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Beskrivelse
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.