The Effects of Thermal Treatment on Lipid Oxidation, Protein Changes, and Storage Stabilization of Rice Bran

Rice bran is a nutrient-rich and resource-dense byproduct of rice milling. The primary cause of rice bran utilization limitation is oxidative deterioration and inadequate storage facilities. Improving stability to extend the shelf-life of rice bran has thus become an utmost necessity. This study aim...

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Detalles Bibliográficos
Autores principales: Rashid, Muhammad Tayyab, Liu, Kunlun, Han, Simeng, Jatoi, Mushtaq Ahmed
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778295/
https://www.ncbi.nlm.nih.gov/pubmed/36553743
http://dx.doi.org/10.3390/foods11244001

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778295/
https://www.ncbi.nlm.nih.gov/pubmed/36553743
http://dx.doi.org/10.3390/foods11244001

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