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Rice Bran and Rice Bran Oil - Chemistry, Processing and Utilization (Paperback)
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Rice Bran and Rice Bran Oil - Chemistry, Processing and Utilization (Paperback)
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Rice Bran and Rice Bran Oil (RBO) provides much-needed best
practices on the science and technology of RBO, including the
chemistry, dectection methods, nutrition (including the effect of
processing technologies on micronutrients) and applications. RBO
contains many nutritional components, including up to 2% oryzanol,
tocotrienol, and phytosterols. In addition, the fatty acid
composition is well balanced with mainly oleic acid and very little
linolenic acid, which allows for versatile uses in frying, cooking,
and in formulating oil blends for food uses, especially as a
trans-free alternative. Many food industrial sectors are seeking
possibilities to use RBO in their products from not only Asia and
South America, but also Europe and North America. However, there
are many processing, analytical, and nutritional considerations
that must be documented in one resource. This volume is perfect for
those interested in understanding the many emerging potential uses
for this alternative oil. Written by a team of experts from
academia and industry, this book is the first of its kind. In
addition, it provides an overview of related rice bran products and
their development, including: * Rice bran protein * Rice dietary
fiber * Dietary rice bran/meal * Rice husk/ash applications * Paddy
straw applications * Valued added products, including rice bran wax
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