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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |