The 4th edition of Rice Chemistry and Technology comes out

The 4^th edition of Rice Chemistry and Technology, edited by Prof. BAO Jinsong in ZJU's College of Agriculture and Biotechnology, is a new, fully revised update on the very popular previous edition published by the AACC International Press.It is the first time that the book has been edited by a Chinese scholar.

Rice Chemistry and Technology is a highly definitive book in the field of rice science. The 1^st edition, the 2^nd edition and the 3^rd edition were published in 1972, 1985 and 2004 respectively. The 1^st edition and the 3^rd edition are edited by American scientists while the 2^nd edition is edited by Dr. Bienvenido O. Juliano, a world authority on rice grain quality from the Philippines. Since its publication, this book has exerted a far-reaching impact in rice chemistry and technology. The 4^th edition involves 35 scientists from 10 countries, including China, USA and France.

The book covers rice growth, development, breeding, grain structure, phylogenetics, rice starch, proteins and lipids. Additional sections cover rice as a food product, health aspects, and quality analysis from a cooking and sensory science perspective. Final chapters discuss advances in the technology of rice, with extensive coverage of post-harvest technology, biotechnology and genomic research for rice grain quality.

With a new, internationally recognized editor, this new edition will be of interest to academics researching all aspects of rice, from breeding, to usage. The book makes essential reading for those tasked with the development of new products.