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Rice Quality
Rice is a unique and highly significant crop, thought to help feed nearly half the planet on a daily basis. An understanding of its properties and their significance is essential for the provision of high quality products. This is all the more true today as international trade in rice trade has been increasing rapidly in recent years. This important book reviews variability in rice characteristics and their effects on rice quality.After an introduction on rice quality that also explores paradoxes associated with the crop, the book goes on to examine rice physical properties and milling quality. This leads to a discussion of the effects that the degree of milling has on rice quality. The agei...
An Introduction to Rice-grain Technology
This book presents the essence of the theory and practice of drying, storage, milling, ageing, parboiling, products-making, and byproducts utilisation of rice in a simple, unencumbered style that is accessible even to the lay person. The book should be of value to the managers and operators of the thousands of rice mills strewn all over the Rice country. It should also be welcome to students of food technology for their first exposure to the topic, and to the interested lay person.
Globalisation and the Challenges of Development in Contemporary India
This volume brings together multidisciplinary, situated and nuanced analyses of contingent issues framing a rapidly changing India in the 21st century. It moves beyond the ready dichotomies that are often extended to understand India as a series of contrasts and offers new insights into the complex realities of India today, thereby enabling us to anticipate the decades to come. The editors focus on three major themes, each discussed in a section: The first section, Framing the Macro-Economic Environment, defines the framework for interrogating globalisation and socio-economic changes in India over the last few decades of the 20th century spiraling into India in the 21st century. The next sec...
Sustainable Protein Sources
Sustainable Protein Sources: Advances for a Healthier Tomorrow, Second Edition explores alternative proteins, including plant, fungal, algal and insect proteins that can take the place of meat as sustainable sources to satisfy human protein needs. This revised edition presents the benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends and contains new chapters on potato protein, faba bean, chickpea, and coconut. Organized by protein, chapters also cover cereals and legumes, oilseeds, pseudocereals, fungi, algae, insects and fermentation-derived dairy and meat proteins paying particular attention to the nutrition, u...
1962, Teil 1: A - K
Keine ausführliche Beschreibung für "1962, Teil 1: A - K" verfügbar.
1962, Teil II: L - Z
Keine ausführliche Beschreibung für "1962, Teil II: L - Z" verfügbar.
