Physicochemical, functional, and nutritional characteristics of stabilized rice bran form tarom cultivar.

Extrusion is a multistep thermal process which has been utilized in a wide spectrum of food preparations. The effect of extrusion processing on the physicochemical, nutritional, and functional properties of Tarom cultivar rice bran was studied. However, the color of rice bran was improved by extrusion processing, but the protein content was reduced in the stabilized rice bran, which can be related to the denaturation of protein.

Shelf-life prediction of olive oils using empirical models developed at low and high temperatures.

Induction period of the formation of hydroperoxides and conjugated dienes at 50°C and oxidative stability index at 100-130°C as the oxidative stability measures of different types of olive oils with a wide range of chemical compositions were determined. Regression models (R(2) ≥ 0.95) developed at low and high temperatures showed different contributions of compositional variables (the ratio between monounsaturated and polyunsaturated fatty acids, the content of total tocopherols and phenolics, peroxide value, acid value, and total polar compounds content) to the oxidative stability measures.

Oxidative stability of virgin olive oil as affected by the bene unsaponifiable matters and tertiary-butylhydroquinone.

During 16 h heating at 180 °C, the oxidative stability (OS) of virgin olive oil (VOO) as affected by the same concentrations (200 ppm) of tertiary-butylhydroquinone (TBHQ) and unsaponifiable matters of bene kernel (UKO) and hull (UHO) oils in terms of the inhibitory effect on the formation of conjugated diene hydroperoxides (OS(CDV)) and off-flavor carbonyl compounds (OS(CV)) was investigated. TBHQ was not able to considerably increase the OS(CDV) (7.51) of the VOO (7.