Formation, antioxidant property and oxidative stability of cold pressed rice bran oil emulsion

Cold pressed rice bran oil (CPRBO) is used in foods, cosmetics, and pharmaceuticals due to its desirable health and functional attributes. The purpose of this work was to study the formation, antioxidant property and oxidative stability of oil-in-water emulsion of CPRBO. The influence of oil (10–40 ...

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Vydáno v:J Food Sci Technol
Hlavní autoři: Thanonkaew, Amonrat, Wongyai, Surapote, Decker, Eric A., McClements, David J.
Médium: Artigo
Jazyk:Inglês
Vydáno: Springer India 2015
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Original Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC4573142/
https://ncbi.nlm.nih.gov/pubmed/26396397
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1743-1
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