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

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Rice Proteins and their Applications,After that, the novel methods of rice protein extractions and the bioactive peptides from rice protein hydrolysis are described. Finally, the applications of protein from rice in infant food formulations, bakery products, snacks, natural antioxidants as well as functional ingredients are discussed,

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Oil from Rice Bran and its Processing Technology, micro rancidity) are discussed and the stabilization technologies of rice bran (i.e., extrusion, chemical, hot steam, microwave, infrared, and enzymatic) are introduced. After that, the fatty acid composition, bioactive compounds, and the processing technologies of rice bran oil are described and t

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Extraction and Identification of Rice Polyphenols and Related Health Benefits,ice polyphenols, the extraction methods, as well as the components of rice polyphenols, are introduced and then the health benefits such as antioxidant, anti-obesity, and anti-cancer activity were discussed, after that, the future application of rice polyphenols are looked into the distance.

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Dietary Fiber from Rice by-Products and Its Applications, rice bran dietary fiber functionality are analyzed and then a detailed discussion on the health benefits of rice bran dietary fiber are performed (i.e., hypoglycemic and antioxidant binding with harmful metal ions). After that, the application of rice bran dietary fiber in different foods is discus

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Postharvest Processing of Rice,this part, a detailed postharvest processing of rice is discussed, including different drying methods, different storage methods, and milling methods. After that, the effects of postharvest processing (drying, storage, and milling) on the physicochemical and nutritional properties of rice are discus

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Storage of Cooked Rice,to be spoiled. Thus, the storage of cooked rice is an important issue; in this part, the history of manufacturing processed rice is introduced in detail (including canned rice, retort-packed rice, dried rice, etc.). Then manufacturing methods for processed rice are demonstrated and the changes in th

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Commercial Processing of Rice,uffed rice), the flour form (bread, noodle, cake cracker), the liquid form (alcoholic beverages, alcoholic beverages for cooking use, rice vinegar, rice milk), and the bran by-products (rice bran oil and rice bran-related products).

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