Middle infrared stabilization of individual rice bran milling fractions

dc.authoridYILMAZ TUNCEL, NESE/0000-0003-2700-5840
dc.contributor.authorYilmaz, Nese
dc.date.accessioned2025-01-27T20:31:42Z
dc.date.available2025-01-27T20:31:42Z
dc.date.issued2016
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe aim of this study was to determine the composition and hydrolytic deterioration behavior of rice bran fractions which were obtained individually from different rice whitening mills. Additionally, stabilization of these bran fractions individually with middle infrared radiation and its effects on the contents of tocopherols and gamma-oryzanol were investigated. FFA content of the crude and stabilized bran fractions that were obtained from the last whitening and polishing steps was higher either in the beginning or in the end of the storage compared to the others obtained in the first steps of whitening. Stabilization at 700 W infrared (medium-wave) power for 7.0 min provided 90 days of shelf life without a notable change in FFA content of rice bran fraction which was obtained from the first whitening step. Total tocopherol and gamma-oryzanol contents of stabilized rice bran fractions were higher than their crude counterparts. (C) 2015 Elsevier Ltd. All rights reserved.
dc.identifier.doi10.1016/j.foodchem.2015.05.094
dc.identifier.endpage185
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid26212958
dc.identifier.scopus2-s2.0-84930004740
dc.identifier.scopusqualityQ1
dc.identifier.startpage179
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2015.05.094
dc.identifier.urihttps://hdl.handle.net/20.500.12428/23245
dc.identifier.volume190
dc.identifier.wosWOS:000361922800026
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectRice bran
dc.subjectMiddle (medium-wave) infrared radiation
dc.subjectTocopherols
dc.subjectgamma-Oryzanol
dc.subjectFree fatty acid
dc.titleMiddle infrared stabilization of individual rice bran milling fractions
dc.typeArticle

Dosyalar