Science of Rice Chemistry and Nutrition
This book presents the knowledge of rice chemistry and nutrition. It includes identification, analysis, and application of bioactive chemical components of rice, the starch digestibility after pre-treatment, domestic cooking or processing, and the structure changes at multiple scales during processi...
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| Autor Corporativo: | |
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| Outros autores: | , , , |
| Formato: | Electrónico eBook |
| Idioma: | inglés |
| Publicado: |
Singapore :
Springer Nature Singapore : Imprint: Springer,
2023.
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| Edición: | 1st ed. 2023. |
| Subjects: | |
| Acceso en liña: | https://doi.org/10.1007/978-981-99-3224-5 |
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Table of Contents:
- Chapter 1. Rice Chemistry, Nutrition and Processing: An Introduction
- Chapter 2. The Structure of Rice Starch and its Application
- Chapter 3. Rice Proteins and Their Applications
- Chapter 4. The Oil from Rice Bran and Its Processing Technology
- Chapter 5. Extraction and Identification of Rice Polyphenols and Related Health Benefits
- Chapter 6. Dietary Fiber from Rice By-products and Its Applications
- Chapter 7. Postharvest Processing of Rice
- Chapter 8. Cooking of Rice
- Chapter 9. Storage of Cooked Rice
- Chapter 10. Commercial Processing of Rice
- Chapter 11. Germinated Brown Rice
- Chapter 12. Impact of Heat-Moisture Treatment on Hierarchical Structure and Functional Properties of Rice Starch
- Chapter 13. Perspective of Future Rice Processing.