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001480840 001__ 1480840
001480840 003__ OCoLC
001480840 005__ 20231031003311.0
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001480840 008__ 230917s2023\\\\si\\\\\\o\\\\\000\0\eng\d
001480840 019__ $$a1399168635
001480840 020__ $$a9789819932245$$q(electronic bk.)
001480840 020__ $$a9819932246$$q(electronic bk.)
001480840 020__ $$z9819932238
001480840 020__ $$z9789819932238
001480840 0247_ $$a10.1007/978-981-99-3224-5$$2doi
001480840 035__ $$aSP(OCoLC)1397564572
001480840 040__ $$aYDX$$beng$$cYDX$$dEBLCP$$dGW5XE
001480840 049__ $$aISEA
001480840 050_4 $$aSB191.R5
001480840 08204 $$a633.18$$223/eng/20230927
001480840 24500 $$aScience of rice chemistry and nutrition /$$cJinhu Tian, Yukiharu Ogawa, Jaspreet Singh, Lovedeep Kaur, editors.
001480840 260__ $$aSingapore :$$bSpringer,$$c2023.
001480840 300__ $$a1 online resource
001480840 5050_ $$aIntro -- Preface -- Contents -- Chapter 1: Rice Chemistry, Nutrition, and Processing: An-Introduction -- Reference -- Chapter 2: The Structure of Rice Starch and its Application -- 2.1 Introduction -- 2.2 Rice Starch -- 2.3 Rice Starch Structure at Multiple Scales -- 2.3.1 Rice Starch Fine Molecular Structures -- 2.3.2 Whole Branched Rice Starch Molecular Structure -- 2.3.3 Debranched Rice Starch Molecular Structure -- 2.3.4 Starch Structure at the 2-100 mm Scale -- 2.3.5 Growth Rings -- 2.3.6 Blocklets -- 2.3.7 Amorphous and Crystalline Lamellae
001480840 5058_ $$a2.4 Physicochemical Properties of Rice Starch with Different Amylose Contents -- 2.4.1 Gelatinization -- 2.4.2 Retrogradation -- 2.4.3 Swelling and Pasting Properties -- 2.4.4 Digestion -- References -- Chapter 3: Rice Proteins and their Applications -- 3.1 Introduction -- 3.2 Rice Protein Sciences and Classifications -- 3.2.1 Classification of Rice Proteins -- 3.2.2 Protein-Related Rice Properties -- 3.3 Rice Protein Extraction and Utilizations -- 3.3.1 The Novel Methods of Rice Protein Extraction -- 3.3.2 The Bioactive Peptide from Rice Protein Hydrolysis
001480840 5058_ $$a3.4 Applications of Rice Proteins from Rice Grains, Including Rice by-Products -- 3.4.1 Infant Food Formulations -- 3.4.2 Bakery Products -- 3.4.3 Snacks -- 3.4.4 Natural Antioxidants -- 3.4.5 Functional Ingredients -- 3.4.6 Other Products -- 3.5 Summary and Future Direction -- References -- Chapter 4: Oil from Rice Bran and its Processing Technology -- 4.1 General Introduction of Rice Bran -- 4.2 Rancidity of Rice Bran -- 4.2.1 Enzymes that Induce the Rancidity of Rice Bran -- Lipolytic Enzyme -- LOX -- 4.2.2 The Hydrolysis Rancidity of Rice Bran -- 4.2.3 Oxidation Rancidity of Rice Bran
001480840 5058_ $$a4.2.4 Microbial Rancidity of Rice Bran -- 4.3 The Stabilization Technology of Rice Bran -- 4.3.1 Extrusion Technology -- 4.3.2 Chemical Methods -- 4.3.3 Hot Steam Treatment Method -- 4.3.4 Microwave Treatments -- 4.3.5 Infrared Heating -- 4.3.6 Enzymatic Method -- 4.3.7 Other Methods -- 4.3.8 Industrialization of Main Production Technology -- 4.4 Processing of Rice Bran Oil -- 4.4.1 Fatty Acid Composition of Rice Bran Oil -- 4.4.2 Bioactive Compounds from Rice Bran Oil -- 4.4.3 Processing Technology of Rice Bran oil -- Mechanical Squeezing -- Supercritical Fluid Extraction
001480840 5058_ $$aOrganic Solvent Leaching Method -- Enzyme-Catalyzed Leaching -- Rapid Equilibrium Leaching -- Aqueous Solution Leaching -- Other Methods -- 4.5 Refining Technology of Rice Bran oil -- 4.5.1 Degumming -- 4.5.2 Deacidification -- 4.5.3 Decolorization -- 4.5.4 Deodorization -- 4.5.5 Dewaxing -- 4.5.6 Industrial Refining -- 4.6 Technologies to Remaining the Bioactive Compounds in Rice Bran Oil -- 4.6.1 Retention of Oryzin -- 4.6.2 Retention of Vitamin E -- 4.6.3 Retention of Phytosterol -- 4.7 Application of Rice Bran Oil -- 4.7.1 Application in Food Processing -- 4.7.2 In Medical Treatment
001480840 506__ $$aAccess limited to authorized users.
001480840 520__ $$aThis 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.
001480840 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed September 27, 2023).
001480840 650_0 $$aRice$$xAnalysis.$$0(DLC)sh 85032099
001480840 655_0 $$aElectronic books.
001480840 7001_ $$aTian, Jinhu.
001480840 7001_ $$aOgawa, Yukiharu.
001480840 7001_ $$aSingh, Jaspreet$$c(Food scientist)
001480840 7001_ $$aKaur, Lovedeep.
001480840 77608 $$iPrint version: $$z9819932238$$z9789819932238$$w(OCoLC)1376921640
001480840 852__ $$bebk
001480840 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-981-99-3224-5$$zOnline Access$$91397441.1
001480840 909CO $$ooai:library.usi.edu:1480840$$pGLOBAL_SET
001480840 980__ $$aBIB
001480840 980__ $$aEBOOK
001480840 982__ $$aEbook
001480840 983__ $$aOnline
001480840 994__ $$a92$$bISE