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

AbstractThe current study was employed to assess the influence of the different extraction methods on total tocols, γ-oryzanol content, and antioxidant properties of Chiang Mai Black rice, Mali Red rice, and Suphanburi-1 Brown rice bran oil. Rice bran oil (RBO) was extracted by Hexane, Hot pressed,...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Main Authors: Noppawat Pengkumsri, Chaiyavat Chaiyasut, Bhagavathi Sundaram Sivamaruthi, Chalermpong Saenjum, Sasithorn Sirilun, Sartjin Peerajan, Prasit Suwannalert, Sophon Sirisattha, Khontaros Chaiyasut, Periyanaina Kesika
Formato: Artigo
Idioma:Inglês
Publicado em: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2015-09-01
Colecção:Food Science and Technology
Assuntos:
rice bran oil
tocols
γ-oryzanol
antioxidants
Acesso em linha:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300493&lng=en&tlng=en
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados