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1 a, soybean, sesame, corn, peanut, olive, and rice bran).
2 tions and enhancing the bioactivities of red rice bran.
3 by improving of the functional properties of rice bran.
4 er trace- and macro-nutrient elements in the rice bran.
5  and discrimination of the red and the white rice bran.
6 min E, gamma-oryzanols and xanthophylls from rice bran.
7 to extract two rice bran extracts (RBE) from rice bran.
8  from par boiled rice bran compared with raw rice bran.
9 re obtained from the mild acid hydrolysis of rice bran.
10 ymers of proanthocyanidins in red and purple rice brans.
11 his i-As content needs to be reduced to make rice bran a useful food ingredient.
12                                              Rice bran, a by-product after milling, is a rich source
13                                              Rice bran, a by-product of milling rice, is highly nutri
14                                     Although rice bran active peptide (RBAP) has potent antioxidant p
15 ts suggest that trypsin-hydrolyzed denatured rice bran albumin might be useful as a natural food anti
16               Phenolic extracts derived from rice bran and fermented rice bran were evaluated for the
17 h the fermentation, starting from 33mug/g in rice bran and reaching 765mug/g in the fermented bran.
18  study was to assess the effects of defatted rice bran and rice bran oil in an average American diet
19 he highest number of sterols was detected in rice bran and tamanu oil (40 sterols), eggplant (39 ster
20 , Zn, As, Se, Mo, Cd, Hg, Pb) in brown rice, rice bran and the resulting white rice using microwave a
21 ed a wide variation of detected compounds in rice bran and vegetable oil samples (22.4-1774.6 mug g(-
22 and diversity of lipid components present in rice bran are presumably responsible for its protective
23 it is fit to utilise ATE by fortification in rice bran breakfast cereal (RBC).
24 of the solid state cultivation (SSC) time of rice bran by Rhizopus oryzae on gamma-oryzanol recovery
25 of food emulsions using interactions between rice bran cellulose nanocrystals (CNCs) and lauric argin
26                                              Rice bran chemical profiles differ across rice varieties
27 amma-tocopherols was found in FIR irradiated rice bran compared to raw bran, while alpha- and gamma-t
28 ves higher percentage of oil from par boiled rice bran compared with raw rice bran.
29                  Stoichiometric variation in rice bran components and differential effects on CRC via
30                                   As dietary rice bran contains beneficial bioactive components, OsAC
31                  In this study, the roles of rice bran cysteine protease inhibitors, oryzacystatins,
32                                     Defatted rice bran did not lower lipid concentrations.
33  and protein aerogels produced from defatted rice bran (DRB), an underutilized rice processing byprod
34  used to extract carbohydrates from defatted rice bran (DRB), and the prebiotic activity of the extra
35                       Rapid deterioration of rice bran due to the LOX3 enzyme catalysed oxidation of
36                   The deterioration of PC in rice bran during storage was considered as a trigger for
37 ct of a water-soluble enzymatic extract from rice bran (EERB).
38                        Furthermore, PPA from rice bran effectively controlled lipid oxidation in mort
39                                    Ethanolic rice bran extract (EE) at 2% decreased the oxidation as
40  evaluate for the first time the effect of a rice bran extract based-active packaging with antioxidan
41  evaluate for the first time the effect of a rice bran extract based-active packaging with antioxidan
42 functional phytochemicals than non-pigmented rice bran extracts (0.68, 1410, and non-detectable mug/g
43        Full-fatted and commercially defatted rice bran extracts (RBE and CDRBE) were evaluated for th
44 anol and then water were used to extract two rice bran extracts (RBE) from rice bran.
45      Results indicate the positive effect of rice bran extracts as additives in the food matrix.
46                                    Pigmented rice bran extracts contained greater amounts of function
47 is study examines the production of rice and rice bran, focusing on their nutritional profiles, bioac
48 e without a notable change in FFA content of rice bran fraction which was obtained from the first whi
49 ol and gamma-oryzanol contents of stabilized rice bran fractions were higher than their crude counter
50 ion and hydrolytic deterioration behavior of rice bran fractions which were obtained individually fro
51 ndomized to a control (no intervention) or a rice bran group that received daily supplementation with
52 o discriminate between the red and the white rice bran grown in Indonesia.
53 uated here is a novel approach to minimizing rice bran i-As content which is also suitable for its st
54 d was suitable as quality control method for rice bran in terms of identification and discrimination
55         The structure and characteristics of rice bran, including types of grain polishing, stabiliza
56 zymatic processing will help process the red rice bran into a nutraceutical rich ingredient having hi
57                                              Rice bran is a practical dietary intervention strategy t
58                       The major component in rice bran is gamma-oryzanol which consisted of 4 main co
59 h potential that antioxidative peptides from rice bran might also be produced in the gastrointestinal
60 ed in 14 volunteers who consumed a diet with rice bran oil (1/3 of the total dietary fat) substituted
61                                          Six rice bran oil (RBO) blends were prepared in two ratios i
62 enzyme-assisted aqueous extraction (EAAE) of rice bran oil (RBO) by employing response surface method
63                                              Rice bran oil (RBO) contains significant amounts of the
64                         Sunflower oil (SFO), Rice bran oil (RBO), Sesame oil (SESO) were blended with
65  (PO); olive oil (OLO); sunflower oil (SNO); rice bran oil (RBO); sesame oil (SESO) and linseed oil (
66 il, sesame oil, ground nut oil, coconut oil, rice bran oil and corn oil containing ultratrace impurit
67                       CoQ10 was dissolved in rice bran oil and incorporated into an aqueous OSA-ST so
68 cted from pink grapefruit using SC-CO(2) and rice bran oil as co-solvent.
69         The results showed that the yield of rice bran oil at ultrasound-assisted aqueous extraction
70            Moreover, with consumption of the rice bran oil diet, LDL cholesterol decreased by 7% (P <
71 among different vegetable oils revealed that rice bran oil exhibited the highest resistant to photo-o
72 assess the effects of defatted rice bran and rice bran oil in an average American diet on blood lipid
73      Moreover, exceptional properties of the rice bran oil make it unparalleled to other vegetable oi
74 ran wax (RBW), an intermediate by-product of rice bran oil refining industries, has been one of the u
75 ower with consumption of the diet containing rice bran oil than with consumption of the control diet.
76          In this work, aqueous extraction of rice bran oil was done without and with ultrasound pretr
77        This result implied that the yield of rice bran oil was significantly influenced by ultrasound
78 important cereal crop containing nutritional rice bran oil with high economic value for renewable ene
79                    Among all the RBO blends, rice bran oil+groundnut oil (70:30) had the highest smok
80  the highest smoke point (204 degrees C) and rice bran oil+olive oil (70:30) was the most stable blen
81 cid composition (SFA:MUFA:PUFA) (1:1.5:2) of rice bran oil+palm oil (80:20), and products prepared us
82  value of total antioxidants was observed in rice bran oil+sunflower oil (70:30) (2568.7 mg/kg).
83 a vitamin E isolated primarily from palm and rice bran oil, has been linked with anticancer activitie
84                                              Rice bran oil, not fiber, lowers cholesterol in healthy,
85 l was due to other components present in the rice bran oil, such as unsaponifiable compounds.
86 ated form of vitamin E found in palm oil and rice bran oil, to determine whether it could potentiate
87 atty acid composition similar to that of the rice bran oil.
88                                Groundnut and rice bran oils showed TPUFA/TSFA ratio closer to WHO rec
89 ch oil from a blend of refined sunflower and rice bran oils.
90  of i-As removal was observed for a range of rice bran products, with i-As removal related to the vol
91                                 Heat-treated rice bran protected RP the best during forced storage, w
92                                              Rice bran protein (RBP) is currently used as a carrier i
93                           Khao Dawk Mali 105 rice bran protein (RBP) was fractionated into albumin (1
94                                              Rice bran protein hydrolysate was further fractionated b
95 e of immunoglobulin E reacting with 14-16kDa rice bran protein in the patient's serum.
96 mmunoblot inhibition test suggested that the rice bran protein to which the patient's serum reacted w
97                                              Rice bran proteins (RBP) have been demonstrated to harbo
98 efficient release of bioactive peptides from rice bran proteins for functional food applications.
99                               To improve the rice bran quality, sequence based allele mining at OsPLD
100 eployed in the breeding programs to overcome rice bran rancidity in elite cultivars.
101  of hop sourdough fermentation combined with rice bran (RB) addition was investigated for improving t
102                   Previously, we showed that rice bran (RB) was able to reduce human rotavirus (HRV)
103                                              Rice bran (RB), a by-product of rice milling, is rich in
104  for extracting oils from avocado pulp (AP), rice bran (RB), and soybean flakes (SF), focusing on oil
105  grain protein and nutritional components of rice bran (RB), NIRS can be an effective tool for high t
106 o mayonnaise, either alone or with pigmented rice bran (RB).
107  Wheat bran (WTB) (230.78 +/- 7.79 U/mL) and rice bran (RCB) (211.62 +/- 3.20 U/mL) with the highest
108 nt effect of purified phytic acid (PPA) from rice bran (rice polishing by-product) combined with sodi
109 ing the release of nutraceuticals bounded to rice bran's cell wall matrix.
110        The cholesterol-lowering abilities of rice bran's fiber and oil apart from its fatty acid comp
111      This comprehensive analysis underscores rice bran's nutritional and therapeutic value, advocatin
112                                              Rice bran's potential as a dietary supplement, particula
113 ltrasound is a practical approach to improve rice bran stability and safety.
114       This study investigated the effects of rice bran supplementation on weight for age and length f
115                                              Rice bran supplementation provides nutrients, prebiotics
116 icrobial and metabolite profile responses to rice bran supplementation when compared to control.
117 nteers were switched to a diet with defatted rice bran to double the fiber intake for 5 wk.
118 tale flavor' in the oil, and thus limits the rice bran usage for human consumption.
119                     A diverse panel of seven rice bran varieties was analysed for growth inhibition o
120 rient phytic acid and hazardous coliforms in rice bran was investigated.
121 din-3-O-glucoside (C3G) extracted from black rice bran was optimized towards the fatty acid donor, so
122                         Daily consumption of rice bran was safe and feasible to support changes in LA
123 ryzae fungus on the phenolic acid content of rice bran was studied.
124                                              Rice bran was used as a starting material to prepare pro
125 andelilla wax (CLW), carnauba wax (CBW), and rice bran wax (RBW) oleogels.
126                                              Rice bran wax (RBW), an intermediate by-product of rice
127 ) corn germ oil oleogels were prepared using rice bran wax (RBX) at different concentrations (3, 5, 7
128                   The effects of up to 5 wt% rice bran wax (RBX) on the crystallisation, tempering an
129 ding 5% (w/w) saturated monoglycerides (MG), rice bran waxes (RW) or a mixture of beta-sitosterol and
130 xtracts derived from rice bran and fermented rice bran were evaluated for their ability to reduce fre
131 tocopherols in hot-air and cellulase treated rice bran were remained unchanged.
132                                 The matrices rice bran, wheat bran and wheat flour were characterized
133 ork has shown that inorganic As localizes in rice bran whereas DMA localizes in the endosperm, but le
134 over, it will create the economical value of rice bran, which has long been considered as conventiona
135 ssfully discriminated the red from the white rice bran with predictive ability of the model showed a

 
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