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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
Scientists and engineers who utilize rice for food, feed, and industrial materials in both science and industry; reference for academics, rice growers
1 Origin, taxonomy, and phylogenetics of rice
2 Gross structure and composition of the rice grain
3 Rice starch
4 Rice proteins and essential amino acids
5 Rice lipids and rice bran oil
6 Rice minerals and heavy metal(oid)s
7 Rice vitamins
8 Rice phenolics and other natural products
9 Rice end-use quality analysis
10 Rice milling quality
11 Rice appearance quality
12 Rice cooking and sensory quality
13 Impact of climate change on rice grain quality
14 Biotechnology for rice grain quality improvement
15 Postharvest technology: rice drying
16 Postharvest technology: rice storage and cooling conservation
17 Rice noodles
18 Rice in brewing
19 Utilization of rice hull and straw
- No. of pages:
- 8th November 2018
- Paperback ISBN:
- eBook ISBN:
Dr. Jinsong Bao is currently a professor in the College of Agriculture and Biotechnology at Zhejiang University, Hangzhou, China. He received his B.S. (1993) and M.S. (1996) degrees in horticulture from Zhejiang Agricultural University, and his Ph.D. degree in biophysics from Zhejiang University in 1999. His research interests are in molecular genetics of rice quality, more specifically in the areas of starch quality, nutritional quality, genetic mapping, and molecular breeding. His current research projects are 1) rice starch biosynthesis, 2) genetic mapping for rice quality and yield, and 3) molecular breeding of new rice high in nutraceutical properties and health benefits. He has published more than 110 peer-reviewed research articles, one book and 11 book chapters in these areas, and has received two professional awards for his achievements in the genetic study and molecular improvement of rice quality from Zhejiang Provincial Government. He has awarded the "Young Scientist Research Award" from AACCI, and Zhejiang Young Science and Technology Award from the Zhejiang Association of Science and Technology. He has traveled and worked extensively in Hong Kong and USA. He teaches undergraduate and graduate courses in mutational genetics, agricultural biotechnology, and developmental biology in plants. He is an active member of the American Association of Cereal Chemists International (AACCI) and serves as chair of Rice Division, and member of Rice Milling and Quality technical committee. He is also serves as the editorial board member of the Cereal Chemistry (SCI), Starch (SCI), Genes & Genomics (SCI), Rice Science (SCI), and Open Journal of Genetics.
College of Agriculture and Biotechnology Zhejiang University, Hua Jiachi Campus Hangzhou, China