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Herausgeber: 
  • Annamalai Manickavasagan
  • Chandini Santhakumar
  • N. Venkatachalapathy
  • Brown Rice 
     

    (Buch)
    Dieser Artikel gilt, aufgrund seiner Grösse, beim Versand als 3 Artikel!


    Übersicht

    Auf mobile öffnen
     
    Lieferstatus:   i.d.R. innert 14-24 Tagen versandfertig
    Veröffentlichung:  September 2017  
    Genre:  Naturwissensch., Medizin, Technik 
     
    Agricultural science / Agriculture / B / biochemistry / biotechnology / Botany & plant sciences / Chemistry and Materials Science / Food Science / Food—Biotechnology / Nutrition / Plant Biotechnology / Plant breeding / Plant Breeding/Biotechnology
    ISBN:  9783319590103 
    EAN-Code: 
    9783319590103 
    Verlag:  Springer International Publishing 
    Einband:  Gebunden  
    Sprache:  English  
    Dimensionen:  H 241 mm / B 160 mm / D 22 mm 
    Gewicht:  623 gr 
    Seiten:  304 
    Zus. Info:  HC runder Rücken kaschiert 
    Bewertung: Titel bewerten / Meinung schreiben
    Inhalt:
    This 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, 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 and health promotion.

    The edited volume focuses on the latest developments in breeding varieties for high quality brown rice, varietal variations, defects, milling, cooking quality, eating quality, post-harvest management and methods to improve shelf life. Contributing authors address the physical, chemical, engineering, nutritional and glycemic qualities of brown rice in different chapters. Authors also discuss the physiological functions of brown rice in vivo  and radical scavenging activity, emphasizing their importance to grow

    ers, technologists and consumers, and providing insight into future advances. 

    This comprehensive collection benefits scientists, nutritionists, dieticians, diabetic educators, and professionals in the food industry. The information covered is valuable for food scientists and technologists working to develop new brown rice products and enhance the taste, quality, and health profile of brown rice.

     

      
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