Rice bran: Nutritional values and its emerging potential for development of functional food - A review

Bioactive Carbohydrates and Dietary Fibre

Volumn 6, Issue 1, 2015, Pages 24-30

  Gul, Khalid ^a   Yousuf, Basharat ^b   Singh, A K ^a   Singh, Preeti ^c,d   Wani, Ali Abas ^c,d,e  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

^b ALIGARH MUSLIM UNIVERSITY   (India)

^c TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^d FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

^e ISLAMIC UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

Author keywords

Dietary fiber; Fractionation; Functional food; Health benefits; Rice bran

Indexed keywords

RICE BRAN OIL; UNCLASSIFIED DRUG; VEGETABLE OIL;

ARTICLE; DEFATTED RICE BRAN; DIET SUPPLEMENTATION; FOOD COMPOSITION; FOOD INDUSTRY; FRACTIONATION; FUNCTIONAL FOOD; HUMAN; NONHUMAN; NUTRITIONAL VALUE; PRIORITY JOURNAL; RICE BRAN;

EID: 84954161990     PISSN: 22126198     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.bcdf.2015.06.002     Document Type: Review

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