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Rice: Chemistry and Technology, Fourth Edition
Rice: Chemistry and Technology, Fourth Edition
NEW!

  • A complete update of the popular previous edition, including six new chapters on rice quality

  • Identifies the nutritional and health benefits of rice, one of the world's staple foods

If you are a current Cereals & Grains Association member, a 30% discount will be applied during checkout when you use your Cereals & Grains Association Member Discount Code. Sign in to get your code.

This Cereals & Grains Association book has been produced in partnership with Elsevier, one of the world's leading scientific publishers. By clicking this link, you will be directed to Elsevier's online bookstore.

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Rice: Chemistry and Technology, Fourth Edition, is a fully revised update of the successful third edition, published by AACC International. The content is organized into four main sections:

  • Rice grain structure and its main compositional components, along with the biotechnological and genetic basis of recent progress in rice chemistry

  • Aspects of rice grain quality, such as visual appearance, milling, cooking, and sensory quality, discussed in the context of rice as a staple food

  • Advances in processing technologies for rice, emphasizing key postharvest handling steps, such as drying and storage

  • Rice as an ingredient in traditional and new food products and the use of rice hulls and straw as adsorbents, biofuels, and so forth

Key features of the book are as follows:

  • Outlines the nutritional and health benefits of rice

  • Covers the growing and harvesting of rice crops

  • Includes the use of rice and rice by-products beyond its primary use as a staple food

  • Explains rice chemistries, including sections on starch, protein, and lipids

Edited by an internationally recognized scientist, Jinsong Bao, and written by experts from across the world, this new edition will be of interest to both academic and public-sector researchers working in all aspects of rice production and improvement—from genetics and breeding to storage and distribution. This new edition will also be essential reading for those in the food industry tasked with the development of new rice-based products.

Rice: Chemistry and Technology, Fourth Edition, has been produced through AACC International’s partnership with Elsevier, one of the world’s leading scientific publishers.

Rice: Chemistry and Technology, Fourth Edition


Chapter 1. Origin, Taxonomy, and Phylogenetics of Rice


Chapter 2. Gross Structure and Composition of the Rice Grain


Chapter 3. Rice Starch


Chapter 4. Rice Proteins and Essential Amino Acids


Chapter 5. Rice Lipids and Rice Bran Oil


Chapter 6. Rice Minerals and Heavy Metal(oid)s


Chapter 7. Rice Vitamins


Chapter 8. Rice Phenolics and Other Natural Products


Chapter 9. Rice End-Use Quality Analysis


Chapter 10. Rice Milling Quality


Chapter 11. Rice Appearance Quality


Chapter 12. Rice Cooking and Sensory Quality


Chapter 13. Impact of Climate Change on Rice Grain Quality


Chapter 14. Biotechnology for Rice Grain Quality Improvement


Chapter 15. Postharvest Technology: Rice Drying


Chapter 16. Postharvest Technology: Rice Storage and Cooling Conservation


Chapter 17. Rice Noodles


Chapter 18. Rice in Brewing


Chapter 19. Utilization of Rice Hull and Straw


Publish Date: 2018
Format: 6" x 9" softcover
ISBN: 978-0-128115-08-4
Pages: 678
Publication Weight: 5 lbs

Edited by Jinsong Bao

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Rice: Chemistry and Technology, Fourth Edition

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