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|Type:||Artigo de periódico|
|Title:||Effect of microwave energy on lipase inactivation and storage stability of brown rice|
|Abstract:||Microwave energy was used as a thermal treatment for the inactivation of lipase and consequent improvement in the long-term storage stability of brown rice. The improvement of brown rice stability during storage would lead to an increase in its consumption. A greater utilization of brown rice could increase its economic value and nutritional benefits. The three parameters considered most important were studied: 1) microwave energy level (maximum and medium); 2) initial moisture content (13.4, 14.6 and 17.3%) and 3) time of treatment (20 to 140 s). Microwave energy treatment was shown to be effective in the control of the lipase activity of brown rice with the maximum inactivation rate at the maximum power of microwave energy, a treatment time of 80 s and initial moisture content of 14.6%. Moisture content of brown rice treated by microwaves presented a reduction. During storage of the samples, a decrease in the production of free fatty acids was observed.|
|Citation:||Acta Alimentaria. Akademiai Kiado, v. 27, n. 2, n. 193, n. 202, 1998.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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