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The nutraceutical properties of rice

Code: 9781838792541
Lu Yu, University of Maryland, USA; and Margaret Slavin and Mengyi Dong, George Mason University, USA

Chapter synopsis: This chapter reviews rice varieties and variations in nutritional content, bio-fortification of rice and antioxidants in rice. It also reviews the impact of breeding, cultivation and processing on the nutritional quality of rice.

DOI: 10.19103/AS.2016.0003.31
Table of contents1 Introduction 2 Rice varieties, nutritional content and bio-fortification 3 Antioxidants in rice 4 Breeding and cultivation techniques to improve the nutritional value of rice 5 The effects of processing and cooking on the nutritional value of rice 6 Future trends 7 Where to look for further information 8 References

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