Published January 1, 2014
| Version v1
Journal article
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Infrared stabilization of rice bran and its effects on gamma-oryzanol content, tocopherols and fatty acid composition
- 1. Onsekiz Mart Univ, Dept Food Engn, Fac Engn, TR-17020 Canakkale, Turkey
- 2. Onsekiz Mart Univ, Dept Agr Machinery, Fac Agr, TR-17020 Canakkale, Turkey
Description
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.
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