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Effects of Radio Frequency Heating on the Stability and Antioxidant Properties of Rice Bran
Radio frequency (RF) technology is considered as a rapid heating method. Lipase in rice bran could highly accelerate lipid oxidation. The objectives of this study were to establish the radio frequency heating conditions for lipase inactivation and to evaluate the stability and antioxidant capacity....
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8069604/ https://ncbi.nlm.nih.gov/pubmed/33918559 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10040810 |
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