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[null,"1.","Record Nr.",null,"UNINA9910583468303321"]
[null,null,"Titolo",null,"Rice : chemistry and technology / / edited by Jinsong Bao"]
[null,null,"Pubbl/distr/stampa",null,"Duxford, United Kingdom : , : Woodhead Publishing, An imprint Elsevier, , [2019]"]
[null,null,"ISBN",null,"0-12-811509-2"]
[{"$nulls":4},"0-12-811508-4"]
[null,null,"Edizione",null,"[Fourth edition.]"]
[null,null,"Descrizione fisica",null,"1 online resource (702 pages)"]
[null,null,"Disciplina",null,"633.18"]
[null,null,"Soggetti",null,"Rice - Analysis"]
[{"$nulls":4},"Rice - Composition"]
[{"$nulls":4},"Rice - Processing"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,"Nota di contenuto",null,"Front Cover -- Rice -- Rice: Chemistry and Technology -- Copyright -- Contents -- List of contributors -- Preface to the fourth edition -- Preface to the third edition -- Preface to the second edition -- Preface to the first edition -- 1 - Origin, taxonomy, and phylogenetics of rice -- 1. Natural genetic variation in rice -- 1.1 Geographic distribution of rice and its phenotypic diversity -- 1.2 IRGSP and OMAP -- 1.3 Large-scale resequencing and genomic variation -- 1.4 Rice germplasm resources for breeding -- 2. Taxonomy and phylogenetics of rice -- 2.1 Phylogenetics of wild rice (AA-group in Oryza genus) -- 2.2 Phylogenetics of Asian cultivated rice -- 2.3 Differentiation between indica and japonica subspecies -- 2.4 Rice taxonomy is changing in modern breeding -- 2.5 Hybrid rice from indica-japonica crosses -- 3. Domestication of cultivated rice -- 3.1 Domestication traits and related genes -- 3.2 Recent studies on domestication processes -- 3.3 Geographic origin and domestication timing -- 3.4 The case for the domestication of African rice -- 3.5 Genetic mapping of domestication genes -- References -- 2 - Gross structure and composition of the rice grain -- 1. Structure of the rice grain -- 1.1 Hull -- 1.2 Pericarp, seed coat, and nucellus -- 1.3 Aleurone layer -- 1.4 Embryo -- 1.5 Endosperm -- 1.6 Milling fractions -- 2. Gross composition of grain parts and milling fractions -- 3. Changes during rice grain filling -- 3.1 Structural changes -- 3.2 Compositional changes -- Acknowledgments -- References -- 3 - Rice starch -- 1. Constituents of rice starch -- 1.1 "]
[{"$nulls":4},"Amylose and amylopectin -- 1.2 Minor constituents -- 2. The structural levels of starch -- 2.1 Level 1 -- 2.2 Level 2 -- 2.3 Level 3 -- 2.4 Level 4 -- 2.5 Level 5 -- 2.6 Level 6 -- 3. Starch functional properties -- 3.1 Swelling and pasting properties."]
[{"$nulls":4},"3.2 Thermal (gelatinization) property -- 3.3 Retrogradation property -- 3.4 Starch digestive property -- 4. Starch biosynthesis -- 4.1 Starch biosynthesis pathway -- 4.2 The function of enzymes/genes in the starch biosynthesis -- 4.2.1 AGPase -- 4.2.2 GBSS1 -- 4.2.3 SSs -- 4.2.4 BEs -- 4.2.5 DBEs -- 4.3 Other endosperm mutants -- 5. Future challenges -- Acknowledgments -- References -- 4 - Rice proteins and essential amino acids -- 1. Seed storage proteins -- 1.1 Glutelins -- 1.2 Prolamins -- 1.3 Globulins -- 1.4 Albumins -- 1.5 Mutants that lack some SSPs and proteome rebalancing -- 1.6 Allergenic proteins -- 2. Essential amino acids -- 2.1 Improving protein-bound lysine content by altering seed protein composition -- 2.2 Improving free lysine content by manipulating lysine metabolism -- 2.3 Increasing free tryptophan content by manipulating tryptophan synthesis -- 2.4 Improving protein-bound sulfur-containing amino acids by altering seed protein composition -- 3. Conclusion -- Acknowledgments -- References -- 5 - Rice lipids and rice bran oil -- 1. Classification, structure, and content of rice lipids -- 1.1 Triglycerides (TAG) -- 1.2 Phospholipids -- 1.3 Fatty acids -- 2. Environmental and other factors affecting rice lipid composition -- 3. Genetic basis of rice lipids -- 4. Relationships between rice lipids and grain quality -- 4.1 Storage and aging -- 4.2 Aroma and flavor -- 4.3 Eating and cooking quality -- 4.4 Starch digestibility -- 4.5 Grain hardness -- 5. Rice bran oil -- 5.1 RBO extraction -- 5.2 RBO refining -- 6. Health benefits of RBO -- 7. Future prospects -- Acknowledgments -- References -- 6 - Rice minerals and heavy metal(oid)s -- 1. Content of elements in rice grains -- 1.1 Elements beneficial for human health -- 1.1.1 Uptake and transport of iron -- 1.1.2 Uptake and transport of zinc."]
[{"$nulls":4},"1.2 Potentially toxic elements for human health -- 1.2.1 Uptake and transport of arsenic -- 1.2.2 Uptake and transport of cadmium -- 1.3 Elemental composition of brown versus polished rice -- 1.4 Impact of cultivation methods -- 2. Natural variation for grain element content -- 2.1 Quantitative trait loci mapping -- 3. Transgenic approaches for altering grain element content -- 3.1 Enhancing positive micronutrient element content -- 3.2 Reducing potentially toxic elements in rice grains -- 3.3 The role of phytate and altering phytic acid in rice grains -- 4. Currently released cultivars -- 5. Concluding statement -- References -- 7 - Rice vitamins -- 1. Vitamin A -- 2. Vitamin B1 -- 3. Vitamin B2 -- 4. Vitamin B3 -- 5. Vitamin B5 -- 6. Vitamin B6 -- 7. Vitamin B7 -- 8. Vitamin B9 -- 9. Vitamin B12 -- 10. Vitamin C -- 11. Vitamin D -- 12. Vitamin E -- 13. Vitamin K -- 14. Conclusions and future prospects -- Acknowledgments -- References -- 8 - Rice phenolics and other natural products -- 1. Phenolics -- 1.1 Phenolic acids -- 1.2 Flavonoids -- 1.2.1 Flavones -- 1.2.2 Flavonols -- 1.2.3 Flavanones -- 1.2.4 Flavanonols -- 1.2.5 Anthocyanidins -- 1.3 Condensed tannins -- 1.4 Lignins -- 1.5 Lignans -- 2. Genetics of phenolics -- 2.1 Biosynthesis pathway and mechanisms for color formation -- 2.2 Regulatory genes -- 3. Other natural products -- 3.1 Phytic acid -- 3.2 Secondary metabolites in rice bran oil -- 3.3 Rice bran wax -- 3.4 Others -- 4. Future challenges -- 5. Conclusions -- References -- 9 - Rice end-use quality analysis -- 1. Physical properties -- 1.1 Kernel dimensions -- 1.2 Milling quality -- 1.3 Grain color -- 1.4 Machine vision systems -- 2. Functional properties -- 2.1 Hydration during cooking -- 2.2 Cooking time -- 2.3 Loss of solids during cooking -- 2.4 Gelatinization temperature -- 2.5 Gel "]
[{"$nulls":4},"consistency -- 2.6 Pasting characteristics."]
[{"$nulls":4},"2.7 Cooked rice properties -- 2.7.1 Elongation ratio -- 2.7.2 Instrumental measurement of cooked-rice properties -- 2.7.3 Cooking of rice for sensory or instrumental testing -- 3. Biochemical properties -- 3.1 Amylose content -- 3.2 Characteristics of amylose and amylopectin structure -- 3.3 Protein and lipid contents -- 3.4 Aroma -- 4. General techniques -- 4.1 Genotype identification -- 4.2 Near-infrared spectroscopy -- 5. Future research -- References -- 10 - Rice milling quality -- 1. Laboratory assessment of milling quality -- 2. Criteria for milling quality -- 3. Factors affecting milling quality -- 3.1 Varietal differences (genotypic factors) -- 3.1.1 Hull weight of rough rice -- 3.1.2 Grain shape and size -- 3.1.3 Chalkiness -- 3.1.4 Fissure and breakage -- 3.2 Environmental factors -- 3.2.1 Temperature -- 3.2.2 Moisture content -- 3.2.3 Elevated atmospheric carbon dioxide concentration -- 3.2.4 Nitrogen application -- 3.2.5 Other environmental factors -- 3.3 Other factors -- 3.3.1 Sample mass -- 3.3.2 Varietal purity -- 3.3.3 Drying and storage techniques -- 3.3.4 Milling time and pressure in the milling chamber -- 3.3.5 Brown rice temperature -- 4. Genetics of milling quality -- 4.1 Classical quantitative genetic analysis -- 4.2 Quantitative trait locus mapping -- 4.2.1 Brown rice recovery -- 4.2.2 Milled rice recovery -- 4.2.3 Head rice recovery -- 4.3 Association mapping -- 4.4 Fine mapping of QTLs for milling quality -- 5. Breeding of milling quality -- 6. Future challenges -- Acknowledgments -- References -- 11 - Rice appearance quality -- 1. Definition, classification, and diversity of rice appearance quality -- 2. Grain shape and rice yield -- 3. Effects of grain chalkiness on rice milling and eating quality -- 4. Genetic bases of rice grain shape -- 4.1 The importance of GS3 and GW5 in rice quality and yield."]
[{"$nulls":4},"4.2 Other QTLs in rice grain shape studies -- 4.3 Molecular mechanisms regulating grain shape -- 5. Genetic bases of rice grain chalkiness -- 5.1 QTL mapping for chalkiness in rice -- 5.2 The cloning of Chalk5 and identification of other QTLs -- 5.3 Molecular mechanisms of chalkiness formation -- 6. Genetic improvement of rice appearance quality -- 7. Major issues and prospects in studies on rice appearance quality -- References -- 12 - Rice cooking and sensory quality -- 1. Consumer demand and sensory evaluation -- 1.1 Intrinsic factors -- 1.1.1 Consumer preferences and sensory attributes -- 1.1.2 The diversity of rice varieties across the world -- 1.1.3 Degree of milling: from sensory rejection to health appeal -- 1.2 Extrinsic factors -- 1.2.1 Attitudes, beliefs, and opinions -- 1.2.2 Effect of the country of origin -- 2. Understanding cooking behavior and cooking quality -- 2.1 Diversity of cooking processes and modes of consumption and physical changes that occur during cooking -- 2.1.1 Precooking methods -- 2.1.2 Cooking in excess water -- 2.1.3 Pilaf method -- 2.1.4 Effect of cooking temperature on the quality of cooked rice -- 2.2 Relationship between raw or cooked grain characteristics and sensory attributes -- 2.2.1 Taste attributes -- 2.2.2 Texture attributes -- 2.2.3 Aroma attributes -- 2.2.4 Raw rice characteristics and sensory attributes of cooked rice -- 2.3 Modeling rice cooking behavior and sensory/consumer preferences -- 2.3.1 Water transport -- 2.3.2 Starch gelatinization -- 2.3.3 Interactions between water transport and starch gelatinization -- 2.3.4 Rice cooker modeling and rice cooking simulators -- 3. Future challenges -- References -- 13 - Impact of climate change on rice grain quality -- 1. Experimental approaches for investigating rice response to climate change -- 2. Milling quality -- 2.1 Elevated CO2 -- 2.2 Elevated ozone."]
[{"$nulls":4},"2.3 Interaction of CO2 with temperature or ozone."]