X
Search Filters
Format Format
Format Format
X
Sort by Item Count (A-Z)
Filter by Count
Journal Article (261) 261
Newspaper Article (29) 29
Publication (19) 19
Magazine Article (8) 8
Book Chapter (3) 3
Conference Proceeding (3) 3
Book / eBook (1) 1
Book Review (1) 1
Dissertation (1) 1
Government Document (1) 1
Newsletter (1) 1
Patent (1) 1
Trade Publication Article (1) 1
more...
Subjects Subjects
Subjects Subjects
X
Sort by Item Count (A-Z)
Filter by Count
food science & technology (170) 170
rice (147) 147
rice bran (88) 88
food science (66) 66
chemistry (62) 62
antioxidants (50) 50
rice bran oil (50) 50
nutrition (48) 48
chemistry, applied (45) 45
fatty acids (45) 45
storage (45) 45
index medicus (43) 43
food (40) 40
analysis (39) 39
dietary fiber (38) 38
lipids (36) 36
nutrition & dietetics (33) 33
oil (32) 32
agriculture (31) 31
chemistry/food science, general (31) 31
rancidity (31) 31
studies (31) 31
oxidation (30) 30
proteins (30) 30
quality (30) 30
bran (27) 27
enzymes (27) 27
antioxidant (26) 26
antioxidant activity (26) 26
biotechnology (26) 26
brown rice (25) 25
oryza - chemistry (25) 25
stabilization (25) 25
gamma-oryzanol (24) 24
food and beverages (23) 23
components (22) 22
extraction (22) 22
stability (22) 22
animals (21) 21
lipase (21) 21
cooking (20) 20
physicochemical properties (20) 20
flour (19) 19
humans (19) 19
original (19) 19
acid (18) 18
diet (18) 18
functional-properties (18) 18
tocopherols (18) 18
original article (17) 17
research (17) 17
temperature (17) 17
vegetable oils (17) 17
agriculture, dairy & animal science (16) 16
grain (16) 16
products (16) 16
protein (16) 16
biomaterials (15) 15
fatty-acids (15) 15
industrial chemistry/chemical engineering (15) 15
prevention (15) 15
wheat (15) 15
dietary supplements (14) 14
male (14) 14
methods (14) 14
rats (14) 14
cholesterol (13) 13
color (13) 13
oxidative stability (13) 13
starch (13) 13
agriculture, multidisciplinary (12) 12
analytical chemistry (12) 12
lipid oxidation (12) 12
oils & fats (12) 12
acids (11) 11
digestive, oral, and skin physiology (11) 11
oryzanol (11) 11
sunflower oil (11) 11
supplementation (11) 11
amino acids (10) 10
capacity (10) 10
cultivars (10) 10
digestibility (10) 10
extrusion (10) 10
functional foods (10) 10
health aspects (10) 10
hydrolysis (10) 10
hydrolytic rancidity (10) 10
lipoxygenase (10) 10
nutritional aspects (10) 10
oils (10) 10
organic chemistry (10) 10
phenols (10) 10
tocopherol (10) 10
viscosity (10) 10
축산학 (10) 10
article (9) 9
bioactive compounds (9) 9
biotechnology & applied microbiology (9) 9
engineering, chemical (9) 9
more...
Language Language
Publication Date Publication Date
Click on a bar to filter by decade
Slide to change publication date range


LWT, ISSN 0023-6438, 02/2020, Volume 120, p. 108943
Rice bran rancidity may affect rice bran protein through protein oxidation. However, little is known about the relationship between rice bran rancidity and... 
Rice bran protein | Aggregation | Protein oxidation | Cross-link | Rice bran rancidity | IMPACT | QUALITY | ACID | FRACTIONS | STABILIZATION | FOOD SCIENCE & TECHNOLOGY
Journal Article
Critical reviews in food science and nutrition, ISSN 1040-8398, 01/2020, pp. 1 - 10
Rice bran is an invaluable by-product of paddy processing industry. It is rich in minerals, protein, lipids, and crude fiber. In addition, it also possesses... 
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2006, Volume 75, Issue 4, pp. 487 - 491
Rice bran is an industrial by-product, representing 5–8% of the grain. It is rich in proteins, lipids, diet fibers and anti-oxidant compounds, such as... 
Cheese–whey | Stabilization | Rice bran | Cheese-whey | ENGINEERING, CHEMICAL | PROTEIN CONCENTRATE | OIL | stabilization | FOOD SCIENCE & TECHNOLOGY | FOODS | rice bran | WHEY | cheese-whey | Proteins | Unsaturated fatty acids | Evaluation | Essential fatty acids | Rice
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 07/2014, Volume 60, Issue 1, pp. 243 - 248
Rice bran contains natural phytochemicals but unstable against hydrolytic and oxidative rancidity. Various heat treatments, such as dry-heating (DH),... 
Heat treatment | Policosanols | Storage stability | Rice bran | EXTRACTION | OIL | ANTIOXIDANTS | PRETREATMENT | MICROWAVES | STABILITY | FOOD SCIENCE & TECHNOLOGY | Fatty acids | Policosanol | Phytosterols
Journal Article
Journal of the American Oil Chemists' Society, ISSN 0003-021X, 6/2009, Volume 86, Issue 6, pp. 539 - 544
In this study, the effect of sesame oil (SEO) and rice bran oil (RBO) on the rancidity of canola oil (CAO) during the process of frying potato pieces at 180 °C... 
Biotechnology | Chemistry | Food Science | Stability | Frying | Canola oil | Sesame oil | Agriculture | Industrial Chemistry/Chemical Engineering | Rice bran oil | Biomaterials | FOOD SCIENCE & TECHNOLOGY | CARBONYL VALUE | RANCIMAT TEST | FATTY-ACIDS | BUTYLATED HYDROXYANISOLE | CHEMISTRY, APPLIED | Analysis | Universities and colleges | Studies | Vegetable oils | Regression analysis | Nutrition | Natural products | Fatty acids
Journal Article
by Li, B and Zhao, L and Xu, B and Deng, B and Liu, Y and Dong, Y
Quality Assurance and Safety of Crops and Foods, ISSN 1757-8361, 2018, Volume 10, Issue 1, pp. 25 - 34
A pilot-scale real-time flowing microwave drum (PRFM) heating system was designed and adopted to stabilise rice bran (RB) for retarding rancidity. Meanwhile,... 
Microwave | Lipase | Real-time | Rancidity | Rice bran | STORAGE | FOOD SCIENCE & TECHNOLOGY | lipase | EXTRUSION-COOKING | rice bran | INFRARED STABILIZATION | rancidity | LIPOXYGENASE | WHEAT-GERM | EXTRACTION | OIL | real-time | FATTY-ACID | OXIDATIVE STABILITY | microwave | Microwave radiation | Drum | Real time | Fatty acids | Biological activity | Peroxide | Technology | Bioactive compounds | Liquid oxygen | Tocopherols | Lipoxygenase | Rice bran oil | Microwaves
Journal Article
DYNA, ISSN 0012-7353, 01/2019, Volume 86, Issue 208, pp. 177 - 181
This research studied the prevention of hydrolytic rancidity during the storage of rice bran stabilized by an extrusion process. A double screw extruder was... 
free fatty acids | packaging | storage | rice bran | extrusion | hydrolytic rancidity
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 06/2014, Volume 94, Issue 8, pp. 1568 - 1576
Journal Article
Journal of Food Science and Technology, ISSN 0022-1155, 02/2019, Volume 56, Issue 2, pp. 889 - 895
Rice bran tends to become rancid during storage if it is not stabilized. In commercial rice mills, bran is removed in phases using battery of polishers and... 
FFA | Stabilization and microwave heating | Auto-oxidation | ORYZANOL | HYDROLYTIC RANCIDITY | STABILITY | FOOD SCIENCE & TECHNOLOGY | PREVENTION | Stability analysis | Batteries | Microwave heating | Fatty acids | Storage | Enzymatic activity | Peroxide | Heating | Peroxidase | Oxidation | Lipoxygenase | Rancidity | Rice | AV | Original | PV
Journal Article
Food Chemistry, ISSN 0308-8146, 01/2016, Volume 190, pp. 179 - 185
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 08/1999, Volume 47, Issue 8, pp. 3050 - 3052
The effect of microwave heating, packaging, and storage temperature on the production of free fatty acids (FFA) in rice bran was examined. Freshly milled raw... 
Storage | Free fatty acid | Hydrolytic rancidity | Rice bran | Microwave heat | free fatty acid | FOOD SCIENCE & TECHNOLOGY | hydrolytic rancidity | AGRICULTURE, MULTIDISCIPLINARY | BROWN RICE | storage | CHEMISTRY, APPLIED | rice bran | microwave heat | Hydrolysis | Cooking | Oryza | Dietary Fiber | Food Packaging | Microwaves | Food Preservation
Journal Article
Ciencia e Tecnologia de Alimentos, ISSN 0101-2061, 04/2013, Volume 33, Issue 2, pp. 376 - 381
The main problem related to rice bran use is that it goes rancid right after its production. The objective of the present study was to apply a mathematical... 
Byproduct | Oryza sativa L | Shelf life | Free fatty acids | free fatty acids | shelf life | byproduct | FOOD SCIENCE & TECHNOLOGY
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 08/1999, Volume 47, Issue 8, pp. 2997 - 3000
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 03/2014, Volume 59, Issue 2, pp. 155 - 161
Infrared stabilized rice bran (SRB) substitution to white wheat, wheat bran and whole grain wheat breads at the levels of 2.5, 5.0 and 10.0% was evaluated in... 
Infrared | Dietary fiber | Sensory | Texture | Rice bran | Bread | STORAGE | QUALITY | FOOD SCIENCE & TECHNOLOGY | PREVENTION | FUNCTIONAL-PROPERTIES | HYDROLYTIC RANCIDITY | OIL | ANTIOXIDANT | ENRICHMENT | DOUGH RHEOLOGY | Analysis
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 08/2017, Volume 52, Issue 8, pp. 1836 - 1843
Summary Rice bran was stabilised by dry heat method at 120 °C for 10–60 min, and then, protein was extracted from stabilised rice bran using weak alkali... 
Alkali method | dry heat stabilisation | physicochemical properties | rice bran protein | STORAGE | EXTRACTION | SOLUBILIZATION | TEMPERATURE | STABILITY | FOOD SCIENCE & TECHNOLOGY | ISOLATE | Proteins | Analysis | Dry heat | Properties (attributes) | Heat treatment | Foaming | Emulsification | Pretreatment | pH effects | Physicochemical properties | Rancidity | Rice
Journal Article