Extrusion deactivation of rice bran enzymes by pH modification-Reference-Cited by-同舟云学术

Extrusion deactivation of rice bran enzymes by pH modification

Published:2005-12 Issue:12 Volume:107 Page:871-876
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Escamilla‐Castillo Benjamín¹,Varela‐Montellano René¹,Sánchez‐Tovar Salvador A.¹,Solís‐Fuentes Julio Alberto²,Durán‐de‐Bazúa Carmen¹

Affiliation:

1. Cleaner Technologies Group, Program from Environmental Chemical Engineering and Chemistry, Facultad de Química, UNAM, Ciudad Universitaria, México, D.F. México

2. Instituto de Ciencias Básicas, Universidad Veracruzana, Xalapa, Ver., México

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200501158

Reference14 articles.

1. Contenido de aceite y ácidos grasos en el salvado de arroz de 14 variedades comerciales en México;Delgado L. L.;Agric Tec Mex.,1984

2. Lipid composition of rice (Oryza sativaL.) bran

3. Rice Bran Stabilization by Extrusion Cooking for Extraction of Edible Oil

4. Comparison of solvent extraction characteristics of rice bran pretreated by hot air drying, steam cooking and extrusion

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