The future of rice demand : quality beyond productivity /
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Imprint: | Cham : Springer, [2020] ©2020 |
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Description: | 1 online resource (xv, 544 pages) |
Language: | English |
Subject: | |
Format: | E-Resource Book |
URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/12604540 |
Table of Contents:
- 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.