Optimization of Extrusion Treatments, Quality Assessments, and Kinetics Degradation of Enzyme Activities during Storage of Rice Bran

Over the years, extrusion has been a multi-step thermal technique that has proven to be the most effective process to stabilize rice bran (RB). This study aimed to investigate the effects of extrusion treatment and temperature (15, 25, and 40 °C) on the storage stability, lipid oxidation, peroxidase...

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Detalles Bibliográficos
Autores principales: Rashid, Muhammad Tayyab, Liu, Kunlun, Han, Simeng, Jatoi, Mushtaq Ahmed, Sarpong, Frederick
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048670/
https://www.ncbi.nlm.nih.gov/pubmed/36981162
http://dx.doi.org/10.3390/foods12061236

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048670/
https://www.ncbi.nlm.nih.gov/pubmed/36981162
http://dx.doi.org/10.3390/foods12061236

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