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

European Journal of Lipid Science and Technology

Volumn 108, Issue 3, 2006, Pages 193-199

  Mezouari, Samia ^a,e   Eichner, Karl ^a   Kochhar, S Parkash ^b   Brühl, Ludger ^c   Schwarz, Karin ^a,d  

^a UNIVERSITY OF MÜNSTER   (Germany)

^b SPK Consultancy Services   (United Kingdom)

^c Federal Center for Cereal Potato and Lipid Research   (Germany)

^d UNIVERSITY OF KIEL   (Germany)

^e NONE   (Germany)

Author keywords

Antioxidants; Heat stability; Polymer triacylglycerols; Refining process; Rice bran oil

Indexed keywords

EID: 33645277804     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.200500301     Document Type: Article

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