Rice Quality: A Guide to Rice Properties and Analysis (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Hardcover
Book 112 of 301: Woodhead Publishing Series in Food Science, Technology and Nutrition
Synopsis
Rice varieties differ greatly in their physicochemical properties and eating quality. Other factors such as milling, ageing and parboiling also have a significant impact on rice characteristics. Over time understanding of the scientific basis of rice quality has increased considerably. This book is an essential reference for researchers and food industry professionals on this topic. Aspects covered include rice physical properties, the effects on quality of the degree of rice milling, rice ageing, rice cooking quality, nutritional aspects of rice, speciality rices and products made from rice.
Key Features: 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; an essential reference for researchers and food industry professionals alike.
Contents: An introduction to rice: Its qualities and mysteries; Physical properties of rice; Milling quality of rice; Degree of milling of rice and its effect; Ageing of rice; Cooking quality of rice; Eating quality of rice; Effect of parboiling on rice quality; Product-making quality of rice; Speciality rices; Nutritional quality of rice; Rice breeding for desirable quality; Analysis of rice quality; Appendix: Some selected rice quality test procedures.
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About the Author
Dr. Kshirod R Bhattacharya worked in the Central Food Technological Research Institute, Mysore, India. Currently he is Advisor to Tilda Riceland Pvt. Ltd, India, in particular advising the company's Rice Research and Development Centre. He is renowned for his research and work to understand the rice grain and improve its quality.
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Rice Quality
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Elsevier Science & Technology, Woodhead Publishing, 2011
ISBN 10: 1845694856
ISBN 13: 9781845694852
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Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. Englisch. Seller Inventory # 9781845694852
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Rice Quality: A Guide to Rice Properties and Analysis (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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Rice Quality : A Guide to Rice Properties and Analysis
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Elsevier Science & Technology, Woodhead Publishing, 2011
ISBN 10: 1845694856
ISBN 13: 9781845694852
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Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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. Seller Inventory # 9781845694852
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