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Utilizing ethanol to produce stabilized brown rice products
Author(s) -
Champagne Elaine T.,
Hron Robert J.,
Abraham George
Publication year - 1992
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02635887
Subject(s) - hydrolysis , brown rice , chemistry , ethanol , food science , oxidative phosphorylation , shelf life , palm kernel oil , organic chemistry , pulp and paper industry , palm oil , biochemistry , engineering
Oil in brown rice is susceptible to hydrolytic and oxidative deterioration, which can lead to off‐odors, off‐flavors, and shortened shelf life. This paper discusses lipolytic hydrolysis and oxidation of kernel oil and methods for stabilizing the oil. An overview of processes in which ethanol is used in liquid and vapor states to stabilize brown rice to lipolytic hydrolysis is presented.