Rice Bran and Rice Bran Oil

Rice Bran and Rice Bran Oil (RBO) provides much-needed best practices on the science and technology of RBO, including the chemistry, dectection methods, nutrition (including the effect of processing technologies on micronutrients) and applications. RBO contains many nutritional components, including up to 2% oryzanol, tocotrienol, and phytosterols. In addition, the fatty acid composition is well balanced with mainly oleic acid and very little linolenic acid, which allows for versatile uses in frying, cooking, and in formulating oil blends for food uses, especially as a trans-free alternative. Many food industrial sectors are seeking possibilities to use RBO in their products from not only Asia and South America, but also Europe and North America. However, there are many processing, analytical, and nutritional considerations that must be documented in one resource. This volume is perfect for those interested in understanding the many emerging potential uses for this alternative oil. Written by a team of experts from academia and industry, this book is the first of its kind. In addition, it provides an overview of related rice bran products and their development, including: • Rice bran protein • Rice dietary fiber • Dietary rice bran/meal • Rice husk/ash applications • Paddy straw applications • Valued added products, including rice bran wax Delivers practical application guidance in the selection and storage of raw materials, ensuring processing conditions address stability concerns during production Presents simple and reliable detection methods, as well as the international and national rice bran oil standards Provides core scientific insights into this trans-free oil option

Produk Detail:

  • Author : Ling-Zhi Cheong
  • Publisher : Elsevier
  • Pages : 315 pages
  • ISBN : 0128128291
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKRice Bran and Rice Bran Oil

Rice Bran and Rice Bran Oil

Rice Bran and Rice Bran Oil
  • Author : Ling-Zhi Cheong,Xuebing Xu
  • Publisher : Elsevier
  • Release : 14 January 2019
GET THIS BOOKRice Bran and Rice Bran Oil

Rice Bran and Rice Bran Oil (RBO) provides much-needed best practices on the science and technology of RBO, including the chemistry, dectection methods, nutrition (including the effect of processing technologies on micronutrients) and applications. RBO contains many nutritional components, including up to 2% oryzanol, tocotrienol, and phytosterols. In addition, the fatty acid composition is well balanced with mainly oleic acid and very little linolenic acid, which allows for versatile uses in frying, cooking, and in formulating oil blends for food uses,

Rice Bran and Rice Bran Oil

Rice Bran and Rice Bran Oil
  • Author : Xuebing Xu,Ling-Zhi Cheong
  • Publisher : Academic Press and AOCS Press
  • Release : 31 January 2019
GET THIS BOOKRice Bran and Rice Bran Oil

Rice Bran and Rice Bran Oil provides much-needed best practices on the science and technology of RBO, including the chemistry, methodology, nutritional understanding (including the effect of processing technologies on micronutrients) and applications. This volume is perfect for those interested in understanding the many emerging potential uses for this alternative oil. Written by a team of experts from academia and industry, the book is the first of its kind. The book offers a scientific yet practical view of RBO and

Brown Rice

Brown Rice
  • Author : Annamalai Manickavasagan,Chandini Santhakumar,N. Venkatachalapathy
  • Publisher : Springer
  • Release : 21 September 2017
GET THIS BOOKBrown Rice

This book provides a broad-based foundation of knowledge about brown rice, including the latest information on health benefits and disease prevention resulting from consumption of brown rice, and information on consumer knowledge, attitudes, and behaviors towards brown rice. It is the first book of its kind to provide a comprehensive review of current brown rice science and technology, regulatory/policy issues, dietary intake, consumer interest and health promotion. The edited volume focuses on the latest developments in breeding varieties for

Rice Science and Technology

Rice Science and Technology
  • Author : Wayne E Marshall,James I. Wadsworth
  • Publisher : CRC Press
  • Release : 08 September 1993
GET THIS BOOKRice Science and Technology

Focuses on developments in rice storage, quality, processing and utilization, emphasizing their importance to growers, technologists and consumers. This work also provides insight into future advances and examines starch gelatinization in rice during the cooking process.

Gourmet and Health-Promoting Specialty Oils

Gourmet and Health-Promoting Specialty Oils
  • Author : Robert Moreau,Afaf Kamal-Eldin
  • Publisher : Elsevier
  • Release : 25 August 2015
GET THIS BOOKGourmet and Health-Promoting Specialty Oils

The third volume in the AOCS PRESS MONOGRAPH SERIES ON OILSEEDS is a unique blend of information focusing on edible oils. These oils contain either unique flavor components that have lead to their being considered "gourmet oils," or contain unique health-promoting chemical components. Each chapter covers processing, edible and non-edible applications, lipids, health benefits, and more related to each type of oil. Includes color illustrations of over 20 health-promoting specialty oils Comprehensive resource for the chemical and physical properties and extraction

Wheat and Rice in Disease Prevention and Health

Wheat and Rice in Disease Prevention and Health
  • Author : Ronald Ross Watson,Victor R. Preedy,Sherma Zibadi
  • Publisher : Academic Press
  • Release : 22 January 2014
GET THIS BOOKWheat and Rice in Disease Prevention and Health

Wheat and Rice in Disease Prevention and Health reviews the wide range of studies focusing on the health benefits and disease prevention associated with the consumption of wheat and rice, the two most widely consumed whole grains. This book provides researchers, clinicians, and students with a comprehensive, definitive, and up-to-date compendium on the diverse basic and translational aspects of whole grain consumption and its protective effects across human health and disease. It serves as both a resource for current researchers

Superfood and Functional Food

Superfood and Functional Food
  • Author : Viduranga Waisundara,Naofumi Shiomi
  • Publisher : BoD – Books on Demand
  • Release : 01 March 2017
GET THIS BOOKSuperfood and Functional Food

This book focuses on the usage and application of plant- and animal-based food products with significant functional properties and health benefits as well as their development into processed food. Many chapters in this book contain overviews on superfood and functional food from South America. Details on the functional properties of apiculture products are also included herein. Additionally, an area that is not widely discussed in academia - pet food with functional properties - is also covered. It is hoped that

Functional Foods

Functional Foods
  • Author : Giuseppe Mazza
  • Publisher : CRC Press
  • Release : 19 June 1998
GET THIS BOOKFunctional Foods

This major reference provides a comprehensive treatment of the physiological effects of foods and food components capable of promoting good health and preventing or alleviating diseases. It assembles, in one volume, extensive recent information on the nature and physiological effects of biologically-active components of major plant foods-cereals, oilseeds, fruits, and vegetables-and dairy and fish products. For the first time in any reference work, internationally renowned specialists discuss how to manufacture and evaluate food products with health enhancing effects, using both

World Oilseeds

World Oilseeds
  • Author : D.K. Salunkhe,R.N. Adsule,J.K. Chavan,S.S. Kadam
  • Publisher : Springer Science & Business Media
  • Release : 29 February 1992
GET THIS BOOKWorld Oilseeds

This is a single-volume source of information on the world's oilseeds including major, minor, unexploited and non-edible oilseeds. The book discusses composition, processing technologies and utilization, including current developments, in the processing of oilseeds into oil, protein products and other by-products. The authors present tabular data on nutritional composition and oil characteristics and discuss technologies for removing anti-nutritional and toxic compounds. Oil extraction processes are discussed, and novel uses of major crops are presented.

Postharvest Technology and Food Process Engineering

Postharvest Technology and Food Process Engineering
  • Author : Amalendu Chakraverty,R. Paul Singh
  • Publisher : CRC Press
  • Release : 09 March 2016
GET THIS BOOKPostharvest Technology and Food Process Engineering

Cereals, legumes, oilseeds, fruits, and vegetables are the most important food crops in the world, with cereal grains contributing the bulk of food calories and proteins worldwide. Generally, the supply of grains and other food can be enhanced by increasing production and by reducing postharvest losses. While food production has increased significa

Phytochemicals as Bioactive Agents

Phytochemicals as Bioactive Agents
  • Author : Wayne R. Bidlack,Stanley T. Omaye,Mark S. Meskin,Debra K.W. Topham
  • Publisher : CRC Press
  • Release : 16 March 2000
GET THIS BOOKPhytochemicals as Bioactive Agents

Phytochemicals as Bioactive Agents focuses on the mechanisms of action of phytochemicals identified as displaying bioactivity in the prevention of cancer, heart disease and other diseases, and the prospects for developing functional foods containing these bioactive compounds. An internationally recognized group of experts presents the latest research findings on the antimutagenic and anticarcinogenic effects of tea and tea constituents; chemoprevention provided by plants in the family Cruciferae and genus Allium by altering carcinogen metabolism; anticarcinogenic effects of carotenoids and curcumins;

Handbook on Agro Based Industries (2nd Revised Edition)

Handbook on Agro Based Industries (2nd Revised Edition)
  • Author : NPCS Board
  • Publisher : NIIR PROJECT CONSULTANCY SERVICES
  • Release : 01 October 2012
GET THIS BOOKHandbook on Agro Based Industries (2nd Revised Edition)

(LIMITED EDITION- ONLY PHOTOSTAT COPY AVAILABLE) The agro industry is regarded as an extended arm of agriculture. The development of the agro industry can help stabilise and make agriculture more lucrative and create employment opportunities both at the production and marketing stages. The broad based development of the agro products industry will improve both the social and physical infrastructure of India. India is one of the largest producers of food, and is the second largest producer of rice, wheat, fruits,