Please use this identifier to cite or link to this item: https://hdl.handle.net/11000/30830
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dc.contributor.authorSignes-Pastor, Antonio Jose-
dc.contributor.authorCarey, Manus-
dc.contributor.authorMeharg, Andrew A.-
dc.contributor.otherDepartamentos de la UMH::Salud Pública, Historia de la Ciencia y Ginecologíaes_ES
dc.date.accessioned2024-01-30T10:55:22Z-
dc.date.available2024-01-30T10:55:22Z-
dc.date.created2017-04-27-
dc.identifier.citationFood Chem. 2017 Nov 1:234:76-80.es_ES
dc.identifier.issn0308-8146-
dc.identifier.urihttps://hdl.handle.net/11000/30830-
dc.description.abstractRice bran, a by-product of milling rice, is highly nutritious but contains very high levels of the nonthreshold carcinogen inorganic arsenic (i-As), at concentrations around 1 mg/kg. This i-As content needs to be reduced to make rice bran a useful food ingredient. Evaluated here is a novel approach to minimizing rice bran i-As content which is also suitable for its stabilization namely, cooking bran in percolating arsenic-free boiling water. Up to 96% of i-As removal was observed for a range of rice bran products, with i-As removal related to the volume of cooking water used. This process reduced the copper, potassium, and phosphorus content, but had little effect on other trace- and macro-nutrient elements in the rice bran. There was little change in organic composition, as assayed by NIR, except for a decrease in the soluble sugar and an increase, due to biomass loss, in dietary fiberes_ES
dc.formatapplication/pdfes_ES
dc.format.extent5es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsinfo:eu-repo/semantics/closedAccesses_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectInorganic arsenices_ES
dc.subjectRice branes_ES
dc.subjectCooking wateres_ES
dc.subjectNutrient elementses_ES
dc.subjectRice bran compositiones_ES
dc.titleInorganic arsenic removal in rice bran by percolating cooking wateres_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.foodchem.2017.04.140es_ES
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Artículos Salud Pública, Historia de la Ciencia y Ginecología


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