Buch, Englisch, 129 Seiten, Format (B × H): 160 mm x 241 mm, Gewicht: 389 g
ISBN: 978-3-030-46152-2
Verlag: Springer International Publishing
Rice is a vitally important staple food for almost half of the world’s population. As the global population increases, the demands for rice are expected to remain high. Since the rice industry will remain sustainable for a long time, the production of rice by-products will remain high. Substantial evidence suggests that rice by-products such as rice husk, rice straw, broken rice, rice germ, rice bran, and brewers’ rice may possess beneficial effects against oxidative stress and metabolic disorders. These beneficial effects have been linked to the phytochemicals present in rice by-products such as vitamin E, dietary fiber, ?-oryzanol, ?-aminobutyric acid (GABA), and phytosterols.
Despite this evidence, the literature pertaining to rice by-products and its derived components has not well been compiled. To this end, Rice By-products: Phytochemicals and Food Products Application provides full coverage of issues pertaining to rice by-products, namely rice demands and riceby-products production, phytonutrients and antioxidant properties of rice by-products, potential health benefits, application in food products, and future prospects. By summarizing all the information in a lucid and comprehensive manner, authors provide a cohesive representation of the literature on the molecular mechanisms involved in the pharmacological effects of the bioactive components that present in rice by-products, as well as plausible means for the prevention of metabolic disorders for readers and allied stakeholders.
Zielgruppe
Research
Autoren/Hrsg.
Fachgebiete
- Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
- Naturwissenschaften Agrarwissenschaften Agrarwissenschaften
- Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Präventivmedizin, Gesundheitsförderung, Medizinisches Screening
- Naturwissenschaften Biowissenschaften Botanik
- Naturwissenschaften Biowissenschaften Biochemie (nichtmedizinisch)
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
- Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
Weitere Infos & Material
1. Introduction and Background.- 2. Rice demands: A Brief Description.- 3 Production of Rice By-products.- 4. Phytonutrients and Antioxidant Properties of Rice By-products.- 5. Potential Health Benefits of Rice By-products.- 6. Application in Food Products.- 7. Summary and Future Prospects.- Conclusion.
