JOHN R. N. TAYLOR

Mild Hydrothermal Stabilization: An Innovative Technology for Improving Whole‐Grain Rice Quality in West Africa and Elsewhere

ABSTRACT Background and Objectives Whole‐grain (brown) rice has superior nutritional quality but is prone to rancidity, primarily caused by endogenous lipases and oxidases. This study evaluated mild hydrothermal stabilization (MHS), comprising grain surface wetting, followed by s...