The Resource Black rice : research, history and development, U.K.S. Kushwaha

Black rice : research, history and development, U.K.S. Kushwaha

Label
Black rice : research, history and development
Title
Black rice
Title remainder
research, history and development
Statement of responsibility
U.K.S. Kushwaha
Creator
Author
Subject
Genre
Language
eng
Summary
This book introduces black rice to a wider circle of interested parties. Although there have been research on different aspects of black rice, the information is scattered and not easily accessible to laypersons. The book covers all the aspects of black rice from research, history, to its development. As such, the book is suitable for both rice researchers and non-professionals who want to know more about this unique rice crop. Black rice, also known as forbidden rice, is packed with high level of nutrients and antioxidants. The antioxidants found in black rice is higher than the blueberries (that contain highest amount of anthocyanins). Black rice is black due to anthocyanin content in the outer layer of its kernel. Legend tells that this rice was consumed only by royals in China and it was expected that this rice would increase life span of the king. Consumption of black rice without approval was hanged. Ordinary individuals were not allowed to consume black rice. Thus this rice is also known as forbidden rice and Emperor's rice. Now this black heirloom rice is widely available in different parts of the world. Researchers have found that black rice reduce Reactive Oxygen Species (ROS), the free radicals produced in the body which is the cause of many diseases. This rice also reduce diabetes, inflammation, heart attack, allergy and obesity; reduce the growth of cancer, improves digestive system and is panacea of many health problems. Thus this rice is also known as long life rice. Food nutritionists consider black rice as modern super foods. The cultivation method of black rice is similar to general rice cultivation practices. There are many varieties available in black rice which is of different Asian origin but Chinese black rice is the most famous among them. Black rice has a wide range of applications because its bran is used as a natural food colouring dye, and it is also used to prepare noodles, pasta, porridge, wine etc. This rice takes slightly longer time to cook than widely available white rice. In modern era, black rice serve as one of the best food materials available to us to maintain our health with regular physical exercise
Cataloging source
GW5XE
http://library.link/vocab/creatorName
Kushwaha, U. K. S
Dewey number
633.1/7
Illustrations
illustrations
Index
index present
Language note
English
LC call number
SB191.R5
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/subjectName
  • Rice
  • TECHNOLOGY & ENGINEERING
  • Rice
  • Life Sciences
  • Agriculture
  • Nutrition
  • Oxidative Stress
  • History of Science
  • Biochemistry
  • Cellular biology (cytology)
  • History of science
  • Agricultural science
Label
Black rice : research, history and development, U.K.S. Kushwaha
Link
https://ezproxy.lib.ou.edu/login?url=http://link.springer.com/10.1007/978-3-319-30153-2
Instantiates
Publication
Copyright
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Rice -- Black Rice -- History -- Nutrition Profiles of Black Rice -- Black, Brown, and Red Rice -- Economic Importances -- Black Rice applications -- Black Rice Cultivation -- Health Benefits of Black Rice.-Black Rice Recipes
Dimensions
unknown
Extent
1 online resource (xx, 192 pages)
File format
unknown
Form of item
online
Isbn
9783319301525
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
c
Note
SpringerLink
Other control number
10.1007/978-3-319-30153-2
Other physical details
illustrations (some color)
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
  • (OCoLC)940508532
  • (OCoLC)ocn940508532
Label
Black rice : research, history and development, U.K.S. Kushwaha
Link
https://ezproxy.lib.ou.edu/login?url=http://link.springer.com/10.1007/978-3-319-30153-2
Publication
Copyright
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Rice -- Black Rice -- History -- Nutrition Profiles of Black Rice -- Black, Brown, and Red Rice -- Economic Importances -- Black Rice applications -- Black Rice Cultivation -- Health Benefits of Black Rice.-Black Rice Recipes
Dimensions
unknown
Extent
1 online resource (xx, 192 pages)
File format
unknown
Form of item
online
Isbn
9783319301525
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
c
Note
SpringerLink
Other control number
10.1007/978-3-319-30153-2
Other physical details
illustrations (some color)
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
  • (OCoLC)940508532
  • (OCoLC)ocn940508532

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