Development of rice bran oil blends for quality improvement

Food Chemistry

Volumn 173, Issue , 2015, Pages 770-777

  Choudhary, Monika ^a   Grover, Kiran ^a   Kaur, Gurpreet ^a  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Antioxidants; Blending; Cooking; Fatty acid composition; Physicochemical properties; Rice bran oil

Indexed keywords

ANTIOXIDANTS; BLENDING; COOKING; FURFURAL; OLIVE OIL; PALM OIL; SUNFLOWER OIL;

CHEMICAL PARAMETERS; COOKING METHODS; FATTY ACID COMPOSITION; GROUNDNUT OIL; PHYSICOCHEMICAL PROPERTY; QUALITY IMPROVEMENT; RICE BRAN OIL; RICE BRAN OIL (RBO);

FATTY ACIDS;

ALLYL ISOTHIOCYANATE; ANTIOXIDANT; ARACHIS OIL; MONOUNSATURATED FATTY ACID; OLIVE OIL; PALM OLEIN OIL; POLYUNSATURATED FATTY ACID; RICE BRAN OIL; SOYBEAN OIL; SUNFLOWER OIL; UNCLASSIFIED DRUG; VEGETABLE OIL; FATTY ACID;

ARTICLE; FOOD COMPOSITION; LIPID COMPOSITION; PHYSICAL CHEMISTRY; TEMPERATURE MEASUREMENT; CHEMISTRY; STANDARDS; TOTAL QUALITY MANAGEMENT;

ANTIOXIDANTS; FATTY ACIDS; PLANT OILS; QUALITY IMPROVEMENT;

EID: 84908565722     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.10.051     Document Type: Article

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