The first three editions of Fungi and Food Spoilage established, then consolidated, a reputation as the leading book on foodborne fungi. It details media and methods for isolation and identification, descriptions of species, and information on their physiology, ecology and mycotoxin formation. It is an invaluable reference for food microbiologists investigating fungal food spoilage problems, both in field crops and processed foods, and the likelihood of mycotoxin production in either. The Fourth Edition incorporates major differences from the Third: multiple changes in nomenclature due to changes in the International Code of Nomenclature for algae, fungi and plants; many taxonomic changes due to improvements in, and more widespread application of, molecular methods in taxonomy; the introduction of colour colony photographs where appropriate; and a new chapter on mycotoxins. The introductory chapters of the book deal with the ecology of food spoilage, and provide an overview of how food processing, packaging and storage parameters influence fungal growth. A subsequent chapter overviews the fundamentals of naming and classifying fungi. Morphological methods and media suitable for low cost and effective isolation, enumeration and identification of foodborne fungi are provided, together with many more specialised media and techniques. The major part of the book provides keys, descriptions and illustrations of all yeasts and filamentous fungi commonly encountered in foods. Other known characteristics of the species, including physiology and ecology are included. Chapters on the types and species of fungi likely to be found in fresh, harvested and variously processed foods are followed by a new chapter on mycotoxins, both major and minor, their sources, both fungal and food, and their implications for human health. The broad and practical nature of the coverage will appeal to microbiologists, mycologists and biotechnologists in the food industry, as well scientists in academic, research and public health institutions. Drs Pitt and Hocking worked for CSIRO Food for more than 100 years combined. Both are now retired from CSIRO: Dr Pitt continues to work part time with Microbial Screening Technologies, a biodiscovery company.

The contents of this book are the proceedings of the ACS symposium, "Fumonisins in Food," which was held April 4-6, 1995, at the American Chemical Society National Meeting in Anaheim, CA. This symposi"Qm, which was international in scope, brought together researchers from diverse backgrounds in academia, government, and industry. Thirty-three speakers discussed topics ranging from the analysis offumonisins to toxicology and regulatory aspects. The fumonisins became the spotlight of mycotoxin research in 1988, when re searchers at the South African Medical Research Council isolated and structurally charac terized the fumonisins. Since 1988, there has been an explosion in the numbers of papers dealing with fumonisin-related topics. The interest in the fumonisins has arisen for several reasons. First, fumonisins are found in measurable concentrations in corn grown throughout the world. Second, these compounds have been implicated as the causative agents in a variety of naturally occurring animal diseases. Finally, there is speCUlation that fumonisins may in part be responsible for the high incidence of esophageal cancer in regions of the world in which corn is the staple grain."

The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food industry provides a comprehensive guide to the decontamination problems faced by the industry, and the current and emerging methods being used to solve them.
Part one deals with various food commodities such as fresh produce, meats, seafood, nuts, juices and dairy products, and provides background on contamination routes and outbreaks as well as proposed processing methods for each commodity. Part two goes on to review current and emerging non-chemical and non-thermal decontamination methods such as high hydrostatic pressure, pulsed electric fields, irradiation, power ultrasound and non-thermal plasma. Thermal methods such as microwave, radio-frequency and infrared heating and food surface pasteurization are also explored in detail. Chemical decontamination methods with ozone, chlorine dioxide, electrolyzed oxidizing water, organic acids and dense phase CO2 are discussed in part three. Finally, part four focuses on current and emerging packaging technologies and post-packaging decontamination.
With its distinguished editors and international team of expert contributors, Microbial decontamination in the food industry is an indispensable guide for all food industry professionals involved in the design or use of novel food decontamination techniques, as well as any academics researching or teaching this important subject.
Provides a comprehensive guide to the decontamination problems faced by the industry and outlines the current and emerging methods being used to solve themDetails backgrounds on contamination routes and outbreaks, as well as proposed processing methods for various commodities including fresh produce, meats, seafood, nuts, juices and dairy productsSections focus on emerging non-chemical and non-thermal decontamination methods, current thermal methods, chemical decontamination methods and current and emerging packaging technologies and post-packaging decontamination

The identification and control of food contaminants rely on careful investigation and implementation of appropriate management strategies. Using a wide range of real-life examples, Case studies in food safety and authenticity provides a vital insight into the practical application of strategies for control and prevention.
Part one provides examples of recent outbreak investigations from a wide range of experts around the world, including lessons learnt, before part two goes on to explore examples of how the source was traced and the implications for the food chain. Methods of crisis management are the focus of part three, whilst part four provides studies of farm-level interventions and the tracking of contaminants before they enter the food chain. Part five is focussed on safe food production, and considers the challenges of regulatory testing and certification, hygiene control and predictive microbiology. The book concludes in part six with an examination of issues related to food adulteration and authenticity.
With its distinguished editor and international team of expert contributors, Case studies in food safety and authenticity is a key reference work for those involved in food production, including quality control, laboratory and risk managers, food engineers, and anyone involved in researching and teaching food safety.
Delivers a vital insight into the practical application of strategies for control and prevention of food contaminantsProvides detailed examples of recent outbreak investigations from a wide range of international experts, discussing how the source was traced and the implications for the food chainChapters discuss methods of crisis management, farm-level interventions, safe food production and the challenges of regulatory testing and certification

The production of animal feed increasingly relies on the global acquisition of feed material, increasing the risk of chemical and microbiological contaminants being transferred into food-producing animals. Animal feed contamination provides a comprehensive overview of recent research into animal feed contaminants and their negative effects on both animal and human health.
Part one focuses on the contamination of feeds and fodder by microorganisms and animal by-products. Analysis of contamination by persistent organic pollutants and toxic metals follows in part two, before the problem of natural toxins is considered in part three. Veterinary medicinal products as contaminants are explored in part four, along with a discussion of the use of antimicrobials in animal feed. Part five goes on to highlight the risk from emerging technologies. Finally, part six explores feed safety and quality management by considering the safe supply and management of animal feed, the process of sampling for contaminant analysis, and the GMP+ feed safety assurance scheme.
With its distinguished editor and international team of expert contributors, Animal feed contamination is an indispensable reference work for all those responsible for food safety control in the food and feed industries, as well as a key source for researchers in this area.
Provides a comprehensive review of research into animal feed contaminants and their negative effects on both animal and human healthExamines the contamination of feeds and fodder by microorganisms and animal by-productsAnalyses contamination by persistant organic pollutants, toxic metals and natural toxins

Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as the FDA, or multi-national authorities, such as the EEC or WHO. The amphiphilic molecules function by assisting the dispersion of mutually insoluble phases and stabilizing the resulting colloids, emulsions, and foams. Emulsifiers can interact with other food components such as carbohydrates, proteins, water, and ions to produce complexes and mesophases. These interactions may enhance or disrupt structures and affect functional properties of finished foods. In dairy processing, small molecule emulsifiers may displace dairy proteins from oil/water and air/water interfaces, which affects stability and properties of the foams and emulsions. In baked products, emulsifiers contribute to secondary functionalities, such as dough strengthening and anti-staling. Synthetic food emulsifiers suffer from the stigma of chemical names on a product's ingredient statement. Modern consumers are seeking products that are "all natural." Fortunately, there are a number of natural ingredients that are surface-active, such as lecithin, milk proteins, and some protein-containing hydrocolloids. Mayonnaise, for example, is stabilized by egg yolk. This book can serve as both a guide for professionals in the food industry to provide an understanding of emulsifier functionality, and a stimulus for further innovation. Students of food science will find this to be a valuable resource.

Wild fruits play an important role in mitigating hunger in the developing world. As a sustainable and natural food source in rural areas, these fruits have a strong effect on regional food security and poverty alleviation. This makes the utilization of wild foods incredibly important for native populations both in terms of food security and economics. There are many traditional methods for wild fruit harvesting, indigenous tree and plant domestication and cultivation passed down through generations that are sustainable and economically viable, ultimately contributing to a better quality of life for large sections of the developing world. To date there has not been a reference work focusing on the full scope of wild fruits from their growth and chemical makeup to their harvest, distribution, health effects and beyond. Wild Fruits: Composition, Nutritional Value and Products adequately fills this gap, expansively covering the utilization of multi-purpose wild fruits in regions worldwide. Effects on quality of life, food security, economics and health are extensively covered. Over 31 wild fruit species are examined, with individual chapters focusing on each species' phytochemical constituents, bioactive compounds, traditional and medicinal uses and chemical composition. Harvest, post-harvest and consumption methods are covered for each, as are their overall effect on the food security and economics of their native regions. This book is essential for researchers in search of a comprehensive singular source for the chemical makeups and cultivation of indigenous wild fruits and their many benefits to their native regions.

As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather than synthetic additives and ingredients. Natural food additives, ingredients and flavourings reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors.
After an exploration of what the term natural means in the context of food ingredients, part one focuses on natural food colourings, low-calorie sweeteners and flavour enhancers, followed by a consideration of natural antioxidants and antimicrobials as food ingredients. The book goes on to review clean label starches and proteins, the application of natural hydrocolloids as well as natural aroma chemicals and flavourings from biotechnology and green chemistry. Part two considers specific applications in different products. Natural ingredients in savoury food products, baked goods and alcoholic drinks are examined, as are natural plant extracts in soft drinks and milk-based food ingredients.
With is distinguished editors and expert team of international contributors, Natural food additives, ingredients and flavourings is an invaluable reference tool for all those involved in the development and production of foods with fewer synthetic additives and ingredients.
Reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectorsExplores what the term natural means in the context of food ingredients, focusses on natural food colourings, low-calorie sweeteners and flavour enhancers, and considers natural antioxidants and antimicrobials as food ingredientsExamines natural ingredients in savoury food products, baked goods and alcoholic drinks, natural plant extracts in soft drinks and milk-based food ingredients"

Adequate intake of fruits has been linked with the reduction in the risk of chronic diseases and maintenance of body weight. Fruits and Their Roles in Nutraceuticals and Functional Foods covers recent research related to the bioactive compounds present in a variety of fruits. Novel techniques and methodologies used in the extraction, isolation, and identification of bioactive compounds of functional fruits are discussed in detail. Written by various experts in the field, the book examines a variety of fruit including apple, pear, mango, pomegranate, papaya, watermelon, pineapple, banana, and orange, among others. Key Features Covers all aspects related to the role of fruits in the nutraceutical and functional foods Examines the health elements of bioactive compounds as a treatment for various chronic disorders Provides an insight on the global regulatsory aspects for the utilization of fruits in nutraceuticals and functional foods

1. Focuses on these newly available antibacterial, their mechanism of actions, resistance, and spectrum of activities 2. Useful for Biologists, Bioengineers, Biochemist, Biotechnologists, Microbiologists, Food technologists, Enzymologists 3. Discusses new unexploited targets and strategies for the next generation of antimicrobial drugs for combating the drug resistance and emerging pathogens

Advances in genomics and biotechnology are enabling quantum leaps in the understanding of soybean molecular biology. The problems that face the soybean industry also are diversifying and escalating on a global scale. Designing Soybeans for 21st Century outlines current and emerging barriers in the global soybean market, principally: 1) long-term ability to sustain production to meet continued growth in demand for soybean and soybean products; 2) governmental and legislative policies; 3) global access to advances in soybean technology; and 4) customer and consumer trends in the use of soybean products. The book also addresses state-of-art steps that should help move soybeans past these market barriers as advances in genomics and genetic engineering are deployed to design soybeans and soybean products that meet the challenges of 21st century markets.

This book is open access under a CC BY 4.0 license. This book provides a fresh, updated and science-based perspective on the current status and prospects of the diverse array of topics related to the potato, and was written by distinguished scientists with hands-on global experience in research aspects related to potato. The potato is the third most important global food crop in terms of consumption. Being the only vegetatively propagated species among the world's main five staple crops creates both issues and opportunities for the potato: on the one hand, this constrains the speed of its geographic expansion and its options for international commercialization and distribution when compared with commodity crops such as maize, wheat or rice. On the other, it provides an effective insulation against speculation and unforeseen spikes in commodity prices, since the potato does not represent a good traded on global markets. These two factors highlight the underappreciated and underrated role of the potato as a dependable nutrition security crop, one that can mitigate turmoil in world food supply and demand and political instability in some developing countries. Increasingly, the global role of the potato has expanded from a profitable crop in developing countries to a crop providing income and nutrition security in developing ones. This book will appeal to academics and students of crop sciences, but also policy makers and other stakeholders involved in the potato and its contribution to humankind's food security.

-- Covers the most relevant production and distribution channels of aquafeed and the ingredients used commonly as sources of proteins, lipids, and carbohydrates. This will help the industry understand how to position itself to meet the challenge of securing aquafeed to sustain aquaculture. -- 20 chapters cover different aspects of aquafeeds, from the market to cutting-edge technologies, including nutritional aspects and the impact of aquafeeds on climate change. This enables aquafeeds to be approached from different perspectives. -- Up until now, aquafeed-related issues were addressed as secondary subjects in undergraduate textbooks, being part of books covering a broad spectrum of subjects. Other book focus on processing techniques with aquafeed products mentioned in a tangential manner. This means a book focused on aquafeeds, covering different aspects of their production and commercialization chain, is a real necessity. -- Interdisciplinary chapters, with collaborations between academic researchers and industry professionals, cover not only technical aspects but also market analysis.

The book provides an overview of bio-manufacturing techniques for the production, purification, characterization and modification of chito/chitin oligosaccharides and their monomers. In addition, it explores potential applications in the food, biomedical and agricultural industry on the basis of their bioactivities and biomaterial properties. Lastly, it shares a range of cutting-edge insights to help solve problems in industrial processes and promote further academic investigation. Given its scope, it offers a valuable resource for researchers and graduate students in the fields of bioengineering, food science, biochemistry, etc.

Partial Table of Contents I. The Thermal Separation of Liquids II. Thermodynamics of Mixtures 1. Definitions and Relationships A. Separability of a Liquid Mixture B. Partial Pressures in Vapor Mixtures C. Evaporation of Liquid Mixtures 2. Types of Mixtures A. Ideal Binary Mixtures B. Nonideal Binary Mixtures C. Ideal Multicomponent Mixtures D. Nonideal Multicomponent Mixtures III. Continuous Rectifiers 1. Mode of Operations 2. Operating Lines A. Enrichment Line B. The Stripping Line 3. Stepwise Separation in Rectifiers A. Theoretical Plates for Separation of Binaries B. The Reflux Ratio in the Separation of Binaries C. Multicomponent Mixtures 4. Column Diameter and Column Throughput 5. Heat Requirements IV. The Batch Still 1. Operation 2. Operating Line and Separation Steps 3. Column Diameter, Column Throughput, and Heat Requirements 4. Time for Separation and Related Variables at Constant Product Concentration A. Molar Vapor Load Constant in Time B. Heat Requirement Constant in Time 5. Separation Time for Variable Heating Area V. The Semicontinuous Still 1. Operation 2. Finding the Operating Lines, the Separation Steps, the Column Load, the Column: Size, and the Heat Demand VI. Engineering Data, Optimization of Costs, and Selection of Column Internals 1. General A. Packing Types B. Plates and Trays 2. Designs and Functions A. Packed Towers B. Plate Columns 3. Evaluation of Rectifying Columns and Best Mode of Operation A. Evaluating and Calculations, Separating Effect, Pressure Loss, Load, Specific Column Volume, and Specific Column Cost B. Numerical Evaluation for Packed Towers C. Quantitative Evaluation for Plate-Type Columns D. Packed Columns versus Tray Columns-Operational Features and Cost E. Special Designs for Vacuum Operation 4. Tests of Full-Size Tower Internals VII. Optimum Separation 1. Optimization of Simple Columns A. The Theory and Its Application B. Quantitative Evaluation 2. Optimization of Multiple Columns A. Duplex Columns: Number of Theoretical Steps, Reflux Ratios, and Vapor Loads B. Vapor Loads of Multiple Columns Subdivided Because of Limited Height C. Optimizing Duplex Rectifiers for Minimum Pressure Loss 3. Optimum Operation of Combined Columns of Different Types Under Special Consideration A. Parallel Arrangement B. Series Arrangement 4. Specialized Operations A. Specialized Hookups and their Calculation B. Rectification in Straight Stripping Columns C. Rectification in Straight Enriching Columns D. Direct Heating of Columns E. Saving Heat in Rectification VIII. Detail Planning of Separating Columns 1. General Viewpoints in the Selection of Column Types 2. Packed Columns F. Maximum Loads for Metallic; Pall-Ring and Raschig Ring Columns 3. Special Packings 4. Plate-Type Columns 5. Pressure Losses in Rectification Columns IX. Partial Distillation 1. Separation of Liquids by Continuous Partial Distillation 2. Separation of Liquids by Discontinuous Partial Distillation X. Partial Condensation 1. Partial Condensation in Dephlegmators 2. Partial Countercurrent Direct Condensation in Columns XI. Laboratory Columns and Pilot Plants 1. Distillation Columns with Miniature Size Packing 2. Transferring Data Gained From Semi-industrial Units to Full-Scale XII. Distillation in Fine and High Vacuum 1. Molecular Distillation 2. Thin-Film Distillation 3. Mechanism of Separation XIII. Components of a Separation Plant J. Internal Components 2. Heat Exchangers 3. Pumps 4. Measuring and Controls XIV. Use of Computers XV. Distillation and Environmental Protection XVI. Outlook Bibliography Symbols and Units Glossary Index

Extrusion is widely used for the preparation of a variety of foodstuffs including breakfast cereals, snack food and pasta, as well as pet food and animal and aquaculture feed. Extrusion problems solved provides responses to more than 300 frequently asked questions about the process of food extrusion and the techniques and equipment involved, in a practical question-and-answer format.
The book is divided into twelve chapters for ease of reference: the opening chapters concentrate on introductory queries and on different components of an extruder system, followed by two chapters that help the reader select the correct type of extruder for a product. Chapters five and six discuss the impact of factors such as protein content and particle size on the extrusion process, while the use of pre-conditioners is discussed in chapter seven. The latter part of the book discusses specific types of extruder and die and knife assemblies, followed by a chapter on issues relating to drying extruded food products. The final chapter offers practical guidelines and rules of thumb for the most common issues relating to food and feed extrusion.
Written by two leading experts in the field, Extrusion problems solved is an essential reference source and troubleshooting guide for professionals working in food, pet food and feed extrusion. It will also be a valuable training resource for students of extrusion.
Offers practical guidelines and rules of thumb for the most common food and feed extrusion problemsChapters concentrate on introductory queries, types of extruder and components of extruder systems, knife assemblies, the use of pre-conditioners and issues in drying extruded food productsProvides responses to more than 300 frequently asked questions about the processes, equipment and techniques of food extrusion in a practical question-and-answer format

The migration of substances from packaging to food is a matter of concern for the food safety authorities, and packaging materials constitute a potential source of contaminants to which the consumer will be exposed to through their diet. A huge variety of substances can be present in packaging materials, which could consequently migrate into food and represent a risk to consumer health. Food Contamination by Packaging provides an overview of the main packaging contaminants including Bisphenol A, melamine, phthalates, alternative plasticisers, photoinitiators, perfluorochemicals, saturated and aromatic hydrocarbons (mineral oil saturated hydrocarbons and mineral oil aromatic hydrocarbons) from mineral oils, other bisphenol-related compounds, nanoparticles, primary aromatic amines and nonintentionally added substances. The analytical techniques used for their determination are reviewed. This book will be of interest to students and researchers in universities and research institutions associated with food packaging and, in general, to the food safety sector.

There are many advantages to stir bar sorptive extraction (SBSE) for isolating and concentrating flavor-active chemicals from foods, including its simplicity and wide application appeal. Written from a practical, problem-solving perspective, the second edition of Flavor, Fragrance, and Odor Analysis highlights this powerful technique and emphasizes the range of applications available. Topics discussed include Sequential SBSE, a novel extraction procedure A simplified method for switching from one-dimensional to two-dimensional GC-MS How analytical sensitivity and recovery of phenolic compounds can be improved using aqueous acylation prior to SBSE GC-MS Analyzing and combating off-flavors caused by metabolites from microorganisms A technique for measuring synergy effects between odorants The identification of the characterizing aroma-active compounds of tropical fruits with high economic potential The parameters utilized during the production of aqueous formulations rich in pyrazines How spectral deconvolution can be used to speciate the subtle differences in essential oil content and track key ingredients through the manufacturing process The final chapter summarizes chemical identities of characterizing aroma chemicals in fruits, vegetables, nuts, herbs and spices, and savory and dairy flavors. It also provides a brief compendium of the characterization of off-flavors and taints that are reported in foods. With contributions from a distinguished panel of international experts, this volume provides chemists and researchers with the latest techniques for analyzing and enhancing food flavor and fragrance.

Manley s Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field. Part one covers management issues such as HACCP, quality control, process control and product development. Part two deals with the selection of raw materials and ingredients. The range and types of biscuits is covered in part three, while part four covers the main production processes and equipment, from bulk handling and metering of ingredients to packaging, storage and waste management.
Eight expert authors have joined Duncan Manley in extensively updating and expanding the book, which is now some 25% longer than the previous edition. Part one now includes a new chapter on sustainability in the biscuit industry and the discussion of process and efficiency control is more detailed. In part two the information on wheat flour has been extensively revised to reflect recent developments and there are entirely new chapters on fats and oils and packaging materials. Photographs of the major types of biscuits now illustrate chapters in part three, which also includes a newly-composed chapter on the position of biscuits in nutrition. Finally, part four has been comprehensively reviewed and revised with the assistance of an author from a major machinery manufacturer.
With its distinguished editor and team of expert contributors this new edition consolidates the position of Manley s Technology of Biscuits, Crackers and Cookies as the standard reference work in the industry.
Widely regarded as the standard work in its fieldCovers management issues such as HACCP, quality control, process control and product developmentDeals with the selection of raw materials and ingredients"

In recent decades, practices like the cultivation of a few high-yielding crop varieties on a large scale, the application of heavy machinery and continued mechanization of agriculture, the removal of natural habitats, and the application of pesticides and synthetics have resulted in the simplification of agro-ecosystems. This has enabled a substantial increase in food production but has at the same time transformed landscapes. Indeed, there is a concern that a decline in biodiversity has affected microbiome activities that support processes across soils, plants, animals, the marine environment, and humans. Although they have increased food production, the above practices cannot be considered sustainable in long-term applications. Biodiversity, Functional Ecosystems, and Sustainable Food Production explore ecosystems in terms of crop and animal production, pest and disease control, nutrient cycling, and soil fertility. Chapters range from agro-biodiversity to antimicrobial use in animal food production to microbiome applications for sustainable food systems and the impacts of environment-friendly unit operations on the functional properties of bee pollen. By examining such topics about each other, the text emphasizes how food production, ecosystem function, food quality, and consumer health are all interconnected.

Nutraceutical encapsulation envelopes protection of products from oxidative damage, controlled delivery of nanoencapsulated nutraceuticals and improved nutraceutical bioavailability as well as biological action. It is a promising technique to ensure the stabilization of such labile compounds and to protect the core ingredients from premature reactions and interactions In a comprehensive manner, the Handbook of Nanoencapsulation: Preparation, Characterization, Delivery and Safety of Nutraceutical Nanocomposites presents various nanosystems/nanocarriers, physical and chemical techniques used in encapsulation of various nutraceuticals, and the targeted delivery of various significant nutraceuticals. This book bridges the gap between academia and research as it encompasses the ubiquitous applications of nanoencapsulation technique used on significant nutraceuticals derived from plants, animals as well as microalgae. Key Features: Provides a quick and easy access to major plant, animal and microalgae derived nutraceutical ingredients Discusses nanoencapsulation techniques for protection and targeted release of various food bioactive ingredients. Covers safety, bioaccessibility and multiple applications of nanoencapsulated nutraceuticals in the food industry Unveiling pivotal aspects of nanoencapsulation of significant nutraceuticals, this book is a valuable resource for researchers, food toxicologists, food scientists, nutritionists, and scientists in medicinal research.

Outlines the basics of nutrition for healthcare professionals. Directed towards an international audience; written from the holistic perspective. There has been a definite shift in our perception and understanding of foods and diet. More attention is being given towards how we grow and cultivate food sources whilst being mindful about the environmental impact this may have - this book is timely, the medical community is now giving due importance to dietary content.

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 ageing of rice and its cooking and eating quality are investigated in the following chapters before an analysis of the effect of parboiling on rice quality. Later chapters consider the product-making and nutritional quality of rice and investigate speciality rices and rice breeding for desirable quality. The book concludes with an extensive chapter on rice quality analysis and an appendix containing selected rice quality test procedures.
With its distinguished author Rice quality: a guide to rice properties and analysis proves an invaluable resource for professionals in the rice industry and researchers and post-graduate students interested in rice.
Examines the physical properties of rice, such as grain appearance and density and frictionInvestigates the ageing of rice and its cooking and eating qualityThe product making and nutritional aspects of rice are also considered