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001 978-981-99-3224-5
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005 20240207153659.0
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008 230914s2023 si | s |||| 0|eng d
020 _a9789819932245
_9978-981-99-3224-5
050 4 _aS1-972
072 7 _aTVB
_2bicssc
072 7 _aTEC003000
_2bisacsh
072 7 _aTVB
_2thema
082 0 4 _a630
_223
245 1 0 _aScience of Rice Chemistry and Nutrition
_h[electronic resource] /
_cedited by Jinhu Tian, Yukiharu Ogawa, Jaspreet Singh, Lovedeep Kaur.
250 _a1st ed. 2023.
264 1 _aSingapore :
_bSpringer Nature Singapore :
_bImprint: Springer,
_c2023.
300 _aVIII, 293 p. 1 illus.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
500 _aAcceso multiusuario
505 0 _aChapter 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 _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.
541 _fUABC ;
_cPerpetuidad
650 0 _aAgriculture.
650 0 _aFood science.
650 0 _aBiotechnology.
650 0 _aNutrition   .
650 1 4 _aAgriculture.
650 2 4 _aFood Science.
650 2 4 _aBiotechnology.
650 2 4 _aNutrition.
700 1 _aTian, Jinhu.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
700 1 _aOgawa, Yukiharu.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
700 1 _aSingh, Jaspreet.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
700 1 _aKaur, Lovedeep.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
710 2 _aSpringerLink (Online service)
773 0 _tSpringer Nature eBook
776 0 8 _iPrinted edition:
_z9789819932238
776 0 8 _iPrinted edition:
_z9789819932252
776 0 8 _iPrinted edition:
_z9789819932269
856 4 0 _zLibro electrónico
_uhttp://libcon.rec.uabc.mx:2048/login?url=https://doi.org/10.1007/978-981-99-3224-5
912 _aZDB-2-SBL
912 _aZDB-2-SXB
942 _cLIBRO_ELEC
999 _c262520
_d262519