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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #150681


item Champagne, Elaine
item Wood, Delilah - De
item Bechtel, Donald

Submitted to: Rice Chemistry and Technology
Publication Type: Book / Chapter
Publication Acceptance Date: 10/3/2003
Publication Date: 1/5/2004
Citation: Champagne, E.T., Wood, D.F., Bienvenido, J.O., Bechtel, D.B. 2004. The rice grain and its gross composition. Rice Chemistry and Technology. Champagne, E.T., ed. American Association of Cereal Chemists, St. Paul MN. 77-108.

Interpretive Summary: This chapter, to be published in the 3rd edition of the American Association of Cereal Chemists monograph "Rice: Chemistry and Technology," presents an overview of rice structure and composition. The up-to-date information presented in this chapter provides the reader with basic knowledge of the topic; the extensive bibliography directs the reader to the primary literature. This chapter will be useful to people involved in all aspects of the industry ' from production to product development.

Technical Abstract: Considerable progress has been made in understanding the structure of the rice grain and its composition. Identification of genotypic differences in structure and nutrient composition and knowledge of the impact of pre- and post-harvest factors on them are essential. Such knowledge will enable development of production, breeding, and processing strategies and technologies to improve, in addition to processing and sensory qualities, nutrition- and health-beneficial characteristics of the grain. This chapter presents an overview of rice structure and composition.