Rice Chemistry and Technology. Edition No. 4

  • ID: 4539990
  • Book
  • 500 Pages
  • Elsevier Science and Technology
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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
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1. Origin, Taxonomy and Phylogenetics of Rice
2. Gross Structure and Composition of the Rice Grain
3. Rice Starch
4. Rice Protein and Essential Amino Acids
5. Rice lipids and rice bran oil
6. Rice Minerals and Heavy Metals
7. Rice Vitamins
8. Rice Phenolics and Other Natural Products
9. Rice End-Use Quality Analysis
10. Rice Milling Quality
11. Rice Appearance Quality
12. Rice Cooking and Sensory Quality
13. Post-Harvest Technology: Rice Drying
14. Post-Harvest Technology: Rice Storage & Cooling Conservation
15. Post-Harvest Technology: Milling
16. Impact of Drying, Storage, and Milling on Rice Quality and Functionality
17. Rice Noodles
18. Rice in Brewing
19. Utilization of Rice Hull and Straw
20. Biotechnology for Rice Grain Quality Improvement
21. Impact of climate change on rice grain quality
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Bao, Jinsong
Jinsong Bao is currently a professor in the Institute of Nuclear Agricultural Sciences at Zhejiang University, Hangzhou. His research interests are in molecular genetics of rice quality, more specifically in the areas of starch quality, nutritional quality, genetic mapping, and molecular breeding. He has published more than 50 peer-reviewed research articles and three book chapters in these areas, and has received two professional awards for his achievements in the genetic study and molecular improvement of rice quality from Zhejiang Provincial Government. He has awarded the "Young Scientist Research Award" from AACCI, and Zhejiang Young Science and Technology Award from the Zhejiang Association of Science and Technology. He is a member of the editorial board of the Cereal Chemistry (SCI), Genes & Genomics (SCI), and Open Journal of Genetics.
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