JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.94, no.8, pp.1568-1576, 2014 (SCI-Expanded)
Article / Article
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Science Citation Index Expanded (SCI-EXPANDED), Scopus
stabilization, infrared, rice bran, gamma-oryzanol, tocopherols, fatty acid composition, ANTIOXIDANT PROPERTIES, HYDROLYTIC RANCIDITY, FOOD, TOCOTRIENOLS, PREVENTION, COMPONENTS, STABILITY, HEAT
Çanakkale Onsekiz Mart University Affiliated:
BACKGROUND: Rice bran is a nutritionally valuable by-product of paddy milling. In this study an experimental infrared (IR) stabilization system was developed to prevent rice bran rancidity. The free fatty acid content of raw and IR-stabilized rice bran samples was monitored every 15 days during 6 months of storage. In addition, energy consumption was determined.