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Infrared stabilization of rice bran and its effects on γ-oryzanol content, tocopherols and fatty acid composition

Neşe Yılmaz1, Necati Barış Tuncel, Habib Kocabıyık

  • 1Department of Food Engineering, Faculty of Engineering, Onsekiz Mart University, 17020, Çanakkale, Turkey.

Journal of the Science of Food and Agriculture
|October 30, 2013
PubMed
Abstract

Keywords:
fatty acid compositioninfraredrice branstabilizationtocopherolsγ-oryzanol

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