Rice varieties differ greatly in their physicochemical properties and eating quality. Methods of drying, storage, milling, parboiling and other grain processing techniques also have an effect on rice characteristics. In recent years,there has been a substantial increase in understanding of the science of riceand rice products. Worldwide trade in rice is also growing considerably. Thisvolume would be the first to the author's knowledge to review rice sensory and nutritional quality comprehensively and systematically. Chapters cover the effects of different stages of the rice post-harvest production chain, from drying and milling to different cooking methods. Separate chapters would also focus on aromatic, premium quality-rice varieties with distinct properties and rice nutritional quality. ÍNDICE: Physical properties of rice; Milling quality of rice; Degree of milling of rice and its effects; Ageing of rice; Cooking quality of rice; Eating quality of rice; Effect of parboiling on rice quality; Product-making quality of rice; Speciality rices; Rice nutritional quality; Rice breeding for desirable quality; Analytical methods for rice.
- ISBN: 978-1-84569-485-2
- Editorial: Woodhead
- Encuadernacion: Cartoné
- Páginas: 390
- Fecha Publicación: 01/05/2011
- Nº Volúmenes: 1
- Idioma: Inglés