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Description: |
xii, 925 pages : illustrations ; 24 cm |
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Bibliography Note: |
Includes bibliographical references and index. |
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Summary, Etc. Note: |
Summary: Abstract: A comprehensive treatise on the development, utilization and production of rice throughtout the world presents the newest technology relating to this ancient staple in the diet of more than one-third of the world's population. Topics include the biological aspects of rice, such as growth, genetics, culture, chemical properties, nutritional quality, diseases, and pests; the handling of rice, from harvest and drying to milling and storage; and, the various uses of rice in baking flours, cereals, fermented products and snack foods. Rice can be enriched or fortified with vitamins and amino acids. It can be marketed parboiled, as quick-cooking rice, or canned, frozen or dried. Methods for utilizing the hulls, oils, and bran of rice are becoming more widely used. |
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Contents Note: |
Contents: Rice in its temporal and spatial perspectives -- Rice plant growth and development -- Genetics and breeding -- Rice culture -- Rice plant diseases -- Insect pests of rice plant -- Insect pests of stored rice -- Harvest, drying and storage of rough rice -- Milling -- Properties of rice caryopsis -- Nutritional quality of rice endosperm -- Rice flours in baking -- Rice enrichment with vitamins and amino acids -- Parboiled rice -- Rice quality and grades -- Quick cooking rice -- Canning, freezing, and freeze drying -- Breakfast rice cereals and baby foods -- Fermented rice products -- Rice snack foods -- Rice vinegar fermentation -- Rice hulls -- Rice oil : chemistry and technology -- Rice bran : chemistry and technology -- Appendix -- Index. |
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Terms of Use: |
British Library not licensed to copy 0. Uk |
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Additional Physical Forms: |
Online version: Rice--production and utilization. Westport, Conn. : AVI Pub. Co., ©1980 (OCoLC)742316830 |