Cereal processing generates around 12.9% of all food waste globally. Wheat bran, wheat
germ, rice bran, rice germ, corn germ, corn bran, barley bran, and brewery spent grain are …

Background Rice is the third-most-produced crop in the world after corn and sugarcane, and
due to its widespread production, its byproduct, rice bran, is widely available. One option to …

Plant by-products being cost effective, readily available and potential source of various
bioactive compounds coupled with non-extractable polyphenols are increasingly gaining …

In the present study, the effect of stabilized rice bran (RB) substitution on quality attributes,
nutraceutical components and antioxidant potential of wheat bread was investigated. An …

Hassawi rice is an Indica variety cultivated in Saudi Arabia with a higher nutritional value
than the commercial Basmati rice varieties. The present study has investigated the feasibility …

Nutraceutical products have gained prominence nowadays owing to their plethora of
suggested positive health attributes. Several types of foods have likewise been indicated to …

One of the major problems in food science is meeting the demand of the world's growing
population, despite environmental limitations such as climate change, water scarcity, land …

Extrusion is a multistep thermal process which has been utilized in a wide spectrum of food
preparations. The effect of extrusion processing on the physicochemical, nutritional, and …

The effect of two thermophilic amylase producing strains was evaluated using different
mixtures of soy and bread wastes. Thermomyces sp. was found to be better inoculum than …

Fresh rice bran (RB) is susceptible to rancidity during storage and transportation and needs
a stabilisation process to inactivate enzymes and retain maximum nutrients. Two …