g-oryzanol is one of the strongest antioxidants. it inhibits oxidation and is only present in rice bran. this composition decrease cholesterol, which decreases the risk of atherosclerosis. ther prestn study extracted antioxidant from two varieties of rice bran (zayandeh rood and sazandegi) using methanol solvent and percolation. the extracts were added to edible oil without antioxidants in 100 ...

The rancidity of rice bran is predominantly triggered by lipophilic enzyme activities. Bran stabilisation and defatting are the typical processes to inactivate that cause rancidity. However, little known about how this impacts development volatile compounds related odour in bran. effects post-milling process on secondary oxidation during storage were investigated. Based identified metabolites, ...

Fisheries processing produces fish skin as a by-product. By using simple technology, the can be processed to produce high-protein snack foods, that taste adjusted public tastes, such chips. The economic value of these chips improved if they are packaged attractively and contemporary taste. purpose this study was innovate technology in utilization fishery by-products salted egg analyze its chara...

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 The slurry ice technology has shown profitable advantages when employed instead of traditional flake ice for the manufacture of chilled aquatic species. The present work is aimed at evaluating the effect of slurry ice as a preliminary treatment prior to frozen storage. For it, specimens of a small pelagic fatty fish species (sardine; Sardina pi...