Rice By-products: Phytochemicals and Food Products Application
Lieferzeit: 7-14 Werktage
- Artikel-Nr.: 10400168
Beschreibung
Table of Contents
1 Introduction and Background 1
References 7
2 Rice demands: A Brief Description 9
2.1 Rice Production 12
References 14
3 Production of Rice By-Products 16
3.1 Rice Processing 18
3.2 Processing Treatments Affect the Phytochemical Contents of Rice 21
3.2.1 Physical Treatment 22
3.2.1.1 Effect of Grinding on Phytochemicals in Rice 22
3.2.1.2 Effect of Thermal Processing on Phytochemicals 24
in Rice
3.2.1.3 Effect of Extrusion on Phytochemicals in Rice 26
3.2.2 Chemical Treatment 29
3.2.2.1 Effect of Germination on Phytochemicals in Rice 29
3.2.2.2 Effects of Fermentation on Phytochemicals in Rice 30
3.3 Rice By-Products 33
3.3.1 Rice Bran 33
3.3.2 Rice Germ 36
3.3.3 Rice Straw 37
3.3.4 Rice Husk 38
3.3.5 Broken Rice 41
3.3.6 Brewers' Rice 42
References 43
4 Phytonutrients and Antioxidant Properties of Rice By-Products 55
4.1 Vitamin E 56
4.2 Gamma-Oryzanol 65
4.3 Gamma-aminobutyric Acid 68
4.4 Phytic Acid 71
4.5 Antioxidant Activity and Phenolic Compounds 74
4.6 Other Potential Component in Rice By-Products 81
4.6.1 Dietary Fiber 81
References 84
5 Potential Health Benefits of Rice By-Products 95
5.1 Antiobesity Activity 96
5.2 Chemopreventive Effect 99
5.3 Cholesterol-Lowering Activity 110
5.4 Hypoglycemic Effect 118
5.5 Other Related Health Benefits 123
5.5.1 Neurodegenerative Diseases 123
5.5.2 Osteoporosis 127
5.5.3 Arthritis 130
References 131
6 Application in Food Products 143
References 158
7 Summary and Future Prospects 162
References 167
Conclusion
Eigenschaften
Breite: | 160 |
Gewicht: | 374 g |
Höhe: | 15 |
Länge: | 243 |
Seiten: | 129 |
Sprachen: | Englisch |
Autor: | Bee Ling Tan, Mohd Esa Norhaizan |