Chang, Yung HoYung HoChangChiang, WenchangWenchangChiangHsu, Rachel Jui ChengRachel Jui ChengHsuHSI-MEI LAITING-JANG LUYeh, An I.An I.Yeh2023-08-142023-08-142023-01-019780323952958https://scholars.lib.ntu.edu.tw/handle/123456789/634529Not only is rice the traditional staple diet of Asia but conventional and novel technologies are now also making rice-based food products more convenient and healthier. Rice grain, from paddy rice to white rice, can now be processed at large scale into numerous products, including parboiled rice, germinated rice, and shelf-stable instant rice (quick-cooking rice). Hypoallergenic rice flour, which is milled from rice grain, can now be used as an alternative to wheat flour in breadmaking in addition to traditional products like rice snacks and rice noodles. Stabilized rice bran, the most bio-functional part of rice grain, which is rich in phytochemicals, can be further processed into rice bran oil, rice bran dietary fiber, and rice bran protein hydrolyzate. By applying appropriate processes, whole or parts of the rice grain can be utilized to produce diverse products to enhance our daily live.Brown rice | converted rice | dehulled rice | hulled rice | husked rice | milled rice | Paddy rice | parboiled rice | polished rice | rough rice | White ricebook part10.1016/B978-0-323-95295-8.00008-32-s2.0-85166085105https://api.elsevier.com/content/abstract/scopus_id/85166085105