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 whererice 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.

Auteur

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

Contenu

Introduction

Industrial processing

White, brown and parboiled rice

Industrial quality

Uncontaminated food Arsenic

Lead

Biofortification

Golden rice

Iron biofortification

Zinc biofortification

Selenium biofortification

Special rice

Red/Black

Aromatic

Rice for special culinary Omics

genomic for quality

transcriptomic for quality

proteomic for quality

metabolomic for quality

Molecular tools Molecular markers

Mutation induction and detection

Genome editing

Transgenic

Future perspectives