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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Veröffentlicht in:J Food Sci Technol
Hauptverfasser: Thanonkaew, Amonrat, Wongyai, Surapote, Decker, Eric A., McClements, David J.
Format: Artigo
Sprache:Inglês
Veröffentlicht: Springer India 2015
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Original Article
Online Zugang: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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