Brown Rice

  • Annamalai Manickavasagan
  • Chandini Santhakumar
  • N. Venkatachalapathy

Table of contents

  1. Front Matter
    Pages i-xiv
  2. Milling

    1. Front Matter
      Pages 1-1
    2. V. Eyarkai Nambi, Annamalai Manickavasagan, S. Shahir
      Pages 3-21
  3. Physical and Chemical Properties

    1. Front Matter
      Pages 23-23
    2. Shabir Ahmad Mir, Manzoor Ahmad Shah, Sowriappan John Don Bosco
      Pages 25-44
    3. V. R. Sinija, S. Sulochana, M. S. Shwetha
      Pages 45-65
    4. Shumaila Jan, H. A. Pushpadass, D. C. Saxena, R. P. Kingsly Ambrose
      Pages 67-78
    5. M. N. Lavanya, N. Venkatachalapathy, Annamalai Manickavasagan
      Pages 79-90
  4. Nutritional and Health Benefits

    1. Front Matter
      Pages 91-91
    2. Sila Bhattacharya
      Pages 93-110
    3. Shruti Pandey, K. R. Lijini, A. Jayadeep
      Pages 111-122
    4. S. Shobana, M. Jayanthan, V. Sudha, R. Unnikrishnan, R. M. Anjana, V. Mohan
      Pages 123-133
    5. Amanat Ali, Sankar Devarajan
      Pages 135-158
    6. P. Panneerselvam, Asish K. Binodh, Upendra Kumar, T. Sugitha, A. Anandan
      Pages 159-181
  5. Value Addition

    1. Front Matter
      Pages 183-183
    2. Shabir Ahmad Mir, Manzoor Ahmad Shah, Annamalai Manickavasagan
      Pages 185-201
    3. Shabir Ahmad Mir, Manzoor Ahmad Shah, Idrees Ahmed Wani
      Pages 203-214
  6. Storage

    1. Front Matter
      Pages 215-215
    2. Chandrasekar Venkitasamy, Zhongli Pan
      Pages 217-243
    3. M. Loganathan, J. Alice R. P. Sujeetha, R. Meenatchi
      Pages 245-251
  7. Challenges in Consumption and Marketing

    1. Front Matter
      Pages 253-253
    2. V. Mohan, V. Ruchi, R. Gayathri, M. Ramya Bai, S. Shobana, R. M. Anjana et al.
      Pages 255-269
    3. S. Selvam, P. Masilamani, P. T. Umashankar, V. Alex Albert
      Pages 271-282
  8. Back Matter
    Pages 283-290

About this book


This book provides a broad-based foundation of knowledge about brown rice, including the latest information on health benefits and disease prevention resulting from consumption of brown rice, and information on consumer knowledge, attitudes, and behaviors towards brown rice. It is the first book of its kind to provide a comprehensive review of current brown rice science and technology, regulatory/policy issues, dietary intake, consumer interest and health promotion.

The edited volume focuses on the latest developments in breeding varieties for high quality brown rice, varietal variations, defects, milling, cooking quality, eating quality, post-harvest management and methods to improve shelf life. Contributing authors address the physical, chemical, engineering, nutritional and glycemic qualities of brown rice in different chapters. Authors also discuss the physiological functions of brown rice in vivo  and radical scavenging activity, emphasizing their importance to grow

ers, technologists and consumers, and providing insight into future advances. 

This comprehensive collection benefits scientists, nutritionists, dieticians, diabetic educators, and professionals in the food industry. The information covered is valuable for food scientists and technologists working to develop new brown rice products and enhance the taste, quality, and health profile of brown rice.



health benefits of whole grains breeding techniques of brown rice physical and engineering properties of brown rice chemical and nutritional properties of brown rice processing, storage, and marketing of brown rice

Editors and affiliations

  • Annamalai Manickavasagan
    • 1
  • Chandini Santhakumar
    • 2
  • N. Venkatachalapathy
    • 3
  1. 1.School of EngineeringUniversity of GuelphGuelphCanada
  2. 2.College of Agricultural and Marine SciencesSultan Qaboos UniversityMuscatOman
  3. 3.Indian Institute of Food Processing TechnologyThanjavurIndia

Bibliographic information

Industry Sectors
Chemical Manufacturing
Consumer Packaged Goods