Thermal Stability of Fructooligosaccharides Extracted from Defatted Rice Bran: A Kinetic Study Using Liquid Chromatography-Tandem Mass Spectrometry

Thermal degradation kinetics of fructooligosaccharides (FOS) in defatted rice bran were studied at temperatures of 90, 100, and 110 °C. FOS extracted from rice bran and dissolved in buffers at pH values of 5.0, 6.0, and 7.0 were prepared for the thermal treatments. The residual FOS (including 1-kest...

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Detalles Bibliográficos
Autores principales: Le, Hoang Phuong, Hong, Diep Thanh Nghi, Nguyen, Thi Thao Loan, Le, Thi My Hanh, Koseki, Shige, Ho, Thanh Binh, Ly-Nguyen, Binh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9324758/
https://www.ncbi.nlm.nih.gov/pubmed/35885297
http://dx.doi.org/10.3390/foods11142054

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9324758/
https://www.ncbi.nlm.nih.gov/pubmed/35885297
http://dx.doi.org/10.3390/foods11142054

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