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Comparative analysis of bioactive-phytochemical characteristics, antioxidants activities, and anti-inflammatory properties of selected black rice germ and bran (Oryza sativa L.) varieties
Black rice has numerous health benefits and one of the well-known functional foods throughout the world. To encourage the increasing trend of the...
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Bioactive Phytochemicals from Rice Bran Oil Processing By-products
Rice bran oil (RBO) has become a popular edible oil globally, containing high amounts of natural antioxidants such as tocopherols and γ-oryzanol....
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Physicochemical and antioxidant properties of rice bran protein hydrolysates obtained from different proteases
Rice bran is a by-product obtained from the rice grain milling process that has amounts of nutrients. The objective of this study was to characterize...
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“Effect of bioprocessing through germination and hydrothermal treatment on nutrients, nutraceuticals, and antioxidant properties in red and black rice”
The study was conducted to investigate the effects of bioprocessing by germination and hydrothermal treatment of pigmented red ( Jyothi ) and black ( Cha...
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Bioactive Phytochemicals from Rice Bran Oil Processing Byproducts
Rice bran oil (RBO) has become a popular edible oil globally, containing high amounts of natural antioxidants such as tocopherols and γ-oryzanol....
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Enhancing Functional Properties of Fermented Rice Cake by Using Germinated Black Glutinous Rice, Probiotic Yeast, and Enzyme Technology
The fermented rice cake is a unique traditional product of Thailand called “Khao-Maak,” which is usually made from white or black glutinous rice....
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A statistical and neural network-assisted sustainable integrated process-based on ‘zero solid waste’ for the extraction of polyphenols, dietary fiber and xylooligosaccharide from de-oiled rice and corn bran
Response surface methodology (RSM)-Box–Behnken design was used to optimize recovery of polyphenols, dietary fiber and xylooligosaccharide (XOS) from...
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Study on physicochemical characteristics of local colored rice varieties (black, red, brown, and white) fermented with lactic acid bacteria (SBM.4A)
In this study, the physicochemical properties of local colored rice flour were studied after modification through fermentation with lactic acid...
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Oleaginous Brans (Rice and Barley Brans) as Sustainable Alternative of Protein
Valorisation and reuse of food by-products is one of the major problems faced by food sector for the sustainable development. Cereal by-products...
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Impact of a novel probiotic Lactobacillus strain isolated from the bee gut on GABA content, antioxidant activity, and potential cytotoxic activity against HT-29 cell line of rice bran
Rice bran was fermented with Lactobacillus apis, isolated from the bee gut as a novel probiotic strain, and Saccharomyces cerevisiae to investigate...
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Synthesis of acrylate epoxidized rice bran oil (AERBO) and its modification using styrene & Shellac to study its properties as a composite material
In this study, rice bran oil and sunn hemp fibre as reinforcement along with shellac and maleic anhydride were used to fabricate composite sheets....
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Influence of Wall Materials and Homogenization Pressure on Microencapsulation of Rice Bran Oil
Gamma oryzanol (γ-oryzanol), a bioactive ingredient in rice bran oil, has potential as a nutraceutical, pharmaceutical, and cosmeceutical. γ-Oryzanol...
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Potato Flour, Oat Bran, and Inulin as Functional Ingredients in Gluten-Free Biscuits: Glycemic Index Reduction and Physicochemical Characterization Improvement
Low glycemic index (GI) food which is nutritious would be far more desirable for health. Oat bran and inulin have a wide range of food applications,...
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Baking Process Effects and Combined Cowpea Flour and Sorghum Bran on Functional Properties of Gluten-Free Cookies
Gluten-related disorders, including celiac disease and non-celiac gluten sensitivity, are growing worldwide. The only treatment for both disorders is...
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Ohmic Heating-Aided Mechanical Extraction of Gamma-Oryzanol and Phytosterols in Rice Bran Oil
The price of rice bran oil depends on the amounts of contained bioactive compounds especially oryzanol and phytosterols. The oryzanol content of rice...
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Improving Taste, Cooking Properties, and Digestibility of Brown Rice
In this chapter, the effects of high pressure treatment on the quality characteristics and rancidity of brown rice during storage are investigated....
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Comparison of lipid degradation in raw and infrared stabilized rice bran and rice bran oil: matrix effect
In this study, freshly milled rice bran samples were stabilized with short-wave (peak wavelength 1.0–1.4 µm) and medium-wave (peak wavelength 2.4–2.7...
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Antioxidant and anti-inflammatory activities of the methanol extract from the bran of the colored wheat, 'Ariheuk'
In vitro antioxidant and anti-inflammatory activities were investigated using a 70% acidic methanol extract of the colored wheat bran, 'Ariheuk.'...
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Effect of vacuum and atmospheric frying and heating on physico-chemical properties of rice bran oil
The study highlights the impact of vacuum (13.33 kPa) and atmospheric (101.325 kPa) pressure on the Physico-chemical stability of rice bran oil (RBO)...
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Effect of Rice Bran Addition on Physical Properties of Antimicrobial Biocomposite Films Based on Starch
The increase in consumer requirements for safe and high-quality food has promoted the development of active and edible packaging materials based on...
