Effect of Heating on Compositional Characteristics and Oxidative Stability of Crude and Refined Rice Bran Oil-Reference-Cited by-同舟云学术

Effect of Heating on Compositional Characteristics and Oxidative Stability of Crude and Refined Rice Bran Oil

Published:2019 Issue:11 Volume:68 Page:1085-1097
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Ali Md. Abbas¹,Islam M. Azizul¹,Othman Noor Hidayu²,Noor Ahmadilfitri Md²,Hossen Jewel¹,Ibrahim M.³

Affiliation:

1. Department of Chemistry, Rajshahi University of Engineering & Technology

2. Department of Processing Technology, Oils & Fats

3. Fruits and Food Processing and Preservation Research Division, Bangladesh Council of Scientific and Industrial Research Laboratories

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/68/11/68_ess19140/_pdf

Reference38 articles.

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3. 3) Pestana, V.R.; Zambiazi, R.C.; Mendonça, C.R.B.; Bruscatto, M.H.; Lerma-García, M.J.; Ramis-Ramos, G. Quality changes and tocopherols and γ-orizanol concentrations in rice bran oil during the refining process. J. Am. Oil Chem. Soc. 85, 1013-1019 (2008).

4. 4) Mezouari, S.; Eichner, K.; Kochhar, S.P.; Bruhl, L.; Schwarz, K. Effect of the full refining process on rice bran oil composition and its heat stability. Eur. J. Lipid Sci. Technol. 108, 193-199 (2006).

5. 5) Gogolewski, M.; Nogalakalucka, M.; Szeliga, M. Changes of the tocopherol and fatty acid contents in rapeseed oil during refining. Eur. J. Lipid Sci. Technol. 102, 618-623 (2000).

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