Rice By-Products: Phytochemicals And Food Products Application - Tan Bee Ling; Norhaizan Mohd Esa | Libro Springer 06/2020 - HOEPLI.it


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tan bee ling; norhaizan mohd esa - rice by-products: phytochemicals and food products application

Rice By-products: Phytochemicals and Food Products Application

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Dettagli

Genere:Libro
Lingua: Inglese
Editore:

Springer

Pubblicazione: 06/2020
Edizione: 1st ed. 2020





Trama

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.





Sommario

Table of Contents

1        Introduction and Background                                                                     1

References                                                                                                      7

2        Rice demands: A Brief Description                                                            9

2.1       Rice Production                                                                                  12

References                                                                                                      14

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

                                    3.2.1.1 Effect of Grinding on Phytochemicals in Rice           22

                                    3.2.1.2 Effect of Thermal Processing on Phytochemicals      24

in Rice

 

                                    3.2.1.3 Effect of Extrusion on Phytochemicals in Rice          26

3.2.2    Chemical Treatment                                                                29

3.2.2.1 Effect of Germination on Phytochemicals in Rice     29

3.2.2.2 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

                  &





Autore

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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Altre Informazioni

ISBN:

9783030461522

Condizione: Nuovo
Dimensioni: 235 x 155 mm Ø 389 gr
Formato: Copertina rigida
Illustration Notes:2 Illustrations, black and white
Pagine Arabe: 129
Pagine Romane: xii






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