date:Apr 29, 2016
arboiling techniques, showing in the LWT -- Food Science and Technology journal that longer parboiling processes at higher temperatures cause more micronutrients to migrate from the outer bran layer into the starchy core of the grain.
Dr Peter Torley, Senior Lecturer Food Science and Technology at RMIT University and formerly of CSU, says the Australian Synchrotron's X-ray Fluorescence Microscopy beamline has enabled researchers to accurately track the diffusion of nutrients at sub-micron resol