Intro
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

2.4 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

3.4 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

4.2.4 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

Organic 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