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" Science and technology of aroma, flavor, and fragrance in rice / "
edited by Deepak Kumar Verma, Prem Prakash Srivastav, PhD.
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BL
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| Record Number
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855368
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| Title & Author
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Science and technology of aroma, flavor, and fragrance in rice /\ edited by Deepak Kumar Verma, Prem Prakash Srivastav, PhD.
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| Publication Statement
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[Place of publication not identified] :: Apple Academic Press,, [2019]
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, ©2019
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| Page. NO
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1 online resource.
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| ISBN
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0203711459
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: 9780203711453
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1771886609
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9781771886604
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Includes bibliographical references and index.
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| Abstract
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"With contributions from a broad range of leading researchers, this book focuses on advances and innovations 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. 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 as an important property of rice that indicates its preferable high quality and price in the market. An assessment of all 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 any single compound or group of compounds could not reported that are fully responsible"--
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| Subject
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Rice-- Sensory evaluation.
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TECHNOLOGY ENGINEERING / Agriculture / Agronomy / Crop Science.
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| Dewey Classification
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633.18
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| LC Classification
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SB191.R5
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