Evaluation of a rice bran oil‐derived spread as a functional ingredient-Reference-Cited by-同舟云学术

Evaluation of a rice bran oil‐derived spread as a functional ingredient

Published:2014-04-02 Issue:5 Volume:116 Page:521-531
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Bakota Erica L.¹,Winkler‐Moser Jill K.¹,Liu Sean X.¹

Affiliation:

1. United States Department of AgricultureAgricultural Research Service, National Center for Agricultural Utilization ResearchFunctional Foods ResearchPeoriaILUSA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201300259

Reference35 articles.

1. Tocotrienols: Vitamin E beyond tocopherols

2. Antioxidants for vegetable oils

3. Oxidative Stability of Crude Mid-Oleic Sunflower Oils from Seeds with High γ- and δ-Tocopherol Levels

4. Tocotrienols in health and disease: The other half of the natural vitamin E family

5. Content of γ-Oryzanol and Composition of Steryl Ferulates in Brown Rice (Oryza sativa L.) of European Origin

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