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000798250 019__ $$a1001809176$$a1002115709$$a1002291275$$a1004592136$$a1004992842$$a1005105590
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000798250 24500 $$aBrown rice /$$cAnnamalai Manickavasagan, Chandini Santhakumar, N. Venkatachalapathy, editors.
000798250 264_1 $$aCham :$$bSpringer,$$c[2017]
000798250 264_4 $$c©2017
000798250 300__ $$a1 online resource.
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000798250 5050_ $$aPreface; Contents; Contributors; About the Editors; Part I: Milling; Chapter 1: Rice Milling Technology to Produce Brown Rice; Introduction; Technical Terms Definitions; Structure of Paddy Grain; Processing of Paddy for Brown Rice; Dehusking; Dehusking Machine; Centrifugal Shellers; Disc Sheller; Rubber Roll Sheller; Comparison of Shellers; Milling; Is Milling Needed for Brown Rice?; Milling Machines; Vertical Milling Machine; Horizontal Milling Machine; Air-Jet-Based Polisher; Degree of Milling (DoM) of Rice; Effect of DoM on Brown Rice Quality; Conclusion; References
000798250 5058_ $$aPart II: Physical and Chemical PropertiesChapter 2: Variations in Brown Rice Quality Among Cultivars; Introduction; Origin and Botany of Rice; Factors Affecting Variety Difference; Varieties; Climatic Conditions; Soil Types; Fertilizers; Brown Rice Qualities in Different Varieties; Physical Properties of Brown Rice; Colour Properties of Brown Rice; Cooking Properties of Brown Rice; Chemical Composition of Brown Rice; Minerals Composition of Brown Rice; Starch Properties of Rice; Antioxidant Properties of Brown Rice; Conclusion; References
000798250 5058_ $$aChapter 3: Engineering Properties of Brown Rice from Selected Indian Varieties Introduction; History of Rice in India; Brown Rice; Engineering Properties of Brown Rice; Shape and Size; Weight of 1000 Grains; Density; True Density; Bulk Density; Porosity; Frictional Properties; Angle of Repose; Coefficient of Friction; Cracked Grains/Suncheck; Equilibrium Moisture Content upon Soaking (EMC-S) and Water Uptake Ratio; Colour; Aerodynamic Properties; Terminal Velocity; Milling Properties; Conclusion; References; Chapter 4: Brown Rice Flour Rheology; Introduction
000798250 5058_ $$aCharacterization of Brown Rice Flour Rheology Particle, Aerated, and Tapped Density of Rice Flour; Angle of Repose and Coefficient of Friction; Dynamic Flow Properties; Compressibility; Shear Tests; Conclusions; References; Chapter 5: Physicochemical Characteristics of Rice Bran; Rancidity-Causing Enzymes in Rice Bran; Stabilization of Rice Bran; Physical Properties; Color; Water Activity(Aw); Particle Size; Bulk Density; Functional Properties; Chemical Properties; Uses of Rice Bran; References; Part III: Nutritional and Health Benefits
000798250 5058_ $$aChapter 6: Chemical and Nutritional Properties of Brown Rice Introduction; Structure and Milling Quality of Rice; Influencing Factor for Composition; Nutritional Composition of Rice; Carbohydrate; Protein; Vitamins and Minerals; Lipid; Anti-nutritional Factors; Digestibility Characteristics; Stabilization; Constraint; Trends in Brown Rice Research; Quality Factors and Standards; Conclusion; References; Chapter 7: Medicinal and Health Benefits of Brown Rice; Introduction; Phenolic Components in Brown Rice; Phenolic Acids; Proanthocyanidins; Flavonoids; Anthocyanins
000798250 506__ $$aAccess limited to authorized users.
000798250 588__ $$aDescription based on print version record.
000798250 588__ $$aOnline resource; title from PDF title page (viewed September, 06, 2017).
000798250 650_0 $$aBrown rice.
000798250 7001_ $$aManickavasagan, A.
000798250 7001_ $$aSanthakumar, Chandini.
000798250 7001_ $$aVenkatachalapathy, N.
000798250 77608 $$iPrint version:$$z9783319590103$$z3319590103$$w(OCoLC)985081644
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