rice bran

Physical Property Analysis and Sensory Fuzzy Comprehensive Evaluation of Rice Bran Bread

米糠面包的物性分析及其感官质量的模糊综合评判

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The technology of extraction and separation of polysaccharide from rice bran was studied.

研究了米糠多糖的提取和分离工艺.

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The processing of rice bran nutritional bread

米糠营养面包的研制

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With the removal of chaff, coarse rice bran and fine rice bran in the processing, the content of arsenic decreased by 16.51%, 12.41% and 10.26%, respectively.

在稻谷去颖壳、粗米糠和精米糠的过程中，可分别去除As16.51%、12.41%和10.26%。

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Rice bran oil crushing plant is because the traditional steamed speculation, crushing process.

米糠油压榨车间是采用传统蒸炒, 压榨工艺.

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Rice bran is polysaccharide, protein, fat, cellulose, mineral and vitamin B family, three allyl phenol and other physiological functions of active substances.

米糠含有丰富的多糖、蛋白质、脂肪、纤维素、矿物质及B族维生素、生育三烯酚等生理功能活性物质，其中，米糠中丰富的谷维素含量使其倍受瞩目。

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Other Ingredients : Rice Bran Oil, Gelatin, Glycerin, Soy Lecithin, Titanium Dioxide Color.

米糠油, 凝胶, 甘油, 大豆卵磷脂, 二氧化钛色素.

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The refined rice bran oil could meet the requirements of the national standard four-step.

生产出的成品油,达到国标四级精炼米糠油要求.

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The bread with light fragrance of rice bran is soft, golden color and extremely good taste.

面包产品质地柔软，带有淡淡的米糠香味，色泽金黄，口感佳。

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Research and Manufacture of a Soluble Hemicellulose B Drink from Rice Bran

可溶性米糠半纤维素B功能饮料的研制

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Rice bran food basically has fluid bodily form and powdery side model two kinds.

米糠食品主要有液体型和粉面型两种.

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Study and Application of Rice Bran Hemicellulose

米糠半纤维素的研究及应用

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The optimum hydrolytic process of producing antioxidant peptide from rice bran and antioxidant activity were studied.

研究了米糠抗氧化肽制备的最佳酶解工艺及抗氧化活性.

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Methods of separation of phytic acid by ion exchange resin from rice bran are described.

本文介绍了用离子交换树脂从米糠中提取植酸的方法和条件.

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Research progress on the processing of rice bran oil with membrane was reviewed in the paper.

膜分离技术是一种有效、低成本工艺;该文综述膜分离技术加工米糠油研究进展.

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The technological conditions for culture of yeast by hydrolytic liquid of wheat bran and rice bran were studied.

研究了麸皮、米糠水解液培养酵母的工艺条件。

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Study on Quality of Mineral Nutrition in Rice Bran.

水稻米糠中矿质营养品质的研究.

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Relationship Between Ingredients of Rice Bran and Whitening Degree of Rice

米糠成分与大米加工精度的关系

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The food contained all kinds of natural nutrients in the rice bran except the insoluble fiber.

该食品含有除不溶性纤维素外米糠各种天然营养成分.

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Review on the Research of the Relation Between Acetyl CoA Carboxylase and Fatty Acid Metabolism; Study on Purification and Characterization of Rice Bran GAD

乙酰CoA羧化酶与运动和饮食减肥关系研究现况米糠谷氨酸脱羧酶的分离纯化及其性质研究

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Studying primarily conditions for fine comminution of rice bran.

初步考察了影响米糠超微细化工艺的因素.

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A soluble hemicellulose B drink was developed from fresh rice bran as raw material.

以新鲜米糠为原料，开发研制出可溶性米糠半纤维素B饮料。

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The bread with light fragrance of rice bran is soft, golden color and extremely good taste.

面包产品质地柔软，带有淡淡的米糠香味，色泽金黄，口感佳。

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Rice bran oil is nutrient-rich, green and healthy oil.

米糠油是一种营养丰富 、 绿色健康的植物油.

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The functional properties and nutritional evaluation of rice bran protein were introduced.

同时还介绍米糠蛋白质功能性质和营养评价.

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Oil loss can be reduced by taking corresponding measures in deacidification of rice bran oil.

在生产中应采取针对性措施控制损耗,达到减少油脂损耗的目的.

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Study on the Application of Stabilized Rice Bran in Bread

稳定化米糠在面包中的应用研究

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The Effect of Rice Bran Hemicellulose on Dough Rheological Properties(ⅱ)

米糠半纤维素对面团流变学特性的影响（Ⅱ）

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As a low or medium oil content oilseed, rice bran is adapted to direct extraction.

米糠作为中低含油量的一种特殊油料, 很适于通过一次浸出提取毛糠油.

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Studies on Extracting Conditions of Rice Bran Hemicellulose(ⅰ)

米糠半纤维素提取工艺参数的研究（Ⅰ）

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