon Materials as Electrocatalysts: Carbonization, Functionalization, and Applications

Carbon Energy, EarlyView.
Integrating renewable energy with electrochemical conversion and storage is crucial for sustainable energy solutions. Nitrogen‐doped biomass‐derived carbon materials have emerged as effective catalysts for key reactions such as ORR, HER, and CO2RR. This review explores their synthesis, functionalization, characterization, and catalytic applications ...
Shilong Fu, Haiping Yang, Wiebren de Jong, Ruud Kortlever   +3 more
wiley   +1 more source

Health food product from defatted rice bran (II) Snack bar of puffed rice with defatted rice bran [PDF]

, 2009
Defatted rice bran retains high nutrition value including 15.86 percent protein, 33.57 percent dietary fiber, 10.97 percent ash and only 1.04 percent fat. The objective was to use defatted rice bran for puffed rice product. An experiment was conducted at
Sunanta Wongpiyachon, Watcharee Sukviwat
core  

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

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

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Physicochemical, functional, and pasting properties comparison of commercial white, red, and black rice bran

Cogent Food & Agriculture
The increasing consumption of colored rice generates an appreciable amount of pigmented rice bran. This study compared the characteristics of white, red, and black rice bran.
Miftahurrahmi, Teti Estiasih, Siti Narsito Wulan, Tunjung Mahatmanto, Ahmad Zaki Mubarok   +4 more
doaj   +1 more source

Profiling of Dietary Fiber From Pumpkin (Cucurbita moschata) Seed Hulls Pertaining to Monosaccharide Composition, Structural, Thermal, and Functional Properties

Food Chemistry International, EarlyView.
Dietary fiber (soluble/insoluble) was recovered from pumpkin seed hulls using hydrothermal extraction. Process parameters were optimized, and a comprehensive profiling of recovered fiber fractions was performed. ABSTRACT Insoluble (IDF) and soluble dietary fiber (SDF) were recovered from pumpkin seed hulls (PSHs) using hydrothermal treatment ...
Rishabh Thakur, H. K. Sharma
wiley   +1 more source