Effect of the full refining process on rice bran oil composition and its heat stability

The effects of the chemical refining process on the minor compounds of rice bran oil and its heat stability were investigated. After 8 h of heating, about 50% and 30% of total tocopherols remained in crude and refined rice bran oil, respectively. The individual tocopherols were differently affected...

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Veröffentlicht in:	European journal of lipid science and technology 2006-03, Vol.108 (3), p.193-199
Hauptverfasser:	Mezouari, Samia, Eichner, Karl, Kochhar, S. Parkash, Brühl, Ludger, Schwarz, Karin
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidants Biological and medical sciences Fat industries Food industries Fundamental and applied biological sciences. Psychology heat stability polymer triacylglycerols refining process Rice bran oil
Online-Zugang:	Volltext
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