Antioxidative effects of rice bran extracts on refined tuna oil during storage

Food Research International

Volumn 41, Issue 6, 2008, Pages 616-622

  Chotimarkorn, Chatchawan ^a   Benjakul, Soottawat ^a   Silalai, Nattiga ^b  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Antioxidative; Extracts; Rice bran; Tuna oil

Indexed keywords

AGRICULTURAL PRODUCTS; CARBOXYLIC ACIDS; COMPOSITION EFFECTS; FATTY ACIDS; LIPIDS; NONMETALS; OXIDATION; OXIDATION RESISTANCE; OXIDATIVE STRESS; OXYGEN; PETROLEUM REFINING; PHENOLS; PHOTOACOUSTIC EFFECT; STORAGE (MATERIALS); STRUCTURE (COMPOSITION); SYSTEM STABILITY;

(E ,3E) PROCESS; BUTYLATED HYDROXYTOLUENE (BHT); COMPOSITIONAL EFFECTS; CONCENTRATION (COMPOSITION); ELSEVIER (CO); FATTY ACID COMPOSITION; GAMMA ORYZANOL; HEADSPACE OXYGEN; LIPID PEROXIDATION (MDA); OXIDATIVE STABILITY (OSI); OXYGEN CONSUMPTIONS; P ANISIDINE; P-ANISIDINE VALUE; PEROXIDE VALUE (PV); PHENOLIC CONTENT; RICE BRANS; TUNA OIL;

GRAIN (AGRICULTURAL PRODUCT);

SCOMBRIDAE;

EID: 46049118199     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.04.002     Document Type: Article

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