Home › Food Science › Rice: Chemistry and Technology
  • Rice: Chemistry and Technology by Jinsong Bao book cover
  • Rice: Chemistry and Technology by Jinsong Bao book cover
1 2

Rice: Chemistry and Technology

by Jinsong Bao

Be the first to review this book

A wide-ranging reference on rice science, quality, and product development

$297.61 USD
$297.61 USD $297.61 USD

Paperback New English

Delivery to your door
In stock·Dispatches in 1–2 business days
Standard shipping* from $4.35
Standard shipping transit* 5–8 business days after dispatch

Faster options are available.

Rates and delivery estimates depend on your destination and item quantity. Estimates are informational only; the final shipping method and rate are selected at checkout.
Secure checkout
American Express Apple Pay DiscoverGoogle Pay Mastercard PayPalVisa
30-day eligible returns Returns & refunds policy

AlbakiReads Editorial

A wide-ranging reference on rice science, quality, and product development

Edited by Jinsong Bao, this fourth edition organizes rice research across the crop’s full path from growth and breeding to grain composition, processing, and food use. It addresses starches, proteins, lipids, grain structure, and phylogenetics alongside cooking and sensory approaches to quality analysis. The later material turns to post-harvest methods, biotechnology, and genomic research as they relate to grain quality. With its broad technical scope, the volume connects fundamental rice chemistry with applied questions in food technology and new-product development.

Good fit for readers who enjoy

  • Food science students and researchers studying rice
  • Professionals working in rice quality, processing, or post-harvest technology
  • Product developers working with rice-based foods

Themes

Rice chemistryGrain qualityPost-harvest technologyFood processingBreeding and genomics

Based on publisher information and book metadata.

Book overview

Rice Chemistry and Technology, Fourth Edition, is a new, fully revised update on the very popular previous edition published by the AACC International Press. The book covers rice growth, development, breeding, grain structure, phylogenetics, rice starch, proteins and lipids. Additional sections cover rice as a food product, health aspects, and quality analysis from a cooking and sensory science perspective. Final chapters discuss advances in the technology of rice, with extensive coverage of post-harvest technology, biotechnology and genomic research for rice grain quality.

With a new, internationally recognized editor, this new edition will be of interest to academics researching all aspects of rice, from breeding, to usage. The book is essential reading for those tasked with the development of new products.

Shipping & returnsShipping options, delivery timing, and our return policy.

In-stock items normally dispatch within 1–2 business days. The ZIP-code estimator on this page is informational only; the final shipping method, price, and availability are confirmed at checkout for your full order.

For the initial delivery estimate we use these transit windows after dispatch: Standard 5–8 business days, Expedited 2–4 business days, and Priority 1–2 business days. Holiday delays are not included.

Eligible items can be returned within 30 days in accordance with our return policy.

Customer reviews

You may also like

View all