Results 41 to 50 of about 3,885,766 (194)

Chemical Compositions, Phytochemicals, and Antioxidant Capacity of Rice Bran, Rice Bran Layer, and Rice Germ [PDF]

, 2012
In the present study, chemical compositions, phytochemicals, and antioxidant activity of rice bran (contained bran layer and rice germ) rice bran layer (without germ), and rice germ of four indica rice cultivars (waxy and non waxy) were investigated. The
Daomukda, Natcha, Khumpika, Saowarose, Moongngarm, Anuchita   +2 more
core   +1 more source

Pengolahan Bekatul dan Spirulina Menjadi Cookies Kaya Protein

Jurnal Teknik Pertanian Lampung, 2021
The rice bran and spirulina are Indonesia's local product that have high nutritional content. Their postharvest with processed it to cookie hoped to enhance diversification of rice bran and spirulina in order to increase people's nutritional intake.
Diki Danar Tri Winanti , Susilawati , Zulferiyenni   +2 more
doaj   +1 more source

EFFECT OF SUPPLEMENTING BALADY BREAD WITH RICE BRAN ON THE HIGH BLOOD GLUCOSE AND CHOLESTEROL LEVELS [PDF]

Journal of Food and Dairy Sciences, 2010
There is an increasing interest with rice bran due to its natural phytochemicals content such as phenolic acids and Vit E which have been reported as strong antioxidants.
A. Barakat, A. El-Shazly, E. Mobarak
doaj   +1 more source

Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications

Food Chemistry International, EarlyView.
Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav, Mazia Ahmed, Unaiza Iqbal, Pinki Saini   +3 more
wiley   +1 more source

Plant-Based Yogurt Using Rice Bran and Grain of Green Rice: Increasing the Protein Content of Raw Materials by Enzymatic Protein Extraction

Foods
This study investigated rice bran and green Khao Dawk Mali 105 (KDML 105) rice grains as alternative protein sources for plant-based yogurt. However, there is a lack of systematic investigation on the application of enzyme-extracted proteins from green ...
Tarathep Siripan, Hua Li, Sirithon Siriamornpun   +2 more
doaj   +1 more source

Impact of high temperature processing and heating duration on fatty acid composition and trans fatty acid formation in seven cold‐pressed and five refined vegetable oils

Food Biomacromolecules, EarlyView.
Abstract Edible oils are essential dietary constituents that contribute as energy source, fatty acids and medium for fat‐soluble vitamins. High temperature during frying induces changes in the fatty acid profile of edible oils. The primary aim of this study is to investigate the influence of high temperature (230 ± 5°C) and duration of heating (0, 1, 2
Nandipeta Venkatesh, V. S. S. Prasad, R. Ananthan   +2 more
wiley   +1 more source

Inhibition of Oxidative Stress through the Induction of Antioxidant Enzymes of Pigmented Rice Bran in HEK-293 Cells

Natural Product Communications, 2017
The cellular antioxidant enzymes play an essential role on the protection of oxidative stress. Pigmented rice bran is the major sources of phytochemicals and elicits antioxidant property. However, the effects of pigmented rice bran on the upregulation of
Ruksinee Khammanit, Pattamapan Lomarat, Natthinee Anantachoke, Vilasinee H. Sato, Malyn Ungsurungsie, Supachoke Mangmool   +5 more
doaj   +1 more source

TEKNOLOGI GELATINISASI PADA PAKAN SUMBER ENERGI DAN SUPLEMENTASI ASAM AMINO SEBAGAI UPAYA OPTIMALISASI PERTUMBUHAN TERNAK RUMINANSIA

Caraka Tani: Journal of Sustainable Agriculture, 2010
The study aimed to determine the effect of gelatinisation of feed ingredients as a energy sources by steaming and amino acid supplementation and its use in rations of sheep on performance improvements, has been done in the cage experiment Jatikuwung ...
Susi Dwi Widyawati
doaj   +1 more source

Alternative protein sources: Extraction, modification and strategies for developing sustainable high‐quality food products

Food Biomacromolecules, EarlyView.
Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran, Baskaran Nagarethinam, Sunil Chikkaballapur Krishnappa, Chandrasekar Veerapandian, Ashish Rawson   +4 more
wiley   +1 more source

Oleogels as Emerging Solid Fat Substitutes: Basic Characteristics, Preparation Strategies, and Food Applications

Food Safety and Health, EarlyView.
This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang, Wenjin Han, Ning Zhou, Ziyue Xu, Jiayi Song, Dapeng Li, Yannan Chen   +6 more
wiley   +1 more source