Stabilization of Rice Bran: A Review
Yükleniyor...
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
MDPI
Erişim Hakkı
info:eu-repo/semantics/openAccess
Attribution 3.0 United States
Attribution 3.0 United States
Özet
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.
Açıklama
Anahtar Kelimeler
By-product, Extrusion, Free fatty acid, Infrared, Lipase activity, Microwave, Rice bran, Stabilization, Sustainability, Utilization
Kaynak
Foods
WoS Q Değeri
Q1
Scopus Q Değeri
Cilt
12
Sayı
9
Künye
Yılmaz Tuncel, N. (2023). Stabilization of Rice Bran: A Review. Foods, 12(9). https://doi.org/10.3390/foods12091924
