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Rice Chemistry and Quality
Production and utilization. Structure and gross composition of the rice grain. Chemical constituents. Nutritive value of rice and rice diets. Processing. Grain quality evaluation. Varietal quality types. Processed products. Bran. Hull and straw.
Cereals for Food and Beverages
Cereals for Food and Beverages Recent Progress in Cereal Chemistry and Technology covers the proceedings of an international conference held in Copenhagen, Denmark on August 13-17, 1979. It summarizes the chemistry and technology of the major cereals related to their usage in food and beverages. This book is organized into 28 chapters that focus on various cereals, including wheat, maize, barley, oats, rye, sorghum, rice, and millet. It briefly discusses a range of fluorescence methods for visualizing major grain reserves, and then outlines the advantages of the methods over conventional microscopy. Considerable chapters are devoted to the chemistry of wheat as related to water activity, par...
Rice in Human Nutrition
On title page & cover: International Rice Research Institute
Official Gazette
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Moveable Gardens
Moveable Gardens explores the ways people make sanctuaries with plants and other traveling companions in the midst of ongoing displacement in today's world. This volume addresses how the destruction of homelands, fragmentation of habitats, and post-capitalist conditions of modernity are countered by the remembrance of tradition and the migration of seeds, which are embodied in gardening, cooking, and community building.
Transactions
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El arroz en la nutricion humana
Consumo de arroz y problemas nutricionales en los paises consumidores. Estructura y composicion del grano y criterios del consumidor sobre su calidad. Valor nutritivo del arroz y de las dietas a base de arroz. Tratamiento postcosecha, sancochado o precoccion y preparacion domestica. Principales productos elaborados de arroz. Retos y perspectivas.
