Brown rice / Annamalai Manickavasagan, Chandini Santhakumar, N. Venkatachalapathy, editors.

Includes bibliographical references and index

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

Available to OhioLINK libraries

This book provides a broad-based foundation of knowledge about brown rice, including the latest information on health benefits and disease prevention resulting from consumption of brown rice, and information on consumer knowledge, attitudes, and behaviors towards brown rice. It is the first book of its kind to provide a comprehensive review of current brown rice science and technology, regulatory/policy issues, dietary intake, consumer interest and health promotion. The edited volume focuses on the latest developments in breeding varieties for high quality brown rice, varietal variations, defects, milling, cooking quality, eating quality, post-harvest management and methods to improve shelf life. Contributing authors address the physical, chemical, engineering, nutritional and glycemic qualities of brown rice in different chapters. Authors also discuss the physiological functions of brown rice in vivo and radical scavenging activity, emphasizing their importance to grow ers, technologists and consumers, and providing insight into future advances. This comprehensive collection benefits scientists, nutritionists, dieticians, diabetic educators, and professionals in the food industry. The information covered is valuable for food scientists and technologists working to develop new brown rice products and enhance the taste, quality, and health profile of brown rice.