9783659906145 - improved shelf life of brown rice by heat and microwave treatment de bergonio, king b.; duldulao, joy bartolome a.; ramos, nerissa c. (10 resultados)
Improved Shelf Life of Brown Rice by Heat and Microwave Treatment
Bergonio, King B.; Duldulao, Joy Bartolome A.; Ramos, Nerissa C.
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Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
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Librería: Revaluation Books, Exeter, , Reino UnidoRevaluation Books
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Paperback. Condición: Brand New. 60 pages. 8.66x5.91x0.14 inches. In Stock.
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Librería: preigu, Osnabrück, Alemaniapreigu
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Taschenbuch. Condición: Neu. Improved Shelf Life of Brown Rice by Heat and Microwave Treatment | King B. Bergonio (u. a.) | Taschenbuch | 60 S. | Englisch | 2016 | LAP LAMBERT Academic Publishing | EAN 9783659906145 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preig…u[dot]de | Anbieter: preigu.
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Librería: Mispah books, Redhill, SURRE, Reino UnidoMispah books
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paperback. Condición: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, , AlemaniaBuchWeltWeit Ludwig Meier e.K.
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Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - 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. 60 pp. Englisch.
Improved Shelf Life of Brown Rice by Heat and Microwave Treatment
Bergonio, King B.; Duldulao, Joy Bartolome A.; Ramos, Nerissa C.
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Librería: Majestic Books, Hounslow, , Reino UnidoMajestic Books
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EUR 56,68
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Condición: New. Print on Demand.
Improved Shelf Life of Brown Rice by Heat and Microwave Treatment
Bergonio, King B.; Duldulao, Joy Bartolome A.; Ramos, Nerissa C.
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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EUR 57,73
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Condición: New. PRINT ON DEMAND.
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Librería: moluna, Greven, , Alemaniamoluna
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Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Bergonio King B.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 In…stitute. Served as Faculty in C.
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Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemaniabuchversandmimpf2000
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EUR 35,90
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Taschenbuch. Condición: Neu. 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 thi…s 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.
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 35,90
Envío por EUR 60,54Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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.
