Atıf İçin Kopyala
Yilmaz N., TUNCEL N. B., KOCABIYIK H.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.94, sa.8, ss.1568-1576, 2014 (SCI-Expanded)
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Yayın Türü:
Makale / Tam Makale
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Cilt numarası:
94
Sayı:
8
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Basım Tarihi:
2014
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Doi Numarası:
10.1002/jsfa.6459
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Dergi Adı:
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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Derginin Tarandığı İndeksler:
Science Citation Index Expanded (SCI-EXPANDED), Scopus
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Sayfa Sayıları:
ss.1568-1576
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Anahtar Kelimeler:
stabilization, infrared, rice bran, gamma-oryzanol, tocopherols, fatty acid composition
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Çanakkale Onsekiz Mart Üniversitesi Adresli:
Evet
Özet
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.