Rice Bran and Rice Bran Oil Book

Rice Bran and Rice Bran Oil


  • Author : Ling-Zhi Cheong
  • Publisher : Elsevier
  • Release Date : 2019-01-14
  • Genre: Science
  • Pages : 315
  • ISBN 10 : 9780128128299

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Rice Bran and Rice Bran Oil Excerpt :

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 Delivers practical application guidance in the selection and storage of raw materials, ensuring processing conditions address stability concerns during production Presents simple and reliable detection methods, as well as the international and national rice bran oil standards Provides core scientific insights into this trans-free oil option

Rice Bran and Rice Bran Oil Book

Rice Bran and Rice Bran Oil


  • Author : Xuebing Xu
  • Publisher : Academic Press and AOCS Press
  • Release Date : 2019-01-31
  • Genre: Science
  • Pages : 328
  • ISBN 10 : 0128128283

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Rice Bran and Rice Bran Oil Excerpt :

Rice Bran and Rice Bran Oil provides much-needed best practices on the science and technology of RBO, including the chemistry, methodology, nutritional understanding (including the effect of processing technologies on micronutrients) and applications. 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, the book is the first of its kind. The book offers a scientific yet practical view of RBO and RBO-related product development, critical for processors, research and development, product development specialists, formulators and many more. 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. The book provides an overview of related rice bran products and their development, including rice bran protein, rice dietary fiber, dietary rice bran/meal, rice husk/ask applications, paddy straw applications, and valued added products, including rice bran wax. Delivers practical application guidance in the selection and storage of raw materials, ensuring processing conditions address stability concerns during production Presents simple and reliable detection methods, as well as the international and national rice bran oil standards Provides core scientific insights into this trans free oil option

Wheat and Rice in Disease Prevention and Health Book

Wheat and Rice in Disease Prevention and Health


  • Author : Ronald Ross Watson
  • Publisher : Academic Press
  • Release Date : 2014-01-22
  • Genre: Technology & Engineering
  • Pages : 576
  • ISBN 10 : 9780124046047

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Wheat and Rice in Disease Prevention and Health Excerpt :

Wheat and Rice in Disease Prevention and Health reviews the wide range of studies focusing on the health benefits and disease prevention associated with the consumption of wheat and rice, the two most widely consumed whole grains. This book provides researchers, clinicians, and students with a comprehensive, definitive, and up-to-date compendium on the diverse basic and translational aspects of whole grain consumption and its protective effects across human health and disease. It serves as both a resource for current researchers as well as a guide to assist those in related disciplines to enter the realm of whole grain and nutrition research. Overall, studies have shown that a decrease in the amount of whole grains in the modern diet is related to a corresponding increase in health problems that are attributed to this all-too-common dietary imbalance. The resulting health issues associated with an over-processed diet, which provides inadequate levels of nutrients from whole grains, may include obesity, diabetes, high blood lipids, chronic inflammatory states, and an excess of oxidative stress. Strength and endurance may also suffer as a result of these nutrient deficiencies, followed by declines in energy and immunity. Saves researchers and clinicians time in quickly accessing the latest details on a broad range of nutritional and epidemiological issues Provides a common language for nutritionists, nutrition researchers, epidemiologists, and dietitians to discuss how the action of wheat and rice protect against disease and modify human health Preclinical, clinical, and population studies help nutritionists, dieticians, and clinicians map out key areas for research and further clinical recommendations

Brown Rice Book

Brown Rice


  • Author : Annamalai Manickavasagan
  • Publisher : Springer
  • Release Date : 2017-08-22
  • Genre: Technology & Engineering
  • Pages : 290
  • ISBN 10 : 9783319590110

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Brown Rice Excerpt :

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 its kind to provide a comprehensive review of current brown rice science and technology, regulatory/policy issues, dietary intake, consumer interest and health promotion. The edited volume focuses on the latest developments in breeding varieties for high quality brown rice, varietal variations, defects, milling, cooking quality, eating quality, post-harvest management and methods to improve shelf life. Contributing authors address the physical, chemical, engineering, nutritional and glycemic qualities of brown rice in different chapters. Authors also discuss the physiological functions of brown rice in vivo and radical scavenging activity, emphasizing their importance to growers, technologists and consumers, and providing insight into future advances. This comprehensive collection benefits scientists, nutritionists, dieticians, diabetic educators, and professionals in the food industry. The information covered is valuable for food scientists and technologists working to develop new brown rice products and enhancing the taste, quality, and health profile of brown rice.

Edible Fats and Oils Processing Book
Score: 1
From 1 Ratings

Edible Fats and Oils Processing


  • Author : David R. Erickson
  • Publisher : The American Oil Chemists Society
  • Release Date : 1990
  • Genre: Technology & Engineering
  • Pages : 442
  • ISBN 10 : 0935315306

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Edible Fats and Oils Processing Excerpt :

Superfood and Functional Food Book

Superfood and Functional Food


  • Author : Viduranga Waisundara
  • Publisher : BoD – Books on Demand
  • Release Date : 2017-03-01
  • Genre: Business & Economics
  • Pages : 356
  • ISBN 10 : 9789535129196

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Superfood and Functional Food Excerpt :

This book focuses on the usage and application of plant- and animal-based food products with significant functional properties and health benefits as well as their development into processed food. Many chapters in this book contain overviews on superfood and functional food from South America. Details on the functional properties of apiculture products are also included herein. Additionally, an area that is not widely discussed in academia - pet food with functional properties - is also covered. It is hoped that this book will serve as a source of knowledge and information to make better choices in food consumption and alterations to dietary patterns. It is also recommended for readers to take a look at a related book, Superfood and Functional Food - The Development of Superfoods and Their Roles as Medicine.

Proceedings Book

Proceedings


  • Author : Thomas H. Applewhite
  • Publisher : The American Oil Chemists Society
  • Release Date : 1991
  • Genre: Technology & Engineering
  • Pages : 325
  • ISBN 10 : 0935315349

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Proceedings Excerpt :

Functional Foods Book
Score: 5
From 1 Ratings

Functional Foods


  • Author : Giuseppe Mazza
  • Publisher : CRC Press
  • Release Date : 1998-06-19
  • Genre: Technology & Engineering
  • Pages : 480
  • ISBN 10 : 1566764874

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Functional Foods Excerpt :

This major reference provides a comprehensive treatment of the physiological effects of foods and food components capable of promoting good health and preventing or alleviating diseases. It assembles, in one volume, extensive recent information on the nature and physiological effects of biologically-active components of major plant foods-cereals, oilseeds, fruits, and vegetables-and dairy and fish products. For the first time in any reference work, internationally renowned specialists discuss how to manufacture and evaluate food products with health enhancing effects, using both traditional and novel processing methods. Entire chapters are devoted to functional food products from oats, wheat, rice, flaxseed, mustard, fruits, vegetables, fish, and dairy products. The chapter on designer vegetable oils covers all the recent developments in vegetable oils, including genetically modified oils and engineering and production of structured lipids. Functional products from quinoa, amaranth, beans, ginseng, echinacea, and other botanicals are covered in separate chapters. An authoritative final chapter discusses the present regulatory status of functional foods in the U. S., Japan, Canada, and the European Union. This chapter also discusses the assessment of natural products for use in promoting human health and as medicinal agents, considers where the burden of proof lies for showing the effect of a food product on a physiological or biochemical process, and explores the costs of making health claim. This comprehensive volume serves the information needs of food scientists and technologists, food process engineers, biochemists, nutritionists, public health professionals, and entrepreneurs involved in the design, processing, and marketing of new functional food products. Anyone who believes in the need for real foods that combine nutritional and medical benefits and who believes that such foods can be produced, will find this book invaluable.

Green Sustainable Process for Chemical and Environmental Engineering and Science Book

Green Sustainable Process for Chemical and Environmental Engineering and Science


  • Author : Dr. Inamuddin
  • Publisher : Elsevier
  • Release Date : 2020-11-19
  • Genre: Technology & Engineering
  • Pages : 312
  • ISBN 10 : 9780128219003

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Green Sustainable Process for Chemical and Environmental Engineering and Science Excerpt :

Green Sustainable Process for Chemical and Environmental Engineering and Science: Plant-Derived Green Solvents: Properties and Applications provide a comprehensive review on the green solvents such as bio solvents, terpenes, neem, alkyl phenols, cyrene, limenone, and ethyl lactate, etc. which are derived from plant sources. Chapters discuss introduction, properties, and advantages to the practical use of plant-derived solvents. Plants-derived solvents are an excellent choice for real-world applications to reduce the environmental and health safety considerations. This book is the result of commitments by top researchers in the field of biosolvents from various backgrounds and fields of expertise. This book is a one-stop reference for plant solvents and overviews up-to-date accounts in the field of modern applications and the first book in this research community. Introduces properties and application of green solvents from plants Gives an in-depth accounts on plant-derived solvents for various applications Outlines the benefits and possibilities of plant-derived solvents vs conventional solvents Outlines eco-friendly green solvents synthesis, properties and applications Key references to obtain great results in plant-derived green solvents

Food Processing By Products and their Utilization Book

Food Processing By Products and their Utilization


  • Author : Anil Kumar Anal
  • Publisher : John Wiley & Sons
  • Release Date : 2017-10-09
  • Genre: Technology & Engineering
  • Pages : 592
  • ISBN 10 : 9781118432938

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Food Processing By Products and their Utilization Excerpt :

Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the

Abstracts on Rice Bran and Rice Bran Oil Book

Abstracts on Rice Bran and Rice Bran Oil


  • Author : Sathāban Wičhai Witthayāsāt Prayuk hǣng Prathēt Thai
  • Publisher : Unknown
  • Release Date : 1973
  • Genre: Rice bran
  • Pages : 131
  • ISBN 10 : OCLC:499218313

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Abstracts on Rice Bran and Rice Bran Oil Excerpt :

Gourmet and Health Promoting Specialty Oils Book

Gourmet and Health Promoting Specialty Oils


  • Author : Robert Moreau
  • Publisher : Elsevier
  • Release Date : 2015-08-25
  • Genre: Science
  • Pages : 596
  • ISBN 10 : 9780128043516

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Gourmet and Health Promoting Specialty Oils Excerpt :

The third volume in the AOCS PRESS MONOGRAPH SERIES ON OILSEEDS is a unique blend of information focusing on edible oils. These oils contain either unique flavor components that have lead to their being considered "gourmet oils," or contain unique health-promoting chemical components. Each chapter covers processing, edible and non-edible applications, lipids, health benefits, and more related to each type of oil. Includes color illustrations of over 20 health-promoting specialty oils Comprehensive resource for the chemical and physical properties and extraction and processing methods of these specialty oils Describes and and includes the health effects of over 50 different oils from plants, algae, fish, and milk

Marketing Research Report Book

Marketing Research Report


  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 1981
  • Genre: Marketing research
  • Pages : null
  • ISBN 10 : MINN:31951002897129W

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Marketing Research Report Excerpt :

Marketing Research Report Book

Marketing Research Report


  • Author : United States. Department of Agriculture
  • Publisher : Unknown
  • Release Date : 1979
  • Genre: Marketing research
  • Pages : null
  • ISBN 10 : UOM:39015084914566

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Marketing Research Report Excerpt :

Fatty Acids in Foods and their Health Implications Third Edition Book
Score: 5
From 1 Ratings

Fatty Acids in Foods and their Health Implications Third Edition


  • Author : Ching Kuang Chow
  • Publisher : CRC Press
  • Release Date : 2007-11-19
  • Genre: Technology & Engineering
  • Pages : 1296
  • ISBN 10 : 1420006908

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Fatty Acids in Foods and their Health Implications Third Edition Excerpt :

Since the publication of the bestselling second edition, mounting research into fatty acids reveals new and more defined links between the consumption of dietary fats and their biological health effects. Whether consuming omega-3 to prevent heart disease or avoiding trans fats to preserve heart health, it is more and more clear that not only the quantity but the type of fatty acid plays an important role in the etiology of the most common degenerative diseases. Keeping abreast of the mechanisms by which fatty acids exert their biological effects is crucial to unraveling the pathogenesis of a number of debilitating chronic disorders and can contribute to the development of effective preventive measures. Thoroughly revised to reflect the most resent research findings, Fatty Acids in Foods and their Health Implications, Third Edition retains the highly detailed, authoritative quality of the previous editions to present the current knowledge of fatty acids in food and food products and reveal diverse health implications. This edition includes eight entirely new chapters covering fatty acids in fermented foods, the effects of heating and frying on oils, the significance of dietary ?-linolenate in biological systems and inflammation, biological effects of conjugated linoleic acid and alpha-linolenic acid, and the role of fatty acids in food intake and energy homeostasis, as well as cognition, behavior, brain development, and mood disease. Several chapters underwent complete rewrites in light of new research on fatty acids in meat, meat products, and milk fat; fatty acid metabolism; eicosanoids; fatty acids and aging; and fatty acids and visual dysfunction. The most complete resource available on fatty acids and their biological effects, Fatty Acids in Foods and their Health Implications, Third Edition provides state-of-the-science information from all corners of nutritional and biomedical research.