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抄録
玄米の開放貯蔵下での過酸化物価は貯蔵開始後すぐに増加し，最大値はおよそ50meq/gを示した．カルボニル価は，およそ10日後から上昇を開始した．脂肪酸度は，30日後に増加し始めた．過酸化物抑制のために最も効果的な方法は暗所保存で，脱酸素剤の効果は補助的であった．
Several derivatives of lipid in brown rice were traced under open-air conditions, and methods of peroxide suppression were examined. Peroxide values increased immediately, with a maximum of approximately 50 meq/g. Carbonyl values began to increase after 10 days, while fat acidity began to increase after 30 days. The most effective method for peroxide suppression storage in the shade irrespective of surrounding temperature, and oxygen absorber is also effective as assistant.
収録刊行物
- 日本食品科学工学会誌 : Nippon shokuhin kagaku kogaku kaishi = Journal of the Japanese Society for Food Science and Technology
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日本食品科学工学会誌 : Nippon shokuhin kagaku kogaku kaishi = Journal of the Japanese Society for Food Science and Technology 55(2), 76-77, 2008-02-15
社団法人 日本食品科学工学会