{"product_id":"science-and-technology-of-aroma-flavor-and-fragrance-in-rice-9781771886604","title":"Science and Technology of Aroma, Flavor, and Fragrance in Rice","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eWith contributions from a broad range of leading researchers, this book focuses on advances and innovations in rice aroma, flavour, and fragrance research. \u003cem\u003eScience and Technology of Aroma, Flavor, and Fragrance in Rice\u003c\/em\u003e is specially designed to present an abundance of recent research, advances, and innovations in this growing field.\u003c\/p\u003e\n\n\u003cp\u003eAroma 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.\u003c\/p\u003e\n\n\u003cp\u003eThere 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.\u003c\/p\u003e\n\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eKey features of this volume:\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eProvides an overview of aromatic rice from different countries\u003c\/li\u003e\n  \u003cli\u003eLooks at traditional extraction methods for chemicals associated with rice aroma, flavour, and fragrance\u003c\/li\u003e\n  \u003cli\u003ePresents new and modern approaches in extraction of rice aroma chemicals\u003c\/li\u003e\n  \u003cli\u003eExplores genetic engineering for fragrance in rice\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":47607539663084,"sku":"9781771886604","price":292.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9781771886604-science-and-technology-of-aroma-flavor-and-fragrance-in-rice.jpg?v=1778170660","url":"https:\/\/bookhero.co.nz\/products\/science-and-technology-of-aroma-flavor-and-fragrance-in-rice-9781771886604","provider":"Book Hero","version":"1.0","type":"link"}