For each kilogram of food protein wasted, between 15 and 750 kg of CO2 end up in the
atmosphere. With this alarming carbon footprint, food protein waste not only contributes to …

Background Rice is a staple food and an important source of proteins in many regions
worldwide. Its protein component is generally regarded as hypoallergenic, and a number of …

Proteins serve as an imperative macronutrient in human nutrition and well-being. Their
nutritional quality substantially varies with their digestibility, amino acid profile …

Background Functional ingredients obtained from industrial by-products (BP) are a
promising vehicle for the nutritional improvement of traditional bakery products and may …

The globally increasing protein demands require additional resources to those currently
available. Furthermore, the optimal usage of protein fractions from both traditional and new …

Rice is a staple food and one of the most potent sources of protein among cereal grains.
Rice proteins have received considerable attention owing to their beneficial biological …

Rice by-products, generated through the milling processes, have recently been recognized
as a potential source of bioactive compounds, such as proteins, essential amino acids, and …

Modification of rice protein by extrusion technology can broaden the range of processing
and applications for food and feed raw materials. In this study, rice protein was extruded at …

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

A plenty of rice bran are produced as by-product during rice milling process nowadays. It is
increasingly considered as an alternative and economic source of plant-based …