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Stabilization of Rice Bran by Infrared Radiation Heating for Increased Resilience and Quality of Rice Bran Oil Production
Rice bran, a by-product of rice milling, is a valuable source of rice bran oil (RBO). However, it is prone to rancidity and must be processed quickly after rice polishing. The researchers found that rice bran stabilization with infrared radiation (IR) at 125 V and 135 V for 5∼10 min. The most promis...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Korean Society of Food Science and Nutrition
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10321441/ https://www.ncbi.nlm.nih.gov/pubmed/37416791 http://dx.doi.org/10.3746/pnf.2023.28.2.189 |