Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Rice Chemistry And Quality PDF full book. Access full book title Rice Chemistry And Quality.
| Author | : Bienvenido O. Juliano |
| Publisher | : |
| Total Pages | : 504 |
| Release | : 2003 |
| Genre | : Cereal products |
| ISBN | : |
Production and utilization. Structure and gross composition of the rice grain. Chemical constituents. Nutritive value of rice and rice diets. Processing. Grain quality evaluation. Varietal quality types. Processed products. Bran. Hull and straw.
| Author | : Bienvenido O. Juliano |
| Publisher | : |
| Total Pages | : 402 |
| Release | : 2007 |
| Genre | : Rice |
| ISBN | : 9789719081449 |
| Author | : Jinsong Bao |
| Publisher | : Elsevier |
| Total Pages | : 700 |
| Release | : 2018-11-05 |
| Genre | : Technology & Engineering |
| ISBN | : 0128115092 |
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
| Author | : International Rice Research Institute |
| Publisher | : IRRI |
| Total Pages | : 408 |
| Release | : 1979 |
| Genre | : |
| ISBN | : 9711040107 |
| Author | : Elaine T. Champagne |
| Publisher | : |
| Total Pages | : 716 |
| Release | : 2004 |
| Genre | : Technology & Engineering |
| ISBN | : |
| Author | : Ling-Zhi Cheong |
| Publisher | : Elsevier |
| Total Pages | : 315 |
| Release | : 2019-01-14 |
| Genre | : Science |
| ISBN | : 0128128291 |
Rice Bran and Rice Bran Oil (RBO) provides much-needed best practices on the science and technology of RBO, including the chemistry, dectection methods, nutrition (including the effect of processing technologies on micronutrients) and applications. RBO contains many nutritional components, including up to 2% oryzanol, tocotrienol, and phytosterols. In addition, the fatty acid composition is well balanced with mainly oleic acid and very little linolenic acid, which allows for versatile uses in frying, cooking, and in formulating oil blends for food uses, especially as a trans-free alternative. Many food industrial sectors are seeking possibilities to use RBO in their products from not only Asia and South America, but also Europe and North America. However, there are many processing, analytical, and nutritional considerations that must be documented in one resource. This volume is perfect for those interested in understanding the many emerging potential uses for this alternative oil. Written by a team of experts from academia and industry, this book is the first of its kind. In addition, it provides an overview of related rice bran products and their development, including: • Rice bran protein • Rice dietary fiber • Dietary rice bran/meal • Rice husk/ash applications • Paddy straw applications • Valued added products, including rice bran wax Delivers practical application guidance in the selection and storage of raw materials, ensuring processing conditions address stability concerns during production Presents simple and reliable detection methods, as well as the international and national rice bran oil standards Provides core scientific insights into this trans-free oil option
| Author | : Kshirod R Bhattacharya |
| Publisher | : Elsevier |
| Total Pages | : 609 |
| Release | : 2011-06-27 |
| Genre | : Technology & Engineering |
| ISBN | : 0857092790 |
Rice is a unique and highly significant crop, thought to help feed nearly half the planet on a daily basis. An understanding of its properties and their significance is essential for the provision of high quality products. This is all the more true today as international trade in rice trade has been increasing rapidly in recent years. This important book reviews variability in rice characteristics and their effects on rice quality.After an introduction on rice quality that also explores paradoxes associated with the crop, the book goes on to examine rice physical properties and milling quality. This leads to a discussion of the effects that the degree of milling has on rice quality. The ageing of rice and its cooking and eating quality are investigated in the following chapters before an analysis of the effect of parboiling on rice quality. Later chapters consider the product-making and nutritional quality of rice and investigate speciality rices and rice breeding for desirable quality. The book concludes with an extensive chapter on rice quality analysis and an appendix containing selected rice quality test procedures.With its distinguished author Rice quality: a guide to rice properties and analysis proves an invaluable resource for professionals in the rice industry and researchers and post-graduate students interested in rice. Examines the physical properties of rice, such as grain appearance and density and friction Investigates the ageing of rice and its cooking and eating quality The product making and nutritional aspects of rice are also considered
| Author | : Workshop on Chemical Aspects of Rice Grain Quality. 1978, Los Baños, Luzon |
| Publisher | : |
| Total Pages | : 390 |
| Release | : 1979 |
| Genre | : |
| ISBN | : |
| Author | : International Rice Research Institute |
| Publisher | : |
| Total Pages | : 418 |
| Release | : 1979 |
| Genre | : Food |
| ISBN | : |
| Author | : Jinhu Tian |
| Publisher | : Springer Nature |
| Total Pages | : 293 |
| Release | : 2023-10-16 |
| Genre | : Technology & Engineering |
| ISBN | : 9819932246 |
This book presents the knowledge of rice chemistry and nutrition. It includes identification, analysis, and application of bioactive chemical components of rice, the starch digestibility after pre-treatment, domestic cooking or processing, and the structure changes at multiple scales during processing and digestion. The novel application of rice starch, protein, polyphenols, dietary fiber, and the next generation of healthy rice products is summarized and the underline mechanisms of starch digestion are also revealed. Particularly, the advanced technologies for the fortification of rice nutrition as well as the challenges for the future rice processing industry are also included. This book provides the most recent research progresses and the state-of-the-art technologies regarding rice nutrition & chemistry to students, researchers, and technologists who are interested in rice and the fields of food science, nutrition, and food engineering.
