Effects of various stabilization techniques on the nutritional quality and antioxidant potential of brewer’s rice

• Main Authors: Muhamad Nordin, Nik Nor Adilah, Karim, Roselina, Mohd Ghazali, Hasanah, Mohd Adzahan, Noranizan, Sultan, Muhammad Tauseef
• Format: Article
• Language: English
• Published: School of Engineering, Taylor’s University College 2014
• Online Access: http://psasir.upm.edu.my/id/eprint/37404/1/Effects%20of%20various%20stabilization%20techniques%20on%20the%20nutritional%20quality%20and%20antioxidant%20potential%20of%20brewer.pdf; http://psasir.upm.edu.my/id/eprint/37404/; http://jestec.taylors.edu.my/V9Issue3.htm

Brewer’s rice is a nutritionally rich by-product of rice milling industries but remained unutilized due to its high susceptibility to lipid oxidation. Thus, it is desirable to develop certain strategies to stabilize the brewer’s rice for food application. In the present study, the effects of microwa...