Rice bran and rice bran oil: chemistry, processing and utilization
12/04/21 04:16PM
Ling-Zhi Cheong, Xuebing Xu (ed.). Elsevier, 2019, 318p. ISBN: 9780128128299
The book 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.
The book 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.
