The kinetics of lipase activity and hydrolytic rancidity of raw, parboiled, and extruded rice bran during storage

The kinetics of lipase activity and hydrolytic rancidity of raw, parboiled, and extruded rice bran during storage

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The main problem related to rice bran use is that it goes rancid right after its production. The objective of the present study was to apply a mathematical model to evaluate the kinetics of the lipase activity and hydrolytic rancidity of the raw rice bran (RRB), extruded rice bran (ERB), and parboil...

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Bibliographic Details
Main Authors: Diracy Betânia Cavalcanti Lemos Lacerda, Manoel Soares Soares Júnior, Priscila Zaczuk Bassinello, Márcio Caliari, Maiza Vieira Leão Castro
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2013-06-01
Series:Food Science and Technology
Subjects:
Oryza sativa L.
byproduct
free fatty acids
shelf life
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200024

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200024

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