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 processing and digestion. The novel application of rice starch, protein, polyphenols, dietary fiber, and the next generation of healthy rice products is summarized and the underline mechanisms of starch digestion are also revealed. Particularly, the advanced technologies for the fortification of rice nutrition as well as the challenges for the future rice processing industry are also included. This book provides the most recent research progresses and the state-of-the-art technologies regarding rice nutrition & chemistry to students, researchers, and technologists who are interested in rice and the fields of food science, nutrition, and food engineering.
Author(s): Jinhu Tian; Yukiharu Ogawa; Jaspreet Singh; Lovedeep Kaur
Edition: 1
Publisher: Springer Nature Singapore
Year: 2023
Language: English
Pages: viii; 293
City: Singapore
Tags: Biomedical and Life Sciences; Agriculture; Food Science; Biotechnology; Nutrition
Preface
1 Rice Chemistry, Nutrition, and Processing: An Introduction 1
Jaspreet Singh, Lovedeep Kaur, Jinhu Tian, and Yukiharu Ogawa
2 The Structure of Rice Starch and its Application 3
Wenwen Yu and Cheng Li
3 Rice Proteins and their Applications 23
Sunantha Ketnawa
4 Oil from Rice Bran and its Processing Technology 55
Jinhu Tian and Changqing Wei
5 Extraction and Identification of Rice Polyphenols and Related Health Benefits 75
Yu Zhang, Junda Chen, Sen Li, Kai Huang, and Xiao Guan
6 Dietary Fiber from Rice by-Products and Its Applications 91
Zhong Zhang
7 Postharvest Processing of Rice 109
Natthawuddhi Donlao
8 Cooking of Rice 129
Masatsugu Tamura
9 Storage of Cooked Rice 167
Masatsugu Tamura
10 Commercial Processing of Rice 211
Yukiharu Ogawa
11 Germinated Brown Rice 235
Sukanya Thuengtung
12 Impact of Heat-Moisture Treatment on the Hierarchical Structure and Functional Properties of Rice Starch 263
Hongwei Wang and Hua Zhang
13 Perspective of Future Rice Processing 291
Yukiharu Ogawa
