Titlebook: Science of Rice Chemistry and Nutrition; Jinhu Tian,Yukiharu Ogawa,Lovedeep Kaur Book 2023 The Editor(s) (if applicable) and The Author(s)

Pamphlet

https://doi.org/10.1007/978-981-99-3224-5Rice ageing; Domestic cooking; Phytochemicals; Dietary fiber; Rice starch; Health benefits

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防锈

浸软

ion, fortification of nutrition and the next generations of .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,

FLING

Oil from Rice Bran and its Processing Technology,he refining technology of rice bran oil (degumming, deacidification, dewaxing, etc.) as well as the technologies to remaining the bioactive compounds in rice bran oil are introduced. Finally, the applications of rice bran oil in food processing, medical treatment, and washing cosmetics are described in detail.

下垂

Cooking of Rice, well as the texture of rice grains during cooking are explained. Finally, delve into potential future advancement in cooking methods aimed at improving both the palatability and functionality of rice.

牢骚

Storage of Cooked Rice,e properties of rice (including moisture, physical and thermal properties, texture, and starch digestibility) during the production and storage processes are discussed. In particular, the development of processed rice and related technologies expected in the future are also described.

BAIT

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Commentary

Rice Chemistry, Nutrition, and Processing: An-Introduction, In this chapter, an overview of rice production in the world, rice component constitutes, rice processing, and the health benefits of rice are introduced. Particularly, the importance of the rice industry as well as the future directions are highlighted.