Thermal–oxidative Stability of Commercial Rice Bran Oil-Reference-Cited by-同舟云学术

Thermal–oxidative Stability of Commercial Rice Bran Oil

Published:2020 Issue:5 Volume:26 Page:681-685
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Yamamoto Seiichiro¹,Ogawa Shigesaburo¹,Yamamoto Yukihiro²,Hara Setsuko¹

Affiliation:

1. Department of Materials and Life Science, Faculty of Science and Technology, Seikei University

2. Department of Local Resources, Faculty of Bioresource Sciences, Prefectural University of Hiroshima

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/26/5/26_681/_pdf

Reference17 articles.

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2. Ali, A. and Devarajan, S. (2017). Nutritional and health benefits of rice bran oil. In “Brown Rice” ed. by A. Manickavasagan, C. Santhakuma, N. Venkatachalapathy. Springer International Publishing, AG, pp. 135-158.

3. Bakota, E. L., Winkler-Moser, J. K., and Hwang, H. -S. (2014). Properties of rice bran oil−derived functional ingredients. Lipid Technol., 26, 179-182.

4. Chotimarkorn, C., Benjakul, S., and Silalai, N. (2008). Antioxidative effects of rice bran extracts on refined tuna oil during storage. Food Res. Int., 41, 616-622.

5. Fan, H. Y., Sharifudin, M. S., Hasmadi, M., and Chew, H. M. (2013). Frying stability of rice bran oil and palm olein. Int. Food Res. J., 20, 403-407.

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