Coverart for item
The Resource Rice Quality : A Guide To Rice Properties And Analysis, (electronic resource)

Rice Quality : A Guide To Rice Properties And Analysis, (electronic resource)

Label
Rice Quality : A Guide To Rice Properties And Analysis
Title
Rice Quality
Title remainder
A Guide To Rice Properties And Analysis
Creator
Subject
Genre
Language
eng
Summary
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
Member of
Cataloging source
EBLCP
http://library.link/vocab/creatorName
Bhattacharya, K R
Dewey number
633.18
Index
no index present
Literary form
non fiction
Nature of contents
dictionaries
Series statement
Woodhead Publishing Series in Food Science, Technology and Nutrition
http://library.link/vocab/subjectName
  • Rice
  • Rice
Label
Rice Quality : A Guide To Rice Properties And Analysis, (electronic resource)
Instantiates
Publication
Note
  • Description based upon print version of record
  • 11.2 Nutritive value of rice is not a small matter
Contents
  • Cover; Rice quality: A guide to rice properties and analysis; Copyright; Contents; Author contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Acknowledgements; Dedication; 1 An introduction to rice: its qualities and mysteries; 1.1 Rice in history; 1.2 More rice paradoxes; 1.3 Rice data and the tales they tell; 1.4 Rice quality; 1.5 References; 2 Physical properties of rice; 2.1 Introduction; 2.2 Grain appearance; 2.3 Density and friction; 2.4 Effect of moisture content; 2.5 Miscellaneous properties; 2.6 Chalky grains; 2.7 References
  • 3 Milling quality of rice3.1 Milling of rice; 3.2 Grain cracking or fissuring at or around harvest; 3.3 Drying of rice; 3.4 Why the rice grain fissures; 3.5 Miscellaneous factors that affect milling quality of rice; 3.6 Fundamental cause of rice breakage: interrelationship and synergy between different factors; 3.7 References; 4 Degree of milling (DM) of rice and its effect; 4.1 Milling paddy grain and how much to mill; 4.2 Effect of degree of milling (DM) on rice quality; 4.3 References; 5 Ageing of rice; 5.1 Introduction; 5.2 Consumers' perception of changes in rice behaviour during storage
  • 5.3 Changes in physicochemical properties of rice during ageing as measured in the laboratory5.4 Theories of rice ageing: relation to individual constituents; 5.5 Some final rice paradoxes; 5.6 Can the ageing process be hastened or retarded?; 5.7 References; 6 Cooking quality of rice; 6.1 Introduction; 6.2 Absorption of water by rice during cooking at or near the boiling temperature; 6.3 Hydration at lower temperatures; 6.4 Loss of solids during cooking; 6.5 Effect of presoaking in ambient water on cooking; 6.6 Other changes/events occurring during cooking
  • 6.7 Laboratory cooking of rice for various tests6.8 References; 7 Eating quality of rice; 7.1 Introduction; 7.2 The initiation: the water-uptake paradigm; 7.3 The period of data accumulation: the amylose paradigm; 7.4 Exploration at the molecular level: the amylopectin paradigm; 7.5 Rheology of rice-flour paste; 7.6 Other factors that effect the eating quality of rice; 7.7 Testing for rice quality; 7.8 References; 8 Effect of parboiling on rice quality; 8.1 Introduction: parboiled rice; 8.2 Changes brought about in the rice grain and its constituents during the parboiling process
  • 8.3 Properties of parboiled rice8.4 Effect of rice variety on properties of parboiled rice; 8.5 Products from parboiled rice; 8.6 References; 9 Product-making quality of rice; 9.1 Introduction; 9.2 Table rice; 9.3 Rice flour and products thereof; 9.4 Rice breakfast cereals and snacks made from wholegrain rice; 9.5 Other rice products; 9.6 References; 10 Speciality rices; 10.1 Introduction; 10.2 Aromatic rices; 10.3 Basmati; 10.4 Jasmine; 10.5 Other speciality rices; 10.6 References; 11 Nutritional quality of rice; 11.1 Introduction: why do we have to eat?
Control code
ocn867318379
Dimensions
unknown
Extent
1 online resource (607 p.)
Form of item
online
Isbn
9780857092793
Specific material designation
remote
System control number
(EBZ)ebs1598793e
Label
Rice Quality : A Guide To Rice Properties And Analysis, (electronic resource)
Publication
Note
  • Description based upon print version of record
  • 11.2 Nutritive value of rice is not a small matter
Contents
  • Cover; Rice quality: A guide to rice properties and analysis; Copyright; Contents; Author contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Acknowledgements; Dedication; 1 An introduction to rice: its qualities and mysteries; 1.1 Rice in history; 1.2 More rice paradoxes; 1.3 Rice data and the tales they tell; 1.4 Rice quality; 1.5 References; 2 Physical properties of rice; 2.1 Introduction; 2.2 Grain appearance; 2.3 Density and friction; 2.4 Effect of moisture content; 2.5 Miscellaneous properties; 2.6 Chalky grains; 2.7 References
  • 3 Milling quality of rice3.1 Milling of rice; 3.2 Grain cracking or fissuring at or around harvest; 3.3 Drying of rice; 3.4 Why the rice grain fissures; 3.5 Miscellaneous factors that affect milling quality of rice; 3.6 Fundamental cause of rice breakage: interrelationship and synergy between different factors; 3.7 References; 4 Degree of milling (DM) of rice and its effect; 4.1 Milling paddy grain and how much to mill; 4.2 Effect of degree of milling (DM) on rice quality; 4.3 References; 5 Ageing of rice; 5.1 Introduction; 5.2 Consumers' perception of changes in rice behaviour during storage
  • 5.3 Changes in physicochemical properties of rice during ageing as measured in the laboratory5.4 Theories of rice ageing: relation to individual constituents; 5.5 Some final rice paradoxes; 5.6 Can the ageing process be hastened or retarded?; 5.7 References; 6 Cooking quality of rice; 6.1 Introduction; 6.2 Absorption of water by rice during cooking at or near the boiling temperature; 6.3 Hydration at lower temperatures; 6.4 Loss of solids during cooking; 6.5 Effect of presoaking in ambient water on cooking; 6.6 Other changes/events occurring during cooking
  • 6.7 Laboratory cooking of rice for various tests6.8 References; 7 Eating quality of rice; 7.1 Introduction; 7.2 The initiation: the water-uptake paradigm; 7.3 The period of data accumulation: the amylose paradigm; 7.4 Exploration at the molecular level: the amylopectin paradigm; 7.5 Rheology of rice-flour paste; 7.6 Other factors that effect the eating quality of rice; 7.7 Testing for rice quality; 7.8 References; 8 Effect of parboiling on rice quality; 8.1 Introduction: parboiled rice; 8.2 Changes brought about in the rice grain and its constituents during the parboiling process
  • 8.3 Properties of parboiled rice8.4 Effect of rice variety on properties of parboiled rice; 8.5 Products from parboiled rice; 8.6 References; 9 Product-making quality of rice; 9.1 Introduction; 9.2 Table rice; 9.3 Rice flour and products thereof; 9.4 Rice breakfast cereals and snacks made from wholegrain rice; 9.5 Other rice products; 9.6 References; 10 Speciality rices; 10.1 Introduction; 10.2 Aromatic rices; 10.3 Basmati; 10.4 Jasmine; 10.5 Other speciality rices; 10.6 References; 11 Nutritional quality of rice; 11.1 Introduction: why do we have to eat?
Control code
ocn867318379
Dimensions
unknown
Extent
1 online resource (607 p.)
Form of item
online
Isbn
9780857092793
Specific material designation
remote
System control number
(EBZ)ebs1598793e

Library Locations

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