Prebiotics are a group of biological nutrients that are capable of being degraded by
microflora in the gastrointestinal tract (GIT), primarily Lactobacilli and Bifidobacteria. When …

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 …

To investigate the influence of radio frequency (RF) stabilization treatment on rice bran
protein isolate (RBPI) properties, functional, structural and thermal behaviors of RBPI …

Wheat germ is a by-product of milling process which contains large amount of nutrients. The
shelf life of wheat germ could improve by inactivation of destructive endogenous enzymes …

As a secondary oxidation product derived during rice bran oxidative rancidity,
malondialdehyde (MDA) was selected to study the impact of oxidative rancidity on the …

The aim of this study was to fully characterize the main pigmented rice varieties, available to
consumers on the Italian market, in terms of carotenoids, total phenolic compounds and …

Rice bran (RB) is a valuable by-product of rice milling but highly susceptible to lipid rancidity
induced by inherent lipase (LA) and lipoxygenase (LOX) activities. Therefore a stabilization …

The production of rice bran oil is severely impeded because of the rapid rancidity caused by
rice bran lipase. Eleven stabilization treatments including 6 heating treatments and 5 …

This study was aimed to investigate the inhibition of the deteriorations of rice bran by
infrared radiation (IR) heating and its effects on the chemical and biological profiles during …

Stabilization treatment of rice bran (RB) for reducing enzyme activity and improving
storability is a key step to develop its value-added utilization. Hot air-assisted radio …