, which initiates lipid oxidation. The
evaluation of the success of rice bran stabilization processes in terms of the degree of lipid oxidation and
shelf-life has so far relied on the measurement of free fatty acid content over a storage period of 3
e
6
months. In the present study, a photometric and a titrimetric pH-stat method for direct lipase activity
measurement immediately after debranning were adapted to rice bran