Elsevier Rice Quality: A Guide to Rice Properties and Analysis (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Rice varieties differ greatly in their physicochemical properties and eating quality. Other factors such as milling, ageing and parboiling also have a significant impact on rice characteristics. Over time understanding of the scientific basis of rice quality has increased considerably. This book is an essential reference for researchers and food industry professionals on this topic. Aspects covered include rice physical properties, the effects on quality of the degree of rice milling, rice ageing, rice cooking quality, nutritional aspects of rice, speciality rices and products made from rice. Key Features: 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; an essential reference for researchers and food industry professionals alike. Contents: An introduction to rice: Its qualities and mysteries; Physical properties of rice; Milling quality of rice; Degree of milling of rice and its effect; Ageing of rice; Cooking quality of rice; Eating quality of rice; Effect of parboiling on rice quality; Product-making quality of rice; Speciality rices; Nutritional quality of rice; Rice breeding for desirable quality; Analysis of rice quality; Appendix: Some selected rice quality test procedures.