<p>Author contact details</p> <p>Woodhead Publishing Series in Food Science, Technology and Nutrition</p> <p>Preface</p> <p>Acknowledgements</p> <p>Dedication</p> <p>Chapter 1: An introduction to rice: its qualities and mysteries</p> <p>Abstract:</p> <p>1.1 Rice in history</p> <p>1.2 More rice paradoxes</p> <p>1.3 Rice data and the tales they tell</p> <p>1.4 Rice quality</p> <p>Chapter 2: Physical properties of rice</p> <p>Abstract:</p> <p>2.1 Introduction</p> <p>2.2 Grain appearance</p> <p>2.3 Density and friction</p> <p>2.4 Effect of moisture content</p> <p>2.5 Miscellaneous properties</p> <p>2.6 Chalky grains</p> <p>Chapter 3: Milling quality of rice</p> <p>Abstract:</p> <p>3.1 Milling of rice</p> <p>3.2 Grain cracking or fissuring at or around harvest</p> <p>3.3 Drying of rice</p> <p>3.4 Why the rice grain fissures</p> <p>3.5 Miscellaneous factors that affect milling quality of rice</p> <p>3.6 Fundamental cause of rice breakage: interrelationship and synergy between different factors</p> <p>Chapter 4: Degree of milling (DM) of rice and its effect</p> <p>Abstract:</p> <p>4.1 Milling paddy grain and how much to mill</p> <p>4.2 Effect of degree of milling (DM) on rice quality</p> <p>Chapter 5: Ageing of rice</p> <p>Abstract:</p> <p>5.1 Introduction</p> <p>5.2 Consumers’ perception of changes in rice behaviour during storage</p> <p>5.3 Changes in physicochemical properties of rice during ageing as measured in the laboratory</p> <p>5.4 Theories of rice ageing: relation to individual constituents</p> <p>5.5 Some final rice paradoxes</p> <p>5.6 Can the ageing process be hastened or retarded?</p> <p>Chapter 6: Cooking quality of rice</p> <p>Abstract:</p> <p>6.1 Introduction</p> <p>6.2 Absorption of water by rice during cooking at or near the boiling temperature</p> <p>6.3 Hydration at lower temperatures</p> <p>6.4 Loss of solids during cooking</p> <p>6.5 Effect of presoaking in ambient water on cooking</p> <p>6.6 Other changes/events occurring during cooking</p> <p>6.7 Laboratory cooking of rice for various tests</p> <p>Chapter 7: Eating quality of rice</p> <p>Abstract:</p> <p>7.1 Introduction</p> <p>7.2 The initiation: the water-uptake paradigm</p> <p>7.3 The period of data accumulation: the amylose paradigm</p> <p>7.4 Exploration at the molecular level: the amylopectin paradigm</p> <p>7.5 Rheology of rice-flour paste</p> <p>7.6 Other factors that effect the eating quality of rice</p> <p>7.7 Testing for rice quality</p> <p>Chapter 8: Effect of parboiling on rice quality</p> <p>Abstract:</p> <p>8.1 Introduction: parboiled rice</p> <p>8.2 Changes brought about in the rice grain and its constituents during the parboiling process</p> <p>8.3 Properties of parboiled rice</p> <p>8.4 Effect of rice variety on properties of parboiled rice</p> <p>8.5 Products from parboiled rice</p> <p>Chapter 9: Product-making quality of rice</p> <p>Abstract:</p> <p>9.1 Introduction</p> <p>9.2 Table rice</p> <p>9.3 Rice flour and products thereof</p> <p>9.4 Rice breakfast cereals and snacks made from wholegrain rice</p> <p>9.5 Other rice products</p> <p>Chapter 10: Speciality rices</p> <p>Abstract:</p> <p>10.1 Introduction</p> <p>10.2 Aromatic rices</p> <p>10.3 Basmati</p> <p>10.4 Jasmine</p> <p>10.5 Other speciality rices</p> <p>Chapter 11: Nutritional quality of rice</p> <p>Abstract:</p> <p>11.1 Introduction: why do we have to eat?</p> <p>11.2 Nutritive value of rice is not a small matter</p> <p>11.3 The perspective of nutrition of the poor rice-eater</p> <p>11.4 Wholegrains versus refined grains: two views</p> <p>11.5 No, wholegrains confer untold benefits</p> <p>11.6 The perspective of the nutritive value of individual rice constituents</p> <p>11.7 Biotechnological approach to upgrade the nutritive value of rice</p> <p>Chapter 12: Rice breeding for desirable quality</p> <p>Abstract:</p> <p>12.1 Introduction</p> <p>12.2 Plant characteristics for optimum harvest</p> <p>12.3 Physical and morphological properties of the paddy grain that affect the quality of the final product</p> <p>12.4 Susceptibility of the rice grain to cracking</p> <p>12.5 End-use quality</p> <p>12.6 Conclusions</p> <p>Chapter 13: Analysis of rice quality</p> <p>Appendix: some selected rice quality test procedures</p> <p>Index</p>
