ライフサイエンスコーパス: rice bran

1 by improving of the functional properties of rice bran.

2 min E, gamma-oryzanols and xanthophylls from rice bran.

3 from par boiled rice bran compared with raw rice bran.

4 er trace- and macro-nutrient elements in the rice bran.

5 re obtained from the mild acid hydrolysis of rice bran.

6 and discrimination of the red and the white rice bran.

7 ymers of proanthocyanidins in red and purple rice brans.

8 his i-As content needs to be reduced to make rice bran a useful food ingredient.

9 Rice bran, a by-product of milling rice, is highly nutri

10 ts suggest that trypsin-hydrolyzed denatured rice bran albumin might be useful as a natural food anti

11 Phenolic extracts derived from rice bran and fermented rice bran were evaluated for the

12 h the fermentation, starting from 33mug/g in rice bran and reaching 765mug/g in the fermented bran.

13 study was to assess the effects of defatted rice bran and rice bran oil in an average American diet

14 it is fit to utilise ATE by fortification in rice bran breakfast cereal (RBC).

15 of the solid state cultivation (SSC) time of rice bran by Rhizopus oryzae on gamma-oryzanol recovery

16 Rice bran chemical profiles differ across rice varieties

17 amma-tocopherols was found in FIR irradiated rice bran compared to raw bran, while alpha- and gamma-t

18 ves higher percentage of oil from par boiled rice bran compared with raw rice bran.

19 Stoichiometric variation in rice bran components and differential effects on CRC via

20 In this study, the roles of rice bran cysteine protease inhibitors, oryzacystatins,

21 Defatted rice bran did not lower lipid concentrations.

22 The deterioration of PC in rice bran during storage was considered as a trigger for

23 ct of a water-soluble enzymatic extract from rice bran (EERB).

24 functional phytochemicals than non-pigmented rice bran extracts (0.68, 1410, and non-detectable mug/g

25 Full-fatted and commercially defatted rice bran extracts (RBE and CDRBE) were evaluated for th

26 Pigmented rice bran extracts contained greater amounts of function

27 e without a notable change in FFA content of rice bran fraction which was obtained from the first whi

28 ol and gamma-oryzanol contents of stabilized rice bran fractions were higher than their crude counter

29 ion and hydrolytic deterioration behavior of rice bran fractions which were obtained individually fro

30 o discriminate between the red and the white rice bran grown in Indonesia.

31 uated here is a novel approach to minimizing rice bran i-As content which is also suitable for its st

32 d was suitable as quality control method for rice bran in terms of identification and discrimination

33 The major component in rice bran is gamma-oryzanol which consisted of 4 main co

34 h potential that antioxidative peptides from rice bran might also be produced in the gastrointestinal

35 ed in 14 volunteers who consumed a diet with rice bran oil (1/3 of the total dietary fat) substituted

36 Six rice bran oil (RBO) blends were prepared in two ratios i

37 Rice bran oil (RBO) contains significant amounts of the

38 Sunflower oil (SFO), Rice bran oil (RBO), Sesame oil (SESO) were blended with

39 (PO); olive oil (OLO); sunflower oil (SNO); rice bran oil (RBO); sesame oil (SESO) and linseed oil (

40 CoQ10 was dissolved in rice bran oil and incorporated into an aqueous OSA-ST so

41 The results showed that the yield of rice bran oil at ultrasound-assisted aqueous extraction

42 Moreover, with consumption of the rice bran oil diet, LDL cholesterol decreased by 7% (P <

43 assess the effects of defatted rice bran and rice bran oil in an average American diet on blood lipid

44 ower with consumption of the diet containing rice bran oil than with consumption of the control diet.

45 In this work, aqueous extraction of rice bran oil was done without and with ultrasound pretr

46 This result implied that the yield of rice bran oil was significantly influenced by ultrasound

47 Among all the RBO blends, rice bran oil+groundnut oil (70:30) had the highest smok

48 the highest smoke point (204 degrees C) and rice bran oil+olive oil (70:30) was the most stable blen

49 cid composition (SFA:MUFA:PUFA) (1:1.5:2) of rice bran oil+palm oil (80:20), and products prepared us

50 value of total antioxidants was observed in rice bran oil+sunflower oil (70:30) (2568.7 mg/kg).

51 a vitamin E isolated primarily from palm and rice bran oil, has been linked with anticancer activitie

52 Rice bran oil, not fiber, lowers cholesterol in healthy,

53 l was due to other components present in the rice bran oil, such as unsaponifiable compounds.

54 ated form of vitamin E found in palm oil and rice bran oil, to determine whether it could potentiate

55 atty acid composition similar to that of the rice bran oil.

56 Groundnut and rice bran oils showed TPUFA/TSFA ratio closer to WHO rec

57 ch oil from a blend of refined sunflower and rice bran oils.

58 of i-As removal was observed for a range of rice bran products, with i-As removal related to the vol

59 Khao Dawk Mali 105 rice bran protein (RBP) was fractionated into albumin (1

60 Rice bran protein hydrolysate was further fractionated b

61 Rice bran proteins (RBP) have been demonstrated to harbo

62 efficient release of bioactive peptides from rice bran proteins for functional food applications.

63 Previously, we showed that rice bran (RB) was able to reduce human rotavirus (HRV)

64 grain protein and nutritional components of rice bran (RB), NIRS can be an effective tool for high t

65 The cholesterol-lowering abilities of rice bran's fiber and oil apart from its fatty acid comp

66 nteers were switched to a diet with defatted rice bran to double the fiber intake for 5 wk.

67 A diverse panel of seven rice bran varieties was analysed for growth inhibition o

68 ryzae fungus on the phenolic acid content of rice bran was studied.

69 Rice bran was used as a starting material to prepare pro

70 xtracts derived from rice bran and fermented rice bran were evaluated for their ability to reduce fre

71 tocopherols in hot-air and cellulase treated rice bran were remained unchanged.

72 The matrices rice bran, wheat bran and wheat flour were characterized

73 over, it will create the economical value of rice bran, which has long been considered as conventiona

74 ssfully discriminated the red from the white rice bran with predictive ability of the model showed a