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United States Department of Agriculture

Agricultural Research Service

Research Project: DEVELOPING NOVEL PROCESSES FOR INCORPORATING THE UNIQUE NUTRITIONAL AMD FUNCTIONAL PROPERTIES OF RICE INTO VALUE-ADDED PRODUCTS

Location: Food Processing and Sensory Quality Research

Title: Rice: chemistry and technology.

Author
item Champagne, Elaine

Submitted to: Rice Chemistry and Technology
Publication Type: Book / Chapter
Publication Acceptance Date: October 3, 2003
Publication Date: January 5, 2004
Citation: Champagne, E.T. 2004. Rice: chemistry and technology. Rice Chemistry and Technology. 1:640.

Technical Abstract: Rice has taken center stage this last decade, not only as an important provider of nourishment for the world’s population, but as a grain now recognized as having many unique nutritional and functional attributes with potential to be captured in a multitude of value-added food and non-food applications. Basic, up-to-date knowledge of rice chemistry and technology is needed to guide the research that will develop new applications and lead rice into the coming decades. The third edition of Rice: Chemistry and Technology updates the 1985 monograph with emphasis on current developments.

Last Modified: 4/19/2014
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