Properties of rice bran oil-derived functional ingredients-Reference-Cited by-同舟云学术

Properties of rice bran oil-derived functional ingredients

Published:2014-08 Issue:8 Volume:26 Page:179-182
ISSN:0956-666X
Container-title:Lipid Technology
language:en
Short-container-title:Lipid Technology

Author:

Bakota Erica L.¹,Winkler-Moser Jill K.,Hwang Hong-Sik

Affiliation:

1. Functional Foods Research unit, United States Department of Agriculture, Agricultural Research Service; National Center for Agricultural Utilization Research; Peoria IL 61604 USA

Publisher

Wiley

Subject

General Biochemistry, Genetics and Molecular Biology,Food Science,Control and Systems Engineering

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/lite.201400045/fullpdf

Reference6 articles.

1. Lipid composition of rice (Oryza sativaL.) bran

2. Comparison of isopropanol and hexane for extraction of vitamin E and oryzanols from stabilized rice bran

3. Solvent fractionation of rice bran oil to produce a spreadable rice bran product

4. Antioxidant activity of phytosterols, oryzanol, and other phytosterol conjugates

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