Author: Jackson E. Simpson
Publisher:
ISBN:
Category : Rice
Languages : en
Pages : 202

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Book Description

Author:
Publisher:
ISBN:
Category : Rice
Languages : en
Pages : 186

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Book Description

Author: United States. Agricultural Research Service. Crops Research Division
Publisher:
ISBN:
Category :
Languages : en
Pages : 186

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Book Description

Author: J.E. Simpson
Publisher:
ISBN:
Category :
Languages : en
Pages : 186

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Book Description
Objectives and scop. Methods and procedures. Evaluation of rice quality measurements. Evaluation of rice quality measurements. Interrelationships.

Author: Samuel A. Matz
Publisher: Springer Science & Business Media
ISBN: 9780442308308
Category : Technology & Engineering
Languages : en
Pages : 778

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Book Description
This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals, snack food production, wet milling (starch and oil production from grains), rice processing, and other upgrading procedures applied to cereal grains. This section also explains the value and utilization of by-products and examines many rarely discussed processing methods. In addition, the book provides reviews of current knowledge on the dietary importance of cereal proteins, lipids, fibre, vitamins, minerals, and anti-nutrient factors, as well as the effects of processing methods on these materials.

Author: Bienvenido O. Juliano
Publisher: Int. Rice Res. Inst.
ISBN: 9712200396
Category : Technology & Engineering
Languages : en
Pages : 218

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Book Description
Introduction; Materials and methods; Results and discussion; Asia; North, Central, and South America; South America; Europe; Africa; Oryza glaberrima and other wild rices; General disucssion and conclusions; Institutions and organizations supplying rice samples; Sources of 1990 grain quality information in national programs; Cross reference index of variety names; Acronyms of rice varieties/lines.

Author: Laurian Unnevehr
Publisher: Int. Rice Res. Inst.
ISBN: 9712200302
Category : Business & Economics
Languages : en
Pages : 260

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Book Description
Overview; Consumer demand for rice quality; Rice quality at the retail level; Rice grain quality and the marketing system; Rice grain quality in selected international markets.

Author: Kshirod R Bhattacharya
Publisher: Elsevier
ISBN: 0857092790
Category : Technology & Engineering
Languages : en
Pages : 609

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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: R. Henry
Publisher: Springer Science & Business Media
ISBN: 9400915136
Category : Technology & Engineering
Languages : en
Pages : 491

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Book Description
Cereal uses range from human food and beverages to animal feeds and industrial products. It is human food and beverages which are the predominant uses covered in this book, since the nutritional quality of cereals for animal feed is described in other publications on animal nutrition, and industrial products are a relatively minor use of cereals. Cereals are the main components of human diets and are crucial to human survival. Three species, wheat, rice and maize, account for the bulk of human food. Barley is the major raw material for beer production and ranks fourth in world production. Other species such as sorghum are regionally important. This book covers all the major cereal species: wheat, rice, maize, barley, sorghum, millet, oats, rye and triticale. Specific chapters have been devoted to a description of the major end-uses of each of the species and to definition of the qualities required for each of their end uses. The functional and nutritional quality of cereals determines their suitability for specific purposes and may limit the quality of the end product, influencing greatly the commercial value of grain. An under standing of the factors that determine grain quality is thus important in the maintenance of efficient and sustainable agricultural and food production. The biochemical constituents of the grain that determine quality have been described in chapters on proteins, carbohydrates and other components. An understanding of the relationships between grain composition and quality is important in selecting grain for specific uses.

Author: International Rice Research Institute
Publisher: IRRI
ISBN: 9711040107
Category :
Languages : en
Pages : 408

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Book Description