Rice bran contains a great amount of functional lipids and phytochemicals including γ-oryzanols, tocotrienols, and tocopherols. However, utilization of those compounds is limited and needs some proven guidelines for better implementation. We introduce some effective strategies for the utilization of rice functional lipids, including an introduction of pigmented rice varieties for better bioactive compounds, biofortification of rice tocotrienols, plasma technology for improving rice phytochemicals, supercritical CO2 extraction of high quality rice bran oil, and an example on the development of tocotrienol-fortified foods.
"}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410282763012239233","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000396103398"}],"foaf:name":[{"@language":"en","@value":"Sookwong Phumon"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Rice and Cereal Chemistry Research Laboratory, Department of Chemistry, Faculty of Science, Chiang Mai University"}]},{"@id":"https://cir.nii.ac.jp/crid/1410282763012239232","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000396103399"}],"foaf:name":[{"@language":"en","@value":"Mahatheeranont Sugunya"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Rice and Cereal Chemistry Research Laboratory, Department of Chemistry, Faculty of Science, Chiang Mai University"},{"@language":"en","@value":"Center of Excellence for Innovation in Chemistry, Faculty of Science, Chiang Mai University"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"13458957"},{"@type":"LISSN","@value":"13458957"},{"@type":"EISSN","@value":"13473352"},{"@type":"CODEN","@value":"JOSOAP"},{"@type":"NDL_BIB_ID","@value":"000000163016"},{"@type":"ISSN","@value":"13458957"},{"@type":"NCID","@value":"AA11503337"}],"prism:publicationName":[{"@language":"en","@value":"Journal of Oleo Science"},{"@language":"en","@value":"J. Oleo Sci."}],"dc:publisher":[{"@language":"en","@value":"Japan Oil Chemists' Society"},{"@language":"ja","@value":"公益社団法人 日本油化学会"}],"prism:publicationDate":"2018","prism:volume":"67","prism:number":"6","prism:startingPage":"669","prism:endingPage":"678"},"reviewed":"false","url":[{"@id":"http://id.ndl.go.jp/bib/029004255"},{"@id":"https://ndlsearch.ndl.go.jp/books/R000000004-I029004255"},{"@id":"https://www.jstage.jst.go.jp/article/jos/67/6/67_ess17257/_pdf"}],"availableAt":"2018","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=rice","dc:title":"rice"},{"@id":"https://cir.nii.ac.jp/all?q=pigmented%20rice","dc:title":"pigmented rice"},{"@id":"https://cir.nii.ac.jp/all?q=phytochemicals","dc:title":"phytochemicals"},{"@id":"https://cir.nii.ac.jp/all?q=functional%20lipids","dc:title":"functional lipids"},{"@id":"https://cir.nii.ac.jp/all?q=antioxidants","dc:title":"antioxidants"}],"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1360002215928973824","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Novel simple process for tocopherols selective recovery from vegetable oils by adsorption and desorption with an anion-exchange resin"}]},{"@id":"https://cir.nii.ac.jp/crid/1360011144399124992","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"The effects of physical refining on the formation of 3-monochloropropane-1,2-diol esters in relation to palm oil minor components"}]},{"@id":"https://cir.nii.ac.jp/crid/1360011145175295872","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Genetically modified foods: safety, risks and public concerns—a 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