Science of Rice Chemistry and Nutrition (PDF)
- Lastschrift, Kreditkarte, Paypal, Rechnung
- Kostenloser tolino webreader
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.
Dr. Yukiharu Ogawa is a professor of the graduate school of horticulture, Chiba University, Japan. He has more than 20 years of experience in rice processing and engineering and published more than 100 papers in high impact peer-reviewed international and national journals and 3 book chapters in food processing. Currently, he also leads one research project supported by the Japan ministry of agriculture focusing on the nutrition changes during rice processing. He also works as an expert for FAO and other international organizations. Currently, he was nominated as the guest editor for the special issue of "Rice Chemistry, Nutrition and Technology" in the journal of "Food Chemistry".
Dr. Jaspreet Singh is an associate professor of Riddet institute and Massey institute of food science and technology, Massey University, New Zealand. Dr. Singh's main research interests are rice chemistry and nutrition. He has already chaired several national and international projects on rice processing & nutrition, and published more than 100 papers in high impact peer-reviewed international journals and more than 20 books/chapters. He also collaborates with industry from time to time which provides him a deep insight into the field from both the research and the industry perspectives.
Dr. Lovedeep
- 2023, 1st ed. 2023, 293 Seiten, Englisch
- Herausgegeben: Jinhu Tian, Yukiharu Ogawa, Jaspreet Singh, Lovedeep Kaur
- Verlag: Springer Nature Singapore
- ISBN-10: 9819932246
- ISBN-13: 9789819932245
- Erscheinungsdatum: 14.09.2023
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
- Dateiformat: PDF
- Größe: 7.81 MB
- Ohne Kopierschutz
- Vorlesefunktion
Schreiben Sie einen Kommentar zu "Science of Rice Chemistry and Nutrition".
Kommentar verfassen