Rice Bran and Rice Bran Oil (RBO) provides much-needed best practices on the science and technology of RBO, including the chemistry, detection methods, nutrition (including the effect of processing technologies on micronutrients) and applications. This volume is perfect for those interested in understanding the many emerging and potential uses for this alternative oil. Written by a team of experts from academia and industry, the book offers a scientific yet practical view of RBO and RBO-related product development that is critical for processors, research and development, product development specialists, formulators and other professionals.

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.

Key Features

  • Delivers practical application guidance in the selection and storage of raw materials
  • Presents detection methods, as well as the international and national rice bran oil standards
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