Composition, production, physicochemical properties and applications of lecithin obtained from rice (Oryza sativa L.) - A review
DOI:
https://doi.org/10.14719/pst.2019.6.sp1.682Keywords:
rice bran, lecithin, nutraceuticals, emulsifying, physicochemical property, food industryAbstract
Rice bran oil is a rich source of lecithin and has many beneficial effects on human health. Apart from phospholipids (1-2%), different nutrients like ?-oryzanol, ferulic acid, phytosterols and vitamin B are also present in rice bran oil. These impart emulsifying property, anti-spattering property etc. and therefore, serve as potential nutritional food and nutraceutical. This review describes the composition, production, physicochemical properties, separation of individual phospholipids from rice bran lecithin and its applications in food industry. It is difficult to handle as compared to soyabean lecithin due to the problem of wax entrapment during the isolation of gums. It is characterised on the basis of physicochemical properties viz. solubility in acetone and hexane, colour, peroxide value, moisture content and acid value. Rice bran lecithin can serve as an excellent substitute to the available lecithins as it is non-GM and its nutritional and fatty acid composition imparts many properties which help it to find applications in the food industry. Future work must focus on proper processing of rice bran oil so that the lecithin obtained during processing is of high quality so that it can pave a way in the food sector.
Downloads
Download data is not yet available.
References
1. Gobley T. Chemical researches on egg yolk. Journal de Pharmaceie et de Chemie. 1846;9:81-91
2. Moazzami AA, Lampi AM, Kamal-Eldin A. Fruit and cereal bioactives, sources, chemistry, and applications. 1st ed. Ozlem Tokusoglu & Clifford A Hall III CRC Press; 2011
3. van Nieuwenhuyzen W, Tomás MC. Update on vegetable lecithin and phospholipid technologies. European Journal of Lipid Science and Technology. 2008;110(5):472-86. https://doi.org/10.1002/ejlt.200800041
4. Yukihiro N. Medical Applications of Phospholipds. In: Ceve G, editor. Phospholipids Handbook. New York: Marcel Dekker Inc; 1993. p. 879-94
5. Szuhaj, B. F. Lecithin production and utilization. Journal of the American Oil Chemists’ Society. 1983;60(2):306-09
6. Van Nieuwenhuyzen W. The changing world of lecithins. Inform, 2014;25(4):254-59
7. Esa NM, Ling TB, Peng LS. By-products of rice processing: An overview of health benefits and applications. Rice Research: Open Access, 2013. http://dx.doi.org/10.4172/jrr.1000107
8. Aibara S, Ismail IA, Yamashita H, Ohta H, Sekiyama F, Morita Y. Changes in rice bran lipids and free amino acids during storage. Agricultural and Biological Chemistry. 1986;50(3):665-73. https://doi.org/10.1080/00021369.1986.10867450
9. Pérez S, Bertoft E. The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review. Starch?Stärke. 2010;62(8):389-420. https://doi.org/10.1002/star.201000013
10. Manjula S, Subramanian R. Simultaneous degumming, dewaxing and decolorizing crude rice bran oil using nonporous membranes. Separation and Purification Technology. 2009;66(2):223-28. https://doi.org/10.1016/j.seppur.2009.01.004
11. Jala RCR, Prasad RBN. Rice Bran Lecithin: Compositional, Nutritional, and Functional Characteristics. In: Ahmad MU, Yu X, editors. Polar Lipids. Urbana IL: AOCS Press; 2015. p. 35-55
12. Adhikari S, Adhikari J. Indian ricebran lecithin. Journal of the American Oil Chemists’ Society. 1986;63(10):1367-69. https://doi.org/10.1007/BF02679604
13. Pragasam A, Indira TN, Gopala Krishna AG. Preparation and physico chemical characteristics evaluation of rice bran lecithin in relation to soya lecithin. Beverage and Food World. 2002;29(12):19-22. http://ir.cftri.com/id/eprint/4938
14. Ringers HJ, Segers, JC. Degumming process for triglyceride oils. Google Patents; 1977
15. Buchold H, Boensch R, Schroeppel J. Process for enzymatically degumming vegetable oil. Google Patents; 1996
16. Chakrabarti PP, Rao BVSK, Roy SK, Bethala LAPD, Narayana PRK, Vemulapalli V, Prasad RBN. Process for the pre-treatment of vegetable oils for physical refining. Google Patents; 2009
17. Andersen AJC. Refining of fats and oils for edible purposes. 2nd edn. Oxford: Pergamon; 1962
18. Dijkstra AJ, Opstal MV. The total degumming process (TOP). Journal of the American Oil Chemists, Society. 1989; 66(7):1002-09 http://www.academia.edu/27455473/The_total_degumming_process
19. Subrahmanyam CV, Rao MV, Balasubrahmanyam V, Bhowmick DN. Membrane degumming of crude rice bran oil: pilot plant study. European Journal of Lipid Science and Technology. 2006;108(9):746-52. https://doi.org/10.1002/ejlt.200600086
20. Suzuki S, Maebashi N, Yamano S, Nogaki H, Tamaki A, Noguchi A. Process for refining vegetable oil. Google Patents; 1992
21. Lin L, Rhee KC, Koseoglu SS. Bench-scale membrane degumming of crude vegetable oil: process optimization. Journal of Membrane Science. 1997;134(1):101-08. https://doi.org/10.1016/S0376-7388(97)00098-7
22. Subramanian R, Nakajima M, Yasui A, Nabetani H, Kimura T, Maekawa, T. Evaluation of surfactant-aided degumming of vegetable oils by membrane technology. Journal of the American Oil Chemists’ Society. 1999;76(10):1247-53. https://doi.org/10.1007/s11746-999-0101-8
23. Sereewatthanawut I, Baptista IIR, Boam AT, Hodgson A, Livingston AG. Nanofiltration process for the nutritional enrichment and refining of rice bran oil. Journal of Food Engineering. 2011;102(1):16-24. https://doi.org/10.1016/j.jfoodeng.2010.07.020
24. Reddy JRC, Rao BVSK, Chakrabarti PP, Karuna, MSL, Prabhavathi Devi BLA, Prasad RBN. Characterization of Rice Bran Lyso lecithin and Evaluation of Its Polar Lipids for Surfactant Properties. Lipid Science and Technology. 2008;40:10-15.
25. Indira TN, Hemavathy J, Khatoon S, Krishna AG, Bhattacharya, S. Water degumming of rice bran oil: a response surface approach. Journal of Food Engineering. 2000;43(2):83-90. https://doi.org/10.1016/S0260-8774(99)00135-1
26. Scholfield CR, Dutton HJ. Sources of colour in soybean“lecithin”. Journal of the American Oil Chemists’ Society. 1954;31(6):258. https://doi.org/10.1007/BF02986416
27. Vandana V, Karuna MSL, Reddy JRC, Vijeeta T, Rao BVSK, Prabhavathi Devi BLA, Prasad RBN. Bleaching and Enrichment of Phospholipid Content in Commercial Rice Bran Lecithin. Journal of Technologists Association of India. 2003;35:145-50.
28. Prasad RBN. Rice bran oil and value added products. [Internet] 2016. Available from: http://www.ofievents.com/india/contentimages/advertising/Dr_R_B_N_Prasad.pdf/ [Accessed on 14 December, 2018]
29. Roy S, Banerjee R, Chakrabarti, PP, Rachapudi, BNP. Rice bran-lipids based formulation and process for preparation thereof for selective delivery of genes to cancer cells. Google Patents; 2017.
30. Appl RC. Lecithin in Confection Applications. In: Szuhaj BF, editor. Lecithins: Sources, Manufacture and Uses. Urbana IL: AOCS Press; 1989. p. 207–12.
31. Van Nieuwenhuyzen W. Lecithin production and properties. Journal of the American Oil Chemists’ Society. 1976;53(6):425-27. https://doi.org/10.1007/BF02605737
32. Bhattacharyya DK, Chakrabarty MM, Vaidyanathan RS, Bhattacharyya AC. A critical study of the refining of rice bran oil. Journal of the American Oil Chemists' Society. 1983;60(2Part2):467-67. https://doi.org/10.1007/BF02543545
33. Dahlke, K. An enzymatic process for the physical refining of seed oils. Chemical Engineering & Technology: Industrial Chemistry?Plant Equipment?Process Engineering?Biotechnology. 1998;21(3):278-91. https://doi.org/10.1002/(SICI)1521-4125(199803)21:3<278::AID-CEAT278>3.0.CO;2-9
34. Gibon V, Tirtiaux A. Removal of gums and waxes- a review. Inform. 2000;11:524-35.
35. Clausen K. Enzymatic oil?degumming by a novel microbial phospholipase. European Journal of Lipid Science and Technology. 2001;103(6):333-40. https://doi.org/10.1002/1438-9312(200106)103:6<333::AID-EJLT333>3.0.CO;2-F
36. Nasirullah D. Physical Refining: Electrolyte Degumming Of Nonhydratable Gums From Selected Vegetable Oils. Journal of Food Lipids. 2004;12(2):103-11. http://ir.cftri.com/id/eprint/238
37. Yang B, Wang YH, Yang JG. Optimization of enzymatic degumming process for rapeseed oil. Journal of the American Oil Chemists' Society. 2006; 83(7):653-58. https://doi.org/10.1007/s11746-006-1253-4
38. Szyd?owska-Czerniak A. MIR spectroscopy and partial least-squares regression for determination of phospholipids in rape seed oils at various stages of technological process. Food Chemistry. 2007;105(3):1179-87. https://doi.org/10.1016/j.foodchem.2007.02.038
39. Zacchi P, Eggers R, Jaeger P, Ambrogi A. High temperature–short time pre-conditioning of rape seed: A polyphenol enriched oil and the effect of degumming. Proceedings of the 2nd Mercosur Congress on Chemical Engineering; 2005 August. https://doi.org/10.1002/ejlt.200700135
40. Mishra R, Sharma HK, Sarkar, BC, Sengar G. Bio processing of foods. Asia Tech Publications; 2011.
41. Weber EJ. Compositions of commercial corn and soybean lecithins. Journal of the American Oil Chemists, Society. 1981;58(10):898-901. https://doi.org/10.1007/BF02659654
42. Hougen FW, Thompson VJ, Daun JK. Rapeseed Lecithin. In Szuhaj BF, List GR, editors. Lecithin. Urbana, IL: AOCS Press; 1985. p.79–96.
43. Grewal SS, Sukhija PS, Bhatia IS. Polar Lipid Composition During Sunflower (Helianthus annuus) Seed Development. Biochemie und Physiologie der Pflanzen. 1978; 173(1):11-16. https://doi.org/10.1016/S0015-3796(17)30449-3
44. Knightly WH. Lecithin in Baking Applications. In Szuhaj BF, editor. Lecithins: Sources, Manufacture and Uses. Urbana IL: AOCS Press; 1989. p. 174–96.
45. Pomeranz Y. Lecithin in Baking Applications. In Szuhaj BF, editor. Lecithins: Sources, Manufacture and Uses. Urbana IL: AOCS Press; 1989. p. 289–322.
46. Sander EH. Lecithin in Beverage Applications. In Szuhaj BF, editor. Lecithins: Sources, Manufacture and Uses. Urbana IL: AOCS Press; 1989. p. 197–206.
47. Maria HGM, Wilhelmina JH. Low spattering margarine. Google Patents; 1966.
48. Vermaas LF, Benjamins J, Sonneveld P. Anti-spattering agent and spreads comprising the same. Google Patents; 1995.
49. Morris M. Antispattering margarine. Google Patents; 1953.
50. Duin H, Westdorp P, Weiske Th RW. Phosphatide antispattering agent for margarine. Google Patents; 1963.
51. Dashiell GL. Lecithin in Food Processing Operations. In Szuhaj BF, editor. Lecithins: Sources, Manufacture and Uses. Urbana IL: AOCS Press; p. 213–24.
52. Julian PL, Meyer, EW, Iveson HT. Phosphatide product and method of making. Google Patents; 1945.
53. Szuhaj BF, Yaste JR. Phosphatide preparation process. Google Patents; 1976.
54. Liu L. Sprayable cookware release composition with reduced heat induced browning. Google Patents; 2006.
55. Follmer DW. Non foaming lecithin emulsion cookware lubricant. Google Patents; 1975.
56. Allingham WJ. Preservative coatings for foods. Google Patents; 1949.
57. Clapp CP, Torrey, GS. Aerosol-dispensable food stuffs parting composition. Google Patents; 1994.
58. Gregersen JA. Shortening material and cake made there from. Google Patents; 1979.
59. Todd Jr PH, Haley HE. Liquid seasoning compositions I. Google Patents; 1981.
60. Reid EJ. Pan and grill fry shortening. Google Patents; 1969.
61. Grey RT, Patel MM, Dubin E, Meyers MA. Chewing gum containing a lecithin/glycerol triacetate blend. Google Patents; 1995.
62. Patel MM, Dubina, ES. Method of adding lecithin to chewing gum. Google Patents; 1991.
63. Chess WB. Egg yolk extender. Google Patents; 1980.
64. Tan CT, Howard, GP, Turner E. W. Lipoprotein emulsions for food use and methods for preparing the same. Google Patents; 1982.
65. Chandler WS, Wilkens WF, Heiss JF. Meat curing composition. Google Patents; 1984.
66. Haggerty JA, Corbin DD. Method for preparing meat-in-sauce, meat-in-gravy and meat filling. Google Patents; 1984.
67. Holtz RB. Nutrient for mushroom growth and process for producing same. Google Patents; 1983.
2. Moazzami AA, Lampi AM, Kamal-Eldin A. Fruit and cereal bioactives, sources, chemistry, and applications. 1st ed. Ozlem Tokusoglu & Clifford A Hall III CRC Press; 2011
3. van Nieuwenhuyzen W, Tomás MC. Update on vegetable lecithin and phospholipid technologies. European Journal of Lipid Science and Technology. 2008;110(5):472-86. https://doi.org/10.1002/ejlt.200800041
4. Yukihiro N. Medical Applications of Phospholipds. In: Ceve G, editor. Phospholipids Handbook. New York: Marcel Dekker Inc; 1993. p. 879-94
5. Szuhaj, B. F. Lecithin production and utilization. Journal of the American Oil Chemists’ Society. 1983;60(2):306-09
6. Van Nieuwenhuyzen W. The changing world of lecithins. Inform, 2014;25(4):254-59
7. Esa NM, Ling TB, Peng LS. By-products of rice processing: An overview of health benefits and applications. Rice Research: Open Access, 2013. http://dx.doi.org/10.4172/jrr.1000107
8. Aibara S, Ismail IA, Yamashita H, Ohta H, Sekiyama F, Morita Y. Changes in rice bran lipids and free amino acids during storage. Agricultural and Biological Chemistry. 1986;50(3):665-73. https://doi.org/10.1080/00021369.1986.10867450
9. Pérez S, Bertoft E. The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review. Starch?Stärke. 2010;62(8):389-420. https://doi.org/10.1002/star.201000013
10. Manjula S, Subramanian R. Simultaneous degumming, dewaxing and decolorizing crude rice bran oil using nonporous membranes. Separation and Purification Technology. 2009;66(2):223-28. https://doi.org/10.1016/j.seppur.2009.01.004
11. Jala RCR, Prasad RBN. Rice Bran Lecithin: Compositional, Nutritional, and Functional Characteristics. In: Ahmad MU, Yu X, editors. Polar Lipids. Urbana IL: AOCS Press; 2015. p. 35-55
12. Adhikari S, Adhikari J. Indian ricebran lecithin. Journal of the American Oil Chemists’ Society. 1986;63(10):1367-69. https://doi.org/10.1007/BF02679604
13. Pragasam A, Indira TN, Gopala Krishna AG. Preparation and physico chemical characteristics evaluation of rice bran lecithin in relation to soya lecithin. Beverage and Food World. 2002;29(12):19-22. http://ir.cftri.com/id/eprint/4938
14. Ringers HJ, Segers, JC. Degumming process for triglyceride oils. Google Patents; 1977
15. Buchold H, Boensch R, Schroeppel J. Process for enzymatically degumming vegetable oil. Google Patents; 1996
16. Chakrabarti PP, Rao BVSK, Roy SK, Bethala LAPD, Narayana PRK, Vemulapalli V, Prasad RBN. Process for the pre-treatment of vegetable oils for physical refining. Google Patents; 2009
17. Andersen AJC. Refining of fats and oils for edible purposes. 2nd edn. Oxford: Pergamon; 1962
18. Dijkstra AJ, Opstal MV. The total degumming process (TOP). Journal of the American Oil Chemists, Society. 1989; 66(7):1002-09 http://www.academia.edu/27455473/The_total_degumming_process
19. Subrahmanyam CV, Rao MV, Balasubrahmanyam V, Bhowmick DN. Membrane degumming of crude rice bran oil: pilot plant study. European Journal of Lipid Science and Technology. 2006;108(9):746-52. https://doi.org/10.1002/ejlt.200600086
20. Suzuki S, Maebashi N, Yamano S, Nogaki H, Tamaki A, Noguchi A. Process for refining vegetable oil. Google Patents; 1992
21. Lin L, Rhee KC, Koseoglu SS. Bench-scale membrane degumming of crude vegetable oil: process optimization. Journal of Membrane Science. 1997;134(1):101-08. https://doi.org/10.1016/S0376-7388(97)00098-7
22. Subramanian R, Nakajima M, Yasui A, Nabetani H, Kimura T, Maekawa, T. Evaluation of surfactant-aided degumming of vegetable oils by membrane technology. Journal of the American Oil Chemists’ Society. 1999;76(10):1247-53. https://doi.org/10.1007/s11746-999-0101-8
23. Sereewatthanawut I, Baptista IIR, Boam AT, Hodgson A, Livingston AG. Nanofiltration process for the nutritional enrichment and refining of rice bran oil. Journal of Food Engineering. 2011;102(1):16-24. https://doi.org/10.1016/j.jfoodeng.2010.07.020
24. Reddy JRC, Rao BVSK, Chakrabarti PP, Karuna, MSL, Prabhavathi Devi BLA, Prasad RBN. Characterization of Rice Bran Lyso lecithin and Evaluation of Its Polar Lipids for Surfactant Properties. Lipid Science and Technology. 2008;40:10-15.
25. Indira TN, Hemavathy J, Khatoon S, Krishna AG, Bhattacharya, S. Water degumming of rice bran oil: a response surface approach. Journal of Food Engineering. 2000;43(2):83-90. https://doi.org/10.1016/S0260-8774(99)00135-1
26. Scholfield CR, Dutton HJ. Sources of colour in soybean“lecithin”. Journal of the American Oil Chemists’ Society. 1954;31(6):258. https://doi.org/10.1007/BF02986416
27. Vandana V, Karuna MSL, Reddy JRC, Vijeeta T, Rao BVSK, Prabhavathi Devi BLA, Prasad RBN. Bleaching and Enrichment of Phospholipid Content in Commercial Rice Bran Lecithin. Journal of Technologists Association of India. 2003;35:145-50.
28. Prasad RBN. Rice bran oil and value added products. [Internet] 2016. Available from: http://www.ofievents.com/india/contentimages/advertising/Dr_R_B_N_Prasad.pdf/ [Accessed on 14 December, 2018]
29. Roy S, Banerjee R, Chakrabarti, PP, Rachapudi, BNP. Rice bran-lipids based formulation and process for preparation thereof for selective delivery of genes to cancer cells. Google Patents; 2017.
30. Appl RC. Lecithin in Confection Applications. In: Szuhaj BF, editor. Lecithins: Sources, Manufacture and Uses. Urbana IL: AOCS Press; 1989. p. 207–12.
31. Van Nieuwenhuyzen W. Lecithin production and properties. Journal of the American Oil Chemists’ Society. 1976;53(6):425-27. https://doi.org/10.1007/BF02605737
32. Bhattacharyya DK, Chakrabarty MM, Vaidyanathan RS, Bhattacharyya AC. A critical study of the refining of rice bran oil. Journal of the American Oil Chemists' Society. 1983;60(2Part2):467-67. https://doi.org/10.1007/BF02543545
33. Dahlke, K. An enzymatic process for the physical refining of seed oils. Chemical Engineering & Technology: Industrial Chemistry?Plant Equipment?Process Engineering?Biotechnology. 1998;21(3):278-91. https://doi.org/10.1002/(SICI)1521-4125(199803)21:3<278::AID-CEAT278>3.0.CO;2-9
34. Gibon V, Tirtiaux A. Removal of gums and waxes- a review. Inform. 2000;11:524-35.
35. Clausen K. Enzymatic oil?degumming by a novel microbial phospholipase. European Journal of Lipid Science and Technology. 2001;103(6):333-40. https://doi.org/10.1002/1438-9312(200106)103:6<333::AID-EJLT333>3.0.CO;2-F
36. Nasirullah D. Physical Refining: Electrolyte Degumming Of Nonhydratable Gums From Selected Vegetable Oils. Journal of Food Lipids. 2004;12(2):103-11. http://ir.cftri.com/id/eprint/238
37. Yang B, Wang YH, Yang JG. Optimization of enzymatic degumming process for rapeseed oil. Journal of the American Oil Chemists' Society. 2006; 83(7):653-58. https://doi.org/10.1007/s11746-006-1253-4
38. Szyd?owska-Czerniak A. MIR spectroscopy and partial least-squares regression for determination of phospholipids in rape seed oils at various stages of technological process. Food Chemistry. 2007;105(3):1179-87. https://doi.org/10.1016/j.foodchem.2007.02.038
39. Zacchi P, Eggers R, Jaeger P, Ambrogi A. High temperature–short time pre-conditioning of rape seed: A polyphenol enriched oil and the effect of degumming. Proceedings of the 2nd Mercosur Congress on Chemical Engineering; 2005 August. https://doi.org/10.1002/ejlt.200700135
40. Mishra R, Sharma HK, Sarkar, BC, Sengar G. Bio processing of foods. Asia Tech Publications; 2011.
41. Weber EJ. Compositions of commercial corn and soybean lecithins. Journal of the American Oil Chemists, Society. 1981;58(10):898-901. https://doi.org/10.1007/BF02659654
42. Hougen FW, Thompson VJ, Daun JK. Rapeseed Lecithin. In Szuhaj BF, List GR, editors. Lecithin. Urbana, IL: AOCS Press; 1985. p.79–96.
43. Grewal SS, Sukhija PS, Bhatia IS. Polar Lipid Composition During Sunflower (Helianthus annuus) Seed Development. Biochemie und Physiologie der Pflanzen. 1978; 173(1):11-16. https://doi.org/10.1016/S0015-3796(17)30449-3
44. Knightly WH. Lecithin in Baking Applications. In Szuhaj BF, editor. Lecithins: Sources, Manufacture and Uses. Urbana IL: AOCS Press; 1989. p. 174–96.
45. Pomeranz Y. Lecithin in Baking Applications. In Szuhaj BF, editor. Lecithins: Sources, Manufacture and Uses. Urbana IL: AOCS Press; 1989. p. 289–322.
46. Sander EH. Lecithin in Beverage Applications. In Szuhaj BF, editor. Lecithins: Sources, Manufacture and Uses. Urbana IL: AOCS Press; 1989. p. 197–206.
47. Maria HGM, Wilhelmina JH. Low spattering margarine. Google Patents; 1966.
48. Vermaas LF, Benjamins J, Sonneveld P. Anti-spattering agent and spreads comprising the same. Google Patents; 1995.
49. Morris M. Antispattering margarine. Google Patents; 1953.
50. Duin H, Westdorp P, Weiske Th RW. Phosphatide antispattering agent for margarine. Google Patents; 1963.
51. Dashiell GL. Lecithin in Food Processing Operations. In Szuhaj BF, editor. Lecithins: Sources, Manufacture and Uses. Urbana IL: AOCS Press; p. 213–24.
52. Julian PL, Meyer, EW, Iveson HT. Phosphatide product and method of making. Google Patents; 1945.
53. Szuhaj BF, Yaste JR. Phosphatide preparation process. Google Patents; 1976.
54. Liu L. Sprayable cookware release composition with reduced heat induced browning. Google Patents; 2006.
55. Follmer DW. Non foaming lecithin emulsion cookware lubricant. Google Patents; 1975.
56. Allingham WJ. Preservative coatings for foods. Google Patents; 1949.
57. Clapp CP, Torrey, GS. Aerosol-dispensable food stuffs parting composition. Google Patents; 1994.
58. Gregersen JA. Shortening material and cake made there from. Google Patents; 1979.
59. Todd Jr PH, Haley HE. Liquid seasoning compositions I. Google Patents; 1981.
60. Reid EJ. Pan and grill fry shortening. Google Patents; 1969.
61. Grey RT, Patel MM, Dubin E, Meyers MA. Chewing gum containing a lecithin/glycerol triacetate blend. Google Patents; 1995.
62. Patel MM, Dubina, ES. Method of adding lecithin to chewing gum. Google Patents; 1991.
63. Chess WB. Egg yolk extender. Google Patents; 1980.
64. Tan CT, Howard, GP, Turner E. W. Lipoprotein emulsions for food use and methods for preparing the same. Google Patents; 1982.
65. Chandler WS, Wilkens WF, Heiss JF. Meat curing composition. Google Patents; 1984.
66. Haggerty JA, Corbin DD. Method for preparing meat-in-sauce, meat-in-gravy and meat filling. Google Patents; 1984.
67. Holtz RB. Nutrient for mushroom growth and process for producing same. Google Patents; 1983.
Downloads
Published
31-12-2019
How to Cite
1.
Lehri D, Kumari N, Singh RP, Sharma V. Composition, production, physicochemical properties and applications of lecithin obtained from rice (Oryza sativa L.) - A review. Plant Sci. Today [Internet]. 2019 Dec. 31 [cited 2024 May 8];6(sp1):613-22. Available from: https://horizonepublishing.com/journals/index.php/PST/article/view/682
Issue
Section
Review Articles
License
Copyright and Licence details of published articles
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Open Access Policy
Plant Science Today is an open access journal. There is no registration required to read any article. All published articles are distributed under the terms of the Creative Commons Attribution License (CC Attribution 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited (https://creativecommons.org/licenses/by/4.0/). Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
