Stabilization of Rice Bran by Infrared Radiation Heating for Increased Resilience and Quality of Rice Bran Oil Production
Author:
Affiliation:
1. Program in Food Technology, Faculty of Agriculture, Ubon Ratchathani Rajabhat University, Ubon Ratchathani 34000, Thailand
2. Program in Agriculture, Faculty of Agriculture, Ubon Ratchathani Rajabhat University, Ubon Ratchathani 34000, Thailand
Funder
Thailand Science Research and Innovation
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://pdf.medrang.co.kr/PNF2/2023/028/pnfs-28-2-189.pdf
Reference32 articles.
1. Improvement in Shelf Life of Rough and Brown Rice Using Infrared Radiation Heating
2. Effect of moisture content on immobilized lipase-catalyzed triacylglycerol hydrolysis under supercritical carbon dioxide flow in a tubular fixed-bed reactor
3. HunterLab. 2008. The ASTM D6166 Gardner Index. [cited 2022 Nov 23]. Available from: https://support.hunterlab.com/hc/en-us/articles/203992665-The-ASTM-D6166-Gardner-Index-an01-98r.
4. Stabilization of rice bran and its effect on bioactive compounds content, antioxidant activity and storage stability during infrared radiation heating
5. Comparative Analysis of γ-Oryzanol, β-Glucan, Total Phenolic Content and Antioxidant Activity in Fermented Rice Bran of Different Varieties
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