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Lipide content of rice bran
Author(s) -
Jurgens Julian F.,
Hoffpauir Carroll L.
Publication year - 1951
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02639744
Subject(s) - bran , germ , fraction (chemistry) , food science , chemistry , agronomy , biology , chromatography , raw material , organic chemistry , microbiology and biotechnology
Summary The examination of rough rice of eight varieties grown in three locations each showed variations in milling yields and lipide contents of bran and of the true pericarp and bran fraction which are attributable to the influence of variety and environment of growth. The average values found on the moisture‐free basis were 6.0% bran and 5.4% true pericarp and germ fraction for the rough rice and 19.5 and 21.8% lipides in the bran and the true pericarp and germ fraction, respectively.