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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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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2015
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| Assuntos: | |
| Acesso em linha: | 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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