Results 51 to 60 of about 607,953 (203)
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
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Study on Financial Parameters of Rice Bran Edible Oil Processing [PDF]
, 2016 This study was undertaken to identify the automatic and semi-automatic rice mill by-products, the technological process of processing rice bran oil and to analyze the financial parameters of rice bran edible oil processing to investigate the ways and ...
Kabir, M. +3 more
core +1 more source
Food Production, Processing and NutritionPolicosanols, found in relatively large amounts in rice bran and sugarcane wax, are of interest due to their cholesterol-lowering bioactivity. Many dietary supplements and functional foods containing policosanols are available globally.
Donporn Wongwaiwech +4 more
doaj +1 more source
Mass Spectrometry Reviews, EarlyView.ABSTRACT The use of MALDI mass spectrometry for the analysis of carbohydrates and glycoconjugates is a well‐established technique and this comprehensive review is the twelfth update of the original article published in 1999 and brings coverage of the literature to the end of 2024.
David J. Harvey
wiley +1 more source
Isolation and Identification of Crude Triacontanol from Rice Bran Wax [PDF]
, 2010 In present investigation crude triacontanol was isolated and identified from rice bran wax. Triacontanol was isolated by saponification and extraction method. The obtained mixture is crude Triacontanol.
Avinash Ade2, Sandhya Jaybhay1*, Pankaj Chate1 and
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Gels, 2023 This research evaluated the influence of stearic acid, sunflower lecithin, and sorbitan monooleate on soy wax (SYW)/rice bran oil (RBO)-based oleogels.
Somali Dhal +4 more
doaj +1 more source
AgriFood: Journal of Agricultural Products for Food, Volume 2, Issue 3, Page 247-261, September 2026.This review explores how processing and macromolecular interactions shape resistant starch dynamics in whole‐grain cereals. It highlights how these transformations influence nutritional quality, digestion kinetics, and product properties, offering insights for designing stable health‐oriented whole‐grain foods with optimized functional benefits ...
Yuewen Tan +4 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
Quantifications of Oleocolloid Matrices Made of Whey Protein and Oleogels
Foods, 2020 Consumer demand for high protein content and plant-based fat has necessitated novel approaches to healthy food products. In response to this need, oleogels (OG) (structured liquid oils) emerged as a possible means of not only replacing saturated and ...
Clifford Park +2 more
doaj +1 more source
Cereal Chemistry, Volume 103, Issue 5, Page 767-777, September/October 2026.ABSTRACT Background and Objectives Non‐alpha‐amylase induced low falling number was identified in 2024 soft white wheat. The objectives of this work were to characterize these low falling number samples and determine the impact on end‐product quality. The results were analyzed to determine differences in flour characteristics that might result in a low
Gabriely M. Soncin Alfaro +7 more
wiley +1 more source