A Comprehensive Study on the Influence of Superheated Steam Treatment on Lipolytic Enzymes, Physicochemical Characteristics, and Volatile Composition of Lightly Milled Rice

A Comprehensive Study on the Influence of Superheated Steam Treatment on Lipolytic Enzymes, Physicochemical Characteristics, and Volatile Composition of Lightly Milled Rice

Enzyme inactivation is crucial for enhancing the shelf life of lightly milled rice (LMR), yet the impact of diverse superheated steam (SS) treatment conditions on lipolytic enzyme efficiency, physicochemical properties, and volatile profiles of LMR remains unclear. This study investigated varying SS...

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Bibliographic Details
Main Authors: Chenguang Zhou, Bin Li, Wenli Yang, Tianrui Liu, Haoran Yu, Siyao Liu, Zhen Yang
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Foods
Subjects:
superheated steam
rice
lipolytic enzymes
GC/MS
Online Access:https://www.mdpi.com/2304-8158/13/2/240

Internet

https://www.mdpi.com/2304-8158/13/2/240

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