000			02877nam a2200325 i 4500
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003			ES-MaUEC
005			20240425172627.0
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007			cr nn 008mamaa
008			230914s2023 si | fo |||| 0|eng d
020			_a9789819932245
024	7		_a10.1007/978-981-99-3224-5 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aSB189 _b2023 EB
245	0	0	_aScience of Rice Chemistry and Nutrition _cedited by Jinhu Tian, Yukiharu Ogawa, Jaspreet Singh, Lovedeep Kaur
250			_a1st ed. 2023
264		1	_aSingapore _bSpringer Nature Singapore _c2023
300			_a1 recurso en línea
336			_atexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
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.
988			_aSpringer_BiomedLife_2023
650		7	_2embne _9138031 _aCereales
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-981-99-3224-5 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_b04/2024 _dz _eb _zSI