Title: Introduction to Brown Rice and Related Substances
Abstract: Brown rice has a richer and more complete nutritional profile than white rice and is a healthier and more food-efficient alternative to white rice. In this chapter, the nutritional value and physicochemical properties of brown rice as well as the opportunities and challenges for the development of the brown rice industry are first introduced, followed by the application of high pressure technology in the modification of brown rice, and finally other brown rice modification technologies such as milling, germination and pregelatinization and freeze–thaw treatment.
Publication Year: 2023
Publication Date: 2023-01-01
Language: en
Type: book-chapter
Indexed In: ['crossref']
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