Science of Rice Chemistry and Nutrition

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.

Chapter 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