Rice is a vitally important staple food for almost half of the world’s population. As the global population increases, the demands for rice are expected to remain high. Since the rice industry will remain sustainable for a long time, the production of rice by-products will remain high. Substantial evidence suggests that rice by-products such as rice husk, rice straw, broken rice, rice germ, rice bran, and brewers’ rice may possess beneficial effects against oxidative stress and metabolic disorders. These beneficial effects have been linked to the phytochemicals present in rice by-products such as vitamin E, dietary fiber, ?-oryzanol, ?-aminobutyric acid (GABA), and phytosterols.
Despite this evidence, the literature pertaining to rice by-products and its derived components has not well been compiled. To this end, Rice By-products: Phytochemicals and Food Products Application provides full coverage of issues pertaining to rice by-products, namely rice demands and rice by-products production, phytonutrients and antioxidant properties of rice by-products, potential health benefits, application in food products, and future prospects. By summarizing all the information in a lucid and comprehensive manner, authors provide a cohesive representation of the literature on the molecular mechanisms involved in the pharmacological effects of the bioactive components that present in rice by-products, as well as plausible means for the prevention of metabolic disorders for readers and allied stakeholders.
Table of Contents
1 Introduction and Background 1
2 Rice demands: A Brief Description 9
2.1 Rice Production 12
3 Production of Rice By-Products 16
3.1 Rice Processing 18
3.2 Processing Treatments Affect the Phytochemical Contents of Rice 21
3.2.1 Physical Treatment 22
188.8.131.52 Effect of Grinding on Phytochemicals in Rice 22
184.108.40.206 Effect of Thermal Processing on Phytochemicals 24
220.127.116.11 Effect of Extrusion on Phytochemicals in Rice 26
3.2.2 Chemical Treatment 29
18.104.22.168 Effect of Germination on Phytochemicals in Rice 29
22.214.171.124 Effects of Fermentation on Phytochemicals in Rice 30
3.3 Rice By-Products 33
3.3.1 Rice Bran 33
3.3.2 Rice Germ 36
Dr. Bee Ling Tan is a researcher in the Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences at the Universiti Putra Malaysia in Serdang, Selangor, Malaysia.
Dr. Mohd Esa Norhaizan is an Associate Professor in the Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences at the Universiti Putra Malaysia in Serdang, Selangor, Malaysia.
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