[HTML][HTML] Stabilization of Rice Bran by Infrared Radiation Heating for Increased Resilience and Quality of Rice Bran Oil Production
R Duangsi, W Krongyut - Preventive Nutrition and Food Science, 2023 - ncbi.nlm.nih.gov
Rice bran, a by-product of rice milling, is a valuable source of rice bran oil (RBO). However,
it is prone to rancidity and must be processed quickly after rice polishing. The researchers …
it is prone to rancidity and must be processed quickly after rice polishing. The researchers …
Gamma-oryzanol, Physicochemical and Antioxidant Properties of Stabilized Rice Bran Oil from Dough and Mature Grain Stages
B Duangsa, P Rodpon, C Khongla… - CURRENT APPLIED …, 2023 - li01.tci-thaijo.org
Rice bran samples from dough and mature grain stages of rice were stabilized by heating in
a hot air oven at 70ºC for 3h (or moisture< 5.0%). Unstabilized and stabilized rice bran …
a hot air oven at 70ºC for 3h (or moisture< 5.0%). Unstabilized and stabilized rice bran …