This book is an essential reference for researchers and food industry professionals on this topic. Aspects covered include rice physical properties, the effects on quality of the degree of rice milling and rice ageing, rice cooking quality, nutritional aspects of rice, speciality rices and products made from rice.

Rice varieties differ greatly in their physicochemical properties and eating quality. Methods of drying, storage, milling, parboiling and other grain processing techniques also have an effect on rice characteristics. In recent years, there has been a substantial increase in the understanding of the science of rice and rice products with worldwide trade in rice is also growing considerably. This volume reviews rice sensory and nutritional quality comprehensively and systematically. Chapters cover the effects of different stages of the rice post-harvest production chain, from drying and milling to different cooking methods. Separate chapters also focus on aromatic, premium quality-rice varieties with distinct properties and rice nutritional quality. Woodhead Publishing Series in Food Science, Technology and Nutrition No. 219