Table of Contents

1 Origin, taxonomy, and phylogenetics of rice
2 Gross structure and composition of the rice grain
3 Rice starch
4 Rice proteins and essential amino acids
5 Rice lipids and rice bran oil
6 Rice minerals and heavy metal(oid)s
7 Rice vitamins
8 Rice phenolics and other natural products
9 Rice end-use quality analysis
10 Rice milling quality
11 Rice appearance quality
12 Rice cooking and sensory quality
13 Impact of climate change on rice grain quality
14 Biotechnology for rice grain quality improvement
15 Postharvest technology: rice drying
16 Postharvest technology: rice storage and cooling conservation
17 Rice noodles
18 Rice in brewing
19 Utilization of rice hull and straw

About the Author

Dr. Jinsong Bao is currently a professor in the College of Agriculture and Biotechnology at Zhejiang University, Hangzhou, China. He received his B.S. (1993) and M.S. (1996) degrees in horticulture from Zhejiang Agricultural University, and his Ph.D. degree in biophysics from Zhejiang University in 1999. His research interests are in molecular genetics of rice quality, more specifically in the areas of starch quality, nutritional quality, genetic mapping, and molecular breeding. His current research projects are 1) rice starch biosynthesis, 2) genetic mapping for rice quality and yield, and 3) molecular breeding of new rice high in nutraceutical properties and health benefits. He has published more than 110 peer-reviewed research articles, one book and 11 book chapters in these areas, and has received two professional awards for his achievements in the genetic study and molecular improvement of rice quality from Zhejiang Provincial Government. He has awarded the "Young Scientist Research Award" from AACCI, and Zhejiang Young Science and Technology Award from the Zhejiang Association of Science and Technology. He has traveled and worked extensively in Hong Kong and USA. He teaches undergraduate and graduate courses in mutational genetics, agricultural biotechnology, and developmental biology in plants. He is an active member of the American Association of Cereal Chemists International (AACCI) and serves as chair of Rice Division, and member of Rice Milling and Quality technical committee. He is also serves as the editorial board member of the Cereal Chemistry (SCI), Starch (SCI), Genes & Genomics (SCI), Rice Science (SCI), and Open Journal of Genetics.