Results 71 to 80 of about 3,885,766 (194)

USING RICE BRAN IN LAYING HEN DIETS [PDF]

Journal of Central European Agriculture, 2006
Rice bran is an energy and protein rich ingredient used in poultry feeding. To balance energy and protein requirements. The purpose of this study is to examine the effects of rice bran on performance and egg quality during peak production of a commercial
H ERSIN SAMLI, NIZAMETTIN SENKOYLU, HASAN AKYUREK, AYLIN AGMA   +3 more
doaj  

Sorption Isotherm Curves in Dry Extruded Pet Foods: Evaluation and Comparison With the Drying Curve

Journal of Animal Physiology and Animal Nutrition, EarlyView.
ABSTRACT Sorption isotherms evaluate water exchange between food and environments with different water activities (aw), providing valuable information on physical changes and susceptibility of deterioration due to lipid oxidation and microbial growth.
Mayara Uana da Silva, Anne Caroline Rocha Bernardino, Lucas Ben Fiuza Henríquez, Vanderly Janeiro, Ricardo Souza Vasconcellos   +4 more
wiley   +1 more source

Comparative Genome‐Wide Association Studies of Metabolites and Grain‐Related Traits in Common Wheat

Plant Biotechnology Journal, EarlyView.
ABSTRACT The metabolome is highly diverse and the closest layer to phenotype; therefore, it is commonly regarded as a bridge between the genome and phenome in plants. Here, we performed large‐scale metabolome analysis using liquid chromatography–tandem mass spectrometry (LC–MS/MS) and 33 grain‐related traits in a diverse panel of natural accessions and
Guoguo Lv, Yanyan Liu, Bingyang Zhang, Ranran Shen, Maosong Yu, Yongyang Wu, Wanting Du, Xinru Yuan, Congwei Sun, Yan Yan, Wei Chen, Feng Chen   +11 more
wiley   +1 more source

Facsimile of testimonial

, 1920
Presented by the Trustees of the Rice Institute to Mr.
Rice University
core  

Proximate Composition, Total Phenolic Content, and Sensory Analysis of Rice Bran Tempeh

Makara Journal of Science, 2018
Tempeh is a fermented food prepared using the raw materials of soybean fermented by Rhizopus sp. This traditional food is fairly highly consumed in Indonesia.
Laras Cempaka, Naila Eliza, Ardiansyah Ardiansyah, Dody Dwi Handoko, Rizki Maryam Astuti   +4 more
doaj   +1 more source

Sustainable Aquaculture Industry in Kenya: Mapping Inputs for Fish Feed, Constraints, and Opportunities for Youth Involvement

Reviews in Aquaculture, Volume 19, Issue 1, January 2027.
The cost of aquafeed continues to constrain aquaculture production amidst the availability of locally available ingredients for feed formulation and technological opportunities. Information dissemination and innovative rethinking on the utilization of local opportunities and youthful labor may spur the growth of the sector, thus improving fish protein.
Dennis Otieno, Jane Fonda Awuor, Julia Obuya, Winnie Owoko, Harriet Okeyo, Nicholas Outa, Chrisphine Nyamweya, Christopher Mulanda Aura, Daniel Mungai, Proscovia Alando, Alex Msunje   +10 more
wiley   +1 more source

Rice bran as a sustainable source for value added materials: an overview

Discover Materials
Rice bran, a byproduct of rice milling, holds immense potential for sustainable resource management and product innovation across various industries. This review article provides a comprehensive overview of rice bran’s chemical composition, extraction ...
A. S. Nidhishree, Rachel Alveera Menezes, H. Venkatachalam, K. Subrahmanya Bhat   +3 more
doaj   +1 more source

Impacts of Single and Sequential Enzymatic Extraction on the Functional Properties of Khao Dawk Mali 105 Rice Bran Proteins at Two Maturity Stages

Foods
Proteins from the bran of Khao Dawk Mali 105 rice at two maturity stages, green (GB) and fully ripe (RB), were extracted using single and sequential enzyme-assisted processes.
Tarathep Siripan, Apichaya Bunyatratchata, Wanida Chuenta, Jiranan Ratseewo, Hua Li, Sirithon Siriamornpun   +5 more
doaj   +1 more source

Assessing the effect of adding maize and rice brans in the development by twin-screw extrusion of a ready-to-eat cereal formulated with flours of quality protein maize and zinc biofortified rice

Dyna, 2019
A ready-to-eat cereal processed by a twin-screw extrusion was formulated, using flour and bran from a quality protein maize (QPM) variety and a zinc biofortified rice.
Beatriz Guevara Guerrero, Juan Carlos Montero-Montero, Alejandro Fernández-Quintero, Yenny Jovana Rivera-Agredo, Bernardo Ospina-Patiño, Sonia Gallego-Castillo   +5 more
doaj   +1 more source

Plant‐Derived Probiotics From Fermented Foods: Current Evidence on Antiviral Mechanisms and Gut–Lung Axis Modulation

Food Frontiers, Volume 7, Issue 6, November 2026.
Plant‐derived probiotics from fermented foods exert anti‐respiratory virus effects via immune regulation, antiviral metabolites, and gut–lung axis, highlighting their advantages, key technologies, and application prospects. ABSTRACT Respiratory viral infections represent a major global public health threat, causing widespread morbidity, mortality, and ...
Yinghao Xing, Yaoyuan Hu, Yingying Ma, Peng Yao, Jingjing Jiang, Jiao Guo, Shuangmei Liu   +6 more
wiley   +1 more source