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

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  • 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, Volume 2: Utilization

Rice, Volume 2: Utilization
  • Author : Bor S. Luh
  • Publisher : Springer Science & Business Media
  • Release : 28 February 1991
GET THIS BOOKRice, Volume 2: Utilization

During the 10 years that have passed since the first edition of Rice: Production and Utilization was published in 1980, much new information on processing and utilization of rice cereal has apeared in the liter ature. The 15 chapters of Volume 2 cover rice flours in baking, rice e nrichment, parboiled rice, rice quality and grades, quick-cooking rice, canning, freezing and freeze-drying rice breakfast cereals and baby foods, fermented rice products, rice snack foods, rice vinegar, rice h ulls, rice oil, and rice bran.

Rice

Rice
  • Author : C. Wayne Smith,Robert H. Dilday
  • Publisher : John Wiley & Sons
  • Release : 09 September 2002
GET THIS BOOKRice

Thorough coverage of rice, from cultivar development tomarketing Rice: Evolution, History, Production, and Technology, the thirdbook in the Wiley Series in Crop Science, provides unique,single-source coverage of rice, from cultivar developmenttechniques and soil characteristics to harvesting, storage, andgermplasm resources. Rice covers the plant's origins and history,physiology and genetics, production and production hazards,harvesting, processing, and products. Comprehensive coverage includes: * Color plates of diseases, insects, and other productionhazards * The latest information on pest control * Up-to-date material on marketing * A

Rice

Rice
  • Author : Bor S. Luh
  • Publisher : Springer Science & Business Media
  • Release : 11 November 2013
GET THIS BOOKRice

Rice is one of the principal cereals used by the world's inhabitants. The hope for improved nourishment of the world's population depends on the development of better rice varieties and improved methods for rice production and utilization. During the past four decades, interest in rice research and production has increased in many countries. The development of new and better varieties by the International Rice Research Institute in the Philippines and other rice research institutes has stimulated numerous research stations to

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.

Rice

Rice
  • Author : Jinsong Bao
  • Publisher : Elsevier
  • Release : 05 November 2018
GET THIS BOOKRice

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

Rice Grain Quality

Rice Grain Quality
  • Author : Nese Sreenivasulu
  • Publisher : Humana Press
  • Release : 06 November 2018
GET THIS BOOKRice Grain Quality

This volume explores the latest advances in high-throughput phenotyping to screen milling quality, cooking and nutritional quality in breeding material, and simplifying grain quality screening in germplasm. The chapters in this book cover topics such as seed development stages; panicle architectural traits to understand yield components; starch structure and protein properties; and genome editing technologies to reveal grain quality and nutritional traits. Written in the highly successful Methods in Molecular Biology series format, chapters include introductions to their respective topics,

Rice Production Worldwide

Rice Production Worldwide
  • Author : Bhagirath S. Chauhan,Khawar Jabran,Gulshan Mahajan
  • Publisher : Springer
  • Release : 16 February 2017
GET THIS BOOKRice Production Worldwide

This book addresses aspects of rice production in rice-growing areas of the world including origin, history, role in global food security, cropping systems, management practices, production systems, cultivars, as well as fertilizer and pest management. As one of the three most important grain crops that helps to fulfill food needs all across the globe, rice plays a key role in the current and future food security of the world. Currently, no book covers all aspects of rice production in the

Living Wages Around the World

Living Wages Around the World
  • Author : Richard Anker,Martha Anker
  • Publisher : Edward Elgar Publishing
  • Release : 27 January 2017
GET THIS BOOKLiving Wages Around the World

This manual describes a new methodology to measure a decent but basic standard of living in different countries and how much workers need to earn to afford this, making it possible for researchers to estimate comparable living wages around the world and determine gaps between living wages and prevailing wages, even in countries with limited secondary data.