Free fatty acids in rice bran during its storage after a treatment by twin-screw extrusion to prevent possible rapid hydrolytic rancidity of lipids

Documenti analoghi

• Antioxidant capacity of phytic acid purified from rice bran
  di: Cristiane Canan
  Pubblicazione: (2012)
• The kinetics of lipase activity and hydrolytic rancidity of raw, parboiled, and extruded rice bran during storage
  di: Diracy Betânia Cavalcanti Lemos LACERDA
  Pubblicazione: (2013)
• The influence of extraction methods on composition and antioxidant properties of rice bran oil
  di: Noppawat PENGKUMSRI
  Pubblicazione: (2015)
• Lipid breakdown in oil sardine (Sardinella longiceps) during frozen storage
  di: Nair, P.G.V., et al.
  Pubblicazione: (1978)
• The effects of substituting Dunaliella salina algae with agricultural by-products and probiotic Lactobacillus rhamnosus on growth indices, proximate body composition and fatty acids profiles of Artemia franciscana
  di: Eshghi, S., et al.
  Pubblicazione: (2017)