期刊论文

Liu, Qiang;Ding, Chao

英文

Food and Bioprocess Technology

1935-5130

2020

13

10

1677-1687

10.1007/s11947-020-02503-z

The authors thank the National Natural Science Foundation of China (NSFC: 31601402) for financial support, and the National Key Research and Development Program of China (Contract No.2017YFD0401403), the Jiangsu Province (China) Agricultural Innovation Project (Contract No. CX (17)1002-05), the Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD), and the Postgraduate Research & Practice Innovation Program of Jiangsu Province (KYCX18_1409). Acknowledgments

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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 short-term storage. Freshly milled paddy rice bran was exposed to the IR until the surface temperature reached 85 °C. The results indicated that after 20 days of storage, the activities of relevant enzymes, including lipase, lipoxygenase, and peroxidase all decreased after IR-treated. The rising trend of the free fatty acid content decreased significantly during ...