This review article revises the sustainable practices and applications to valorize valuable
components recovered from cereal processing by-products. After introducing cereal …

Rice bran (RB) is a nutrient-rich by-product of the rice milling process. It consists of pericarp,
seed coat, nucellus, and aleurone layer. RB is a rich source of a protein, fat, dietary fibers …

Rice is one of the most economically important foods in the world today. The FAO has
reported that managing rice processing and the resulting byproducts into more sustainable …

The global consumption of plant‐based cosmetics has shown spectacular growth in recent
years because of rising consumer awareness regarding the long‐term health benefits of …

Rice bran, an underutilized rice processing by-product, is a promising source for food and
biodiesel oil production and can also be used to produce protein for use in human food …

Green extraction methodologies using supercritical carbon dioxide (SC-CO 2) and
subcritical water were used to valorize Conger myriaster skin (CMS). The omega-3 fatty acid …

In the present study, the effect of stabilized rice bran (RB) substitution on quality attributes,
nutraceutical components and antioxidant potential of wheat bread was investigated. An …

Some specialty oils contain higher amounts of nutritionally desirable components such as
antioxidants, essential fatty acids, phospholipids, phytosterols, and other bioactive …

Heat-stabilized rice bran (SRB) has been shown to regulate blood lipids and glucose,
modulate gut mucosal immunity and inhibit colorectal cancer in animal and human studies …

One of the major problems in food science is meeting the demand of the world's growing
population, despite environmental limitations such as climate change, water scarcity, land …