Open AccessAssessment of the quality of bran and bran oil produced from some Egyptian rice varieties
Author(s) -
Eglal Ghoneim Salem,
Ahmed El Hissewy,
Neveen Agamy,
Doaa Abd El Barry
Publication year - 2014
Publication title -
journal of the egyptian public health association /journal of the egyptian public health association
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.229
H-Index - 17
eISSN - 2090-262X
pISSN - 0013-2446
DOI - 10.1097/01.epx.0000443988.38424.9d
Subject(s) - bran , organoleptic , germ , food science , rice bran oil , population , agronomy , chemical composition , oryza sativa , chemistry , brown rice , red rice , biology , raw material , biochemistry , demography , organic chemistry , sociology , gene , microbiology and biotechnology
Rice (Oryza sativa L.) is one of the leading food crops of the world, the staple food of over half the world's population. The bran, which is an important byproduct obtained during rice milling, constitutes about 1/10 of the weight of the rice grain. Rice bran is the outer brown layer including the rice germ that is removed during the milling process of brown grain. This milling byproduct is reported to be high in natural vitamins and minerals, particularly vitamin E.