@incollection{orthoefer_rice_2005,
	title = {Rice {Bran} {Oil}},
	copyright = {Copyright © 2005 John Wiley \& Sons, Inc.},
	isbn = {9780471678496},
	url = {http://onlinelibrary.wiley.com/doi/10.1002/047167849X.bio015/abstract},
	abstract = {Rice bran is an underused coproduct of rice milling. The value is partially captured through extraction and refining of the rice bran oil. The capital costs have limited the ability of the U.S. rice milling industry to capture this value. However, rice bran oil has performance properties competitive to other widely used oils. An additional advantage of rice bran oil is certainly its nutritional benefits, which include a balance of fatty acids meeting AHA recommendations. Rice oil contains a mixture of antioxidants and promotes cholesterol reduction beyond that of more unsaturated oils. Its taste and performance is complementary to salad, cooking, and frying applications. This chapter reviews the source and composition of rice bran oil, its nutritional characteristics, production, and refining of the oil and its applications.},
	language = {en},
	urldate = {2015-04-06TZ},
	booktitle = {Bailey's {Industrial} {Oil} and {Fat} {Products}},
	publisher = {John Wiley \& Sons, Inc.},
	author = {Orthoefer, Frank T.},
	year = {2005},
	note = {bibtex: Orthoefer2005},
	keywords = {antioxidants, nonstarch lipids, oil refining, rice bran oil, rice milling, rice oil}
}

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