Development of functional foods from rice and new utilization technologies and advanced processing techniques.
ISBN978-4-86043-844-9
Rice as food, food ingredients, functional foods, industrial raw materials, and pharmaceutical raw materials.
The world is at stake! A practical book covering new uses and developments of rice as a health functional food! It includes various fields and application examples such as agricultural product inspection, quality improvement, genetic analysis, and plant factories!
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"Development of Functional Foods from Rice and New Utilization Technologies and Advanced Processing Techniques - Rice as Food, Food Ingredients, Functional Foods, Industrial Raw Materials, and Pharmaceutical Raw Materials" ■Format: B5 size, 770 pages ■Price: 50,000 yen + tax ■Supervised by: Kenichi Otsubo ■Original Production: Techno System ■Published by: NTS Introduction: The Functionality and Utility of Rice Chapter 1: The Situation Surrounding Rice Chapter 2: The Taste and Active Components of Rice Chapter 3: Diverse Uses of Rice Chapter 4: Non-Food Uses of Rice Chapter 5: Research and Development Status in Agriculture Chapter 6: Development of New Utilization Technologies and Advanced Processing Techniques
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List price: 50,000 yen + tax
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P2
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P2
Applications/Examples of results
Commercial rice Enzyme brown rice pack Sterilized packaged rice Low-protein processed brown rice Medical rice Kinme rice Kinme low-cut brown rice Rice flour Rice flour bread Rice flour noodles Pasta Rice bran Fermented rice bran Rice oil Rice snacks Sake Sweet sake Rice malt Non-food Rice-derived herbal medicine Rice-derived biomass plastic High-performance carbon material RB ceramics Detergent Beauty
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NTS selects reliable information from the overwhelming amount of information through seminars, publications, and literature information activities, and conveys it to the next generation. From abundance to certainty—that is the philosophy of NTS's activities.