Effect of blending and lipase catalyzed interesterification reaction on the cholesterol lowering properties of palm oil with rice bran oil in rats

International Journal of Food Science and Technology

Volumn 47, Issue 1, 2012, Pages 203-209

  Reena, Malongil B ^a   Lokesh, Belur R ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Blended oil; Hypocholesterolemic effect; Interesterified oil; Palm oil; Rice bran oil

Indexed keywords

BLENDED OIL; HYPOCHOLESTEROLEMIC EFFECT; INTERESTERIFIED OIL; PALM OIL; RICE BRAN OIL;

BLENDING; BODY FLUIDS; CHOLESTEROL; FATTY ACIDS; FURFURAL; LIPIDS; NUTRITION; POLYUNSATURATED FATTY ACIDS; VEGETABLE OILS;

RATS;

RATTUS;

EID: 83555176320     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02827.x     Document Type: Article

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