玄米保管時における酸化劣化とその抑制方法 [in Japanese] Lipid Derivatives in Brown Rice for Various Storage and Suppression Methods [in Japanese]
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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.
- NIPPON SHOKUHIN KOGYO GAKKAISHI
NIPPON SHOKUHIN KOGYO GAKKAISHI 55(2), 76-77, 2008-02-15
Japanese Society for Food Science and Technology