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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Bibliographic Details
Published in:J Food Sci Technol
Main Authors: Thanonkaew, Amonrat, Wongyai, Surapote, Decker, Eric A., McClements, David J.
Format: Artigo
Language:Inglês
Published: Springer India 2015
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Original Article
Online Access: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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