Reduction of the process time in the achieve of rice bran protein through ultrasound-assisted extraction and microwave-assisted extraction

Reduction of the process time in the achieve of rice bran protein through ultrasound-assisted extraction and microwave-assisted extraction

Sidmara Bedin, Flavia Maria Netto, Neura Bragagnolo, Osvaldir P. Taranto

ARTIGO

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Agradecimentos: The authors would like to acknowledge the School of Chemical Engineering (FEQ) - Unicamp, School of Food Engineering (FEA) - Unicamp and Capes for the financial support

Abstract: The objective was to achieve lactose/gluten free protein from rice bran (RB) through alkaline extraction, ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE). Particle size of defatted rice bran (DRB), DRB:water ratio, use of pulses on/off of power waves and...

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Reduction of the process time in the achieve of rice bran protein through ultrasound-assisted extraction and microwave-assisted extraction

Sidmara Bedin, Flavia Maria Netto, Neura Bragagnolo, Osvaldir P. Taranto


										

Reduction of the process time in the achieve of rice bran protein through ultrasound-assisted extraction and microwave-assisted extraction

Sidmara Bedin, Flavia Maria Netto, Neura Bragagnolo, Osvaldir P. Taranto

    Fontes

    Separation science and technology

    Vol. 55, no. 2 (Jan., 2020), p. 300-312