Stabilization of Rice Bran: A Review

Basit Öğe Kaydı
dc.authorid0000-0003-2700-5840en_US
dc.authorscopusid35239043500en_US
dc.authorwosidHNC-2057-2023en_US
dc.contributor.authorYılmaz Tuncel, Neşe
dc.date.accessioned2023-10-30T06:19:13Z
dc.date.available2023-10-30T06:19:13Z
dc.date.issued2023en_US
dc.departmentFakülteler, Çanakkale Uygulamalı Bilimler Fakültesi, Gıda Teknolojisi Bölümü
dc.description.abstractOne 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.en_US
dc.identifier.citationYılmaz Tuncel, N. (2023). Stabilization of Rice Bran: A Review. Foods, 12(9). https://doi.org/10.3390/foods12091924en_US
dc.identifier.doi10.3390/foods12091924
dc.identifier.issn2304-8158
dc.identifier.issue9en_US
dc.identifier.scopus2-s2.0-85159186233
dc.identifier.urihttps://doi.org/10.3390/foods12091924
dc.identifier.urihttps://hdl.handle.net/20.500.12428/4579
dc.identifier.volume12en_US
dc.identifier.wosWOS:000987236200001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorYılmaz Tuncel, Neşe
dc.language.isoen
dc.publisherMDPIen_US
dc.relation.ispartofFoodsen_US
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.rightsAttribution 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/us/*
dc.subjectBy-producten_US
dc.subjectExtrusionen_US
dc.subjectFree fatty aciden_US
dc.subjectInfrareden_US
dc.subjectLipase activityen_US
dc.subjectMicrowaveen_US
dc.subjectRice branen_US
dc.subjectStabilizationen_US
dc.subjectSustainabilityen_US
dc.subjectUtilizationen_US
dc.titleStabilization of Rice Bran: A Review
dc.typeReview Article

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
Nese_Yilmaz_Tuncel_Review.pdf
Boyut:
681.23 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Review
İndir
Lisans paketi
Listeleniyor 1 - 1 / 1
[ X ]
İsim:
license.txt
Boyut:
1.44 KB
Biçim:
Item-specific license agreed upon to submission
Açıklama:
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Gıda Teknolojisi Bölümü Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu