Focuses on developments in rice storage, quality, processing and utilization, emphasizing their importance to growers, technologists and consumers. This work also provides insight into future advances and examines starch gelatinization in rice during the cooking process.
Focuses on developments in rice storage, quality, processing and utilization, emphasizing their importance to growers, technologists and consumers. This work also provides insight into future advances and examines starch gelatinization in rice during the cooking process.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Part 1 Storage: Brown rice stabilization Elaine T. Champagne; storage stability of extrusion stabilized and parboiled rice bran Don R. McCaskill and Frank T. Orthoefer; effect of storage on the physicochemical properties and quality factors of rice Joseph Chrastil. Part 2 Quality: Breeding for rice quality Kent S. McKenzie; new methods for the evaluation of rice quality and related terminology David E. Kohlwey; degree of milling James I. Wadsworth; the influence of rice protein on rice quality Bruce R. Hamaker; enrichment of rice Diane W. Hoffpauer and Salmen L. Wright III; starch gelatinization in brown and milled rice - a study using differential scanning calorimetry Wayne E. Marshall. Part 3 Processing: New methods and equipment for processing rice Robert S. Satake; parboiling rice with microwave energy Lakshman Velupillai; new methods for on-the-farm rice drying - solar and biomass Lalit R. Verma; microwave-vacuum drying James I. Wadsworth; role of moisture content in affecting head rice yield Terry J. Siebenmorgen. Part 4 Utilization: Processing and utilization of rice bran in the United States Keith L. Hargrove Jr.; food applications for modified rice starches Roy N. Sharp and Carolyn Q. Sharp; rice bran oil and its health benefits Robert J. Nicolosi Eugene J. Rogers et al; changing market demands for rice and rice products Richard A. Meyers.
Part 1 Storage: Brown rice stabilization Elaine T. Champagne; storage stability of extrusion stabilized and parboiled rice bran Don R. McCaskill and Frank T. Orthoefer; effect of storage on the physicochemical properties and quality factors of rice Joseph Chrastil. Part 2 Quality: Breeding for rice quality Kent S. McKenzie; new methods for the evaluation of rice quality and related terminology David E. Kohlwey; degree of milling James I. Wadsworth; the influence of rice protein on rice quality Bruce R. Hamaker; enrichment of rice Diane W. Hoffpauer and Salmen L. Wright III; starch gelatinization in brown and milled rice - a study using differential scanning calorimetry Wayne E. Marshall. Part 3 Processing: New methods and equipment for processing rice Robert S. Satake; parboiling rice with microwave energy Lakshman Velupillai; new methods for on-the-farm rice drying - solar and biomass Lalit R. Verma; microwave-vacuum drying James I. Wadsworth; role of moisture content in affecting head rice yield Terry J. Siebenmorgen. Part 4 Utilization: Processing and utilization of rice bran in the United States Keith L. Hargrove Jr.; food applications for modified rice starches Roy N. Sharp and Carolyn Q. Sharp; rice bran oil and its health benefits Robert J. Nicolosi Eugene J. Rogers et al; changing market demands for rice and rice products Richard A. Meyers.
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