Prevention of hydrolytic rancidity in rice bran during storage

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 8, 1999, Pages 3050-3052

  Ramezanzadeh, Fatemeh M ^a   Rao, Ramu M ^b   Windhauser, Marlene ^a   Prinyawiwatkul, Witoon ^b   Tulley, Richard ^a   Marshall, Wayne E ^c  

^a LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

^b PENNINGTON BIOMEDICAL RESEARCH CENTER   (United States)

^c SOUTHERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Free fatty acid; Hydrolytic rancidity; Microwave heat; Rice bran; Storage

Indexed keywords

FATTY ACID; TRIACYLGLYCEROL LIPASE;

ARTICLE; BRAN; COOKING; DIETARY FIBER; ENZYME ACTIVITY; FOOD PACKAGING; FOOD PRESERVATION; FOOD PROCESSING; FOOD STORAGE; HYDROLYSIS; MICROWAVE RADIATION; MOISTURE; NONHUMAN; RACE; RICE; TEMPERATURE;

COOKERY; DIETARY FIBER; FOOD PACKAGING; FOOD PRESERVATION; HYDROLYSIS; MICROWAVES; ORYZA SATIVA;

EID: 0032829591     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf981335r     Document Type: Article

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