Middle infrared stabilization of individual rice bran milling fractions

Food Chemistry

Volumn 190, Issue , 2016, Pages 179-185

  Yilmaz, Neşe ^a  

^a ÇANAKKALE ONSEKIZ MART UNIVERSITY   (Turkey)

Author keywords

Free fatty acid; Middle (medium wave) infrared radiation; Rice bran; Tocopherols; Oryzanol

Indexed keywords

FATTY ACIDS; INFRARED RADIATION; RADIATION EFFECTS;

FREE FATTY ACID; MEDIUM WAVE; ORYZANOL; RICE BRANS; TOCOPHEROLS;

STABILIZATION;

FATTY ACID; GAMMA ORYZANOL; TOCOPHEROL; ALPHA TOCOPHEROL;

ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; DIETARY FIBER; ENZYME ACTIVITY; FAT CONTENT; FATTY ACID ANALYSIS; FOOD COMPOSITION; FOOD STORAGE; HYDROLYSIS; INFRARED RADIATION; NONHUMAN; PROTEIN CONTENT; RADIATION EXPOSURE; RICE BRAN; SHELF LIFE; CHEMISTRY; ORYZA;

FATTY ACIDS, NONESTERIFIED; HYDROLYSIS; ORYZA; TOCOPHEROLS; VITAMIN E;

EID: 84930004740     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.05.094     Document Type: Article

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