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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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Detalles Bibliográficos
Autores principales:	Chen, Yen-Hui, Yen, Yu-Fen, Chen, Su-Der
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8069604/ https://www.ncbi.nlm.nih.gov/pubmed/33918559 http://dx.doi.org/10.3390/foods10040810

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