Brown Rice

ISBN-13: 9783319590103 / Angielski / Twarda / 2017 / 290 str.

Annamalai Manickavasagan; Chandini Santhakumar; N. Venkatachalapathy

Opis

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.

Spis treści

1. Breeding techniques for improving brown rice quality

Dr. Vinoth

2. An overview of brown rice varieties

Dr. Abdul Karim

3. Degree of milling and changes in brown rice quality 

Dr. N. Venkatachalapathy 

4. Physical and engineering properties of brown rice

Dr. Chandrasekar

5. Chemical and nutritional properties of brown rice

Dr. K. Kalimuthu

6. Medicinal values of brown rice Dr. Folarin Alonge 

7. Glycemic index of brown rice

Dr. Amanat Ali

8. Germinated brown rice

Dr. Chandini

9. Shelf life and storage entomology of brown rice

Dr. Loganathan

10. Cooking quality of brown rice

TBD

11. Brown rice flour rheology

Dr. Rose King

sly

12. Strategies in product development with brown rice

Dr. Meng Niu

13. Hurdles in brown rice consumption in India

M.S. Swaminathan 

14. Marketing of brown rice

TBD

15. Future trends in production, processing, storage, marketing and consumption of brown rice

TBD

O autorze

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.

Blurb

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 grow

ers, 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 enhance the taste, quality, and health profile of brown rice.