The Resource Brown Rice, edited by Annamalai Manickavasagan, Chandini Santhakumar, N. Venkatachalapathy, (electronic resource)

Brown Rice, edited by Annamalai Manickavasagan, Chandini Santhakumar, N. Venkatachalapathy, (electronic resource)

Label
Brown Rice
Title
Brown Rice
Statement of responsibility
edited by Annamalai Manickavasagan, Chandini Santhakumar, N. Venkatachalapathy
Contributor
Editor
Provider
Subject
Language
eng
Summary
This book provides a broad-based foundation of knowledge about brown rice, including the latest information on health benefits and disease prevention resulting from consumption of brown rice, and information on consumer knowledge, attitudes, and behaviors towards brown rice. It is the first book of its kind to provide a comprehensive review of current brown rice science and technology, regulatory/policy issues, dietary intake, consumer interest and health promotion. The edited volume focuses on the latest developments in breeding varieties for high quality brown rice, varietal variations, defects, milling, cooking quality, eating quality, post-harvest management and methods to improve shelf life. Contributing authors address the physical, chemical, engineering, nutritional and glycemic qualities of brown rice in different chapters. Authors also discuss the physiological functions of brown rice in vivo and radical scavenging activity, emphasizing their importance to grow ers, technologists and consumers, and providing insight into future advances. This comprehensive collection benefits scientists, nutritionists, dieticians, diabetic educators, and professionals in the food industry. The information covered is valuable for food scientists and technologists working to develop new brown rice products and enhance the taste, quality, and health profile of brown rice.
Image bit depth
0
LC call number
TP248.65.F66
Literary form
non fiction
http://library.link/vocab/relatedWorkOrContributorName
  • Manickavasagan, A.
  • Santhakumar, Chandini.
  • Venkatachalapathy, N.
  • SpringerLink
http://library.link/vocab/subjectName
  • Chemistry
  • Food
  • Nutrition
  • Agriculture
  • Plant breeding
  • Chemistry
  • Food Science
  • Agriculture
  • Nutrition
  • Plant Breeding/Biotechnology
Label
Brown Rice, edited by Annamalai Manickavasagan, Chandini Santhakumar, N. Venkatachalapathy, (electronic resource)
Instantiates
Publication
Antecedent source
mixed
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Part 1. Milling -- 1. Rice Milling Technology to Produce Brown Rice -- Part. 2. Physical and Chemical Properties -- 2. Variations in Brown Rice Quality among Cultivars -- 3. Engineering Properties of Brown Rice from Selected Indian Varieties -- 4.Brown Rice Flour Rheology -- 5. Physicochemical Characteristics of Rice Bran -- Part 3 -- Nutritional and Health Benefits -- 6. Chemical and Nutritional Properties of Brown Rice -- 7. Medicinal and Health Benefits of Brown Rice -- 8 .Glycemic Properties of Brown Rice -- 9. Nutritional and Health Benefits of Rice Bran Oil -- 10. Microbial Association in Brown Rice and their Influence on Human Health -- Part 4. Value Addition -- 11. Germinated Brown Rice -- 12. Value Added Products from Brown Rice -- Part 5. Storage -- 13. Extending Shelf Life of Brown Rice Using Infrared Heating -- 14. Storage Entomology of Brown Rice -- Part 5. Challenges in Consumption and Marketing -- 15. Hurdles in Brown Rice Consumption -- 16. Opportunities and Challenges in Marketing of Brown rice
Dimensions
unknown
Extent
XIV, 290 p. 41 illus., 23 illus. in color.
File format
multiple file formats
Form of item
electronic
Isbn
9783319590110
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other control number
10.1007/978-3-319-59011-0
Other physical details
online resource.
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote
System control number
(DE-He213)978-3-319-59011-0
Label
Brown Rice, edited by Annamalai Manickavasagan, Chandini Santhakumar, N. Venkatachalapathy, (electronic resource)
Publication
Antecedent source
mixed
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Part 1. Milling -- 1. Rice Milling Technology to Produce Brown Rice -- Part. 2. Physical and Chemical Properties -- 2. Variations in Brown Rice Quality among Cultivars -- 3. Engineering Properties of Brown Rice from Selected Indian Varieties -- 4.Brown Rice Flour Rheology -- 5. Physicochemical Characteristics of Rice Bran -- Part 3 -- Nutritional and Health Benefits -- 6. Chemical and Nutritional Properties of Brown Rice -- 7. Medicinal and Health Benefits of Brown Rice -- 8 .Glycemic Properties of Brown Rice -- 9. Nutritional and Health Benefits of Rice Bran Oil -- 10. Microbial Association in Brown Rice and their Influence on Human Health -- Part 4. Value Addition -- 11. Germinated Brown Rice -- 12. Value Added Products from Brown Rice -- Part 5. Storage -- 13. Extending Shelf Life of Brown Rice Using Infrared Heating -- 14. Storage Entomology of Brown Rice -- Part 5. Challenges in Consumption and Marketing -- 15. Hurdles in Brown Rice Consumption -- 16. Opportunities and Challenges in Marketing of Brown rice
Dimensions
unknown
Extent
XIV, 290 p. 41 illus., 23 illus. in color.
File format
multiple file formats
Form of item
electronic
Isbn
9783319590110
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other control number
10.1007/978-3-319-59011-0
Other physical details
online resource.
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote
System control number
(DE-He213)978-3-319-59011-0

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