國立虎尾科技大學 |

Science of rice chemistry and nutrition

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Science of rice chemistry and nutrition/ edited by Jinhu Tian ... [et al.].
其他作者:	Tian, Jinhu.
出版者:	Singapore :Springer Nature Singapore : : 2023.,
面頁冊數:	viii, 293 p. :ill., digital ; : 24 cm.;
Contained By:	Springer Nature eBook
標題:	Nutrition. -
電子資源:	https://doi.org/10.1007/978-981-99-3224-5
ISBN:	9789819932245

Science of rice chemistry and nutrition
Science of rice chemistry and nutrition[electronic resource] /edited by Jinhu Tian ... [et al.]. - Singapore :Springer Nature Singapore :2023. - viii, 293 p. :ill., digital ;24 cm.

Chapter 1. Rice Chemistry, Nutrition and Processing: An Introduction -- Chapter 2. The Structure of Rice Starch and its Application -- Chapter 3. Rice Proteins and Their Applications -- Chapter 4. The Oil from Rice Bran and Its Processing Technology -- Chapter 5. Extraction and Identification of Rice Polyphenols and Related Health Benefits -- Chapter 6. Dietary Fiber from Rice By-products and Its Applications -- Chapter 7. Postharvest Processing of Rice -- Chapter 8. Cooking of Rice -- Chapter 9. Storage of Cooked Rice -- Chapter 10. Commercial Processing of Rice -- Chapter 11. Germinated Brown Rice -- Chapter 12. Impact of Heat-Moisture Treatment on Hierarchical Structure and Functional Properties of Rice Starch -- Chapter 13. Perspective of Future Rice Processing.

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.

ISBN: 9789819932245

Standard No.: 10.1007/978-981-99-3224-5doiSubjects--Topical Terms:

581367
Nutrition.

LC Class. No.: SB191.R5

Dewey Class. No.: 633.18

Science of rice chemistry and nutrition
LDR:02712nam a2200325 a 4500 001 1116591
003 DE-He213
005 20230914180647.0
006 m d
007 cr nn 008maaau
008 240124s2023 si s 0 eng d
020 $a 9789819932245 $q (electronic bk.)
020 $a 9789819932238 $q (paper)
024 7 $a 10.1007/978-981-99-3224-5 $2 doi
035 $a 978-981-99-3224-5
040 $a GP $c GP
041 0 $a eng
050 4 $a SB191.R5
072 7 $a TVB $2 bicssc
072 7 $a TEC003000 $2 bisacsh
072 7 $a TVB $2 thema
082 0 4 $a 633.18 $2 23
090 $a SB191.R5 $b S416 2023
245 0 0 $a Science of rice chemistry and nutrition $h [electronic resource] / $c edited by Jinhu Tian ... [et al.].
260 $a Singapore : $c 2023. $b Springer Nature Singapore : $b Imprint: Springer,
300 $a viii, 293 p. : $b ill., digital ; $c 24 cm.
505 0 $a Chapter 1. Rice Chemistry, Nutrition and Processing: An Introduction -- Chapter 2. The Structure of Rice Starch and its Application -- Chapter 3. Rice Proteins and Their Applications -- Chapter 4. The Oil from Rice Bran and Its Processing Technology -- Chapter 5. Extraction and Identification of Rice Polyphenols and Related Health Benefits -- Chapter 6. Dietary Fiber from Rice By-products and Its Applications -- Chapter 7. Postharvest Processing of Rice -- Chapter 8. Cooking of Rice -- Chapter 9. Storage of Cooked Rice -- Chapter 10. Commercial Processing of Rice -- Chapter 11. Germinated Brown Rice -- Chapter 12. Impact of Heat-Moisture Treatment on Hierarchical Structure and Functional Properties of Rice Starch -- Chapter 13. Perspective of Future Rice Processing.
520 $a 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.
650 2 4 $a Nutrition. $3 581367
650 2 4 $a Biotechnology. $3 554955
650 2 4 $a Food Science. $3 673136
650 1 4 $a Agriculture. $3 660421
650 0 $a Rice $x Analysis. $3 1430008
700 1 $a Tian, Jinhu. $3 1430007
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-981-99-3224-5
950 $a Biomedical and Life Sciences (SpringerNature-11642)