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Future of rice demand : quality beyond productivity / Antonio Costa de Oliveira, Camila Pegoraro, Vívian Ebeling Viana, editors.

Oliveira, António Costa de, editor.; Pegoraro, Camila, editor.; Viana, Vívian Ebeling, editor.
2020
SB191.R5
Available Online
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Title
Future of rice demand : quality beyond productivity / Antonio Costa de Oliveira, Camila Pegoraro, Vívian Ebeling Viana, editors.
ISBN
9783030375102 (electronic book)
3030375102 (electronic book)
3030375099
9783030375096
Published
Cham : Springer, [2020]
Copyright
©2020
Language
English
Description
1 online resource
Call Number
SB191.R5
Dewey Decimal Classification
633.1/8
Summary
This book aims to provide an overview of the challenges and available technologies to improve rice and provide a response to the challenge posed by increasing world population and the resultant food shortages. Nutritional aspects of rice products and omics and the molecular technologies currently being used are covered in depth. As a staple food for over 50% of the worlds population, an estimated 9 billion people will need to be fed by 2050, and healthy and uncontaminated foods need to reach consumers in developed and developing countries.This makes quality beyond productivity incredibly important and is one of the overriding themes of this work. The Future of Rice Demand: Quality Beyond Productivity offers researchers a better understanding of the nutritional aspects of rice. Omics technologies applied to cereal grain quality have been scarce in the literature published to date, making this text an excellent single source for researchers in regions where rice is a major crop. The first section of the book focuses on the major aspects of the industrial processing of all rice types. Further sections look at contamination prevention and biofortification, special rice types, and omics and other molecular tools used in the mass production and processing of healthy rice products.
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Includes index.
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Access limited to authorized users.
Source of Description
Online resource; title from PDF title page (SpringerLink, viewed April 13, 2020).
Added Author
Oliveira, António Costa de, editor.
Pegoraro, Camila, editor.
Viana, Vívian Ebeling, editor.
Available in Other Form
Print version: 9783030375096
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Part I Aspects of Cooking Quality
1 Rice Quality: Biochemical Composition, Eating Quality and Cooking Quality
2 Brown, White and Parboiled Rice
3 Industrial Quality
Part II Contaminants
4 Arsenic in Rice Grain
5 Lead in Rice Grain
Part III - Rice and Health
6 Golden Rice
7 Iron Biofortification: The Gateway to Overcoming Hidden Hunger
8 Selenium Agronomic Biofortification in Rice Improving Crop Quality Against malnutrition
9 Rice: Prevention and Management of Type 2 Diabetes and Coronary Heart Disease
Part IV - Special Rice
10 Black Rice (Oryza sativa L.) Breeding
11 Aromatic Rice
12 Red Rice
Part V - Oryza Species and Rice Grain Quality
13 Wild Oryza for Quality Improvement
Part VI - Breeding Strategies
14 Conventional Breeding for Rice Grain Quality
15 Mutation Breeding for Rice Grain Quality: Aspects, Considerations and Promising Results
16 Gene Delivery Systems for Conventional Genetic Engineering and Genome Editing to Improve Grain Quality
17 Genome Editing and Rice Grain Quality
Part VII Omics
18 Genomics and Molecular Markers for Rice Grain Quality: A Review
19 Transcriptomics Applied to Rice Grain Quality
20 Proteomic for Quality: Mining the Proteome as a Strategy to Elucidate the Protein Complex Applied for Quality Improvement
21 Metabolomics for Rice Grain Quality.

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