Globally, 50% of people consume rice (Oryza sativa), which is among the most abundant
and extensively ingested cereal grains. Rice bran is a by-product of the cereal industry and …

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 …

Currently, rice (Oryza sativa L.) production and consumption is increasing worldwide, and
many efforts to decrease the substantial impact of its byproducts are needed. In recent years …

Rice (Oryza sativa) is a staple food crop with a rich history and significant contributions to
global nutrition. This review examines the production of rice and rice bran, focusing on their …

Over the years, extrusion has been a multi-step thermal technique that has proven to be the
most effective process to stabilize rice bran (RB). This study aimed to investigate the effects …

Food preservation is one of the strategies taken to maintain the level of public health.
Oxidation activity and microbial contamination are the primary causes of food spoilage. For …

Green glutinous rice is a unique genetic germplasm that has yet to be adequately studied.
This study investigated antioxidant capacity and flavonoid metabolites in the bran layer of …

Rice is an essential crop, growing in nearly every part worldwide. Grains are the most
common rice plant part consumed as food; however, other plant parts also have some …

This study investigated the production of Sangyod rice bran hydrolysate (SYRB) from
Sangyod rice, focusing on incubation times (1, 3, and 5 h) and alcalase enzyme …

Photoaging, caused by ultraviolet (UV) radiation, is characterized by the senescence of skin
cells and reduction of collagens. Although rice fermentation is widely used in the cosmetics …