Unlocking the potential of rice bran through extrusion: a systematic review-Reference-Cited by-同舟云学术

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Unlocking the potential of rice bran through extrusion: a systematic review

Published:2024 Issue:3 Volume:2 Page:594-614
ISSN:2753-8095
Container-title:Sustainable Food Technology
language:en
Short-container-title:Sustainable Food Technol.

Author:

KC Yadav¹^ORCID,Mitchell Jaquie¹,Bhandari Bhesh¹,Prakash Sangeeta¹^ORCID

Affiliation:

1. School of Agriculture and Food Sustainability, The University of Queensland, Brisbane, QLD, 4072, Australia

Abstract

Rice bran (RB) is a by-product of the rice milling process and is rich in nutrients and bioactive compounds making it a valuable ingredient for extruded foods.

Funder

Australian Centre for International Agricultural Research

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FB/D4FB00027G

Reference81 articles.

1. Adoption of Improved Rice Varieties in the Global South: A Review

2. Statista , World Rice Acreage from 2010 to 2022 (in Million Hectares)* , 2024

3. Statista , Paddy Rice Production Worldwide in 2022, by Country (in Million Metric Tons)* , 2024

4. Statista , World Production Volume of Milled Rice from 2008/2009 to 2023/24 (in Million Metric Tons) , 2024

5. Effects of the extraction conditions on the yield and composition of rice bran oil extracted with ethanol—A response surface approach

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