Description
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.- 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
Table of Contents
1 Origin, taxonomy, and phylogenetics of rice2 Gross structure and composition of the rice grain3 Rice starch4 Rice proteins and essential amino acids5 Rice lipids and rice bran oil6 Rice minerals and heavy metal(oid)s7 Rice vitamins8 Rice phenolics and other natural products9 Rice end-use quality analysis10 Rice milling quality11 Rice appearance quality12 Rice cooking and sensory quality13 Impact of climate change on rice grain quality14 Biotechnology for rice grain quality improvement15 Postharvest technology: rice drying16 Postharvest technology: rice storage and cooling conservation 17 Rice noodles18 Rice in brewing19 Utilization of rice hull and straw
