Results 151 to 160 of about 5,759 (196)

The influence of microbial contamination on rice bran rancidity

LWT - Food Science and Technology, 2021
Cheng-Wei Yu, Ting Luo, Zeyuan Deng
exaly  

Genetic and genomic approaches to address rapid rancidity of rice bran

Critical Reviews in Food Science and Nutrition, 2021
Haritha Bollinedi, Gopala Krishnan S, Vinod K K   +2 more
exaly  

Thermal treatments reduce rancidity and modulate structural and digestive properties of starch in pearl millet flour

International Journal of Biological Macromolecules, 2022
T Vinutha, Veda Krishnan, Suneha Goswami   +2 more
exaly  

Milk Lipids: Lipolysis and Hydrolytic Rancidity

2011
Lipolysis, that is, the hydrolysis of lipids, in milk produces free fatty acids (FFAs), which have both detrimental and desirable effects. The detrimental effects are due to the unpleasant flavors of short-chain fatty acids when present at high concentrations.
openaire   +3 more sources

Effects of rice bran rancidity on the oxidation and structural characteristics of rice bran protein

LWT - Food Science and Technology, 2020
Xiaojuan Wu, Fang Li
exaly  

rancidity, n.

2023
openaire   +1 more source

Rancidity

Journal of the Franklin Institute, 1924
openaire   +1 more source

Effects of protein oxidation induced by rice bran rancidity on the structure and functionality of rice bran glutelin

LWT - Food Science and Technology, 2021
Fang Li, Xiaojuan Wu
exaly  

Rancidity determinations

Oil & Fat Industries, 1928
openaire   +1 more source

Antioxidants in Oak (Quercus sp.): Potential Application to Reduce Oxidative Rancidity in Foods

Antioxidants, 2023
Elsa Daniela Othón-Díaz, Leticia X Lopez-Martinez, Ariadna Thalia Bernal-Mercado   +2 more
exaly