Rice Science and TechnologyFocuses on developments in rice storage, quality, processing and utilization, emphasizing their importance to growers, technologists and consumers. This work also provides insight into future advances and examines starch gelatinization in rice during the cooking process. |
Contents
Introduction | 1 |
Brown Rice Stabilization | 17 |
Storage Stability of Extrusion Stabilized and Parboiled Rice Bran | 37 |
Effect of Storage on the Physicochemical Properties and Quality Factors of Rice | 49 |
Breeding for Rice Quality | 83 |
New Methods for the Evaluation of Rice Quality and Related Terminology | 113 |
Degree of Milling | 139 |
The Influence of Rice Protein on Rice Quality | 177 |
Parboiling Rice with Microwave Energy | 263 |
New Methods for OnTheFarm Rice Drying Solar and Biomass | 275 |
MicrowaveVacuum Drying | 299 |
Role of Moisture Content in Affecting Head Rice Yield | 341 |
Processing and Utilization of Rice Bran in the United States | 381 |
Food Applications for Modified Rice Starches | 405 |
Rice Bran Oil and Its Health Benefits | 421 |
Changing Market Demands for Rice and Rice Products | 439 |
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Common terms and phrases
adsorption Agric Agricultural aleurone amylose biomass breeding brown rice calibration equations caryopsis Cereal Cereal Chem changes characteristics cholesterol cooked rice crop cultivars decreased degree of milling developed dietary fiber dried dryer drying rate effect efficiency endosperm energy extraction Figure final moisture flavor free fatty acids gelatinization temperature harvest Head Rice Yield head yield heat hexane increased Juliano Lemont lipase lipid long-grain medium-grain method microwave microwave power milled rice milling yields moisture content Newbonnet oryzenin oxidation parboiled rice polished power level protein reduced removed rice bran oil rice flour rice grains rice kernels rice lots rice milling rice products rice quality rice samples rice starch rough rice weight Satake soaking solar spectra starch gelatinization storage Table Tebonnet Technology texture thiamine tion tocotrienols U.S. rice United unsaponifiable Utilization viscosity vitamins whitening WM WM WM
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