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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #341037
Research Project: New Sustainable Processing Technologies to Produce Healthy, Value-Added Foods from Specialty Crops

Location: Healthy Processed Foods Research

Title: Advances in science & engineering of rice

Author
item Pan, Zhongli
item KHIR, RAGAB - University Of California

Submitted to: Complete Book
Publication Type: Book / Chapter
Publication Acceptance Date: 5/1/2018
Publication Date: 6/20/2018
Citation: Pan, Z., Khir, R. 2018. Advances in Science & Engineering of Rice. Lancaster, Pennsylvania: DEStech Publications, Inc. 690 p.

Interpretive Summary: Recently, the advancements in genetic engineering, production, processing, and utilization have brought rice to a new frontier in addressing the needs in nutrition, affordability, and sustainability of foods in our society. This book is written in an attempt to assemble and present the information on the latest science and engineering of rice. It covers the general information about rice production, postharvest methods, storage, milling, and by-product utilization. It is expected that this book will be a valuable information source for rice growers, researchers, and processors.

Technical Abstract: This book implies a systematic overview of the growth, uses and technical improvement of all elements of rice. It covers each stage of production, from pre-harvest to storage, product applications and nutrition. The book presents the advancements that lead to increased functionality of rice’s properties and to more sustainable production and processing methods. Additionally, the book demonstrates the importance of genetic engineering and other technologies that enhance the characteristics of rice as a crop, and the nutritional properties of rice as a food, resulting in reduced use of toxic fertilizers and energy-intensive processing. Moreover, the book chapters reveal the status of advanced engineering and handling for reducing environmentally harmful chemical residues and costs while maintaining high levels of food quality and safety. The book provides engineering and scientific information on rice and its nutritive (e.g., bran) and non-nutritive (hulls) components.