Changes of vitamin E content in rice bran with different heat treatment

European Journal of Lipid Science and Technology

Volumn 105, Issue 5, 2003, Pages 225-228

  Ko, Soon Nam ^a   Kim, Chul Jin ^b   Kim, Chong Tai ^b   Kim, Hakryul ^c   Chung, Soo Hyun ^a   Lee, Sun Mi ^a   Yoon, Hye Hyun ^d   Kim, In Hwan ^a  

^a Korea University   (South Korea)

^b Korea Food Research Institute   (South Korea)

^c Kyungpook National University   (South Korea)

^d Kyung Hee University   (South Korea)

Author keywords

Electric roaster; Microwave; Rice bran; Tocopherol; Tocotrienol; Vitamin E

Indexed keywords

ALPHA TOCOPHEROL; ALPHA TOCOTRIENOL; GAMMA TOCOTRIENOL; OIL;

ARTICLE; DEGRADATION; HEAT TREATMENT; INSTRUMENTATION; INTERMETHOD COMPARISON; LIPID ANALYSIS; MICROWAVE COOKING; NONHUMAN; RICE BRAN; TEMPERATURE; TIME;

EID: 0037685085     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/ejlt.200390045     Document Type: Article

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