Comparative Evaluation of the Nutritional, Antinutritional, Functional, and Bioactivity Attributes of Rice Bran Stabilized by Different Heat Treatments

Comparison of 11 rice bran stabilization methods by analyzing lipase activities

(2020) Cheng‐wei Yu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Inhibition of Lipid and Aroma Deterioration in Rice Bran by Infrared Heating

(2020) Wei Yan et al.   Food and Bioprocess Technology

Thermal, structural and functional properties of rice bran defatted with alcoholic solvents

(2020) Maria C. Capellini et al.   JOURNAL OF CEREAL SCIENCE

Influence of processing treatments on cooking quality, functional properties, antinutrients, bioactive potential and mineral profile of alfalfa

(2020) Prashant Sahni et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects and mechanism of dilute acid soaking with ultrasound pretreatment on rice bran protein extraction

(2019) Yanpeng Zhang et al.   JOURNAL OF CEREAL SCIENCE

Stabilization treatment of rice bran alters phenolic content and antioxidant activity

(2019) Nancy Saji et al.   CEREAL CHEMISTRY

Comparative Evaluation of the Nutritive, Mineral, and Antinutritive Composition of Musa sinensis L. (Banana) and Musa paradisiaca L. (Plantain) Fruit Compartments

(2019) Barnabas Oluwatomide Oyeyinka et al.   Plants-Basel

Ultrasound-assisted extraction and bioaccessibility of saponins from edible seeds: quinoa, lentil, fenugreek, soybean and lupin

(2018) Joaquín Navarro del Hierro et al.   FOOD RESEARCH INTERNATIONAL

Stabilization of rice bran and its effect on bioactive compounds content, antioxidant activity and storage stability during infrared radiation heating

(2018) Maria Irakli et al.   JOURNAL OF CEREAL SCIENCE

Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches

(2018) Marina Villanueva et al.   CARBOHYDRATE POLYMERS

Effect of hydrothermal processing on changes of insoluble-bound phenolics of lentils

(2017) JuDong Yeo et al.   Journal of Functional Foods

Rice bran nutraceutics: A comprehensive review

(2016) Muhammad Sohail et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Stabilization of rice bran via different moving-bed drying methods

(2016) Kanda Rodchuajeen et al.   DRYING TECHNOLOGY

Enhancement of Functional Properties of Rice Bran Proteins by High Pressure Treatment and Their Correlation with Surface Hydrophobicity

(2016) S. M. Zhu et al.   Food and Bioprocess Technology

Stabilization of rice bran using microwave: Process optimization and storage studies

(2016) Sharmila S. Patil et al.   FOOD AND BIOPRODUCTS PROCESSING

Optimization and development of a high-performance liquid chromatography method for the simultaneous determination of vitamin E and carotenoids in tomato fruits

(2016) Maria Irakli et al.   JOURNAL OF SEPARATION SCIENCE

Physicochemical, functional, and nutritional characteristics of stabilized rice bran form tarom cultivar

(2016) Ali Rafe et al.   Food Science & Nutrition

Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours

(2015) Workineh Abebe et al.   CARBOHYDRATE POLYMERS

Influences of High Hydrostatic Pressure, Microwave Heating, and Boiling on Chemical Compositions, Antinutritional Factors, Fatty Acids, In Vitro Protein Digestibility, and Microstructure of Buckwheat

(2015) Yun Deng et al.   Food and Bioprocess Technology

Enzymatic process of rice bran: a stabilized functional food with nutraceuticals and nutrients

(2015) Vishwanath S Vallabha et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Whole rice bran stabilization using a short chain organic acid mixture

(2015) Edenilse Gopinger et al.   JOURNAL OF STORED PRODUCTS RESEARCH

Protease Treatment for the Stabilization of Rice Bran: Effects on Lipase Activity, Antioxidants, and Lipid Stability

(2014) Thunnop Laokuldilok et al.   CEREAL CHEMISTRY

Infrared Heating in Food Drying: An Overview

(2014) Muhmmed Hussain Riadh et al.   DRYING TECHNOLOGY

Effect of saponin on erythrocytes

(2014) Rosi Bissinger et al.   INTERNATIONAL JOURNAL OF HEMATOLOGY

Hydrothermal and biotechnological treatments on nutraceutical content and antioxidant activity of rice bran

(2014) P.M. Pradeep et al.   JOURNAL OF CEREAL SCIENCE

Rice Bran: A Novel Functional Ingredient

(2013) Mian Kamran Sharif et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of extrusion variables (temperature, moisture) on the antinutrient components of cereal brans

(2013) Satinder Kaur et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Infrared stabilization of rice bran and its effects onγ-oryzanol content, tocopherols and fatty acid composition

(2013) Neşe Yılmaz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Anti-Oxidant and Anti-Inflammatory Activities of Inonotus obliquus and Germinated Brown Rice Extracts

(2013) Trishna Debnath et al.   MOLECULES

Anti-diabetic activity of oryzanol and its relationship with the anti-oxidant property

(2012) Somsuvra B. Ghatak et al.   International Journal of Diabetes in Developing Countries

Effect of stabilization of rice bran by domestic heating on mechanical extraction yield, quality, and antioxidant properties of cold-pressed rice bran oil (Oryza saltiva L.)

(2012) Amonrat Thanonkaew et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa) flour, pigeonpea (Cajanus cajan) flour and their blends

(2012) Pragati Kaushal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in lipid, fatty acids and phospholipids composition of whole rice bran after solid-state fungal fermentation

(2011) Melissa dos Santos Oliveira et al.   BIORESOURCE TECHNOLOGY

Functional Properties of Protein Isolates Extracted from Stabilized Rice Bran by Microwave, Dry Heat, and Parboiling

(2011) Saima Hafeez Khan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of soaking, dehulling, and cooking methods on certain antinutrients and in vitro protein digestibility of bitter and sweet lupin seeds

(2010) Hassan El-Sayed Embaby   FOOD SCIENCE AND BIOTECHNOLOGY

Nutraceutical composition, antioxidant activity and hypocholesterolemic effect of a water-soluble enzymatic extract from rice bran

(2009) Elisa Revilla et al.   FOOD RESEARCH INTERNATIONAL

Tannins: Current knowledge of food sources, intake, bioavailability and biological effects

(2009) José Serrano et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Preparation and Some Functional Properties of Rice Bran Protein Concentrate at Different Degree of Hydrolysis using Bromelain and Alkaline Extraction

(2009) Suthep Apinunjarupong et al.   PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY

Effect of method of stabilization on aqueous extraction of rice bran oil

(2008) B.M.W.P.K. Amarasinghe et al.   FOOD AND BIOPRODUCTS PROCESSING

Influence of temperature on the drying kinetics, physicochemical properties, and antioxidant capacity of Aloe Vera (Aloe Barbadensis Miller) gel

(2008) Margarita Miranda et al.   JOURNAL OF FOOD ENGINEERING

Determination of antioxidant components in rice bran oil extracted by microwave-assisted method

(2007) I.G. Zigoneanu et al.   BIORESOURCE TECHNOLOGY