Addition of rice bran oil to soybean oil during frying increases the oxidative stability of the fried dough from rice flour during storage

Food Research International

Volumn 41, Issue 3, 2008, Pages 308-317

  Chotimarkorn, Chatchawan ^a   Silalai, Nattiga ^b  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Blending; Hydrolytic; Oxidative; Rancidity; Rice bran oil; Soybean oil

Indexed keywords

ALCOHOLS; FATTY ACIDS; MIXTURES; OXIDATION; PEROXIDES;

ANISIDINE; HYDROLYTIC RANCIDITY; TOCOPHEROLS;

FOOD PROCESSING;

GLYCINE MAX;

EID: 40049104922     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2007.12.007     Document Type: Article

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