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Table of Contents
Preface; 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
Part 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
Chapter 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
Characterization 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
Chapter 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
Part 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
Chapter 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
Characterization 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
Chapter 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