標(biāo)題: Titlebook: Brown Rice; Annamalai Manickavasagan,Chandini Santhakumar,N. V Book 2017 Springer International Publishing AG 2017 health benefits of whol [打印本頁(yè)] 作者: 小故障 時(shí)間: 2025-3-21 16:18
書(shū)目名稱(chēng)Brown Rice影響因子(影響力)
作者: Affable 時(shí)間: 2025-3-21 21:04
https://doi.org/10.1007/978-3-319-21888-5gher than that of hammer mill ground flours. The shear test results indicated that the stone mill ground flours had higher cohesiveness than hammer mill ground flour and, thus, had relatively less flowability than hammer mill ground flours. The milling technique influenced the flow properties of the作者: 使迷醉 時(shí)間: 2025-3-22 04:08
Mars — Unser geheimnisvoller Nachbar in food, help in product development, and add value to the bran. These properties will change according to the processing conditions and proved bran potential to incorporate many food products. In this chapter, we briefly discussed about the bran physicochemical properties and its potential to use 作者: Daily-Value 時(shí)間: 2025-3-22 05:07 作者: 自作多情 時(shí)間: 2025-3-22 09:01
Paolo Paesani,Annalisa Rossellieing and age-related neurodegenerative diseases. Because of its cardiac-friendly phytochemicals and antioxidant potentials, RBO has been categorized as healthy edible oil for human consumption and has attained the status of “heart-healthy oil”. As per scientific evidences, it is suggested that a dai作者: Hypomania 時(shí)間: 2025-3-22 14:53 作者: 有角 時(shí)間: 2025-3-22 17:59
A. S. McNeilly,I. A. Forsyth,J. R. McNeillycharacteristics of rough rice, brown rice, and rice bran. The IR drying resulted in high drying rate, good milling quality, effective disinfestation and disinfection of rough rice, and improvement in shelf life of both rough and brown rice due to partial lipase inactivation in the bran layer. IR-dri作者: Monolithic 時(shí)間: 2025-3-23 00:55
https://doi.org/10.1057/978-1-137-53946-5igeration, or freezing can significantly extend the lifetime of rice. Adopting integrated management practices and the use of alternative methods will certainly help us to manage the resistant population against stored pests of brown rice.作者: sclera 時(shí)間: 2025-3-23 02:01
Engineering Properties of Brown Rice from Selected Indian VarietiesFlow and physicochemical properties like angle of repose were more in Gujarat and Manipur varieties, bulk density was more in AP varieties, and water uptake ratio was higher in Manipur varieties. The current existence of milled rice on the market reduces the rice’s nutritional value and essentially 作者: 削減 時(shí)間: 2025-3-23 08:31
Brown Rice Flour Rheologygher than that of hammer mill ground flours. The shear test results indicated that the stone mill ground flours had higher cohesiveness than hammer mill ground flour and, thus, had relatively less flowability than hammer mill ground flours. The milling technique influenced the flow properties of the作者: 不給啤 時(shí)間: 2025-3-23 13:07
Physicochemical Characteristics of Rice Bran in food, help in product development, and add value to the bran. These properties will change according to the processing conditions and proved bran potential to incorporate many food products. In this chapter, we briefly discussed about the bran physicochemical properties and its potential to use 作者: callous 時(shí)間: 2025-3-23 15:32 作者: Leaven 時(shí)間: 2025-3-23 20:25
Nutritional and Health Benefits of Rice Bran Oileing and age-related neurodegenerative diseases. Because of its cardiac-friendly phytochemicals and antioxidant potentials, RBO has been categorized as healthy edible oil for human consumption and has attained the status of “heart-healthy oil”. As per scientific evidences, it is suggested that a dai作者: 離開(kāi)可分裂 時(shí)間: 2025-3-24 01:27 作者: 防御 時(shí)間: 2025-3-24 05:56 作者: 溫順 時(shí)間: 2025-3-24 08:41
Storage Entomology of Brown Riceigeration, or freezing can significantly extend the lifetime of rice. Adopting integrated management practices and the use of alternative methods will certainly help us to manage the resistant population against stored pests of brown rice.作者: deficiency 時(shí)間: 2025-3-24 10:41
Book 2017n rice in vivo and radical scavenging activity, emphasizing their impo.rtance 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作者: 杠桿 時(shí)間: 2025-3-24 15:47
technologists and consumers, and providing insight into future advances.?.This comprehensive collection benefits scientists, nutritionists, dieticians, diabetic educators, and professionals in the food industry978-3-319-86531-7978-3-319-59011-0作者: 拋媚眼 時(shí)間: 2025-3-24 19:43
A Tour of Mars Through the Eyepiece rice breeding programs continuously refine and improve genetic characteristics influencing quality traits, which has a great impact on consumer preferences. Brown rice from different varieties provides opportunities to promote the nutritional benefit and could have implications for commercial practice in the food industries.作者: 皺痕 時(shí)間: 2025-3-24 23:26
Marshall and the Marshallian Heritagee as functional food is elucidated in the light of probiotics and prebiotics. The issues like mycotoxins of brown rice and the need for proper standard settings of microbial load in brown rice-based products are addressed.作者: Cuisine 時(shí)間: 2025-3-25 07:00
,Copulas Based on Marshall–Olkin Machinery,nce and are regarded as health-promoting functional foods. Introduction of brown rice-based products in the market would increase the diversity of functional products and, even more importantly, of functional foods suitable for celiac disease patients.作者: 鳥(niǎo)籠 時(shí)間: 2025-3-25 08:55
Variations in Brown Rice Quality Among Cultivars rice breeding programs continuously refine and improve genetic characteristics influencing quality traits, which has a great impact on consumer preferences. Brown rice from different varieties provides opportunities to promote the nutritional benefit and could have implications for commercial practice in the food industries.作者: Counteract 時(shí)間: 2025-3-25 12:49
Microbial Association in Brown Rice and Their Influence on Human Healthe as functional food is elucidated in the light of probiotics and prebiotics. The issues like mycotoxins of brown rice and the need for proper standard settings of microbial load in brown rice-based products are addressed.作者: STERN 時(shí)間: 2025-3-25 19:27
Value-Added Products from Brown Ricence and are regarded as health-promoting functional foods. Introduction of brown rice-based products in the market would increase the diversity of functional products and, even more importantly, of functional foods suitable for celiac disease patients.作者: monologue 時(shí)間: 2025-3-25 21:07
health promotion.Focuses on the latest developments in breedThis 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作者: Mnemonics 時(shí)間: 2025-3-26 01:28
Atmospherics, Meteors, and Magnetic Fieldddy husk, steps involved in production of brown rice with emphasis on machines involved in milling process and effect of degree of milling (DoM) on the quality of brown rice. This chapter helps the reader to understand comprehensively about the production process and its principles of brown rice.作者: Morsel 時(shí)間: 2025-3-26 06:34 作者: DECRY 時(shí)間: 2025-3-26 09:19
Book 2017resulting 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 a作者: 改正 時(shí)間: 2025-3-26 16:33 作者: 遺產(chǎn) 時(shí)間: 2025-3-26 17:00
Glycaemic Properties of Brown Ricenting a healthier alternative to WR. BR is believed to elicit lower glycaemic responses compared to WR. The glycaemic properties of BR and the factors influencing it, such as varietal variations, cooking methods, processing methods, etc., are discussed in this chapter.作者: Isolate 時(shí)間: 2025-3-26 23:51
Rice Milling Technology to Produce Brown Rice is essential to produce brown rice effectively. Therefore this chapter explains about the various technical jargons in rice milling, layers in the paddy husk, steps involved in production of brown rice with emphasis on machines involved in milling process and effect of degree of milling (DoM) on th作者: ADORN 時(shí)間: 2025-3-27 01:12
Variations in Brown Rice Quality Among Cultivarsificantly affects the quality characteristics of brown rice. Brown rice is known for its rich source of minerals, vitamins, phytochemicals and fibres mostly present in the bran layer contributing to the biological activities. Diversity in quality parameters of rice varieties depends mostly on the ge作者: PATRI 時(shí)間: 2025-3-27 07:46 作者: 真實(shí)的你 時(shí)間: 2025-3-27 09:35
Brown Rice Flour Rheologyg procedure, to make brown rice flour, varies based on the locality and availability of milling machines. The chemical and particulate characteristics depend on the flour milling procedure employed. Understanding the particulate rheological behaviour of rice flour is important to design process flow作者: 獸皮 時(shí)間: 2025-3-27 17:40
Physicochemical Characteristics of Rice Brannique components like oryzanol and tocopherol. Bran contains some rancid-causing enzymes like lipase, which readily degrades the quality of bran and makes unfit for human consumption. To solve this problem, stabilization is the solution, which inactivates the enzymes, and makes bran fit for incorpor作者: 哺乳動(dòng)物 時(shí)間: 2025-3-27 19:32 作者: conformity 時(shí)間: 2025-3-27 22:45 作者: NIB 時(shí)間: 2025-3-28 02:18
Glycaemic Properties of Brown Riceknown to elicit higher glycaemic responses as well as increase the glycaemic load of diets, thereby increasing the risk of chronic diseases such as type 2 diabetes. In this context, whole grain-based foods and foods with higher dietary fibre, lower glycaemic index (GI) and fat are recommended. Brown作者: 女上癮 時(shí)間: 2025-3-28 08:40
Nutritional and Health Benefits of Rice Bran Oilwell-balanced fatty acid composition as well as the presence of many antioxidant components. RBO has lower viscosity and relatively high smoke point, which make it as healthy cooking oil. RBO is rich in vitamin E (both tocopherols and tocotrienols) and bioactive phytonutrients, which include phytost作者: SPECT 時(shí)間: 2025-3-28 11:21
Microbial Association in Brown Rice and Their Influence on Human Healthtriates the microbes associated with brown rice and their impacts on human health. The microbial profile and biomolecule composition with respect to different varieties/cultivars are also discussed. The application potential and amelioration of undesirable qualities in brown rice can be improved by 作者: 荒唐 時(shí)間: 2025-3-28 17:53 作者: fiscal 時(shí)間: 2025-3-28 20:16
Value-Added Products from Brown Riceal significance of brown rice has been recognized and its consumption being encouraged. In order to increase the nutrient density of rice-based products, it is important to use brown rice as raw material in these types of products. Brown rice is having great importance to the rice industry particula作者: 離開(kāi)就切除 時(shí)間: 2025-3-29 02:40 作者: Lipoprotein 時(shí)間: 2025-3-29 04:38 作者: inundate 時(shí)間: 2025-3-29 07:35
Annamalai Manickavasagan,Chandini Santhakumar,N. VOffers a comprehensive review of current brown rice science and technology, regulatory/policy issues, dietary intake, consumer interest and health promotion.Focuses on the latest developments in breed作者: reptile 時(shí)間: 2025-3-29 14:38 作者: 時(shí)代錯(cuò)誤 時(shí)間: 2025-3-29 18:14 作者: Congestion 時(shí)間: 2025-3-29 21:30
978-3-319-86531-7Springer International Publishing AG 2017作者: ADORE 時(shí)間: 2025-3-30 00:24
