Improved Shelf Life of Brown Rice by Heat and Microwave Treatment - Tapa blanda

Bergonio, King B.; Duldulao, Joy Bartolome A.; Ramos, Nerissa C.

 
9783659906145: Improved Shelf Life of Brown Rice by Heat and Microwave Treatment
Tapa blanda
ISBN 10: 365990614X ISBN 13: 9783659906145
Editorial: LAP LAMBERT Academic Publishing, 2016

Sinopsis

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.

"Sinopsis" puede pertenecer a otra edición de este libro.

Reseña del editor

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.

Biografía del autor

King B. Bergonio: Studied Bachelor's and Master's degrees in Chemistry at Central Luzon State University (CLSU), Philippines. Worked as Research Specialist at Philippine Rice Research Institute. Served as Faculty in Chemistry at CLSU. Currently, the Chief of the Regional Feed Testing Laboratory of the Department of Agriculture-Region 1, Philippines

"Sobre este título" puede pertenecer a otra edición de este libro.

Editorial
LAP LAMBERT Academic Publishing
Año de publicación
2016
Idioma
Inglés
ISBN 10 
365990614X
ISBN 13 
9783659906145
Encuadernación
Tapa blanda
Número de páginas
60
Contacto del fabricante
no disponible
Persona responsable
no disponible