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Author: R. C. Chaudhary Publisher: ISBN: Category : Technology & Engineering Languages : en Pages : 376
Book Description
The staple diet of more than half the people in the world, rice is a crucial food crop on which there is a wealth of literature. But while much has been researched and written about the more common varieties of rice, far less attention has been paid to the special kinds of rice which command high prices on international markets. Speciality rices of the world: breeding, production and marketing has been compiled to fill that gap. With contributions from 60 experts, the book looks at the economic aspects of speciality rices and discusses their breeding and production in detail.
Author: R. C. Chaudhary Publisher: ISBN: Category : Technology & Engineering Languages : en Pages : 376
Book Description
The staple diet of more than half the people in the world, rice is a crucial food crop on which there is a wealth of literature. But while much has been researched and written about the more common varieties of rice, far less attention has been paid to the special kinds of rice which command high prices on international markets. Speciality rices of the world: breeding, production and marketing has been compiled to fill that gap. With contributions from 60 experts, the book looks at the economic aspects of speciality rices and discusses their breeding and production in detail.
Author: Ruth Duffy Publisher: ISBN: 9789251046173 Category : Languages : en Pages : 358
Book Description
The staple diet of more than half the population in the world, rice is a crucial food crop on which there is a wealth of literature. But while much has been researched and written about the more common varieties of rice, far less attention has ben paid to the special kind of rice which command high prices on international markets." Speciality rices of the world: breeding, production and marketing" has been compiled to fill that gap. With contributions from 60 experts, the book looks at the economic aspect of speciality rices and discusses their breeding and production in detail.
Author: Kshirod R Bhattacharya Publisher: Elsevier ISBN: 0857092790 Category : Technology & Engineering Languages : en Pages : 609
Book Description
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 friction - Investigates the ageing of rice and its cooking and eating quality - The product making and nutritional aspects of rice are also considered
Author: Deepak Kumar Verma Publisher: CRC Press ISBN: 1351360388 Category : Science Languages : en Pages : 217
Book Description
With contributions from a broad range of leading researchers, this book focuses on advances and innovations in rice aroma, flavor, and fragrance research. Science and Technology of Aroma, Flavor, and Fragrance in Rice is specially designed to present an abundance of recent research, advances, and innovations in this growing field. Aroma is one of the diagnostic aspects of rice quality that can determine acceptance or rejection of rice before it is tested. Aroma is also considered as an important property of rice that indicates its preferable high quality and price in the market. An assessment of known data reveals that more than 450 chemical compounds have been documented in various aromatic and non-aromatic rice cultivars. The primary goal of research is to identify the compounds responsible for the characteristic rice aroma. Many attempts have been made to search for the key compounds contributing to rice aroma, but any single compound or group of compounds could not reported that are fully responsible. There is no single analytical technique that can be used for investigation of volatile aroma compounds in rice samples although there are currently many technologies available for the extraction of rice volatile aroma compounds. These technologies have been modified from time to time according to need, and many of them are helping the emergence of a new form, particularly in the distillation, extraction, and quantification concept. This new volume helps to fill a void in the research by focusing solely on aroma, flavor, and fragrance of rice, helping to meet an important need in rice research and production. Key features of this volume: • provides an overview of aromatic rice from different countries • looks at traditional extraction methods for chemicals associated with rice aroma, flavor, and fragrance • presents new and modern approaches in extraction of rice aroma chemicals • explores genetic engineering for fragrance in rice
Author: U.K.S Kushwaha Publisher: Springer ISBN: 3319301535 Category : Technology & Engineering Languages : en Pages : 206
Book Description
The main purpose of this book is to introduce black rice to a wider circle of people. Although there have been research on different aspects of black rice, the information is scattered and not easily accessible to laypersons. The book intends to cover all the aspects of black rice from research, history, to its development. As such, the book will be suitable for both rice researchers and non-professionals who want to know more about this unique rice crop. Black rice, also known as forbidden rice, is packed with high level of nutrients and antioxidants. The antioxidants found in black rice is higher than the blueberries (that contain highest amount of anthocyanins). Black rice is black due to anthocyanin content in the outer layer of its kernel. Legend tells that this rice was consumed only by royals in China and it was expected that this rice would increase life span of the king. Consumption of black rice without approval was hanged. Ordinary individuals were not allowed to consume black rice. Thus this rice is also known as forbidden rice and Emperor’s rice. Now this black heirloom rice is widely available in different parts of the world. Researchers have found that black rice reduce Reactive Oxygen Species (ROS), the free radicals produced in the body which is the cause of many diseases. This rice also reduce diabetes, inflammation, heart attack, allergy and obesity; reduce the growth of cancer, improves digestive system and is panacea of many health problems. Thus this rice is also known as long life rice. Food nutritionists consider black rice as modern super foods. The cultivation method of black rice is similar to general rice cultivation practices. There are many varieties available in black rice which is of different Asian origin but Chinese black rice is the most famous among them. Black rice has a wide range of applications because its bran is used as a natural food colouring dye, and it is also used to prepare noodles, pasta, porridge, wine etc. This rice takes slightly longer time to cook than widely available white rice. In modern era, black rice serve as one of the best food materials available to us to maintain our health with regular physical exercise.
Author: Kathy Kordalis Publisher: Ryland Peters & Small ISBN: 1788794540 Category : Cooking Languages : en Pages : 307
Book Description
Enjoy rice and other grains everyday with more than 70 deliciously innovative recipes that showcase and celebrate these versatile and nourishing foods. A huge variety of cereal crops are grown throughout the world. Grains are the seeds of these plants. The entire grain or 'wholegrain' is made up of three elements, a fibre-rich outer layer, the bran; a nutrient-packed inner part, the germ; and a central starchy part, the endosperm. The most familiar grain is perhaps rice, and types of rice include long-grain, short-grain, easy cook (par-boiled) and brown (wholegrain), but why not discover all the speciality varieties out there too? Basmati, Jasmine, Japonica, Bomba, Originario, Arborio and Carnaroli (to name just a few!) all have a unique texture and flavour and can be used in a myriad of interesting ways. Other grains used in these exciting recipes include Amaranth, Barley, Buckwheat, Bulghur, Corn, Farro, Kamut, Millet, Oats, Quinoa, Rye and Spelt. Kathy's recipes take their inspiration from a wide range of global cooking styles and influences. Choose from a selection of small plates, bowl food, larger plates, sharing platters, bakes and even extras for your pantry, such as home-made milks, grainy crispbreads, healthy condiments and dressings.
Author: R. C. Chaudhary
Author: R. C. Chaudhary
Author: Ruth Duffy
Author: Ram C Chaudhary (ed)
Author: Kshirod R Bhattacharya
Author: 
Author: Deepak Kumar Verma
Author: U.K.S Kushwaha
Author: Dr. Ram Chet Chaudhary
Author: Kathy Kordalis
Author: Fred James Rossiter