Assessing Specialty Foods from Medicinal Rice

Assessing Specialty Foods from Medicinal Rice is an informative book written by Indhurathna S. that provides a comprehensive review of the various aspects of specialty foods from medicinal rice. The book covers a wide range of topics, including the health benefits of medicinal rice, rice-based foods, nutraceuticals, phytochemicals, antioxidants, bioactive compounds, and traditional medicine. The author emphasizes the traditional knowledge of rice-based foods and traditional medicine, which can be utilized to develop new products and functional foods. The book also explores the various components of rice, such as rice bran, rice germ, rice hull, rice starch, rice protein, and rice oil, which can be used in the development of innovative food products. In addition to the discussion of the various components of rice, the book also covers the different types of rice-based foods, including rice-based beverages, snacks, confectioneries, noodles, fermented foods, and functional foods. The author explores the food processing, preservation, safety, quality, and sensory evaluation of these products, along with the analytical methods used to assess their bioavailability and nutritional content. The book further examines food fortification, packaging, labeling, and regulations, and provides insights into market trends and consumer preferences. The author also delves into agricultural practices, climate change, food security, and the global food system, highlighting the importance of sustainability and innovation in research and development. Overall, Assessing Specialty Foods from Medicinal Rice is a valuable resource for researchers, students, and professionals in the food industry who are interested in rice-based products and their health benefits.