Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2019, 7(5), 370-376
DOI: 10.12691/jfnr-7-5-6
Open AccessReview Article

Deep Processing of Rice and Comprehensive Utilization of Its By-products

Wen Li1, Yu-Shui Ma1, 2, Qin-Lu Lin1, and Da Fu1, 2,

1National Engineering Laboratory for Rice and By-product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China

2Central Laboratory for Medical Research, Shanghai Tenth People's Hospital, Tongji University School of Medicine, Shanghai 200072, China

Pub. Date: April 27, 2019

Cite this paper:
Wen Li, Yu-Shui Ma, Qin-Lu Lin and Da Fu. Deep Processing of Rice and Comprehensive Utilization of Its By-products. Journal of Food and Nutrition Research. 2019; 7(5):370-376. doi: 10.12691/jfnr-7-5-6

Abstract

China is a big country in the production and consumption of rice in the world. However, for a long time, China's rice processing is only in the primary processing state that meets people's demand for rations, and the level of comprehensive utilization of deep processing and its by-products is low. This paper reviews the main raw and by-products of rice, such as rice protein, rice starch and by-products of rice processing (including broken rice, rice bran and rice husk), aiming to further improve the comprehensive utilization of rice resources and increase the added value of rice and its by-products to create more economic and social benefits. The vigorously developing and promoting the deep processing technology of rice and its by-products will extend the rice industry chain and greatly increasing the added value of rice, make full use of resources to supplement the shortage of high-quality edible oil, protein, starch and other products.

Keywords:
rice by-product deep processing comprehensive utilization

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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