Rice quality: a guide to rice properties and analysis
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Woodhead Publ.
2011
|
| Schriftenreihe: | Woodhead Publishing in food science, technology, and nutrition
no. 219 |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | Includes bibliographical references and index 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 frictionInvestigates the ageing of rice and its cooking and eating qualityThe product making and nutritional aspects of rice are also considered |
| Beschreibung: | 1 Online-Ressource (xxv, 578 p.) |
| ISBN: | 1845694856 9781845694852 |
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| 500 | |a Includes bibliographical references and index | ||
| 500 | |a 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 frictionInvestigates the ageing of rice and its cooking and eating qualityThe product making and nutritional aspects of rice are also considered | ||
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Datensatz im Suchindex
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| author | Bhattacharya, K. R. |
| author_facet | Bhattacharya, K. R. |
| author_role | aut |
| author_sort | Bhattacharya, K. R. |
| author_variant | k r b kr krb |
| building | Verbundindex |
| bvnumber | BV042313219 |
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| ctrlnum | (OCoLC)780256424 (DE-599)BVBBV042313219 |
| dewey-full | 633.1/8 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 633 - Field and plantation crops |
| dewey-raw | 633.1/8 |
| dewey-search | 633.1/8 |
| dewey-sort | 3633.1 18 |
| dewey-tens | 630 - Agriculture and related technologies |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:18:08Z |
| institution | BVB |
| isbn | 1845694856 9781845694852 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-027750210 |
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| series2 | Woodhead Publishing in food science, technology, and nutrition |
| spelling | Bhattacharya, K. R. Verfasser aut Rice quality a guide to rice properties and analysis Kshirod R. Bhattacharya Cambridge Woodhead Publ. 2011 1 Online-Ressource (xxv, 578 p.) txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science, technology, and nutrition no. 219 Includes bibliographical references and index 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 frictionInvestigates the ageing of rice and its cooking and eating qualityThe product making and nutritional aspects of rice are also considered Rice / Milling fast Rice / Quality fast Rice Quality Rice Milling http://www.sciencedirect.com/science/book/9781845694852 Verlag Volltext |
| spellingShingle | Bhattacharya, K. R. Rice quality a guide to rice properties and analysis Rice / Milling fast Rice / Quality fast Rice Quality Rice Milling |
| title | Rice quality a guide to rice properties and analysis |
| title_auth | Rice quality a guide to rice properties and analysis |
| title_exact_search | Rice quality a guide to rice properties and analysis |
| title_full | Rice quality a guide to rice properties and analysis Kshirod R. Bhattacharya |
| title_fullStr | Rice quality a guide to rice properties and analysis Kshirod R. Bhattacharya |
| title_full_unstemmed | Rice quality a guide to rice properties and analysis Kshirod R. Bhattacharya |
| title_short | Rice quality |
| title_sort | rice quality a guide to rice properties and analysis |
| title_sub | a guide to rice properties and analysis |
| topic | Rice / Milling fast Rice / Quality fast Rice Quality Rice Milling |
| topic_facet | Rice / Milling Rice / Quality Rice Quality Rice Milling |
| url | http://www.sciencedirect.com/science/book/9781845694852 |
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