Improved Shelf Life of Brown Rice by Heat and Microwave Treatment

Improved Shelf Life of Brown Rice by Heat and Microwave Treatment

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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 t...