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Rice Bran: Chemistry and Technology

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Abstract

Rough rice, or paddy, consists of a white starchy endosperm kernel surrounded by a tightly adhering bran coat, an adhering germ with the total enclosed within a loose outer hull or husk. All rice is milled before consumption, producing hull, bran, germ, and white rice. Although a small amount of rice is consumed as brown rice, which still contains the bran and germ, white rice is the principal food staple of over 2.5 billion people worldwide.

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Authors and Affiliations

  1. University of California, Davis, USA

    Bor S. Luh

  2. Instituto de Agroquimica Y Tecnologia de Alimentos, CSIC, Spain

    S. Barber & C. Benedito de Barber

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  1. Department of Food Science and Technology, University of California, Davis, California, USA

    Bor S. Luh Ph.D. (Food Technologist) (Food Technologist)

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Luh, B.S., Barber, S., Benedito de Barber, C. (1991). Rice Bran: Chemistry and Technology. In: Luh, B.S. (eds) Rice. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-3754-4_25

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