By U.K.S Kushwaha
The major function of this ebook is to introduce black rice to a much broader circle of individuals. even if there were study on various features of black rice, the knowledge is scattered and never simply obtainable to laypersons. The ebook intends to hide all of the facets of black rice from examine, background, to its improvement. As such, the booklet could be appropriate for either rice researchers and non-professionals who need to know extra approximately this certain rice crop.
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The most function of this publication is to introduce black rice to a much wider circle of individuals. even though there were learn on varied points of black rice, the data is scattered and never simply available to laypersons. The booklet intends to hide the entire features of black rice from examine, historical past, to its improvement.
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Extra info for Black Rice: Research, History and Development
1995) Wienand et al. 5) OsC1b Pale aleurone color1 (PAC1)a Unidentiﬁed OSB1b OSB2b Colored aleurone1 (C1)a Purple plant (Pl)a Booster (B)a Locus IDs Gene names Red (R)a References Saitoh et al. (2004) Carey et al. (2004) Cone et al. (1993) Paz-Ares et al. (1987) Sakamoto et al. (2001) Chandler et al. (1989) Styles et al. (1973) a Rice These genes were genetically identiﬁed in maize or rice b These genes were identiﬁed based on sequence similarity with other plant species. 4 Health Beneﬁts 35 b Fig.
This rice is getting popular in recent years because of its high nutritive value and antioxidative properties. Black rice is actually heirloom rice, means it is open pollinated, was grown at earlier times in the history, and is not grown on a large scale in modern agriculture. S. 1007/978-3-319-30153-2_2 21 22 2 Black Rice The term ‘black rice’ actually refers to a variety of rice types from the species Oryza sativa, and is descriptive of the colour of grain, rather than other properties. Black rice also comes in a number of short grain, long grain and glutinous varieties similar to brown rice.
Those who have celiac disease, their intestinal villae do not allow them to properly absorb gluten, can eat this glutinous black rice. There is no evidence where this glutinous rice acquired its name, the assumption is that it is like gluten when wet and looks very sticky. Wheat flour has lots of gluten, and the gluten in it provides structure to foods when wet and heated. That is why, with a leavening agent, breads rise and when heated (baked) hold their shape. With or without a leavening agent, rice can not make nor can it hold a structure or shape because it has no gluten.
Black Rice: Research, History and Development by U.K.S Kushwaha