Alkaline Treatment for Rice Bran Stabilization

摘要：

　　Most of the world production of rice is consumed as white rice with the hull and bran layer removed.The bran layer makes up about 8% to 10% of the rough rice weight and is rich in nutrients with 14% ~ 16% protein,12%~23% fat,and 8% ~ 10% crude fiber.Rice bran has great potential as a supplementary source of many nutrients (Kahlon,2009).Nutritional studies in animals and humans have shown a cholesterol lowering potential for rice bran and rice bran fractions.

作者: Tseng-Hsing Wang Shin Lu

作者单位: China Grain Products Research & Development Institute, New Taipei City, 24937, Chinese Taipei

会议类型: 国际会议

会议名称: 14th ICC CEREAL AND BREAD CONGRESS AND FORUM ON FATS & OILS (第14届国际谷物科技与面包大会暨国际油料与油脂科技发展论坛)

会议地点: 北京

会议语种:英文

页码: 420-420

在线出版日期: 2012-08-06（万方平台首次上网日期，不代表论文的发表时间）