Carregant...
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...
Guardat en:
| Publicat a: | J Food Sci Technol |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2019
|
| Matèries: | |
| Accés en línia: | 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 |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|