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Rice: Chemistry and Technology, Third Edition
Rice: Chemistry and Technology, Third Edition
The comprehensive 21-chapter reference guides the research for developing new applications for one of the world's most important food ingredients.
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Cultivated on every continent except Antarctica, rice is a multi-billion dollar crop worldwide that feeds half of the world’s population and has fed more people over a longer period of time than any other crop. Within the past two decades rice has become recognized as having essential and unique nutritional and functional attributes with unlimited potential to be captured in a multitude of value-added food and nonfood applications.

The comprehensive knowledge found in Rice: Chemistry and Technology, Third Edition will guide the research for developing new applications and lead rice utilization into the coming decades. The third edition is covers topics ranging from the rice plant and varieties to rice structure and composition and the functionality of its components. Processing technologies for postharvest drying, storage, and milling and those for making traditional and new value-added products are discussed in detail. Important nutritional findings are included.

New chapters to this edition cover information on rice growth and development and trends in breeding. Readers will also learn about variety origin and classification in the U.S., helping them gain insight into cultural parentage leading to similarities and differences in physicochemical properties.

A multi-authored work by international experts in agronomy and food science, Rice: Chemistry and Technology, Third Edition is sure to become an essential resource for developing strategies to improve cultivation, processing, sensory qualities, and nutrition and health benefits of rice.

Rice: Chemistry and Technology, Third Edition


Production and Utilization of Rice

Nathan W. Childs

Rice Compared with Other Cereal Grains
Rice Ecosystems
World Rice Production
Production in Major Rice-Growing Regions

Southeast Asia South Asia China and Northeast Asia Latin America North America Africa Europe and the Middle East Other Regions

World Rice Trade

An Overview Market Structure Major Exporters Major Importers

Global Rice Consumption

Overview Regional and Country Comparisons Per-Capita Analysis

Rice in the Twenty-First Century


The Rice Plant: Growth, Development, and Genetic Improvement

Anna Myers McClung

Growth and Development of the Rice Plant

Planting, Germination, and Emergence Vegetative Growth Stage Reproductive Stage Grainfill Stage Grain Harvest

Factors Influencing Grain Quality

Cultural Management Environmental Factors

Genetic Improvement of Rice

Genetic Variability Population Structure and Breeding Line Development Breeding Goals and Selection Methods

Rice Varieties

K. A. K. Moldenhauer, J. H. Gibbons, and K. S. Mckenzie

Variety Origin and Classification

Southern Region California

Leading Varieties

Southern Region California

Varietal Quality Characteristics

Southern Region California

The Rice Grain and Its Gross Composition

Elaine T. Champagne, Delilah F. Wood, Bienvenido O. Juliano, and Donald B. Bechtel

Gross Structure of the Rice Grain

Overall Structure Hull Caryopsis Pericarp Seed

Composition of the Rice Grain and Its Milling Fractions

Proximate Analysis of Rough Rice and Its Fractions Hull Bran Milled Rice Brown Rice

Factors Affecting Composition

Management and Cultural Practices Soil Climate Location on Panicle Genotypic Differences Processing

Summary


Starch

Melissa Fitzgerald

The Starch Granule

Macrostructure of the Starch Granule Microstructure of the Components

Functional Properties of Starch

Glass Transition Gelatinization Swelling and Pasting Retrogradation

The Enzymes of Starch Synthesis

Adenosine 5?-Diphosphatase Glucose Pyrophosphorylase The Starch Synthases The Branching Enzymes The Debranching Enzymes The Disproportionating Enzyme

Conclusion


Rice Proteins

Frederick F. Shih

Protein Distribution and Composition

Protein Bodies Protein Fractions Identification of Rice Varieties Protein Mutants

Processing of Protein Products

Bran Proteins Endosperm Proteins Functional Properties Utilization

Nutritional Properties

Effect of Processing Digestibility Protein Quality Hypoallergenicity

Conclusion


Rice Lipids

J. Samuel Godber and Bienvenido O. Juliano

Extraction of Lipids
Major Lipid Categories

Starch Lipids
Influence of Starch Purification
Nonstarch Lipids

Specific Classes Of Lipids

Glycosyl Glycerides
Sphingolipids
Sterol Lipids
Tocopherols and Tocotrienols
Wax

Factors Affecting Lipid Composition
Summary


Physical and Mechanical Properties of Rice

Otto R. Kunze, Yubin Lan, and Finis T. Wratten

Grain Dimensions
Mass Properties

Coefficient of Thermal Expansion
Coefficient of Hygroscopic Expansion
Static and Dynamic Coefficients of Friction
Resistance to Airflow
Angle of Repose

Thermal Properties

Specific Heat
Thermal Conductivity and Diffusivity
Film Heat Transfer Coefficient
Glass Transition Temperature

Hygroscopic Properties

Equilibrium Moisture Content
Moisture Movement into the Grain
Hygroscopic Conductivity and Diffusivity

Mechanical Properties

Tensile Strength
Compressive Strength
Modulus of Elasticity
Modulus of Toughness
Hardness

Moisture Adsorption Properties—Consequences

Before Harvest
During Harvest
During Drying
After Drying

Weight–Volume Relationships
Summary and Conclusions


Rough-Rice Drying—Moisture Adsorption and Desorption

Otto R. Kunze and David L. Calderwood

Selected Historical Aspects
Rice in the Field
Optimum Harvest Moisture
Fundamentals of Rice Drying
Modeling Grain Moisture

Gradients
Stresses
Glass Transition Relationships

Commercial Rice Drying

Handling Undried Rice
Storage of Undried Rice
Continuous-Flow Dryers
Multipass Drying
Tempering
Supplemental Drying with Aeration
Dryer Adjustments
Preheat Drying
Combination System

Bin Drying

Equipment
Airflow Requirements
Depth of Rice
Fan-Operating Schedule
Air Delivery and Fan Power
Supplemental Heat
Stirring Augers
Handling of Materials

Corn and Small-Grain Dryers
Other Drying Methods

Fluid-Bed Drying
Infrared Drying
Dielectric Drying
Sack Drying
Drying in Countries Other Than the United States

Conclusions


Rough-Rice Storage

Terry A. Howell, Jr., and Robert R. Cogburn

Storage Technology

Structures
Management Practices

Maintenance of Rice Quality

Aging
Protection of Rice from Degradation

Summary


Rice Milling

Norris Bond

Definition
Relationship to Other Processes
Stages of the Milling Process

Cleaning
Brown Rice Production
Bran Removal
Classification—Removal of Broken Grains

Controlling the Rice Milling Process


Impact of Drying, Storage, and Milling on Rice Quality and Functionality

Terry J. Siebenmorgen and Jean-Francois Meullenet

Pre-Drying Issues

Respiration
Factors Affecting Respiration
Quality Effects Resulting from Respiration
Wet-Holding Effects on Rice Functionality

Drying

Effects of Drying on Milling Quality
Effects of Drying on Sensory Quality
Effects of Drying on Other Functional Characteristics

Storage

Effect of Storage Conditions on Functional Properties of Rice
Effect of Storage Conditions on Sensory Properties of Rice

Milling

Kernel Size Uniformity
Milling System Effects on Kernel Quality
Degree of Milling Effects on Functionality
Milling Effects on Sensory Quality
Postmilling Physical Quality Reduction

Summary


Parboiling of Rice

Kshirod R. Bhattacharya

History

Origin of Parboiling
Discovery of the Nutritional Benefit of Parboiling
Modernization of the Parboiling Industry
Present Status of the Parboiling Industry in the World

The Process: Production of Parboiled Rice

Processing Conditions
Production Systems

Changes During Parboiling

Changes During Soaking
Changes in Organized Constituents
Changes in Other Constituents
Other Changes

The Product and Its Characteristics

Physical Properties
Qualities of Parboiled Rice Relevant to Consumers

Fundamental Nature of Parboiled Rice

Physicochemical Properties
State of Starch in Parboiled Rice
Effect of Rice Variety on Properties of Parboiled Rice
Tests for Parboiled Rice

Products from Parboiled Rice

Canned Rice
Puffed Rice
Flaked Rice

The Future


Enrichment and Fortification of Rice

Diane Wright Hoffpauer

History of Regulations
Current Regulations
Impact of Folic Acid Fortification
Rice Enrichment Processes

Powder Enrichment
Coated-Kernel Enrichment
Extruded Kernels
Application of Folic Acid

Testing Enrichment and Fortification Levels
Global Rice Fortification
Conclusion


Rice End-Use Quality Analysis

C. J. Bergman, K. R. Bhattacharya, and K. Ohtsubo

Physical Properties

Milling Quality
Kernel Dimensions
Grain Color

Functional Properties

Hydration During Cooking
Loss of Solids During Cooking
Gelatinization Temperature
Gel Consistency
Pasting Characteristics
Elongation Ratio
Instrumental Measurement of Cooked-Rice Texture
Cooking of Rice for Sensory or Instrumental Testing

Biochemical Properties

Amylose Content
Amylopectin and Amylose Characteristics
Protein and Lipid Content
Aroma

General Techniques

Near-Infrared Spectroscopy
Genetic Markers

Future Research Needs


Value-Added Rice Products

Heidi C. Wilkinson and Elaine T. Champagne

Grain Types

Brown Rice
Regular Milled White Rice
Sweet or Waxy Rice
Aromatic Rice
Arborio Rice

Forms of rice

Unprocessed Forms
Processed Forms

Components and Co-products
Rice in Processed Foods

Breakfast Cereals
Snacks
Side Dishes and Packaged Mixes
Entrées
Soups
Desserts
Baby Food
Beer
Pet Foods

Unusual Applications

Meat and Analogs
Milk and Dairy Alternatives

Conclusion


Preparation and Applications of Rice Flour

An-I Yeh

Preparation

High-Protein Rice Flour
Brown Rice Flour
Japanese Specialty Flour

Properties

Inherent
Storage Effect
Milling Effect

Applications

Noodles
Cakes
Crackers
Baked Products
Breakfast Cereal and Baby Foods
Rice Milk and Beverages
Miscellaneous Products

Summary


Rice in Brewing

Kiyoshi Yoshizawa and Yutaka Ogawa

Rice in Sake Production

Manufacture of Sake
Rice as a Principal Ingredient
Nature of Rice for Sake Brewing
Estimation of Quality of Rice as an Ingredient
Rice Processing

Steaming

Normal Steeping
Alternatives in Rice Processing

Rice In Beer Production

Raw Materials for Beer Production
Manufacture of Beer
Rice as an Adjunct

Rice Bran and Oil

Frank T. Orthoefer and Jennifer Eastman

Milling
Rice Bran

Chemical Composition
Composition of Rice Germ
Factors Affecting the Composition of Bran
Antinutritional Factors in Bran
Stabilization
Nutritional Properties of Rice Bran

Rice Bran Oil

Oil Extraction
Rice Bran Oil Processing
Refined Rice Bran Oil
Rice Bran Oil Nutrition
Rice Bran Oil Utilization

Summary


Nutritional Properties of Rice and Rice Bran

Wallace Yokoyama

Glycemic Properties

Milled Rice
Rice Bran

Lipemic Properties

Milled Rice
Rice Bran

Hypocholesterolemic Properties

Rice Bran
Rice Bran Oil

Other Components of Rice

Effects on Cholesterol
Effects on Cancer

Conclusions


Utilization of Rice Hull and Rice Straw as Adsorbents

Wayne E. Marshall

Utilization of Rice Hulls and Straw

As a Char or as an Activated Carbon
As Noncarbonized Material
As Rice Hull Ash

Summary
Index
Publish Date: 2004
Format: 6" x 9" hardcover
ISBN: 978-1-891127-34-2
Pages: 656
Images: 219 black and white images
Publication Weight: 3 lbs

Edited by Elaine T. Champagne

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