1990a. The nutritive value of full- fat and defatted Australian Rice Bran. I. Chemical Composition. Anim. Feed Sci. Tech. 27:219-228.Warren B, Farrell D. The nutritive value of full-fat and defatted Australian rice bran. I. Chemical composition. Anim Feed Sci Technol. 1990;27:219-28....
Rice bran is the surface layer of brown rice, its chemical composition includes carbohydrate, fat, protein and vitamin etc. 米糠是稻谷中糙米的表面层,含有糖类、脂肪、蛋白质和维生素等化学成分。 www.chemyq.com 2. This paper presents a review of its chemical composition, heart protection and clinica...
Deoiled rice bran was investigated for proximate composition and functional characteristics to assess its capability as protein and fibre source. The presence of anti-nutritional factors such as oxalates, tannins, polyphenols and phytate... R Sharma,T Srivastava,DC Saxena 被引量: 0发表: 2018年 De...
Effects of partially replacing dietary soybean meal or cottonseed meal with completely hydrolyzed feather meal (defatted rice bran as the carrier) on produ... meal (defatted rice bran as the carrier; abbreviated as CHFM), with emphasis on fish growth, the composition of adhesive gut bacteria, ...
Our laboratory has reported that the hypolipidemic effect of rice bran oil (RBO) is not entirely explained by its fatty acid composition. Because RBO has a... TA Wilson,RJ Nicolosi,B Woolfrey,... - 《Journal of Nutritional Biochemistry》 被引量: 377发表: 2007年 ...
While flour from pearled wheat has already been characterized, to the best of our knowledge, the impact of pearling degree on (residual) bran composition, structure and enzymatic activities has not yet been studied. This study investigates to which extent the composition and enzymatic load of bra...
Effects of chemical interesterification on physicochemical properties of palm stearin and palm kernel olein blends. Food Chem. 2004;86:229-235. http://dx... AR Norizzah,CL Chong,CS Cheow,... - 《Food Chemistry》 被引量: 207发表: 2004年 TAG composition and solid fat content of palm oil...
Study on the Antioxidant Component of Fermented Rice Bran by Bacillus Natto constituents of ethyl acetate phase and Ether phase had best antioxidant activity,163 and 168 kU/g,respectively.The main composition of ethyl acetate phase was allyl group methyl-thioether and the main composition of ether ...
Due to its unique functionalities it has become an important constituent of many Conclusion After analysing the literature and providing information in relation to historical aspects, chemical composition, nutritional and functional properties of black rice it is clear that this cereal has a long-...
Chemical modification and hybridization of wheat germ agglutinins Four chromatographically distinct forms of wheat germ agglutinin were isolated from commercial wheat germ and shown to be similar in amino acid composition... RH Rice,ME Etzler - 《Biochemistry》 被引量: 214发表: 1975年 ...