English-Chinese/Heat-treatment of oat bran reduced the development of hydrolitic rancidity

A very detailed 2003 study of heat-treatment of oat bran found a complex pattern whereby increasingly intense heat treatment reduced the development of hydrolitic rancidity and bitterness with time, but increased oxidative rancidity.

2003年非常详细的燕麦麸热处理研究发现了一种复杂的模式，即日益强烈的热处理可以减少水解酸败和苦味随时间的发展，但氧化酸败增加.