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Nutritional components of rice bran oil in relation to processing.

Gopala Krishna, A. G. (2002) Nutritional components of rice bran oil in relation to processing. Lipid Technology, 14 (4). 80-84, 8 ref..

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Abstract

Rice bran is a potential source of vegetable oil in rice-producing countries. Rice bran oil production and lipid composition, and effects of refining on nutrient composition are discussed. Aspects considered include: rice bran oil production in Asian countries; fatty acid composition of rice bran oil, and standards regarding unsaponifiable content of rice bran oil; health benefits of the rice bran oil components, monounsaturated fatty acids, oryzanol, lecithin and unsaponifiable matter (comprising tocopherols, phytosterols and triterpene alcohols); lipid composition of rice bran oil; extraction and processing of rice bran to produce the oil; effects of rice bran composition on oil losses during refining; effect of wax-settling on rice bran oil viscosity and refining losses; and effects of rice bran processing on health-beneficial components of crude rice bran oil.

Item Type: Article
Uncontrolled Keywords: HEALTH-; OILS-VEGETABLE; REFINING-; COMPOSITION-; RICE-BRAN-OILS
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Somashekar K.S
Date Deposited: 12 Jul 2011 11:21
Last Modified: 12 Jul 2011 11:21
URI: http://ir.cftri.com/id/eprint/6362

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