Rice Science and Technology

By: Wayne E Marshall, James I. Wadsworth

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Hardcover | 8 September 1993 | Edition Number 1

At a Glance

Hardcover
488 Pages

Dimensions(cm)
22.9 x 15.2 x 3.18

Hardcover

RRP $725.00

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This up-to-date volume focuses on the latest developments in rice storage, quality, processing, and utilization -- emphasizing their importance to growers, technologists, and consumers and providing insight into future advances. Offering a historical introduction to each topic and presenting novel methods that apply to other cereal crops, Rice Science and Technology examines new rice processing equipment and recently developed techniques for stabilization and storage of rice bran ... highlights the use of rice oil, rice bran, and starch as nutritional and functional food ingredients ... describes innovative methods for drying green and parboiled rice, including microwave, solar, and biomass ... furnishes up-to-date information on minimizing breakage and increasing milling efficiency ... features a first-time look at starch gelatinization in rice during the cooking process ... and much more! With authoritative contributions from over 20 leading experts and containing over 1050 references, tables, and figures, Rice Science and Technology is an incomparable resource for food scientists and technologists; food, agricultural, and chemical engineers; cereal chemists and biochemists; cereal processors; nutritionists; agronomists; and graduate-level students in these disciplines. Book jacket.

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