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
Please Note: This is an On Demand product, delivery may take up to 11 working days after payment has been received.
1. Chemistry of Rice Bran Oil 2. Nutritional Studies of Rice Bran Oil 3. Processing Technology of Rice Bran Oil 4. Bioprocessing Technology of Rice Bran Oil 5. Micronutrients in Rice Bran Oil 6. Applications of Rice Bran Oil 7. Analytical Aspects of Rice Bran Oil 8. Development of Rice Bran Functional Food and Evaluation of Its Healthful Properties 9. Rice Husk/Rice Husk Ash and Their Applications 10. Nutritional Ingredients and Active Compositions of Defatted Rice Bran 11. Rice Bran Protein: Extraction, Nutraceutical Properties, and Potential Applications
Ling-Zhi Cheong, Ph.D. actively participates and engages in research projects with both academic and industrial researchers in the field of enzyme technology, biocatalysis and biotransformation, lipids and phospholipids processing, lipid physics and functionality, food colloids especially surface active compounds with antioxidative properties and encapsulation technology. To date, she has actively authored and co-authored peer-reviewed articles and book chapters in aforementioned research areas.
Xuebing Xu, is the general manager for Wilmar Global R&D Center. He is also honorary professor in the Faculty of Science and Technology of Aarhus University, Denmark. His research interests include lipid technology, enzyme technology, food functionality, food nanotechnology, biofuel technology, etc. with particular focus on structured lipids, biocatalysis, process technology, phospholipids, ionic liquids, biodiesels, food physics, etc. Xuebing Xu is also associate editor for JAOCS, ad hoc reviewer for more than 150 papers and members of editorial board for journals including EJLST, Open Biotechnology, etc. He has authored more than 200 publications and over 30 book chapters in lipid-related researches.