Optimization of moist-heat and dry-heat treatment for the production of stabilized brown rice using box-behnken design

This study aims to optimize the processing parameters of combined moist- and dry-heat treatment to stabilize brown rice. The processing parameters including moist-heat treatment (MHT) time, dry-heat treatment (DHT) temperature, and DHT time were modeled using the Box-Behnken design. The optimum proc...

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Autors principals:	Palomo, Alex M. (Autor), Capanzana, Mario V. (Autor), Diaz, Dahlia A. (Autor), Garcia, Rosemarie G. (Autor)
Format:	Analytics
Idioma:	English
Publicat:	2020.
Matèries:	Angiotensin converting enzyme inhibitor. Agriculture. Brown rice. Free fatty acid. Heat treatment. Optimization. Rsm. Shelf-life.
Accés en línia:	https://forms.gle/KZjBv7aRtY6jiL5E9