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Brown rice

Santhakumar, Chandini.

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Brown rice

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Brown rice/ edited by Annamalai Manickavasagan, Chandini Santhakumar, N. Venkatachalapathy.
其他作者:	Santhakumar, Chandini.
出版者:	Cham :Springer International Publishing : : 2017.,
面頁冊數:	xiv, 290 p. :ill., digital ;24 cm.
內容註:	Part 1. Milling -- 1. Rice Milling Technology to Produce Brown Rice -- Part. 2. Physical and Chemical Properties -- 2. Variations in Brown Rice Quality among Cultivars -- 3. Engineering Properties of Brown Rice from Selected Indian Varieties -- 4.Brown Rice Flour Rheology -- 5. Physicochemical Characteristics of Rice Bran -- Part 3 -- Nutritional and Health Benefits -- 6. Chemical and Nutritional Properties of Brown Rice -- 7. Medicinal and Health Benefits of Brown Rice -- 8. Glycemic Properties of Brown Rice -- 9. Nutritional and Health Benefits of Rice Bran Oil -- 10. Microbial Association in Brown Rice and their Influence on Human Health -- Part 4. Value Addition -- 11. Germinated Brown Rice -- 12. Value Added Products from Brown Rice -- Part 5. Storage -- 13. Extending Shelf Life of Brown Rice Using Infrared Heating -- 14. Storage Entomology of Brown Rice -- Part 5. Challenges in Consumption and Marketing -- 15. Hurdles in Brown Rice Consumption -- 16. Opportunities and Challenges in Marketing of Brown rice.
Contained By:	Springer eBooks
標題:	Brown rice. -
電子資源:	http://dx.doi.org/10.1007/978-3-319-59011-0
ISBN:	9783319590110

Brown rice
Brown rice[electronic resource] /edited by Annamalai Manickavasagan, Chandini Santhakumar, N. Venkatachalapathy. - Cham :Springer International Publishing :2017. - xiv, 290 p. :ill., digital ;24 cm.

Part 1. Milling -- 1. Rice Milling Technology to Produce Brown Rice -- Part. 2. Physical and Chemical Properties -- 2. Variations in Brown Rice Quality among Cultivars -- 3. Engineering Properties of Brown Rice from Selected Indian Varieties -- 4.Brown Rice Flour Rheology -- 5. Physicochemical Characteristics of Rice Bran -- Part 3 -- Nutritional and Health Benefits -- 6. Chemical and Nutritional Properties of Brown Rice -- 7. Medicinal and Health Benefits of Brown Rice -- 8. Glycemic Properties of Brown Rice -- 9. Nutritional and Health Benefits of Rice Bran Oil -- 10. Microbial Association in Brown Rice and their Influence on Human Health -- Part 4. Value Addition -- 11. Germinated Brown Rice -- 12. Value Added Products from Brown Rice -- Part 5. Storage -- 13. Extending Shelf Life of Brown Rice Using Infrared Heating -- 14. Storage Entomology of Brown Rice -- Part 5. Challenges in Consumption and Marketing -- 15. Hurdles in Brown Rice Consumption -- 16. Opportunities and Challenges in Marketing of Brown rice.

This book provides a broad-based foundation of knowledge about brown rice, including the latest information on health benefits and disease prevention resulting from consumption of brown rice, and information on consumer knowledge, attitudes, and behaviors towards brown rice. It is the first book of its kind to provide a comprehensive review of current brown rice science and technology, regulatory/policy issues, dietary intake, consumer interest and health promotion. The edited volume focuses on the latest developments in breeding varieties for high quality brown rice, varietal variations, defects, milling, cooking quality, eating quality, post-harvest management and methods to improve shelf life. Contributing authors address the physical, chemical, engineering, nutritional and glycemic qualities of brown rice in different chapters. Authors also discuss the physiological functions of brown rice in vivo and radical scavenging activity, emphasizing their importance to grow ers, technologists and consumers, and providing insight into future advances. This comprehensive collection benefits scientists, nutritionists, dieticians, diabetic educators, and professionals in the food industry. The information covered is valuable for food scientists and technologists working to develop new brown rice products and enhance the taste, quality, and health profile of brown rice.

ISBN: 9783319590110

Standard No.: 10.1007/978-3-319-59011-0doiSubjects--Topical Terms:

3251557
Brown rice.

LC Class. No.: SB191.R5

Dewey Class. No.: 633.18

Brown rice
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505 0 $a Part 1. Milling -- 1. Rice Milling Technology to Produce Brown Rice -- Part. 2. Physical and Chemical Properties -- 2. Variations in Brown Rice Quality among Cultivars -- 3. Engineering Properties of Brown Rice from Selected Indian Varieties -- 4.Brown Rice Flour Rheology -- 5. Physicochemical Characteristics of Rice Bran -- Part 3 -- Nutritional and Health Benefits -- 6. Chemical and Nutritional Properties of Brown Rice -- 7. Medicinal and Health Benefits of Brown Rice -- 8. Glycemic Properties of Brown Rice -- 9. Nutritional and Health Benefits of Rice Bran Oil -- 10. Microbial Association in Brown Rice and their Influence on Human Health -- Part 4. Value Addition -- 11. Germinated Brown Rice -- 12. Value Added Products from Brown Rice -- Part 5. Storage -- 13. Extending Shelf Life of Brown Rice Using Infrared Heating -- 14. Storage Entomology of Brown Rice -- Part 5. Challenges in Consumption and Marketing -- 15. Hurdles in Brown Rice Consumption -- 16. Opportunities and Challenges in Marketing of Brown rice.
520 $a This book provides a broad-based foundation of knowledge about brown rice, including the latest information on health benefits and disease prevention resulting from consumption of brown rice, and information on consumer knowledge, attitudes, and behaviors towards brown rice. It is the first book of its kind to provide a comprehensive review of current brown rice science and technology, regulatory/policy issues, dietary intake, consumer interest and health promotion. The edited volume focuses on the latest developments in breeding varieties for high quality brown rice, varietal variations, defects, milling, cooking quality, eating quality, post-harvest management and methods to improve shelf life. Contributing authors address the physical, chemical, engineering, nutritional and glycemic qualities of brown rice in different chapters. Authors also discuss the physiological functions of brown rice in vivo and radical scavenging activity, emphasizing their importance to grow ers, technologists and consumers, and providing insight into future advances. This comprehensive collection benefits scientists, nutritionists, dieticians, diabetic educators, and professionals in the food industry. The information covered is valuable for food scientists and technologists working to develop new brown rice products and enhance the taste, quality, and health profile of brown rice.
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