Rice Bran Oil provides much-needed best-practices on the science and technology of RBO, including the chemistry, methodology, nutritional understanding including 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 fills that need 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 proteinRice dietary fiberDietary rice bran/mealRice husk/ask applicationsPaddy straw applicationsValued added products, including rice bran wax Rice Bran Oil 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. Delivers practical application guidance in the selection and storage of raw materials, ensuring processing conditions address stability concerns during productionPresents simple and reliable detection methods, as well as the international and national rice bran oil standardsProvides core scientific insights into this trans free oil option INDICE: Science and technology of RBO 1. Chemistry 2. Nutritional progress 3. Processing technology 4. Bioprocessing technology 5. Micronutrients and processing technology 6. Applications 7. Analytical aspects Status and progress in different countries and regions (RBO) 8. China 9. India 10. Japan 11. Thailand 12. Vietnam 13. Bangladesh 14, Myanmar 15. Pakistan RBO related product development 16. Rice protein 17. Rice dietary fiber 18. Dietary rice bran/meal 19. Rice husk/ash applications 20. Paddy straw applications 21. Valued added products
- ISBN: 978-0-12-812828-2
- Editorial: Academic Press and AOCS Press
- Encuadernacion: Rústica
- Páginas: 464
- Fecha Publicación: 01/01/2018
- Nº Volúmenes: 1
- Idioma: Inglés