食品科学2023，Vol.44Issue(23)：1-12,12.DOI:10.7506/spkx1002-6630-20230612-088
米糠非热稳定化处理技术研究进展
Research Progress in Non-thermal Stabilization Techniques for Rice Bran
摘要
Abstract
Rice bran,a common byproduct during of the rice milling process,is rich in unsaturated fats,proteins,crude fiber,vitamins,and various bioactive components.However,the stability of fresh rice bran is poor,and it is highly susceptible to rancidity and deterioration,largely limiting the comprehensive and efficient utilization of rice bran.In recent years,researchers have conducted extensive studies on non-thermal stabilization techniques for rice bran and have achieved significant results.Based on this,this paper provides an overview of the nutritional composition and rancidity mechanism of rice bran and various non-thermal techniques for its stabilizationologies,aiming to provide references for the vigorous development of rice bran resources and the improvement of rice bran utilization efficiency.关键词
米糠/水解反应/氧化反应/非热稳定化技术Key words
rice bran/hydrolysis reaction/oxidation reaction/non-thermal stabilization techniques分类
轻工业引用本文复制引用
周晨光,周瑶洁,李斌,胡煜骞,刘天睿,杨雯莉,石吉勇,邹小波..米糠非热稳定化处理技术研究进展[J].食品科学,2023,44(23):1-12,12.基金项目
国家自然科学基金青年科学基金项目(32102042) （32102042）
江苏省自然科学基金青年项目(BK20200890 （）
BK20200908) （）
江苏省研究生科研与实践创新计划项目(KYCX22_3686) （KYCX22_3686）
江苏省大学生创新创业训练计划项目(202210299210Y （）
202310299153Y) （）
