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The nutraceutical properties of rice

Code: 9781838792541
Publication date: 31/07/2016
Extent: 16 pages

Contributions by: Lu Yu, University of Maryland, USA; and Margaret Slavin and Mengyi Dong, George Mason University, USA

Chapter synopsis: This chapter reviews rice varieties and variations in nutritional content, bio-fortification of rice and antioxidants in rice. It also reviews the impact of breeding, cultivation and processing on the nutritional quality of rice.

DOI: 10.19103/AS.2016.0003.31
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Table of contents1 Introduction
2 Rice varieties, nutritional content and bio-fortification
3 Antioxidants in rice
4 Breeding and cultivation techniques to improve the nutritional value of rice
5 The effects of processing and cooking on the nutritional value of rice
6 Future trends
7 Where to look for further information
8 References

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