La parenté en question(s)

Extraction, Characterization, and Application of Agricultural and Food Processing By-Products

“…The protein yield of MAE showed higher than that of ALK by about 1.54-fold [62]. The ratio of rice bran per water as 1:10 w/v and the temperature controlled at 40°C by a sensor inserted in a control vessel during 90 s of process time, generating a power range of 350-400 W, showed 11% yield and 75% protein content [68]. In the study of Bandyopadhyay et al [69], the same ration of rice bran solution sample (100 mL) was simultaneously exposed at a frequency of 2450 MHz and operated at 800 W. The result showed that only 40 s of microwave treatment could give the protein recovery of 78.4% as against 28.9% after 1 min for conventional boiling.…”

“…The optimized UAE was a more effective method than alkaline extraction method [63]. The ratio of rice bran per water as 1:10 w/v showed 11.40% yield and 73.80% protein content when using UAE [68]. Rice bran protein extraction by microwave-assisted extraction method.…”

“…Since manufacturers have long complained about gluten-free pasta for its apparent low cooking properties and reduced nutritional value, Phongthai et al proposed to develop a multi-sourced protein-enriched gluten-free pasta [68] as depicted in Figure 23. RBPC is one of the alternative protein sources used in this study.…”

“…Characteristic of uncooked gluten-free pasta and scanning electron microscopy images of rice flour-based glutenfree pasta enriched with 6 and 9% of egg albumen (EB), rice bran protein concentrates, soy protein concentrates, and whey protein concentrates. Source: Phongthai et al [68]. positive effect with DPPH and ABTS but negative effect on the reducing activity of peptide fractions.…”