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Fermented Rice Products

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Rice

Abstract

Starch is the major constituent of milled rice and makes up 90% of the milled rice on a dry-weight basis (Juliano 1972). Reviews on fermented foods and drinks, using rice products, include those by Hesseltine 1965; Wang and Hesseltine 1970; Wood 1981; Steinkraus 1981, 1983; Chiao 1981; Batra 1981; Iizuka and Lin 1981; Nunokawa 1981; Kodama 1986; Konishi et al. 1989, and Wang 1980, 1989. Van Veen and Steinkraus (1970) have briefly summarized the nutritive value of fermented foods derived from rice. It is interesting that saccharification of starch in the West is characterized by the use of malt whereas, in the Orient, fungi are widely used.

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Authors and Affiliations

  1. National Taiwan University, Taiwan

    H. H. Wang

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  1. H. H. Wang
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Editors and Affiliations

  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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Wang, H.H. (1991). Fermented Rice Products. In: Luh, B.S. (eds) Rice. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-3754-4_20

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  • DOI: https://doi.org/10.1007/978-1-4899-3754-4_20

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4899-3756-8

  • Online ISBN: 978-1-4899-3754-4

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