Rice Chemistry and Technology
Aus der Reihe
Woodhead Publishing and AACC International Press
-
- Hardcover
- Taschenbuch
- eBook ausgewählt
-
Form:Einzelkauf Download
-
Sprache:Englisch
220,00 €
inkl. gesetzl. MwSt.Beschreibung
Produktdetails
Format
ePUB 3
Kopierschutz
Nein
Family Sharing
Nein
Text-to-Speech
Ja
Erscheinungsdatum
05.11.2018
Herausgeber
Jinsong BaoVerlag
Elsevier Science & Techn.Seitenzahl
700 (Printausgabe)
Auflage
4. Auflage
Sprache
Englisch
EAN
9780128115091
Rice Chemistry and Technology, Fourth Edition, is a new, fully revised update on the very popular previous edition published by the AACC International Press. The book covers rice growth, development, breeding, grain structure, phylogenetics, rice starch, proteins and lipids. Additional sections cover rice as a food product, health aspects, and quality analysis from a cooking and sensory science perspective. Final chapters discuss advances in the technology of rice, with extensive coverage of post-harvest technology, biotechnology and genomic research for rice grain quality.
With a new, internationally recognized editor, this new edition will be of interest to academics researching all aspects of rice, from breeding, to usage. The book is essential reading for those tasked with the development of new products.
- Identifies the nutrition and health benefits of rice
- Covers the growing and harvesting of rice crops
- Includes the use of rice and byproducts beyond food staple
- Explains rice chemistries, including sections on starch, protein and lipids
- Contains contributions from a world leading editorial team who bring together experts from across the field
- Contains six new chapters focusing on rice quality
With a new, internationally recognized editor, this new edition will be of interest to academics researching all aspects of rice, from breeding, to usage. The book is essential reading for those tasked with the development of new products.
- Identifies the nutrition and health benefits of rice
- Covers the growing and harvesting of rice crops
- Includes the use of rice and byproducts beyond food staple
- Explains rice chemistries, including sections on starch, protein and lipids
- Contains contributions from a world leading editorial team who bring together experts from across the field
- Contains six new chapters focusing on rice quality
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