Hot air-assisted radio frequency heating for stabilization of rice bran: Enzyme activity, phenolic content, antioxidant activity and microstructure
Meiji Liao, Windi Damayanti, Yuanrong Xu, Yanyun Zhao, Xuebing Xu, Yan Zheng, Shunshan Jiao
Topics & Concepts
BranChemistryPolyphenol oxidaseFood scienceFlavonoidAntioxidantMicrostructureRadio frequencyTocopherolLipid oxidationEnzymeEnzyme assayMaterials scienceBiochemistryRaw materialVitamin EOrganic chemistryPeroxidaseTelecommunicationsComputer scienceCrystallographyPhytochemicals and Antioxidant ActivitiesFood Quality and Safety StudiesMeat and Animal Product Quality