Science and Technology of Aroma, Flavor, and Fragrance in Rice

Name: Science and Technology of Aroma, Flavor, and Fragrance in Rice
Brand: Unknown
SKU: 9781771886604
Price: 292.0 NZD
Availability: InStock

0.0 (0 reviews)

Summary

Science and Technology of Aroma, Flavor, and Fragrance in Rice compiles cutting-edge research on the sensory qualities of rice, focusing on aroma, flavour, and fragrance. This volume addresses the complexity of rice aroma, highlighting over 450 chemical compounds identified in various rice cultivars but emphasising the challenge in pinpointing those fully responsible for the characteristic scent. It discusses traditional and modern extraction techniques, advances in analytical methodologies, and explores genetic engineering approaches to enhance fragrance. This book fills a critical gap by concentrating specifically on the sensory qualities that influence rice quality, acceptance, and market price.
Read More

Format: Hardback

$292⁰⁰

AVAILABLE WITH SUPPLIER Ships from our Auckland warehouse within 4-6 weeks

Found a better price? Request a price match

Science and Technology of Aroma, Flavor, and Fragrance in Rice

$292⁰⁰

Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

This book is ideal for researchers, food scientists, and professionals involved in rice production and quality assessment, as well as advanced students interested in food chemistry and agricultural science.

With contributions from a broad range of leading researchers, this book focuses on advances and innovative in rice aroma, flavor, and fragrance research. Science and Technology of Aroma, Flavor, and Fragrance in Rice is specially designed to present an abundance of recent research, advances, and innovations in this growing field.

Description

With contributions from a broad range of leading researchers, this book focuses on advances and innovations in rice aroma, flavour, and fragrance research. Science and Technology of Aroma, Flavor, and Fragrance in Rice is specially designed to present an abundance of recent research, advances, and innovations in this growing field.

Aroma is one of the diagnostic aspects of rice quality that can determine acceptance or rejection of rice before it is tested. Aroma is also considered an important property of rice that indicates its preferable high quality and price in the market. An assessment of known data reveals that more than 450 chemical compounds have been documented in various aromatic and non-aromatic rice cultivars. The primary goal of research is to identify the compounds responsible for the characteristic rice aroma. Many attempts have been made to search for the key compounds contributing to rice aroma, but no single compound or group of compounds has been reported as fully responsible.

There is no single analytical technique that can be used for the investigation of volatile aroma compounds in rice samples, although there are currently many technologies available for the extraction of rice volatile aroma compounds. These technologies have been modified from time to time according to need, and many of them are helping the emergence of a new form, particularly in the distillation, extraction, and quantification concept.

This new volume helps to fill a void in the research by focusing solely on aroma, flavour, and fragrance of rice, helping to meet an important need in rice research and production.

Key features of this volume:

Provides an overview of aromatic rice from different countries
Looks at traditional extraction methods for chemicals associated with rice aroma, flavour, and fragrance
Presents new and modern approaches in extraction of rice aroma chemicals
Explores genetic engineering for fragrance in rice

Book Details

INFORMATION

ISBN: 9781771886604

Publisher: Apple Academic Press Inc.

Format: Hardback

Date Published: 17 September 2018

Country: Canada

Imprint: Apple Academic Press Inc.

Illustration: 31 Tables, black and white; 32 Line drawings, black and white; 11 Halftones, color; 11 Illustrations, color; 32 Illustrations, black and white

Contributors:

Edited by Deepak Kumar Verma
Edited by Prem Prakash Srivastav

Audience: Tertiary education, Professional and scholarly

DIMENSIONS

Width: 152.0mm

Height: 229.0mm

Weight: 703g

Pages: 352

Collections

Education & Reference Engineering, Technology & Agriculture Non-Fiction

About the Author

Deepak Kumar Verma is an agricultural science professional and is currently a PhD Research Scholar in the specialization of food processing engineering in the Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur (WB), India. In 2012, he received a DST-INSPIRE Fellowship for PhD study by the Department of Science & Technology (DST), Ministry of Science and Technology, Government of India. Mr. Verma is currently working on the research project "Isolation and Characterization of Aroma Volatile and Flavoring Compounds from Aromatic and Non-Aromatic Rice Cultivars of India." His previous research work included "Physico-Chemical and Cooking Characteristics of Azad Basmati (CSAR 839-3): A Newly Evolved Variety of Basmati Rice (Oryza sativa L.)". He earned his BSc degree in agricultural science from the Faculty of Agriculture at Gorakhpur University, Gorakhpur, and his MSc (Agriculture) in Agricultural Biochemistry in 2011. He also received an award from the Department of Agricultural Biochemistry, Chandra Shekhar Azad University of Agricultural and Technology, Kanpur, India. Apart of his area of specialization in plant biochemistry, he has also built a sound background in plant physiology, microbiology, plant pathology, genetics and plant breeding, plant biotechnology and genetic engineering, seed science and technology, food science and technology etc. In addition, he is member of different professional bodies, and his activities and accomplishments include conferences, seminar, workshop, training, and also the publication of research articles, books, and book chapters.

Prem Prakash Srivastav, PhD, is Associate Professor of Food Science and Technology in the Agricultural and Food Engineering Department at the Indian Institute of Technology, Kharagpur (WB), India, where he teaches various undergraduate-, postgraduate-, and PhD-level courses and guides research projects at PhD, masters and undergraduate levels. His research interests include the development of specially designed convenience, functional, and therapeutic foods; the extraction of nutraceuticals; and the development of various low-cost food processing machineries. He has organized many sponsored short-term courses and completed sponsored research projects and consultancies. He has published various research papers in peer-reviewed international and national journals and proceedings and has published many technical bulletins and monographs as well. Other publications include books and book chapters along with many patents. He has attended, chaired, and presented various papers at international and national conferences and delivered many invited lectures in various summer/winter schools. Dr. Srivastav has received several best poster paper awards for his presentations. He is a member of various professional bodies, including the International Society for Technology in Education (ISTE), the Association of Food Scientists and Technologists (India), the Indian Dairy Association (IDA), the Association of Microbiologists of India (AMI), and the American Society of Agricultural and Biological Engineers and the Institute of Food Technologists (USA).