Functional properties of fermented bran produced by Aspergillus oryzae and Rhizopus sp. in a solid-state fermentation system were determined, with an aim to evaluate their application in food formulation. The defatted rice bran and wheat bran were inoculated with the spores of the cultures and incubated at 30°C for 72 h. Samples were withdrawn at 0, 24, 48 and 72 h. Protein content, protein sol...

The performance of digital cellular radio systems with maximal ratio combining (MRC) diversity is analyzed in a flat-fading channel with cochannel interference and additive white Gaussian noise (AWGN). It is assumed that the desired signal may experience Rice fading while the Rayleigh-faded interferers may have similar or dissimilar average mean powers. Closed-form expressions are derived for t...

Efficacy of some insecticides (pymetrozine 50WG, sulfoxaflor 24SC and imidacloprid 17.8SL) was evaluated against rice white backed plant hopper (WBPH) Sogatella furcifera Horvath. Sulfoxaflor @218.7 g a.i./ ha pymetrozine 50WG @ 187.5 gave significantly results (7.57 7.82/ hill, respectively).However, highest grain straw yield (40.87 64.33 q/ ha) observed with 50WG@ 218.7 (40.41 64.22 ha). Rega...

Rice is consumed as a staple food by more than half of the world’s population. Due to higher fibre and micronutrient content, brown rice nutritious white rice, but consumption significantly lower that primarily due sensory attributes. Therefore, present research aimed identify attributes which drive liking Australian-grown varieties. Participants (n = 139) tasted scored (9-point hedonic scale) ...

BACKGROUND Rice bran is the outer layer of the rice grain, and contains high amounts of bioactive phytochemicals. Here, we investigated and compared chemopreventive properties of purple and white rice bran extracts. METHODS Rice bran was extracted with dichloromethane and methanol. Chemical constituents in the extracts were analyzed by colorimetric assay and high performance liquid chromatogr...

Bacillus licheniformis Heshi-B2 was isolated from fermented rice bran in Heshiko, a food produced by aging salted mackerel with fresh rice bran. Here, we report the draft genome sequence of B. licheniformis Heshi-B2, originating from a Heshiko sample from Fukui Prefecture, Japan.

BACKGROUND In the recent years, cases of elderly women suffering from metabolic diseases such as dyslipidemias brought about by hormonal imbalance after menopause are continuously increasing. In this regard, a continuous and escalating demand to develop a more functional and highly nutritional food product as an adjunct supplement that can help alleviate these diseases is still being sought. ...