Science of Rice Chemistry and Nutrition. Este artículo no está disponible.Science of Rice Chemistry and Nutrition

This book presents the knowledge of rice chemistry and nutrition. It includes identification, analysis, and application of bioactive chemical components of rice, the starch digestibility after pre-treatment, domestic cooking or processing, and the structure changes at multiple scales during processing and digestion. The novel application of rice starch, protein, polyphenols, dietary fiber, and the next generation of healthy rice products is summarized and the underline mechanisms of starch digestion are also revealed. Particularly, the advanced technologies for the fortification of rice nutrition as well as the challenges for the future rice processing industry are also included. This book provides the most recent research progresses and the state-of-the-art technologies regarding rice nutrition & chemistry to students, researchers, and technologists who are interested in rice and the fields of food science, nutrition, and food engineering.

Dr. Jinhu Tian is currently working as an associate professor at the Department of food science & nutrition, Zhejiang University, China. He is actively involved in research in the field of rice processing and chemistry and currently leading more than six research projects funded by China & Japan government. Dr. Tian also received many prestigious awards and honors for his research, such as oversea scholarship in 2016 from China Scholarship Council and the JSPS fellows in 2019 from Japan Society for Promotion Science. Up to now, He has published more than 60 papers in high impact peer-reviewed international and national journals and 2 book chapters in food science.

Dr. Yukiharu Ogawa is a professor of the graduate school of horticulture, Chiba University, Japan. He has more than 20 years of experience in rice processing and engineering and published more than 100 papers in high impact peer-reviewed international and national journals and 3 bookchapters in food processing. Currently, he also leads one research project supported by the Japan ministry of agriculture focusing on the nutrition changes during rice processing. He also works as an expert for FAO and other international organizations. Currently, he was nominated as the guest editor for the special issue of “Rice Chemistry, Nutrition and Technology” in the journal of “Food Chemistry”.

Dr. Jaspreet Singh is an associate professor of Riddet institute and Massey institute of food science and technology, Massey University, New Zealand. Dr. Singh’s main research interests are rice chemistry and nutrition. He has already chaired several national and international projects on rice processing & nutrition, and published more than 100 papers in high impact peer-reviewed international journals and more than 20 books/chapters. He also collaborates with industry from time to time which provides him a deep insight into the field from both the research and the industry perspectives.

Dr. Lovedeep Kuar is a senior research officer at Riddet institute and Massey institute of food science and technology, Massey University, New Zealand. She has been working on starch/protein chemistry and in vitro digestion for more than 16 years and has a deep insight into the field of rice processing. Up to now, she has published more than 100 research papers and received about 6500 citations with an h-index of 31. Particularly, she is the guest editor for the special issues of “Rice Chemistry, Nutrition and Technology” and “Potato Chemistry, Nutrition and Technology” published in the journal of “Food Chemistry”.