Hot air-assisted radio frequency heating for stabilization of rice bran: Enzyme activity, phenolic content, antioxidant activity and microstructure

Published 2020 View Full Article

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Title
Hot air-assisted radio frequency heating for stabilization of rice bran: Enzyme activity, phenolic content, antioxidant activity and microstructure
Authors
Keywords
Hot air-assisted radio frequency (HA-RF), Rice bran, Stabilization, Phenolic compounds, Microstructure
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 131, Issue -, Pages 109754
Publisher
Elsevier BV
Online
2020-06-18
DOI
10.1016/j.lwt.2020.109754

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