Knowledge Resource Center for Ecological Environment in Arid Area
| DOI | 10.3390/foods12091924 |
| Stabilization of Rice Bran: A Review | |
| Yilmaz Tuncel, Nese | |
| 通讯作者 | Tuncel, NY |
| 来源期刊 | FOODS
 |
| EISSN | 2304-8158 |
| 出版年 | 2023 |
| 卷号 | 12期号:9 |
| 英文摘要 | One of the major problems in food science is meeting the demand of the world's growing population, despite environmental limitations such as climate change, water scarcity, land degradation, marine pollution, and desertification. Preventing food from going to waste and utilizing nutritive by-products as food rather than feed are easy and powerful strategies for overcoming this problem. Rice is an important staple food crop for more than half of the world's population and substantial quantities of rice bran emerge as the main by-product of rice grain milling. Usually, rice bran is used as animal feed or discarded as waste. Although it is highly nutritious and comprises many bioactive compounds with considerable health benefits, the rapid deterioration of bran limits the exploitation of the full potential of rice bran. Hydrolytic rancidity is the main obstacle to using rice bran as food, and the enzyme inactivation process, which is termed stabilization, is the only way to prevent it. This study reviews the methods of stabilizing rice bran and other rice-milling by-products comprising rice bran in the context of the efficiency of the process upon storage. The effect of the process on the components of rice bran is also discussed. |
| 英文关键词 | rice bran stabilization by-product utilization sustainability extrusion microwave infrared lipase activity free fatty acid |
| 类型 | Review |
| 语种 | 英语 |
| 开放获取类型 | Green Published, gold |
| 收录类别 | SCI-E |
| WOS记录号 | WOS:000987236200001 |
| WOS关键词 | FATTY-ACID-COMPOSITION ; GAMMA-ORYZANOL ; INFRARED STABILIZATION ; ANTIOXIDANT ACTIVITY ; PHYSICOCHEMICAL CHARACTERISTICS ; HYDROLYTIC RANCIDITY ; ENZYME INACTIVATION ; BIOACTIVE COMPOUNDS ; STORAGE STABILITY ; BROWN RICE |
| WOS类目 | Food Science & Technology |
| WOS研究方向 | Food Science & Technology |
| 资源类型 | 期刊论文 |
| 条目标识符 | http://119.78.100.177/qdio/handle/2XILL650/396378 |
| 推荐引用方式 GB/T 7714 | Yilmaz Tuncel, Nese. Stabilization of Rice Bran: A Review[J],2023,12(9). |
| APA | Yilmaz Tuncel, Nese.(2023).Stabilization of Rice Bran: A Review.FOODS,12(9). |
| MLA | Yilmaz Tuncel, Nese."Stabilization of Rice Bran: A Review".FOODS 12.9(2023). |
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