Ardiansyah, Ardiansyah and Shirakawa, Hitoshi and Budijanto, Slamet and Koseki, Takuya and Komai, Michio (2015) Rice bran stabilization and its functional properties in stroke-prone spontaneously hypertensive rats. In: Half-Day Food Science Seminar: Optimizing Indigenous Sources for Functional Foods Creation-Challenge and Opportunities, 22 Desember 2015, Campus i3L, Jakarta, Indonesia.
Preview |
Text (pdf)
B.22. Disajikan dalam seminar tidak dalam prosiding Nasional_2-Rice Bran Stabilization and its funcitonal properties in stroke-prone spontaneously hypertensive rats.pdf Download (777kB) | Preview |
Abstract
Rice bran is the by-product of rice milling process. Rice bran is ubiquitous in Indonesia, but its application as food products to fulfill the nutritional needs is still limited. Rice bran contains lipid which may cause rancid and decrease rice bran quality. Rice bran processing technology shall halt the deterioration processes, but preserve the bioactive components. Rice bran contains many bioactive components which confer health benefits, such as yoryzanol for improving fat metabolism. Other benefit include the reduction of blood pressure and improvement of blood glucose in stroke-prone spontaneously hypertensive rats-rat species which is genetically hypertensive and hyperlipidemia
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | Food Science and Technology |
| Divisions: | Fakultas Teknik dan Ilmu Komputer > Program Studi Ilmu dan Teknologi Pangan |
| Depositing User: | Ali Syahbana |
| Date Deposited: | 21 Jun 2017 03:27 |
| Last Modified: | 21 Jun 2017 03:27 |
| URI: | https://repository.bakrie.ac.id/id/eprint/788 |
Actions (login required)
 |
View Item |