| Autor: |
Arshied Manzoor, Vinay Kumar Pandey, Aamir Hussain Dar, Ufaq Fayaz, Kshirod K. Dash, Rafeeya Shams, Saghir Ahmad, Iqra Bashir, Jibreez Fayaz, Poornima Singh, Shafat Ahmad Khan, Tariq Ahmad Ganaie |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
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| Zdroj: |
Food Chemistry Advances, Vol 2, Iss , Pp 100296- (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2772-753X |
| DOI: |
10.1016/j.focha.2023.100296 |
| Popis: |
Plant by-products being cost effective, readily available and potential source of various bioactive compounds coupled with non-extractable polyphenols are increasingly gaining attention among consumers. Rice bran, a by-product produced after milling rice kernels possess numerous health benefits due to its high nutritional value, in addition to be highly used as animal feed. Rice bran also is a rich source of dietary fiber, sterols, vitamins and various antioxidants. The present review is focused on the different types of bioactive compounds, chemical and nutritional constituents present in rice bran. Potential health benefits and biological activities of rice bran such as treatment against diabetes, cancer, inflammation have been emphasized. Various processing techniques of rice bran like ohmic heating, microwave heating, infrared heating, acid treatment and extrusion are also discussed in detail. Rice bran have the potential to be used in food sector as bioactive compound carrier, flavor enhancer, oil extraction, emulsifying agent, foaming agent and protein stabilizer. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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