Gul K, Yousuf B, Singh AK, Singh P, Wani AA (2015) Rice bran nutritional value and its emerging potential for development of functional food. A review. Bioactive Carbohydrates Dietary Fibr 6:24–30Gul, K., Yousuf, B., Singh, A., Singh, P., & Wani, A. (2015). Rice bran: ...
The goal of study was to evaluate the nutritive Value of rice bran through its approximate analysis, amino acids composition, fatty acids content and important minerals content.Iraqi local rice(Amber) was used, chemical analysis were conducted according to official methods. Fatty acids were determined...
Rice bran, or nuka, is the hard outer skin of the rice grains that is removed when polishing brown rice to make white rice. Rice bran has a high nutritional value and is used in a variety of ways in Japanese cooking, most commonly to make a type ofpickle(nukazuke). ...
the produced product is rich in nutrient, and a plurality of nutrient supplementary materials can be matched with the original rice bran nutrient liquid in the production process according to a certain proportion, so as to complement the nutrients, thereby the nutritional value of the invention is...
Rice bran: Nutritional values and its emerging potential for development of functional food - a review Bioactive Carbohydrates and Dietary Fibre, 6 (2015), pp. 24-30, 10.1016/j.bcdf.2015.06.002 Google Scholar He et al., 2022 Y. He, B. Wang, L. Wen, F. Wang, H. Yu, D. Chen, ...
Rice bran, the outer covering of the rice grain, has high nutritional value and is a rich source of proteins, fats, minerals and micronutrients such as B vitamins, according to a study published in the open access journal Rice. Researchers at Colorado St
Rice bran oil is popular in cooking because it has a highsmokingpoint. You can use it for high-heat cooking. It is commonly used in South and East Asian cuisine for stir-frying and deep frying. It has gained popularity because of its mild and nutty flavor, cooking quality, and long she...
Rice bran, a by-product obtained during polishing of un-milled rice, contains a large quantity of essential nutrients such as minerals, vitamins, fiber, amino acids and antioxidants. Supplementation of rice bran in cookies can improve their nutritional value. In the present study, cookies were pr...
This study evaluated the nutritional value and amino acid profiles of digestate from a biogas plant, as a substitute for rice bran, in tilapia feed and measured its effects on fish yields and production costs. Four isonitrogenous (24% crude protein) diets were formulated, using digestate at ...
Although applications of rice bran in some foods have been reported (Hu et al., 2009, Sharif et al., 2009), addition of rice bran to GF bread has not yet been investigated. There are two approaches to increase the nutritional value of GF, one is to use raw materials as wholegrain ...