Third Edition • edited by
Elaine T. Champagne

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, 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.

Contents

1. Production and Utilization of Rice
2. The Rice Plant: Growth, Development, and Genetic Improvement
3. Rice Varieties
4. The Rice Grain and Its Gross Composition
5. Starch
6. Rice Proteins
7. Rice Lipids
8. Physical and Mechanical Properties of Rice
9. Rough-Rice Drying—Moisture Adsorption and Desorption
10. Rough-Rice Storage
11. Rice Milling
12. Impact of Drying, Storage and Milling on Rice Quality and Functionality
13. Parboiling of Rice
14. Enrichment and Fortification of Rice
15. Rice End-Use Quality Analysis
16. Value-Added Rice Products
17. Preparation and Applications of Rice Flour
18. Rice in Brewing
19. Rice Bran and Oil
20. Nutritional Properties of Rice and Rice Bran
21. Utilization of Rice Hull and Rice Straw as Adsorbents

Index

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