Brown Rice

Editors: Manickavasagan, Annamalai, Chandini, S. K., Venkatachalapathy, N. (Eds.)

  • Offers a comprehensive review of current brown rice science and technology, regulatory/policy issues, dietary intake, consumer interest and health promotionFocuses on the latest developments in breeding varieties, varietal variations, defects, milling, cooking quality, eating quality, post-harvest management and methods to improve shelf life of brown rice
  • Chapters cover the physical, chemical, engineering, nutritional and glycemic qualities of brown rice
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書籍の購入

イーブック 118,99 €
価格の適用国: Japan (小計)
  • ISBN 978-3-319-59011-0
  • ウォーターマーク付、 DRMフリー
  • ファイル形式: EPUB, PDF
  • どの電子書籍リーダーからでもすぐにお読みいただけます。
  • ご購入後、すぐにダウンロードしていただけます。
ハードカバー 149,99 €
価格の適用国: Japan (小計)
  • ISBN 978-3-319-59010-3
  • 個人のお客様には、世界中どこでも配送料無料でお届けします。
  • Usually dispatched within 3 to 5 business days.
この書籍について

This book provides a broad-based foundation of knowledge about brown rice, including the latest information on health benefits and disease prevention resulting from consumption of brown rice, and information on consumer knowledge, attitudes, and behaviors towards brown rice. It is the first book of its kind to provide a comprehensive review of current brown rice science and technology, regulatory/policy issues, dietary intake, consumer interest and health promotion.
The edited volume focuses on the latest developments in breeding varieties for high quality brown rice, varietal variations, defects, milling, cooking quality, eating quality, post-harvest management and methods to improve shelf life. Contributing authors address the physical, chemical, engineering, nutritional and glycemic qualities of brown rice in different chapters. Authors also discuss the physiological functions of brown rice in vivo and radical scavenging activity, emphasizing their importance to growers, technologists and consumers, and providing insight into future advances. 
This comprehensive collection benefits scientists, nutritionists, dieticians, diabetic educators, and professionals in the food industry. The information covered is valuable for food scientists and technologists working to develop new brown rice products and enhancing the taste, quality, and health profile of brown rice.

著者について

Dr. Annamalai Manickavasagan, PhD, P.Eng (Canada)   obtained his PhD in Biosystems engineering from the University of Manitoba, Canada. At present, he is an Associate Professor at the University of Guelph, Canada. He has published more than 50 scientific papers in peer-reviewed journals and edited 4 books. He has supervised more than 10 postgraduate students (PhD and MSc). He is the Founder and President of Whole Grains Research Foundation in India. Through this foundation, he is promoting the whole grains research in Asia region. He has organized several conferences, symposiums and workshops in whole grains. 

Dr. Chandini Shantha Kumar, PhD, obtained her PhD (Food Science) from the Central Food Technological Research Institute (CSIR), Mysore, India. She has 11 years of research experience in several organizations at various capacities. She has several publications in internationally reputed journals and a book chapter. Besides her research experience,

she has also worked as a Nutrition consultant. 

Dr. Venkatachalapathy Natarajan, PhD, received his PhD from the Gandhigram Rural University, Gandhigram, India. At present, he is working as Associate Professor and Head, Department of Food Engineering at the Indian Institute of Crop Processing Technology, Thanjavur, an autonomous Institution under the Ministry of Food Processing Industries, Government of India. He is a Life member of Indian Society of Agricultural Engineers and Association of Food Scientists and Technologists (India). The primary focus of his recent research work has been directed towards addressing the improvement of farmers and primary processors at farm level. This includes development of gadgets for increasing the income level of farmers and processors at farm level. Also, his research interest is on development of novel technologies for production of quality rice and energy efficient drying of farm produce.


Table of contents (16 chapters)

  • Rice Milling Technology to Produce Brown Rice

    Eyarkai Nambi, V. (et al.)

    Pages 3-21

    Preview Buy Chapter 26,95 €
  • Variations in Brown Rice Quality Among Cultivars

    Mir, Shabir Ahmad (et al.)

    Pages 25-44

    Preview Buy Chapter 26,95 €
  • Engineering Properties of Brown Rice from Selected Indian Varieties

    Sinija, V. R. (et al.)

    Pages 45-65

    Preview Buy Chapter 26,95 €
  • Brown Rice Flour Rheology

    Jan, Shumaila (et al.)

    Pages 67-78

    Preview Buy Chapter 26,95 €
  • Physicochemical Characteristics of Rice Bran

    Lavanya, M. N. (et al.)

    Pages 79-90

    Preview Buy Chapter 26,95 €

書籍の購入

イーブック 118,99 €
価格の適用国: Japan (小計)
  • ISBN 978-3-319-59011-0
  • ウォーターマーク付、 DRMフリー
  • ファイル形式: EPUB, PDF
  • どの電子書籍リーダーからでもすぐにお読みいただけます。
  • ご購入後、すぐにダウンロードしていただけます。
ハードカバー 149,99 €
価格の適用国: Japan (小計)
  • ISBN 978-3-319-59010-3
  • 個人のお客様には、世界中どこでも配送料無料でお届けします。
  • Usually dispatched within 3 to 5 business days.
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書誌情報

Bibliographic Information
Book Title
Brown Rice
Editors
  • Annamalai Manickavasagan
  • S. K. Chandini
  • N. Venkatachalapathy
Copyright
2017
Publisher
Springer International Publishing
Copyright Holder
Springer International Publishing AG
イーブック ISBN
978-3-319-59011-0
DOI
10.1007/978-3-319-59011-0
ハードカバー ISBN
978-3-319-59010-3
Edition Number
1
Number of Pages
XIV, 290
Number of Illustrations and Tables
18 b/w illustrations, 23 illustrations in colour
Topics