| Description |
1 online resource |
| Contents |
1. Origin, taxonomy, and phylogenetics of rice / Xin Wei, Xuehui Huang -- 2. Gross structure and composition of the rice grain / Bienvenido O. Juliano, Arvin Paul P. Tuaño -- 3. Rice starch / Jinsong Bao -- 4. Rice proteins and essential amino acids / Taiji Kawakatsu, Fumio Takaiwa -- 5. Rice lipids and rice bran oil / Chuan Tong, Jinsong Bao -- 6. Rice minerals and heavy metal(oid)s / Gareth J. Norton -- 7. Rice vitamins / Subhrajyoti Ghosh, Karabi Datta, Swapan K. Datta -- 8. Rice phenolics and other natural products / Yafang Shao, Jinsong Bao -- 9. Rice end-use quality analysis / Christine J. Bergman -- 10. Rice milling quality / Jinsong Bao -- 11. Rice appearance quality / Hao Zhou, Peng Yun, Yuqing He -- 12. Rice cooking and sensory quality / Christian Mestres, Aurélien Briffaz, Dominique Valentin -- 13. Impact of climate change on rice grain quality / Lianxin Yang, Yunxia Wang -- 14. Biotechnology for rice grain quality improvement / Jinsong Bao -- 15. Postharvest technology : rice drying / Griffiths G. Atungulu, Sammy Sadaka -- 16. Postharvest technology : rice storage and cooling conservation / Griffiths G. Atungulu, R.E. Kolb, J. Karcher, Z. Mohammadi Shad -- 17. Rice noodles / Zhan-Hui Lu, Lilia S. Collado -- 18. Rice in brewing / Masaki Okuda, Sachiko Iizuka, Yan Xu, Dong Wang -- 19. Utilization of rice hull and straw / Yu-Fong Huang, Shang-Lien Lo |
| Summary |
'Rice : Chemistry and Technology, Fourth Edition, ' is a new, fully revised update on the very popular previous edition published by the AACC International Press. The book covers rice growth, development, breeding, grain structure, phylogenetics, rice starch, proteins and lipids. Additional sections cover rice as a food product, health aspects, and quality analysis from a cooking and sensory science perspective. Final chapters discuss advances in the technology of rice, with extensive coverage of post-harvest technology, biotechnology and genomic research for rice grain quality. With a new, internationally recognized editor, this new edition will be of interest to academics researching all aspects of rice, from breeding, to usage. The book is essential reading for those tasked with the development of new products. Key Features: Identifies the nutrition and health benefits of rice Covers the growing and harvesting of rice crops; Includes the use of rice and byproducts beyond food staple; Explains rice chemistries, including sections on starch, protein and lipids; Contains contributions from a world leading editorial team who bring together experts from across the field; Contains six new chapters focusing on rice quality. -- Provided by publisher |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Online resource; title from PDF title page (EBSCO, viewed November 13, 2018) |
| Subject |
Rice -- Analysis
|
|
Rice -- Composition
|
|
Rice -- Processing.
|
|
Rice trade.
|
|
TECHNOLOGY & ENGINEERING -- Agriculture -- Agronomy -- Crop Science.
|
|
Rice -- Analysis
|
|
Rice -- Composition
|
|
Rice -- Processing
|
|
Rice trade
|
| Form |
Electronic book
|
| Author |
Bao, Jinsong, editor
|
| ISBN |
9780128115091 |
|
0128115092 |
|
