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...
| Autor Corporativo: | |
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| Otros Autores: | , , |
| Formato: | Libro electrónico |
| Idioma: | Inglés |
| Publicado: |
Cham :
Springer International Publishing
2017.
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| Colección: | Springer eBooks.
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| Acceso en línea: | Conectar con la versión electrónica |
| Ver en Universidad de Navarra: | https://innopac.unav.es/record=b35714372*spi |
Tabla de Contenidos:
- 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.
