From Book News, Inc.
Brings together researchers from academia, government, and industry to focus on particularly active problems and opportunities in rice research and development where the next major advances in rice storage, quality, processing, and utilization may be made. Each of the 19 contributed chapters includes an introduction to the topic with a short historical perspective; the author's description of his/her research and its importance to an end user (grower, processor, consumer), with emphasis on current research underway in his/her laboratory; and a conclusion that identifies promising new areas for investigation based on an extension of the author's current research, Annotation copyright Book News, Inc. Portland, Or.

FROM THE PUBLISHER

This up-to-date volume focuses on the latest developments in rice storage, quality, processing, and utilization -- emphasizing their importance to growers, technologists, and consumers and providing insight into future advances. Offering a historical introduction to each topic and presenting novel methods that apply to other cereal crops, Rice Science and Technology examines new rice processing equipment and recently developed techniques for stabilization and storage of rice bran ... highlights the use of rice oil, rice bran, and starch as nutritional and functional food ingredients ... describes innovative methods for drying green and parboiled rice, including microwave, solar, and biomass ... furnishes up-to-date information on minimizing breakage and increasing milling efficiency ... features a first-time look at starch gelatinization in rice during the cooking process ... and much more! With authoritative contributions from over 20 leading experts and containing over 1050 references, tables, and figures, Rice Science and Technology is an incomparable resource for food scientists and technologists; food, agricultural, and chemical engineers; cereal chemists and biochemists; cereal processors; nutritionists; agronomists; and graduate-level students in these disciplines.

FROM THE CRITICS

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