The influence of extraction methods on composition and antioxidant properties of rice bran oil-Reference-Cited by-同舟云学术

The influence of extraction methods on composition and antioxidant properties of rice bran oil

Published:2015-08-25 Issue:3 Volume:35 Page:493-501
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

Pengkumsri Noppawat¹,Chaiyasut Chaiyavat¹,Sivamaruthi Bhagavathi Sundaram¹,Saenjum Chalermpong¹,Sirilun Sasithorn¹,Peerajan Sartjin²,Suwannalert Prasit³,Sirisattha Sophon⁴,Chaiyasut Khontaros¹,Kesika Periyanaina¹

Affiliation:

1. Chiang Mai University, Thailand

2. Health Innovation Institute, Thailand

3. Mahidol University, Thailand

4. Thailand Institute of Scientific and Technological Research, Thailand

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v35n3/0101-2061-cta-1678-457X6730.pdf

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3. Vitamin E;Bramley P. M.;Journal of the Science of Food and Agriculture,2000

4. Degradation of tocopherols in rice bran oil submitted to heating at different temperatures;Bruscatto M. H.;Journal of Chromatographic Science,2009

5. Antioxidant and anti-inflammatory activities of gamma-oryzanol rich extracts from Thai purple rice bran;Chalermpong S.;Journal of Medicinal Plants Research,2012

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