Ebook: Rice : chemistry and technology

The comprehensive and up-to-date knowledge found in this new title will guide the research for developing new applications and lead rice utilization into the coming decades.

Cultivated on every continent except Antarctica, rice is a $2.4 billion crop worldwide that feeds half of the world s population and has fed more people over a longer period of time than any other crop. Taking center stage this last decade, rice is now recognized as having many unique nutritional and functional attributes with potential to be captured in a multitude of value-added food and nonfood applications.

The comprehensive and up-to-date knowledge found in Rice: Chemistry and Technology, Third Edition will guide the research for developing new applications and lead rice utilization into the coming decades. Completely revised and thoroughly updated, the third edition is the first major revision in 18 years of this popular AACC monograph. In a single work, this extensive reference covers topics ranging from the rice plant and varieties to rice structure and composition and the functionality of its components. Processing technologies for postharvest drying, storage, and milling and those for making traditional and new value-added products are discussed in detail. New nutritional findings are presented.

New chapters to this edition cover information on rice growth and development and trends in breeding. Readers will also learn about variety origin and classification in the U.S., helping them gain insight into cultural parentage leading to similarities and differences in physicochemical properties.

A multi-authored work by international experts in agronomy and food science, Rice: Chemistry and Technology, Third Edition is sure to become an essential resource for developing strategies to improve cultivation, processing, sensory qualities, and nutrition and health benefits of rice