Apparent digestibility of energetic ingredients by pirarucu juveniles, Arapaima gigas (Schinz, 1822)
Latin American Journal of Aquatic Research, 2015 An understanding of feed ingredient digestibility for the pirarucu is a fundamental step in the development of feeds that promote proper growth of the specie while in captivity. A digestibility trial was conducted with four treatments in triplicate (corn
Filipe dos Santos-Cipriano +6 more
doaj +1 more source
FUNCTIONAL, RHEOLOGICAL AND SENSORY CHARACTERISTICS OF DEFATTED-HYDROLYZED RICE BRAN AS FAT REPLACERS IN PREPARED BISCUIT [PDF]
Arab Universities Journal of Agricultural Sciences, 2018 Defatted rice bran (DRB) and hydrolyzed defatted rice bran (DRBT) were prepared from rice bran meal (RBM). Proximate composition, oil and water binding capacities, emulsifying and foaming characteristics were determined.
A. Madkour +3 more
doaj +1 more source
Kadar Protein Dan Kualitas Tempe Koro Pedang Dan Bekatul Dengan Variasi Daun Pembungkus [PDF]
, 2016 Canavalia Tempe is tempe fermented with the addition of yeast form of mold or fungus Rhizopus sp. Rice bran has a fairly high protein content. Innovation canavalia tempe “koro pedang” and rice bran, banana leaves, hibiscus leaves and teak leaves.
, Dra Titik Suryani M.Sc +1 more
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Physiological Multifunctions of Rice Proteins of Endosperm and Bran
Journal of Nutritional Science and Vitaminology, 2019 Although it is considered a staple food, rice intake is under serious debate for its physiological usefulness, especially for diabetic patients, because of starch content. However, rice protein, the second major component of rice, has gained attention recently for its newly-discovered functions, which were previously unknown.
Motoni, Kadowaki +2 more
openaire +3 more sources
Protein concentrates from defatted rice bran: preparation and characterization [PDF]
Food Science and Technology, 2017 Abstract The goal of this work is to determine the optimal conditions for the obtaining of protein concentrates from rice bran. The effects of defatting processes applied to this product in laboratory and in industrial scales were investigated. Through two experimental designs were performed, and production conditions to obtain the protein concentrates
PIOTROWICZ, Inajara Beatriz Brose +1 more
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Journal of Applied Poultry Research, 2022 SUMMARY: This study investigated the effects of fermentation on nutritional quality improvement of rice bran and their influence on broiler growth performance and cholesterol reduction. Inoculum and rice bran were mixed in a 1:1 ratio for fermentation at
Abdullah Al Sufian Shuvo +3 more
doaj +1 more source
Kadar Protein Dan Kualitas Tempe Komposisi Koro Benguk Dan Bekatul Pada Variasi Daun Pembungkus [PDF]
, 2016 Mucuna tempe is tempe made from raw materials “koro benguk”, which had complete nutritional content. Rice bran derived from rice mill byproduct, which had high protein content.
Suryani, M.Sc., Dra. Titik +1 more
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Milling characteristics and distribution of phytic acid and zind in long-, medium- and short-grain rice [PDF]
, 2008 Milling and polishing are important operations during the production of white rice. The degree of milling and polishing has a significant effect on the nutritional aspects of white rice, especially on minerals, due to a non-uniform distribution of ...
Hamer, R.J. +4 more
core +2 more sources
Antioxidant and antihypertensive activities of rice bran peptides [PDF]
, 2011 Protein isolates and peptide fractions from food sources (cereal grains), have been shown to exert bioactive properties including antiobesity, anticancer, antiangiogenic, etc.
Hettiarachchy, Navam S. +2 more
core +2 more sources
Vegetable proteins in microencapsulation: a review of recent interventions and their effectiveness [PDF]
, 2013 Proteins from vegetable seeds are interesting for research at present because they are an abundant alternative to animal-based sources of proteins and petroleum-derived polymers.
Alric, Isabelle +3 more
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