were adapted to rice bran. The photometric method
was further applied to determine rice bran lipase/esterase inactivation kinetics, which are useful to
optimize stabilization treatments in order to prevent overprocessing and retain maximum level of nu-
trients. Rice bran was heat-treated in a specialized, hermetically sealable reactor at controlled holding
times (5
e
40 min), temperatures (70
e
145
C) and moisture contents (10
e
20%). Temperature dependency
of the lipase/esterase inactivation rate could be described by the Arrhenius equation. Empirical
fi
ndings
on the importance of moisture content for effective rice bran stabilization could be quanti
fi
ed.
Furthermore, the results demonstrate the great potential of the method to predict the shelf-life of sta-
bilized rice bran without time-consuming storage te