Enhancement of bioactive compounds and oxidation stability of soybean oil by enrichment with tocols and γ‐oryzanol extracted from rice bran using ultrasound and ohmic heating-Reference-Cited by-同舟云学术

Enhancement of bioactive compounds and oxidation stability of soybean oil by enrichment with tocols and γ‐oryzanol extracted from rice bran using ultrasound and ohmic heating

Published:2022-08-17 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Loypimai Patiwit¹^ORCID,Moongngarm Anuchita²^ORCID,Sittisuanjik Kulab¹^ORCID,Wongsadee Thippharak¹^ORCID

Affiliation:

1. Division of Food Science and Technology, Faculty of Science and Technology Bansomdejchaopraya Rajabhat University Bangkok Thailand

2. Department of Food Technology and Nutrition, Faculty of Technology Mahasarakham University Maha Sarakham Thailand

Funder

Mahasarakham University

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16991

Reference47 articles.

1. A Rapid Method for Quantifying Total Anthocyanins in Blue Aleurone and Purple Pericarp Wheats

2. FT-IR based methodology for quantitation of total tocopherols, tocotrienols and plastochromanol-8 in vegetable oils

3. Effect of refining processes on the total and individual tocopherol content in sunflower oil

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