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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.
Introduction
Industrial processing
White, brown and parboiled rice
Industrial quality
Uncontaminated food
ArsenicLead
Biofortification
Golden rice
Iron biofortification
Zinc biofortification
Selenium biofortification
Special rice
Red/Black
Aromatic
Rice for special culinary
Omicsgenomic for quality
transcriptomic for quality
proteomic for quality
metabolomic for quality
Molecular tools
Molecular markersMutation induction and detection
Genome editing
Transgenic
Future perspectives
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 campusVívian Ebeling Viana is a Professor in the Department of Plant Sciences at the The Federal University of Pelotas, Brazil campus
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