Rice

Chemistry and Technology

AvJinsong Bao

Häftad, Engelska, 2018

Del i serien Woodhead Publishing and AACC International Press

2 449 kr

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Beskrivning

Rice Chemistry and Technology, Fourth Edition, is a new, fully revised update on the very popular previous edition published by the AACC International Press. The book covers rice growth, development, breeding, grain structure, phylogenetics, rice starch, proteins and lipids. Additional sections cover rice as a food product, health aspects, and quality analysis from a cooking and sensory science perspective. Final chapters discuss advances in the technology of rice, with extensive coverage of post-harvest technology, biotechnology and genomic research for rice grain quality.

With a new, internationally recognized editor, this new edition will be of interest to academics researching all aspects of rice, from breeding, to usage. The book is essential reading for those tasked with the development of new products.

Identifies the nutrition and health benefits of rice
Covers the growing and harvesting of rice crops
Includes the use of rice and byproducts beyond food staple
Explains rice chemistries, including sections on starch, protein and lipids
Contains contributions from a world leading editorial team who bring together experts from across the field
Contains six new chapters focusing on rice quality

Produktinformation

Utgivningsdatum:2018-11-08
Mått:152 x 229 x 35 mm
Vikt:1 090 g
Format:Häftad
Språk:Engelska
Serie:Woodhead Publishing and AACC International Press
Antal sidor:700
Upplaga:4
Förlag:Elsevier Science
ISBN:9780128115084

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Dr. Jinsong Bao is currently a professor in the College of Agriculture and Biotechnology at Zhejiang University, Hangzhou, China. He received his B.S. (1993) and M.S. (1996) degrees in horticulture from Zhejiang Agricultural University, and his Ph.D. degree in biophysics from Zhejiang University in 1999. His research interests are in molecular genetics of rice quality, more specifically in the areas of starch quality, nutritional quality, genetic mapping, and molecular breeding. His current research projects are 1) rice starch biosynthesis, 2) genetic mapping for rice quality and yield, and 3) molecular breeding of new rice high in nutraceutical properties and health benefits. He has published more than 110 peer-reviewed research articles, one book and 11 book chapters in these areas, and has received two professional awards for his achievements in the genetic study and molecular improvement of rice quality from Zhejiang Provincial Government. He has awarded the "Young Scientist Research Award" from AACCI, and Zhejiang Young Science and Technology Award from the Zhejiang Association of Science and Technology. He has traveled and worked extensively in Hong Kong and USA. He teaches undergraduate and graduate courses in mutational genetics, agricultural biotechnology, and developmental biology in plants. He is an active member of the American Association of Cereal Chemists International (AACCI) and serves as chair of Rice Division, and member of Rice Milling and Quality technical committee. He is also serves as the editorial board member of the Cereal Chemistry (SCI), Starch (SCI), Genes & Genomics (SCI), Rice Science (SCI), and Open Journal of Genetics.

Innehållsförteckning

1 Origin, taxonomy, and phylogenetics of rice2 Gross structure and composition of the rice grain3 Rice starch4 Rice proteins and essential amino acids5 Rice lipids and rice bran oil6 Rice minerals and heavy metal(oid)s7 Rice vitamins8 Rice phenolics and other natural products9 Rice end-use quality analysis10 Rice milling quality11 Rice appearance quality12 Rice cooking and sensory quality13 Impact of climate change on rice grain quality14 Biotechnology for rice grain quality improvement15 Postharvest technology: rice drying16 Postharvest technology: rice storage and cooling conservation 17 Rice noodles18 Rice in brewing19 Utilization of rice hull and straw