The Effects of Thermal Treatment on Lipid Oxidation, Protein Changes, and Storage Stabilization of Rice Bran

The Effects of Thermal Treatment on Lipid Oxidation, Protein Changes, and Storage Stabilization of Rice Bran

Rice bran is a nutrient-rich and resource-dense byproduct of rice milling. The primary cause of rice bran utilization limitation is oxidative deterioration and inadequate storage facilities. Improving stability to extend the shelf-life of rice bran has thus become an utmost necessity. This study aim...

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Bibliographic Details
Main Authors: Muhammad Tayyab Rashid, Kunlun Liu, Simeng Han, Mushtaq Ahmed Jatoi
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Foods
Subjects:
rice bran
dry heat treatment
amino acid profile
SDS-PAGE
malondialdehyde
Online Access:https://www.mdpi.com/2304-8158/11/24/4001

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