Improved Shelf Life of Brown Rice by Heat and Microwave Treatment

Language: English

Published by LAP LAMBERT Academic Publishing Jun 2016, 2016

365990614X / 9783659906145

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Softcover

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This item is printed on demand - Print on Demand Titel. Neuware -Widespread marketing and consumption of brown rice is limited by its short shelf life, attributed to the susceptibility of the lipids in the bran to rapid lipolytic (lipase) reactions which cause rancidity or spoilage. Findings from this study established optimum heat and microwave treatment conditions that could effectively inactivate lipase enzyme to consequently stabilize brown rice against rancidity, without affecting its antioxidant activity for up to 8 months of storage at room temperature. Improvement in shelf life of brown rice through these optimum treatment conditions was confirmed through monitoring the changes in physicochemical properties (free fatty acids, phenolics content and antioxidant activity), and raw and cooked sensory attributes and acceptability during storage. These treatment technologies for improving the shelf life of brown rice can now be adapted to pilot-scale and subsequently to commercial-scale applications.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 60 pp. Englisch.…

Seller Inventory # 9783659906145

Title
Improved Shelf Life of Brown Rice by Heat and Microwave Treatment
Author
King B. Bergonio
Publisher
LAP LAMBERT Academic Publishing Jun 2016
Publication year
2016
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
365990614X
ISBN 13
9783659906145
Item weight
107 grams
Dimensions
220x150x5 mm

buchversandmimpf2000

Emtmannsberg, BAYE, Germany

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AbeBooks seller since January 23, 2017

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