Effect of cooking of rice bran on the quality of extracted oil

Journal of Food Lipids

Volumn 13, Issue 4, 2006, Pages 341-353

  Kumar, H G Anil ^a   Khatoon, S ^a   Prabhakar, D S ^a   Krishna, A G Gopala ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33750736054     PISSN: 10657258     EISSN: 17454522     Source Type: Journal    
DOI: 10.1111/j.1745-4522.2006.00057.x     Document Type: Article

References (7)

1. ANONYMOUS. 2005. Proceedings of the 8th National Seminar on Rice Bran Oil. Hotel Le Meridien, New Delhi, India, July 29, 2005, organized by the Solvent Extractors' Association of India, Mumbai, India.
2. AOCS. 1995. Official Methods and Recommended Practices of the American Oil Chemists'Society, 4th Ed., AOCS Press, Champaign, IL.
3. GOPALA KRISHNA, A.G. 2002. Nutritional components of rice bran oil in relation to processing. Lipid Technol. 14, 80-84.
4. GOPALA KRISHNA, A.G., PRABHAKAR, J.V. and SEN, D.P. 1984. Effect of degree of milling on the tocopherol content of rice bran. J. Food Sci. Technol. 21, 222-224.
5. GOPALA KRISHNA, A.G., KHATOON, S., SHIELA, P.M., SARMANDAL, C.V., INDIRA, T.N. and MISHRA, A. 2001. Effect of refining of crude rice bran oil on the retention of oryzanol in the refined oil. J. Am. Oil. Chem. Soc. 78, 127-131.
6. HEMAVATHY, J. and PRABHAKAR, J.V. 1987. Lipid composition of rice (Oryza sativa L.) bran. J. Am. Oil Chem. Soc. 64, 1016-1019.
7. KHATOON, S. and GOPALA KRISHNA, A.G. 2004. Fat soluble nutraceuticals and fatty acid composition of selected Indian rice varieties. J. Am. Oil Chem. Soc. 81, 939-943.