Effect of novel combination processing technologies on extraction and quality of rice bran oil-Reference-Cited by-同舟云学术

Effect of novel combination processing technologies on extraction and quality of rice bran oil

Published:2022-09-15 Issue: Volume: Page:1-23
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Modupalli Nikitha¹^ORCID,Krisshnan Anitha¹,C. K. Sunil¹^ORCID,D. V. Chidanand¹^ORCID,Natarajan Venkatachalapathy¹^ORCID,Koidis Anastasios²^ORCID,Rawson Ashish¹^ORCID

Affiliation:

1. National Institute of Food Technology Entrepreneurship and Management, Thanjavur, India

2. Institute for Global Food Security, School of Biological Sciences, Queen’s University Belfast, Belfast, UK

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2119367

Reference185 articles.

1. Ohmic heating treatment for Gac aril oil extraction: Effects on extraction efficiency, physical properties and some bioactive compounds

2. Functional properties of dietary fibre prepared from defatted rice bran

3. Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating

4. Rice bran oil, the Future Edible Oil of India: A mini Review

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