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Stabilization of rice bran milling fractions using microwave heating and its effect on storage
Rice bran tends to become rancid during storage if it is not stabilized. In commercial rice mills, bran is removed in phases using battery of polishers and different fractions of rice bran are produced. The stabilization reduces peroxidase, lipases, lipoxygenase and auto-oxidation enzymatic activiti...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6400786/ https://ncbi.nlm.nih.gov/pubmed/30906046 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3550-y |
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