Rice : chemistry and technology

Champagne (US Department of Agriculture, Agricultural Researcher Service, Southern Regional Research Center) presents detailed overviews on topics ranging from the rice plant and varieties to rice structure and composition. Postharvest processing technologies for drying, storage, and milling and those for making traditional and new value-added products are discussed in detail, and new nutritional findings are presented. An opening chapter looks at rice production in various regions, the world rice trade, and global rice consumption. Other chapters examine rice proteins and lipids, the impact of drying and milling on rice quality, rice in brewing, applications of rice flour, rice bran and oil, and rice end-use quality analysis. B&w photos of rice products and processing facilities are included, in addition to scanning electron micrographs and microscopic images. This third edition updates the previous 1985 edition. Annotation ©2004 Book News, Inc., Portland, OR (booknews.com)