Evaluating the physicochemical properties of barley, oat, and iranian rice bran treated by microwave

The aim of this work was to evaluate the effects of microwave treatment on hydrolytic and oxidative stability of Iranian rice, barley, and oat brans. The bran samples were treated with different microwave powers (2, 4, 6, 8, and 10 kW) and treatment durations (30, 60, 120, 180, and 240 s) and the mo...

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Veröffentlicht in:	Journal of food measurement & characterization 2022-12, Vol.16 (6), p.4573-4583
Hauptverfasser:	Khasi, Ramazan Ebrahim, Azizkhani, Maryam
Format:	Artikel
Sprache:	eng
Schlagworte:	Barley Barley bran Chemistry Chemistry and Materials Science Chemistry/Food Science Color Dietary fiber Engineering Evaluation Fatty acids Food Science Lipase Moisture content Moisture effects Original Paper Phenolic compounds Phenols Physicochemical properties Rice Rice bran Scavenging Stability analysis Water content
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