Effects of Radio Frequency Heating on the Stability and Antioxidant Properties of Rice Bran

Effects of Radio Frequency Heating on the Stability and Antioxidant Properties of Rice Bran

Radio frequency (RF) technology is considered as a rapid heating method. Lipase in rice bran could highly accelerate lipid oxidation. The objectives of this study were to establish the radio frequency heating conditions for lipase inactivation and to evaluate the stability and antioxidant capacity....

書誌詳細
主要な著者:	Yen-Hui Chen, Yu-Fen Yen, Su-Der Chen
フォーマット:	論文
言語:	English
出版事項:	MDPI AG 2021-04-01
シリーズ:	Foods
主題:	radio frequency (RF) rice bran lipase antioxidant stabilization
オンライン･アクセス:	https://www.mdpi.com/2304-8158/10/4/810

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