Comparative Evaluation of the Nutritional, Antinutritional, Functional, and Bioactivity Attributes of Rice Bran Stabilized by Different Heat Treatments

The objective of this study was to evaluate the effects of different stabilization treatments—namely, dry-heating, infrared-radiation, and microwave-heating—on the nutritional, antinutritional, functional, and bioactivity attributes of rice bran (RB). Among the heating treatments, infrared-radiation...

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Detalles Bibliográficos
Autores principales: Irakli, Maria, Lazaridou, Athina, Biliaderis, Costas G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824238/
https://www.ncbi.nlm.nih.gov/pubmed/33379306
http://dx.doi.org/10.3390/foods10010057

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824238/
https://www.ncbi.nlm.nih.gov/pubmed/33379306
http://dx.doi.org/10.3390/foods10010057

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