Rice Bran and Rice Bran Oil | Chemistry, Processing and Utilization
Lingua: inglese
Editore: Academic Press and AOCS Press, 2019
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Da: preigu, Osnabrück, Germaniapreigu
Venditore AbeBooks dal 5 agosto 2024
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EUR 145,00
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Rice Bran and Rice Bran Oil | Chemistry, Processing and Utilization | Ling-Zhi Cheong (u. a.) | Taschenbuch | Einband - flex.(Paperback) | Englisch | 2019 | Academic Press and AOCS Press | EAN 9780128128282 | Verantwortliche Person für die EU: Kolibri 360 GmbH, Ettore-Bugatti-Str. 6-14, 51149 Köln, produktsicherheit[at]kolibri360[dot]de | Anbieter: preigu.
Codice articolo 126702323
- Titolo
- Rice Bran and Rice Bran Oil | Chemistry, Processing and Utilization
- Autore
- Ling-Zhi Cheong (u. a.)
- Editore
- Academic Press and AOCS Press
- Anno di pubblicazione
- 2019
- Condizione
- Neu
- Rilegatura
- Taschenbuch
- Lingua
- inglese
- ISBN 10
- 0128128283
- ISBN 13
- 9780128128282
- Peso dell'articolo
- 517 grammi
- Dimensioni
- 15 x 152 x 229 mm
- Cataloghi dei venditori
- Bücher
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
"Riassunto" può appartenere a un’altra edizione di questo titolo.
Informazioni sull’autore
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.
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