Rice Quality

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

Produk Detail:

  • Author : Kshirod R Bhattacharya
  • Publisher : Elsevier
  • Pages : 608 pages
  • ISBN : 0857092790
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKRice Quality

Rice Quality

Rice Quality
  • Author : Kshirod R Bhattacharya
  • Publisher : Elsevier
  • Release : 27 June 2011
GET THIS BOOKRice Quality

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

Rice Quality

Rice Quality
  • Author : Kshirod R Bhattacharya
  • Publisher : Elsevier
  • Release : 27 June 2011
GET THIS BOOKRice Quality

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

Rice Grain Marketing and Quality Issues

Rice Grain Marketing and Quality Issues
  • Author : Anonim
  • Publisher : Int. Rice Res. Inst.
  • Release : 23 January 1991
GET THIS BOOKRice Grain Marketing and Quality Issues

Trends and patterns in Asian rice consumption; Assessing rice quality characteristics and prices in selected international markets; Consumer demand for rice grain quality; Parboiling and consumer demand for parboiled rice in South Asia; Rice grain quality as an emerging priority in national rice breeding programs; Research priorities for improving rice grain quality.

Rice Grain Quality and Marketing

Rice Grain Quality and Marketing
  • Author : Anonim
  • Publisher : Int. Rice Res. Inst.
  • Release : 23 January 1985
GET THIS BOOKRice Grain Quality and Marketing

Rice quality in world markets; Consumer demand for rice grain quality in Southeast Asia; Utilization characteristics and qualities of United States rice; Effect of environment and variety on milling qualities of rice; Effect of variety and environment on milling quality of rice; Breeding for high-yielding rices of excellent cooking and eating qualities; Recommendations.

Grain Quality Evaluation of World Rices

Grain Quality Evaluation of World Rices
  • Author : Bienvenido O. Juliano,C. P. Villareal
  • Publisher : Int. Rice Res. Inst.
  • Release : 23 January 1993
GET THIS BOOKGrain Quality Evaluation of World Rices

Introduction; Materials and methods; Results and discussion; Asia; North, Central, and South America; South America; Europe; Africa; Oryza glaberrima and other wild rices; General disucssion and conclusions; Institutions and organizations supplying rice samples; Sources of 1990 grain quality information in national programs; Cross reference index of variety names; Acronyms of rice varieties/lines.

Assessing quality attributes that drive preference and consumption of local rice in Ghana

Assessing quality attributes that drive preference and consumption of local rice in Ghana
  • Author : Ayeduvor, Selorm
  • Publisher : Intl Food Policy Res Inst
  • Release : 30 May 2018
GET THIS BOOKAssessing quality attributes that drive preference and consumption of local rice in Ghana

Rice consumption in Ghana has more than quadrupled in the last 60 years, becoming a common staple food. However, this increasing demand is being met by imports. The rise in rice imports has led to a renewed interest in promoting domestic production of rice to substitute for imported rice. However, it is not clear how current rice development policies are informed by the preferences of consumers for specific quality attributes of rice. This study assesses the preferred rice qualities that drive

Rice Science and Technology

Rice Science and Technology
  • Author : Wayne E Marshall,James I. Wadsworth
  • Publisher : CRC Press
  • Release : 08 September 1993
GET THIS BOOKRice Science and Technology

Focuses on developments in rice storage, quality, processing and utilization, emphasizing their importance to growers, technologists and consumers. This work also provides insight into future advances and examines starch gelatinization in rice during the cooking process.