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米糠色拉油的生产技术 被引量:2

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摘要 米糠色拉油具有特殊的营养、医疗功效,米糠色拉油生产流程长,技术要求高,着重对米糠油精炼技术作了较详细的介绍,以利于国内油脂工业采用。
作者 王郑平
出处 《粮油食品科技》 2006年第5期31-31,34,共2页 Science and Technology of Cereals,Oils and Foods
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同被引文献12

  • 1马传国,梁少华,王伟,丁继东.一级米糠油生产工艺的研究[J].中国粮油学报,2005,20(5):98-100. 被引量:14
  • 2张松涛,徐子谦,杨振娟,夏芸.米糠油脱酸损耗的成因及控制[J].中国油脂,2005,30(11):16-18. 被引量:4
  • 3De B K, Bhattacharyya D K. Physical refining of rice bran oil in relation to degumming and dewaxing [J]. J Am Oil Chem Soc, 1998, 75: 1683-1686.
  • 4Rajam L Soban Kumar D R. A novel process for physically refining rice bran oil through simultaneous degumming and dewaxing [J]. J Am Oil Chem Soc,2005, 82(3) : 213-220.
  • 5KO S N, HA T Y, HONG S I, et al. Enrichment of tocols fromrice germ oil using supercritical carbon dioxide[ J ] .Food Scienceand Technology,2012,47(4) :761-767.
  • 6Pawar S K, Vavia P R. Rice germ oil as multifunctionalexcipient in preparation of self — microemulsifying drug deliverysystem ( SMEDDS) of tacrolimus [ J ]. Aaps Pharmscitech, 2012,13(1):254-261.
  • 7SUN F X,Zou Z M. Determination of oil color by imageanalysis [ J ] .Journal of the American Oil Chemists Society ,2001,78:749-752.
  • 8MASKAN M,BAGCI H. Effect of different adsorbents onpurification of used sunflower seed oil utilized for frying [ J ].European Food Research and Technology ,2003 ,217 : 215—218.
  • 9Kim I H, Kim C J,You J M, et al. Effect of roastingtemperature and time on the chemical composition of rice germ oil[J] Journal of the American Oil Chemists Society, 2002 ,79 ( 5 ):413-418.
  • 10李爱华.米胚的营养价值和胚芽米的加工技术[J].粮食与饲料工业,1997(5):7-10. 被引量:31

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