Effect of roasting temperature and time on the chemical composition of rice germ oil

JAOCS, Journal of the American Oil Chemists' Society

Volumn 79, Issue 5, 2002, Pages 413-418

  Kim, In Hwan ^a   Kim, Chul Jin ^b   You, Jeung Mi ^a   Lee, Kwang Won ^a   Kim, Chong Tai ^b   Chung, Soo Hyun ^a   Tae, Beom Seok ^c  

^a Korea University   (South Korea)

^b Korea Food Research Institute   (South Korea)

^c Hankyong National University   (South Korea)

Author keywords

Phospholipid; Phosphorus; Rice germ oil; Roasting; Tocopherol; Tocotrienol; Oryzanol

Indexed keywords

ALCOHOLS; COLOR; COMMINUTION; COMPOSITION; FOOD PROCESSING; ISOMERS; THERMAL EFFECTS;

ROASTING;

OILS AND FATS;

EID: 0036572733     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-002-0498-2     Document Type: Article

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