المؤلفون: Sengupta, S., Bhowal, J.

المصدر: Grasas y Aceites; Vol. 75 No. 2 (2024); e551 ; Grasas y Aceites; Vol. 75 Núm. 2 (2024); e551 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.2024.v75.i2

مصطلحات موضوعية: Antioxidant Activity, Fortification, Proximate Composition, Rice Bran Oil, Sesame Oil, Tofu, Aceite de salvado de arroz, Aceite de sésamo, Actividad Antioxidante, Composición proximal, Fortificación

وصف الملف: text/html; application/pdf; text/xml

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Sci. 7, 167–80.; El Rhaman S. 2010. Extraction and separation of γ–oryzanol from rice bran oil by HPLC and studying its effect on rats fed a high–cholesterol diet. IJFNPH. 3 (2), 119–132.; Gulla S, Waghray K. 2011. Effect of storage on physicochemical characteristics and fatty acid composition of selected oil blends. J. Life Sci. 3, 35–46.; Hanáková Z, Buňka F, Pavlínek V, Hudečková L, Janiš R. 2013. The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase. Int. J. Dairy Technol. 66(4), 484–489.; Hekmat S, McMahon DJ. 1997. Manufacture and Quality of Iron–Fortified Yogurt. J. Dairy Sci. 80, 3114–3122.; Hou FB, Stampfer MJ, Manson JE, Rimm E, Colditz GA, Rosner BA, Hennekens CH, Willett WC. 1997. Dietary fat intake and the risk of coronary heart disease in women. N. Engl. J. 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Technol. 51 (3), 565–570.; Kumar P, Bector BS. 1991. Enhancement of shelf life of paneer with food additives. Ind. J. Dairy Sci. 44, 577–584.; Loganayaki N, Siddhuraju P, Manian S. 2013. Antioxidant activity and free radical scavenging capacity of phenolic extracts from Helicteres isora L. and Ceiba pentandra L. J. Food Sci. Technol. 50(4), 687–695.; Merrill AL, Watt BK. 1973. Energy Value of Foods: Basis and Derivation. Agriculture Handbook No. 74, ARS United States Department of Agriculture, Washington DC.; Mitra S, James AP, Fenton HK, Cato L, Solah VA. 2016. The Impact of Oat Quality on White Salted Noodles Containing Oat Flour. Cereal Chem. 93(3), 282.; Sapwarobol S, Saphyakhajorn W, Astina J. 2021. Biological Functions and Activities of Rice Bran as a Functional Ingredient: A Review. Nutr. Metab. Insights. 14, 11786388211058559.; Sengupta S, Basu S, Bhowal J. 2023. Biochemical characterization and hypocholesterolemic properties of sesame yogurt made from deoiled edible quality sesame flour (DEQSF) supplemented with rice bran oil. Food Prod. Process. Nutr. 5(56), 1-16.; Sengupta S, Goswami R, Basu S, Bhowal J. 2016. Hypolipidemic effects of soy yogurt fortified with antioxidant rich vegetable oil on albino mice fed high cholesterol diet. Mater. Today: Proc. 3(2016), 3222–3237.; Shetty K, Curtis OF, Levin RE, Witkowsky R, Anf W. 1995. Prevention of vitrification associated with in vitro shoot culture of oregano (Origanum vulgare) by Pseudomonas spp. J. Plant Physiol. 147 (3–4), 447–451.; Shokumbi OS, Babajide OO, Otaigbe DO, Tayo GO. 2011. Effect of coagulants on the yield nutrient and anti–nutrient composition of tofu. Arch. Appl. Sci. Res. 3 (3), 522–527.; Yakubu N, Oboh G, Olalekan AA. 2013. Antioxidant and Hepatoprotective Properties of Tofu (Curdle Soymilk) against Acetaminophen–Induced Liver Damage in Rats. Biotechnol. Res. Int. 2013, 230142.; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2204

الاتاحة: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2204
https://doi.org/10.3989/gya.0442221

المؤلفون: Souza, Christian Rafael Câmara de, Silva, Leomar Hackbart da, Costa, Paula Fernanda Pinto da

المصدر: Research, Society and Development; Vol. 12 No. 9; e6112943232 ; Research, Society and Development; Vol. 12 Núm. 9; e6112943232 ; Research, Society and Development; v. 12 n. 9; e6112943232 ; 2525-3409

مصطلحات موضوعية: Compuestos nutricionales, Salvado de arroz, Tiempo de cocción, Absorción de agua, Fisuras en los granos, Compostos nutricionais, Farelo de arroz, Tempo de cozimento, Absorção de água, Fissuras nos grãos, Nutritional compounds, Rice bran, Cooking time, Water absorption, Fissure in the grains

وصف الملف: application/pdf

Relation: https://rsdjournal.org/index.php/rsd/article/view/43232/34804; https://rsdjournal.org/index.php/rsd/article/view/43232

الاتاحة: https://rsdjournal.org/index.php/rsd/article/view/43232
https://doi.org/10.33448/rsd-v12i9.43232

المؤلفون: Izadi, A., Mansouripour, S., Ramezan, Y., Talebzadeh, S.

المصدر: Grasas y Aceites; Vol. 73 No. 4 (2022); e479 ; Grasas y Aceites; Vol. 73 Núm. 4 (2022); e479 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.2022.v73.i4

مصطلحات موضوعية: French salad dressing, Olive oil, Rice bran oil, Sesame oil, Soybean oil, Aceite de oliva, Aceite de salvado de arroz, Aceite de sésamo, Aceite de soja, Aderezo para ensalada francesa

وصف الملف: text/html; application/pdf; text/xml

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Stability and physicochemical properties of model salad dressings prepared with pregelatinized potato starch. Carbohydr. Polym. 111, 624-632. https://doi.org/10.1016/j.carbpol.2014.05.015 PMid:25037397; Chetana R, Bhavana K, Babylatha R, Geetha V, Kumar GS. 2019. Studies on eggless mayonnaise from rice bran and sesame oils. J. Food Sci. Technol. 56, 3117-3125. https://doi.org/10.1007/s13197-019-03819-1 PMid:31205366 PMCid:PMC6542863; de Melo ANF, de Souza EL, da Silva Araujo VB, Magnani M. 2015. Stability, nutritional and sensory characteristics of French salad dressing made with mannoprotein from spent brewer's yeast. LWT. 62, 771-774. https://doi.org/10.1016/j.lwt.2014.06.050; Di Mattia C, Balestra F, Sacchetti G, Neri L, Mastrocola D, Pittia P. 2015. Physical and structural properties of extra-virgin olive oil based mayonnaise. LWT. 62, 764-770. https://doi.org/10.1016/j.lwt.2014.09.065; Firestone D. 2009. Official methods and recommended practices of the AOCS. Urbana, American Oil Chemists' Society Press.; Garcia K, Sriwattana S, No HK, Corredor JAH, Prinyawiwatkul W. 2009. Sensory optimization of a mayonnaise-type spread made with rice bran oil and soy protein. J. Food Sci. 74, S248-S254. https://doi.org/10.1111/j.1750-3841.2009.01203.x PMid:19723230; Hashempour-Baltork F, Torbati M, Azadmard-Damirchi S, Savage GP. 2018. Chemical, rheological and nutritional characteristics of sesame and olive oils blended with linseed oil. Adv. Pharm. Bull. 8, 107. https://doi.org/10.15171/apb.2018.013 PMid:29670845 PMCid:PMC5896384; Hosseini S, Ramezan Y, Arab S. 2020. A comparative study on physicochemical characteristics and antioxidant activity of sumac (Rhus coriaria L.), cumin (Cuminum cyminum), and caraway (Carum carvil) oils. J. Food Meas. Charact. 14, 3175-3183. https://doi.org/10.1007/s11694-020-00561-7; INSO 2454. 2014. Mayonnaise & Salad dressings -Specifications and test methods. Iran: Iran National Organization of Standardization.; INSO 2965. 2017. Microbiology of mayonnaise and salad sauce- Specifications and test methods. Iran: Iranian National Standardization Organization.; ISO 660. 2020. Animal and vegetable fats and oils Determination of acid value and acidity Test method. 2011. International Organization for Standardization.; ISO 3960. 2010. Animal and vegetable fats and oils. Determination of peroxide value. Iodometric (visual) endpoint determination.; Karbasian M, Givianrad MH, Ramezan Y. 2015. A rapid method for detection of refined olive oil as adulterant in extra virgin olive oil by differential scanning calorimetry. Orient. J. Chem. 31, 1735-1739. https://doi.org/10.13005/ojc/310354; Kim J, Kim DN, Lee SH, Yoo S-H, Lee S. 2010. Correlation of fatty acid composition of vegetable oils with rheological behaviour and oil uptake. Food Chem. 118, 398-402. https://doi.org/10.1016/j.foodchem.2009.05.011; Ma Z, Boye JI. 2013. Advances in the design and production of reduced-fat and reduced-cholesterol salad dressing and mayonnaise: a review. Food Bioproc. Tech. 6, 648-670. https://doi.org/10.1007/s11947-012-1000-9; Manshadi AD, Peighambardoust SH, Azadmard-Damirchi S, Niakosari M. 2019. Oxidative and physical stability, rheological properties and sensory characteristics of 'salad dressing'samples formulated with flaxseed oil and n-OSA starch. J. Food Meas. Charact. 13, 26-33. https://doi.org/10.1007/s11694-018-9915-0; Mizani M, Yaghoti Moghaddam M, Alimi M, Salehifar M. 2015. Particle Size Distribution and Viscoelastic Behavior of French Dressing Containing Two Types of Commercial Waxy Maize Starches. J. Food Biosci. Technol. 5, 1-10.; Moslavac T, Pozderović A, Pichler A, Benčić Đ, Vilušić M, Barulek I. 2012. The effect of extra virgin olive oil and lemon juice on rheological properties of mayonnaise. Meso. 14 (2), 157-162.; Neia VJC, da Silva dos Santos PD, Galuch MB, dos Santos Pizzo J, Ito AAR, Santos OO, Visentainer JEL, Visentainer JV. 2019. Fatty Acid Composition and Lipid Profile of Oral/Enteral Nutrition Supplements Available on the Brazilian Market. Eur. J. Lipid Sci. Technol. 121, 1800495. https://doi.org/10.1002/ejlt.201800495; Nikzade V, Tehrani MM, Saadatmand-Tarzjan M. 2012. Optimization of low-cholesterol-low-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach. Food Hydrocoll. 28, 344-352. https://doi.org/10.1016/j.foodhyd.2011.12.023; Paraskevopoulou D, Boskou D, Paraskevopoulou A. 2007. Oxidative stability of olive oil-lemon juice salad dressings stabilized with polysaccharides. Food Chem. 101, 1197-1204. https://doi.org/10.1016/j.foodchem.2006.03.022; Pazhvand R, Khavarpour M. 2019. Rheological, Physical and Sensory Properties of Mayonnaise Formulated with Sesame Oil. J. Food Biosci. Technol. 9, 35-44.; Phan VM, Junyusen T, Liplap P, Junyusen P. 2019. Effects of ultrasonication and thermal cooking pretreatments on the extractability and quality of cold press extracted rice bran oil. J. Food Process Eng. 42, e12975. https://doi.org/10.1111/jfpe.12975; Rasmussen CN, Wang X-H, Leung S, Andrae-Nightingale LM, Schmidt SJ, Engeseth NJ. 2008. Selection and use of honey as an antioxidant in a French salad dressing system. J. Agric. Food Chem. 56, 8650-8657. https://doi.org/10.1021/jf800635d PMid:18759448; Shahidi F. 2005. Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products: Processing Technologies (Vol. 5): John Wiley & Sons. https://doi.org/10.1002/047167849X; USDA. 2017. Mayonnaise, salad dressing, and tartar sauce. A-A-20140E.; Yaghouti Moghaddam M, Mizani M, Salehifar M, Gerami A. 2013. Effect of waxy maize starch (modified, native) on physical and rheological properties of French dressing during storage. World Appl. Sci. 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الاتاحة: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1956
https://doi.org/10.3989/gya.0435211

المؤلفون: Sahu, S., Ghosh, M., Bhattacharyya, D. K.

المصدر: Grasas y Aceites; Vol. 71 No. 1 (2020); a336 ; Grasas y Aceites; Vol. 71 Núm. 1 (2020); a336 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.2020.v71.i1

مصطلحات موضوعية: Oleogels, RBOFAD, Rice bran oil, Rice bran wax, UMRBOFAD, Aceite de salvado de arroz, Cera de salvado de arroz, Oleogeles

وصف الملف: text/html; application/pdf; application/xml

Relation: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1803/2527; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1803/2528; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1803/2529; Ahmad Nayik G, Majid I, Gull A, Muzaffar K. 2015. Rice bran oil, the future edible oil of India: A mini Review. Rice Res. Open Access 03, 1-3. https://doi.org/10.4172/2375-4338.1000151; Bin Sintang MD, Rimaux T, Walle DV, Dewettinck K, Patel AR. 2016. Oil structuring properties of monoglycerides and phytosterols mixtures. Eur. J. Lipid Sci. Technol. 119, 1500517. https://doi.org/10.1002/ejlt.201500517; Calligaris S, Mirolo G, Pieve SD, Arrighetti G, Nicoli MC. 2013. Effect of Oil Type on Formation, Structure and Thermal Properties of ?-oryzanol and ?-sitosterol-Based Organogels. Food Biophys. 9, 69-75. https://doi.org/10.1007/s11483-013-9318-z; Chen M-H, Bergman CJ. 2005. A rapid procedure for analysing rice bran tocopherol, tocotrienol and g-oryzanol contents. J. Food Compos. Anal. 18, 139-151. https://doi.org/10.1016/j.jfca.2003.09.004; Dassanayake LSK, Kodali DR, Ueno S. 2011. Formation of oleogels based on edible lipid materials. Curr. Opin. Colloid Interface Sci. 16, 432-439. https://doi.org/10.1016/j.cocis.2011.05.005; Doan CD, Walle DV, Dewettinck K, Patel AR. 2015. Evaluating the Oil-Gelling Properties of Natural Waxes in Rice Bran Oil: Rheological, Thermal, and Microstructural Study. J. Am. Oil Chem. Soc. 92, 801-811. https://doi.org/10.1007/s11746-015-2645-0; Escrich E, Solanas M, Moral R. 2014. Olive Oil and Other Dietary Lipids in Breast Cancer. in Cancer Treatment and Research. Advances in Nutrition and Cancer 31, 289-309. https://doi.org/10.1007/978-3-642-38007-5_17 PMid:24114487; Gómez-Estaca J, Herrero AM, Herranz B, Alvarez MD, Jimenez-Colmenero F, Cofrades S. 2019. Characterization of ethyl cellulose and beeswax oleogels and their suitability as fat replacers in healthier lipid pâtés development. Food Hydrocoll. 87, 960-969 https://doi.org/10.1016/j.foodhyd.2018.09.029; Gupta AK, Savopoulos CG, Ahuja J, Hatzitolios AI. 2011. Role of phytosterols in lipid-lowering: current perspectives. QJM 104, 301-308. https://doi.org/10.1093/qjmed/hcr007 PMid:21325285; Hwang H-S, Singh M, Bakota EL, Winkler-Moser JK, Kim S, Liu SX. 2013. Margarine from Organogels of Plant Wax and Soybean Oil. J. Am. Oil Chem. Soc. 90, 1705-1712. https://doi.org/10.1007/s11746-013-2315-z; Hwang H-S, Kim S, Singh M, Winkler-Moser JK, Liu SX . 2011. Organogel Formation of Soybean Oil with Waxes. J. Am. Oil Chem. Soc. 89, 639-647. https://doi.org/10.1007/s11746-011-1953-2; Jayathilake C, Rizliya V, Liyanage R. 2016. Antioxidant and Free Radical Scavenging Capacity of Extensively Used Medicinal Plants in Sri Lanka. Procedia Food Sci. 6, 123-126. https://doi.org/10.1016/j.profoo.2016.02.028; Li X, Wu X, Huang L. 2009. Correlation between Antioxidant Activities and Phenolic Contents of Radix Angelicae Sinensis (Danggui). Molecules 14, 5349-5361. https://doi.org/10.3390/molecules14125349 PMid:20032898 PMCid:PMC6255375; Nijjar PS, Burke FM, Bloesch A, Rader DJ. 2010. Role of dietary supplements in lowering low-density lipoprotein cholesterol: A review. J. Clin. Lipidol. 4, 248-258. https://doi.org/10.1016/j.jacl.2010.07.001 PMid:21122657; Ögütcü M, Arifoglu N, Yılmaz E. 2015. Storage stability of cod liver oil organogels formed with beeswax and carnauba wax. Int. J. Food Sci. Technol. 50, 404-412. https://doi.org/10.1111/ijfs.12612; Patel AR, Dewettinck K. 2015. Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel. Eur. J. Lipid Sci. Technol. 117, 1772-1781. https://doi.org/10.1002/ejlt.201400553 PMid:26726293 PMCid:PMC4690198; Pengkumsri N, Chaiyasut C, Sivamaruthi BS, Saenjum C, Sirilun S, Peerajan S, Suwannalert P, Sirisattha S, Chaiyasut K, Kesika P. 2015. The influence of extraction methods on composition and antioxidant properties of rice bran oil. Food Sci. Technol. 35, 493-501. https://doi.org/10.1590/1678-457X.6730; Sahu S, Ghosh M, Bhattacharyya DK. 2018. Isolation of the unsaponifiable matter (squalene, phytosterols, tocopherols, ?-oryzanol and fatty alcohols) from a fatty acid distillate of rice bran oil. Grasas Aceites 69, e262. https://doi.org/10.3989/gya.1112172; Stortz TA, Marangoni AG. 2014. The replacement for petrolatum: Thixotropic ethylcellulose oleogels in triglyceride oils. Green Chem. https://doi.org/10.1039/C4GC00052H; Troni KL, Silva SM, Meirelles AJA, Ceriani R. 2013. Study of Fatty Acid and Fatty Alcohol Formation from Hydrolysis of Rice Bran Wax. Chem. Eng. Trans. 32, 1747-1752.; Yang S, Li G, Saleh ASM. 2017. Functional Characteristics of Oleogel Prepared from Sunflower Oil with ?-Sitosterol and Stearic Acid. J. Am. Oil Chem. Soc. 94, 1153-1164. https://doi.org/10.1007/s11746-017-3026-7; Yılmaz E, Ö?ütcü M. 2014. Properties and Stability of Hazelnut Oil Organogels with Beeswax and Monoglyceride. J. Am. Oil Chem. Soc. 91, 1007-1017. https://doi.org/10.1007/s11746-014-2434-1; Zetzl AK, Gravelle AJ, Kurylowicz M, Dutcher J, Barbut S, Marangoni AG. 2014. Microstructure of ethylcellulose oleogels and its relationship to mechanical properties. Food Struct. 2, 27-40. https://doi.org/10.1016/j.foostr.2014.07.002; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1803

الاتاحة: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1803
https://doi.org/10.3989/gya.0938182

المؤلفون: Cerisuelo, Alba

المصدر: electronico

مصطلحات موضوعية: Nutrición animal, Salvado de arroz, Composición química, Valor nutritivo, L01 Animal husbandry, L02 Animal feeding, Q70 Processing of agricultural wastes, Oryza sativa

Relation: Cerisuelo, A. (2021). Materias primas: Salvado de arroz. Nutrinews, noviembre 2021, 22-33.; http://hdl.handle.net/20.500.11939/8241; https://nutrinews.com/ficha-de-materia-prima-salvado-de-arroz/

الاتاحة: https://hdl.handle.net/20.500.11939/8241
https://nutrinews.com/ficha-de-materia-prima-salvado-de-arroz/

المؤلفون: Lorena In´´és Mestra Vargas, Wilson Andrés Barragán Hernández, Diego Andrés Medina Herrera, Hernando Flórez Díaz

المصدر: Agronomía Mesoamericana, Vol 31, Iss 2 (2020)

مصطلحات موضوعية: composición de la canal, biometría, semilla de algodón, salvado de arroz, forrajes, ganancia de peso, Agriculture

وصف الملف: electronic resource

Relation: http://www.revistas.ucr.ac.cr/index.php/agromeso/article/view/38389; https://doaj.org/toc/2215-3608

URL الوصول: https://doaj.org/article/eb961411fcfb433c8e6ff3e2fdbb5120

المؤلفون: Cachay Eslava, Pamela Geraldine, Ordoñez Duran, Nataly

المساهمون: Bolo Romero, Karla Mavel

المصدر: Universidad Inca Garcilaso de la Vega ; Repositorio Institucional - UIGV

مصطلحات موضوعية: aceite salvado de arroz, fotoprotección, crema gel

وصف الملف: application/pdf

Relation: http://repositorio.uigv.edu.pe/handle/20.500.11818/8429

الاتاحة: http://repositorio.uigv.edu.pe/handle/20.500.11818/8429
https://hdl.handle.net/20.500.11818/8429

المؤلفون: Martillanes Costumero, Sara

URL الوصول: http://hdl.handle.net/10662/11663

المؤلفون: Cabezas Cifuentes, Karol Danyely, Pulido Torres, Valentina

المصدر: Ingeniería de Alimentos

مصطلحات موضوعية: Evaluación de las propiedades, Tecnológicas y nutricionales, Bebida fermentada vegetal, Adición del extracto proteico, Salvado de arroz, Other Engineering

وصف الملف: application/pdf

Relation: https://ciencia.lasalle.edu.co/ing_alimentos/279; https://ciencia.lasalle.edu.co/context/ing_alimentos/article/1275/viewcontent/43151000_2019.pdf

الاتاحة: https://ciencia.lasalle.edu.co/ing_alimentos/279
https://ciencia.lasalle.edu.co/context/ing_alimentos/article/1275/viewcontent/43151000_2019.pdf

المؤلفون: Guevara Guerrero, Beatriz, Fernández-Quintero, Alejandro, Montero-Montero, Juan Carlos

المصدر: DYNA; Vol. 86 No. 208 (2019): January - March; 177-181 ; DYNA; Vol. 86 Núm. 208 (2019): Enero - Marzo; 177-181 ; 2346-2183 ; 0012-7353

مصطلحات موضوعية: rice bran, extrusion, free fatty acids, hydrolytic rancidity, packaging, storage, salvado de arroz, extrusión, ácidos grasos libres, rancidez hidrolítica, empaque, almacenamiento

وصف الملف: application/pdf; text/xml

Relation: https://revistas.unal.edu.co/index.php/dyna/article/view/72190/69994; https://revistas.unal.edu.co/index.php/dyna/article/view/72190/87633; https://revistas.unal.edu.co/index.php/dyna/article/view/72190

الاتاحة: https://revistas.unal.edu.co/index.php/dyna/article/view/72190

المؤلفون: Donoso Pineda, Nazaret

URL الوصول: http://hdl.handle.net/10662/7208

المؤلفون: Aguirre, Marisol, Bourdon García, Rubén Danilo

المصدر: http://www.utadeo.edu.co/es/publicacion/libro/publicaciones/235/el-salvado-de-arroz-procesos-de-estabilizacion-y-usos.

مصطلحات موضوعية: Salvado de arroz, Productos del arroz

جغرافية الموضوع: Colombia

وصف الملف: application/pdf

Relation: http://hdl.handle.net/20.500.12010/1877; instname:Universidad de Bogotá Jorge Tadeo Lozano; reponame:Repositorio Institucional de la Universidad de Bogotá Jorge Tadeo Lozano

الاتاحة: https://hdl.handle.net/20.500.12010/1877

المؤلفون: Berti, Sofía

المساهمون: Flores, Silvia K., Jagus, Rosa J.

مصطلحات موضوعية: PELICULAS Y RECUBRIMIENTOS COMESTIBLES COMPUESTOS, NATAMICINA, NISINA, SALVADO DE ARROZ, EXPELLER DE SOJA, ALMIDON DE MANDIOCA, CULTIVO MIXTO, CASTEO, TERMO-COMPRESION, PROPIEDADES FISICOQUIMICAS, PROTECCION ANTIMICROBIANA, EDIBLE COMPOSITE FILMS AND COATING, CASSAVA STARCH, NATAMYCIN, NISIN, RICE BRAN, SOYBEAN EXPELLER, MIXED CULTURE, CASTING, THERMO-COMPRESSION, PHYSICOCHEMICAL PROPERTIES, ANTIMICROBIAL PROTECTION

وصف الملف: application/pdf

Relation: https://hdl.handle.net/20.500.12110/tesis_n7351_Berti; http://repositoriouba.sisbi.uba.ar/gsdl/cgi-bin/library.cgi?a=d&c=aextesis&d=tesis_n7351_Berti_oai

الاتاحة: https://hdl.handle.net/20.500.12110/tesis_n7351_Berti
http://repositoriouba.sisbi.uba.ar/gsdl/cgi-bin/library.cgi?a=d&c=aextesis&d=tesis_n7351_Berti_oai

المؤلفون: Sahu, S., Ghosh, M., Bhattacharyya, D. K.

المصدر: Grasas y Aceites; Vol. 69 No. 3 (2018); e262 ; Grasas y Aceites; Vol. 69 Núm. 3 (2018); e262 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.2018.v69.i3

مصطلحات موضوعية: Esterification, Fatty Acid Distillate, Rice Bran Oil, Unsaponifiable matter, Aceite de salvado de arroz, Destilado de ácido graso, Esterificación, Insaponificable

وصف الملف: text/html; application/pdf; application/xml

Relation: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1730/2305; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1730/2306; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1730/2307; Arab F, Alemzadeh I, Maghsoudi M. 2011. Determination of antioxidant component and activity of rice bran extract. Sci. Iran. 18, 1402–1406.; Bhattacharyya AC, Bhattacharyya DK. 1987. Deacidification of high FFA rice bran oil by reesterification and alkali neutralization. J. Am. Oil Chem. Soc. 64, 128–131.; Bhilwade H Narayan et al. 2010. Squalene as Novel Food Factor. Current Pharm. Biotechnol. 11, 875–880.; Bhosle BM, Subramanian R. 2005. New approaches in deacidification of edible oils––a review. J. Food Eng. 69, 481–494.; Chen MH, Bergman CJ. 2005. A rapid procedure for analysing rice bran tocopherol, tocotrienol and ?-oryzanol contents. J. Food Comp. Anal. 18, 139–151.; De BK, Bhattacharyya DK. 1999. Deacidification of high-acid rice bran oil by reesterification with monoglyceride. J. Am. Oil Chem. Soc. 76, 1243–1246.; Delange DM et al. 2013. Determination of sterol and fatty alcohols in unsaponifiable matter of Roystonea regia fruits oil. J. Med. Plants Res. 7, 2736–2740.; Domínguez R et al. 2016. Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâté’. Grasas Aceites 67, 133–141.; Escrich E, Solanas M, Moral R. 2014. Olive Oil and Other Dietary Lipids in Breast Cancer. Cancer Treat. Res. 7. 289–309.; Gomes TA et al. 2015. Effects of Tocols Rich Fraction Isolated from Rice Bran Oil Deodorizer Distillate on Plasma and Hepatic Lipid Concentrations in Rats. J. Biosci. Med. 3, 1–10. https://doi.org/10.4236/jbm.2015.39001; Gupta AK et al. 2011. Role of phytosterols in lipid-lowering: current perspectives. QJM 104, 301–308.; Khatoon S, Gopalakrishna AG. 2004. Fat-soluble nutraceuticals and fatty acid composition of selected Indian rice varieties. J. Am. Oil Chem. Soc. 81, 939–943.; Kombe GG et al. 2013. Pre-Treatment of High Free Fatty Acids Oils by Chemical Re-Esterification for Biodiesel Production—A Review. Advances Chem. Eng. Sci. 3, 242–247.; Lloyd BJ, Siebenmorgen TJ, Beers KW. 2000. Effects of Commercial Processing on Antioxidants in Rice Bran. Cereal Chem. J. Am. Assoc. Cereal Chem., Inc. 77, 551–555.; Malinowski JM, Gehret MM. 2010. Phytosterols for dyslipidemia. Am. J. Health-Sys. Pharm. 67, 1165–1173.; Nayik GA et al. 2015. Rice bran oil, the Future Edible Oil of India: A mini Review. J. Rice Res. 3, 1-8.; Nijjar PS et al. 2010. Role of dietary supplements in lowering low-density lipoprotein cholesterol: A review. J. Clin. Lipidol. 4, 248–258.; Qu J et al. 2017. The effects of process technology on the physicochemical properties of peony seed oil. Grasas Aceites 68, 192–201.; Rani A et al. 2015. A rapid reversed-phase thin layer chromatographic protocol for detection of adulteration in ghee (clarified milk fat) with vegetable oils. J. Food Sci. Technol. 52, 2434–2439. https://doi.org/10.1007/s13197-013-1208-3; Smith TJ. 2000. Squalene: potential chemopreventive agent. Expert Opinion on Investigational Drugs, Taylor & Francis. 9, 1841–1848.; Sohail M et al. 2017. Rice bran nutraceutics: A comprehensive review. Critical Reviews in Food Sci. Nut. 57, 3771–3780.; Troni KL et al. 2013. Study of Fatty Acid and Fatty Alcohol Formation from Hydrolysis of Rice Bran Wax. Chem. Eng. Transac. 32, 1747–1752.; Uluata S, Altuntas¸ Ü, Özçelik B. 2016. Biochemical Characterization of Arbequina Extra Virgin Olive Oil Produced in Turkey. J. Am. Oil Chem. Soc. 93, 617–626.; Wilson TA et al. 2007. Rice bran oil and oryzanol reduce plasma lipid and lipoprotein cholesterol concentrations and aortic cholesterol ester accumulation to a greater extent than ferulic acid in hypercholesterolemic hamsters. J. Nutrit. Biochem. 18, 105–112. https://doi.org/10.1016/j.jnutbio.2006.03.006; Yamamoto Y, Har S. 2012. Novel Fractionation Method for Squalene and Phytosterols Contained in the Deodorization Distillate of Rice Bran Oil. Scientific, Health and Social Aspects of the Food Industry. 1st edn. Japan: InTech, pp. 71–82.; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1730

الاتاحة: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1730
https://doi.org/10.3989/gya.1112172

المؤلفون: Edgar Mauricio Vargas S, Marisol Aguirre

المصدر: Mutis, Vol 3, Iss 2, Pp 13-20 (2013)

مصطلحات موضوعية: Salvado de arroz, procesos de estabilización, propiedades funcionales, propiedades nutricionales, Science, Science (General), Q1-390, Social sciences (General), H1-99

وصف الملف: electronic resource

Relation: http://revistas.utadeo.edu.co/index.php/mutis/article/view/881/912; https://doaj.org/toc/2256-1498

URL الوصول: https://doaj.org/article/145c1ac4bab74c99948f2af676e0f5e8

المؤلفون: Vargas S., Edgar Mauricio, Aguirre, Marisol

المصدر: Revista Mutis; Vol. 3, Núm. 2 (2013); 13-20 ; 2256-1498

مصطلحات موضوعية: Ciencias Naturales, Ingeniería Química, Salvado de arroz, procesos de estabilización, propiedades funcionales, propiedades nutricionales, Normalización, Producción - Normas, Arroz - Genética

وصف الملف: application/pdf

Relation: Vargas S., E. M., & Aguirre, M. (2013). Procesos de estabilización del salvado de arroz colombiano para su aprovechamiento industrial. Revista Mutis, 3(2), 13-20. https://doi.org/10.21789/22561498.881; https://doi.org/10.21789/22561498.881; http://hdl.handle.net/20.500.12010/642

الاتاحة: https://hdl.handle.net/20.500.12010/642
https://doi.org/10.21789/22561498.881

المؤلفون: Jorge H Agudelo Trujillo, Merlin D Lindemann, Gary L Cromwell

المصدر: Revista Colombiana de Ciencias Pecuarias, Vol 23, Iss 4, Pp 429-443 (2010)

مصطلحات موضوعية: cerdos en crecimiento, fitasa, fósforo, salvado de arroz, farelo de arroz, fitase, suínos em crescimento, growing pigs, phosphorus, phytase, rice bran, Animal culture, SF1-1100

وصف الملف: electronic resource

Relation: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-06902010000400004; https://doaj.org/toc/0120-0690

URL الوصول: https://doaj.org/article/3117b8a68d464b7f8585f18158cd84e2

المؤلفون: Sehn, G. A.R., Gonçalves, L. A.G., Ming, C. C.

المصدر: Grasas y Aceites; Vol. 67 No. 1 (2016); e120 ; Grasas y Aceites; Vol. 67 Núm. 1 (2016); e120 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.2016.v67.i1

مصطلحات موضوعية: Crude rice bran oil, Phospholipids, Polymeric membranes, Ultrafiltration, Aceite de salvado de arroz crudo, Fosfolípidos, Membranas poliméricas, Ultrafiltración

وصف الملف: text/html; application/pdf; text/xml

Relation: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1586/1863; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1586/1864; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1586/1865; American Oil Chemists' Society (2009) Official methods and recommended practices of the American Oil Chemists' Society. 6th ed. Champaign.; Antoniassi R, Esteves W. 1995. Otimização da metodologia da AOCS (Official Method Ca 12 55) para determinação de conteúdo de fósforo em óleos, in Latin America Congress and Exhibit on Fats Processing, VI, Campinas. Proceedings, pp. 211-215.; Araki MS, Coutinho CM, Goncalves LAG, Viotto LA.2010. Solvent permeability in commercial ultrafiltration polymeric membranes and evaluation of the structural and chemical stability towards hexane. Sep. Purif. Technol. 71, 13-21. http://dx.doi.org/10.1016/j.seppur.2009.10.005; Cheryan M. 1998. Ultrafiltration and microfiltration handbook. Lancaster, Technomic Publ., USA.; Coutinho CM, Chiu CM, Basso RC, Ribeiro APB, Gonçalves LAG, Viotto LA. 2009. State of art of the application of membrane technology to vegetable oils: A review. Food Res. Int. 42, 536-550. http://dx.doi.org/10.1016/j.foodres.2009.02.010; Erickson DR. 1995. Degumming and Lecithin Processing and Utilization, in Erickson DR (Ed) Practical Handbook of Soybean Processing and Utilization. AOCS Press, Champaign, pp. 174-183. http://dx.doi.org/10.1016/B978-0-935315-63-9.50014-0; Freitas SP, Silva OF, Miranda IC, Coelho MAS. 2007. Extração e fracionamento simultâneo do óleo da Castanha do Brasil com etanol. Ciênc. Tecnol. Aliment. 27, 14-17. http://dx.doi.org/10.1590/S0101-20612007000500002; Frieldlander HZ, Rickes RN. 1966. Membrane separation processes. Chem. Eng. 73, 111-116.; Hartman L, Lago R. 1973. Rapid preparation of fatty acid methyl esters from lipids. Lab Pract. 22, 475-476. PMid:4727126; Iwama A. 1987. New process for purifying soybean oil by membrane separation and an economical evaluation of process. J. Am. Oil Chem. 64, 244-250.; Kaimal TNB, Vali SR, Rao BVSK, Chakrabarti PP, Vijayalakshmi P, Kale V, Rani KNP, Rajamma O, Bhaskar PS, Rao TC. 2002. Origin of problems encountered in rice bran oil processing. Eur. J. Lipid Sci. Technol. 104, 203-211. 3.0.CO;2-X" target="_blank">http://dx.doi.org/10.1002/1438-9312(200204)104:43.0.CO;2-X; Kesting RE. 1985. Synthetic Polymeric Membranes: a Structural Perspective. 2nd ed, Wiley-Interscience Publication, New York, USA.; Kumar NSK, Bhowmick DN. 1996. Separation of Fatty Acids/ Triacylglycerol by membranes. J. Am. Oil Chem. 73, 399-401. http://dx.doi.org/10.1007/BF02523439; Lawson H. 1995. Food oils and fats: technology, utilization and nutrition. Chapman & Hall, New York, USA. http://dx.doi.org/10.1007/978-1-4757-2351-9; Lin L, Rhee K, Koseoglu SS. 1997. Bench-scale membrane degumming of crude vegetable oil: process optimization. J. Membrane Sci. 134, 101-108. http://dx.doi.org/10.1016/S0376-7388(97)00098-7; Manjula S, Subramanian R. 2006. Membrane Technology in degumming, dewaxing, deacidifying, and decolorizing edible oils. Crit. Rev. Food Sci. 46, 569-592. http://dx.doi.org/10.1080/10408390500357746 PMid:16954065; Manjula S, Subramanian R. 2009. Simultaneous degumming, dewaxing and decolorizing crude rice bran oil using nonporous membranes. Sep. Purif. Technol. 66, 223-228. http://dx.doi.org/10.1016/j.seppur.2009.01.004; Ochoa N, Pagliero C, Marchese J, Mattea M. 2001. Ultrafiltration of vegetable oils: degumming by polymeric membrane. Sep. Purif. Technol. 22-23, 417-422. http://dx.doi.org/10.1016/S1383-5866(00)00178-7; Orthoefer FT. 2005. Rice bran oil, in Shahidi F (Ed.) Bailey's industrial oil & fat products, 6thed, John Wiley & sons, New Jersey, pp. 465-489. http://dx.doi.org/10.1002/047167849X.bio015; Pagliero C, Mattea M, Ochoa N, Marchese J. 2007. Fouling of polymeric membranes during degumming of crude sunflower and soybean oil. J. Food Eng. 78, 194-197. http://dx.doi.org/10.1016/j.jfoodeng.2005.09.015; Pagliero C, Ochoa N, Marchese J, Mattea M. 2001. Degumming of crude soybean oil by ultrafiltration using polymeric membranes. J. Am. Oil Chem. 78, 793-796. http://dx.doi.org/10.1007/s11746-001-0344-6; Pardun H. 1988. Die Pflanzenlecithine: Gewinnung, Eigenschaften, Verarbeitung und Anwendungpflanzlicher Phosphatidpräparate, Hafen-Mu_hlen-Werke, Augsburg, GER. Paul DR, Lima OME. 1970. The mecanism of liquid transport through highly swollen polymeric membranes. J. Appl. Polym. Sci. 15, 2199-2210.; Pestana VR, Mendonça CRB, Zambiazi RC. 2008. Farelo de arroz: características, benefícios à saúdee aplicações. B do CEPPA 26, 29-40.; Roy B, Dey S, Sahoo GC, Roy SN, Bandyopadhyay S. 2014. Degumming, dewaxing and deacidification of rice bran oil-hexane miscella using ceramic membrane: Pilot plant study. J. Am. Oil Chem. 91, 1453-1460. http://dx.doi.org/10.1007/s11746-014-2473-7; Rydberg J, Musikas C, Choppin GR. 1992. Principles and practices of solvent extraction. Marcel Dekker Inc., New York, USA.; Saravanan M, Bhosle BM, Subramanian R. 2006. Processing hexane-oil miscella using a nonporous polymeric composite membrane. J. Food Eng. 74, 529-535. http://dx.doi.org/10.1016/j.jfoodeng.2005.03.040; Subramanian R, Ichikawa S, Nakajima M, Kimura T, Maekawa T. 2001. Characterization of phospholipid reverse micelles in relation to membrane processing of vegetable oils. Eur. J. Lipid Sci. Technol. 103, 93-97. 3.0.CO;2-9" target="_blank">http://dx.doi.org/10.1002/1438-9312(200102)103:23.0.CO;2-9; Subramanian R, Nakajima M.1997. Membrane degumming of crude soybean and rapessed oils. J. Am. Oil Chem. 74, 971-975. http://dx.doi.org/10.1007/s11746-997-0013-4; Tsui EM, Cheryan M. 2004. Characteristics of nanofiltration membranes in aqueous ethanol. J. Membrane Sci. 237, 61-69. http://dx.doi.org/10.1016/j.memsci.2004.02.026; Yang XJ, Livingston AG, Santos LF. 2001. Experimental observations of nanofiltration with organic solvents. J. Membrane Sci. 190, 45-55. http://dx.doi.org/10.1016/S0376-7388(01)00392-1; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1586

الاتاحة: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1586
https://doi.org/10.3989/gya.0498151

المؤلفون: M.ª Salete F. Martins, E. F. G. C. Dores, J. E. Aguilar-Nascimento, L. Missae Oyama, M. Q. Latorraca, M.ª H. G. Gomes-da-Silva, C. M.ª Oller do Nascimento

المصدر: Nutrición Hospitalaria, Vol 22, Iss 6, Pp 648-653 (2007)

مصطلحات موضوعية: Colon, Morfología, Malnutrición, Recuperación, Salvado de arroz, Morphology, Malnutrition, Recovery, Rice bran, Nutritional diseases. Deficiency diseases, RC620-627

وصف الملف: electronic resource

Relation: http://scielo.isciii.es/scielo.php?script=sci_arttext&pid=S0212-16112007000800003; https://doaj.org/toc/0212-1611

URL الوصول: https://doaj.org/article/f44947c4b01a41a3a0e7d28c62e5097f

المؤلفون: Cecilia Rodrigues Silva, José Eduardo Dutra de Oliveira, Rui Augusto Hudari Gonçalves de Souza, Hugo Candido Silva

المصدر: Archivos Latinoamericanos de Nutrición, Vol 55, Iss 1, Pp 23-27 (2005)

مصطلحات موضوعية: Fibra, salvado de arroz, diabetes, Fiber, rice bran, Nutrition. Foods and food supply, TX341-641, Biology (General), QH301-705.5

وصف الملف: electronic resource

Relation: http://wwww.scielo.org.ve/scielo.php?script=sci_arttext&pid=S0004-06222005000100003; https://doaj.org/toc/0004-0622

URL الوصول: https://doaj.org/article/e9df41301bfe42da896f5a7a9876c4bd