Wayne E Marshall, James I. Wadsworth

Rice Science and Technology (eBook, PDF)

• Format: PDF

Produktbeschreibung

Focuses on developments in rice storage, quality, processing and utilization, emphasizing their importance to growers, technologists and consumers. This work also provides insight into future advances and examines starch gelatinization in rice during the cooking process.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 486
• Erscheinungstermin: 8. September 1993
• Englisch
• ISBN-13: 9781482293371
• Artikelnr.: 57589992

Autorenporträt

Wayne E Marshall, James I. Wadsworth

Inhaltsangabe

Part 1 Storage: Brown rice stabilization
Elaine T. Champagne; storage stability of extrusion stabilized and parboiled rice bran
Don R. McCaskill and Frank T. Orthoefer; effect of storage on the physicochemical properties and quality factors of rice
Joseph Chrastil. Part 2 Quality: Breeding for rice quality
Kent S. McKenzie; new methods for the evaluation of rice quality and related terminology
David E. Kohlwey; degree of milling
James I. Wadsworth; the influence of rice protein on rice quality
Bruce R. Hamaker; enrichment of rice
Diane W. Hoffpauer and Salmen L. Wright III; starch gelatinization in brown and milled rice - a study using differential scanning calorimetry
Wayne E. Marshall. Part 3 Processing: New methods and equipment for processing rice
Robert S. Satake; parboiling rice with microwave energy
Lakshman Velupillai; new methods for on-the-farm rice drying - solar and biomass
Lalit R. Verma; microwave-vacuum drying
James I. Wadsworth; role of moisture content in affecting head rice yield
Terry J. Siebenmorgen. Part 4 Utilization: Processing and utilization of rice bran in the United States
Keith L. Hargrove
Jr.; food applications for modified rice starches
Roy N. Sharp and Carolyn Q. Sharp; rice bran oil and its health benefits
Robert J. Nicolosi
Eugene J. Rogers
et al; changing market demands for rice and rice products
Richard A. Meyers.