The Future of Rice Demand: Quality Beyond Productivity

This book aims to provide an overview of the challenges and available technologies to improve rice and provide a response to the challenge posed by increasing world population and the resultant food shortages. Nutritional aspects of rice products and omics and the molecular technologies currently being used are covered in depth. As a staple food for over 50% of the world´s population, an estimated 9 billion people will need to be fed by 2050, and healthy and uncontaminated foods need to reach consumers in developed and developing countries.This makes quality beyond productivity incredibly important and is one of the overriding themes of this work.

The Future of Rice Demand: Quality Beyond Productivity offers researchers a better understanding of the nutritional aspects of rice. Omics technologies applied to cereal grain quality have been scarce in the literature published to date, making this text an excellent single source for researchers in regions where rice is a major crop. The first section of the book focuses on the major aspects of the industrial processing of all rice types. Further sections look at contamination prevention and biofortification, special rice types, and omics and other molecular tools used in the mass production and processing of healthy rice products.

Promotes a better understanding of the nutritional aspects of rice Comprehensively cover omics technologies applied to cereal grain quality Explores the molecular aspects of rice, providing an excellent tool for students and researchers in countries where rice is a major crop

Autorentext

Antonio Costa de Oliveira is a Professor in the Department of Plant Sciences at the The Federal University of Pelotas, Brazil campus

Camila Pegoraro is a Professor in the Department of Plant Sciences at the The Federal University of Pelotas, Brazil campus Luciano Carlos da Maia is a Professor in the Department of Plant Sciences at the The Federal University of Pelotas, Brazil campus

Vívian Ebeling Viana is a Professor in the Department of Plant Sciences at the The Federal University of Pelotas, Brazil campus

Inhalt

Part I Aspects of Cooking Quality.- 1 Rice Quality: Biochemical Composition, Eating Quality and Cooking Quality.- 2 Brown, White and Parboiled Rice.- 3 Industrial Quality.- Part II Contaminants.- 4 Arsenic in Rice Grain.- 5 Lead in Rice Grain.- Part III - Rice and Health.- 6 Golden Rice.- 7 Iron Biofortification: The Gateway to Overcoming Hidden Hunger.- 8 Selenium Agronomic Biofortification in Rice Improving Crop Quality Against malnutrition.- 9 Rice: Prevention and Management of Type 2 Diabetes and Coronary Heart Disease.- Part IV - Special Rice.- 10 Black Rice (Oryza sativa L.) Breeding.- 11 Aromatic Rice.- 12 Red Rice.- Part V - Oryza Species and Rice Grain Quality.- 13 Wild Oryza for Quality Improvement.- Part VI - Breeding Strategies.- 14 Conventional Breeding for Rice Grain Quality.- 15 Mutation Breeding for Rice Grain Quality: Aspects, Considerations and Promising Results.- 16 Gene Delivery Systems for Conventional Genetic Engineering and Genome Editing to Improve Grain Quality.- 17 Genome Editing and Rice Grain Quality.- Part VII Omics.- 18 Genomics and Molecular Markers for Rice Grain Quality: A Review.- 19 Transcriptomics Applied to Rice Grain Quality.- 20 Proteomic for Quality: Mining the Proteome as a Strategy to Elucidate the Protein Complex Applied for Quality Improvement.- 21 Metabolomics for Rice Grain Quality.