Agronomic Rice Practices and Postharvest Processing: Production and Quality Improvement

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Deepak Kumar Verma Prem Prakash Srivastav

Agronomic Rice Practices and Postharvest Processing

Production and Quality Improvement

Deepak Kumar Verma, Prem Prakash Srivastav, Altafhusain B. Nadaf

$276

Hardback

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English

Apple Academic Press Inc.
18 December 2018

Agricultural science; Cereal crops

This volume addresses three important agricultural aspects of rice: physical characteristics, physico-chemical characteristics, and the organoleptic aspects. Divided into sections, the book first examines recent trends and advances for higher production and quality improvement, focusing on the effects of climate on rice cultivation and climate-resilient agricultural practices in rice. The volume goes on to cover nutrient management for rice production and quality improvement. Chapters also address weed management and postharvest processing practices for improved rice production.

With chapters from renowned scientists, researchers, and professors, this book will be a useful reference for rice researchers working in the area of agronomic practices, postharvest processing, and quality improvement in rice.

Edited by: Deepak Kumar Verma, Prem Prakash Srivastav, Altafhusain B. Nadaf
Imprint: Apple Academic Press Inc.
Country of Publication: Canada
Dimensions: Height: 234mm, Width: 156mm,
Weight: 800g
ISBN: 9781771887120
ISBN 10: 1771887125
Pages: 378
Publication Date: 18 December 2018
Audience: College/higher education , General/trade , Primary , ELT Advanced
Format: Hardback
Publisher's Status: Active

Climate-Resilient Agricultural Practices in Rice: An Indian Perspective Arnab Banerjee and Manoj Kumar Jhariya Direct Seeded vs Transplanted Rice in Asia: Climatic Effects, Relative Performance, and Constraints, A Comparative Outlook Umair Ashraf, Zhaowen Mo, and Xiangru Tang Temperate Rice Culture: Constraints and Interventions to Mitigate the Challenges Asif B. Shikari et al. System of Rice Intensification (SRI): Recent Advances and Trends Ashaq Hussain, Parmeet Singh, and Aabid Hussain Lone Effect of Zinc (Zn) on Growth, Yield and Quality Attributes of Rice (Oryza sativa L.) for Improved Rice Production V. K. Verma, Deepak Kumar Verma, and Ram Kumar Singh Integrated Nutrient Management (INM) in Transplanted Rice by the Pelleting Technique Manish Kumar Sharma and Parmeshwar Kumar Sahu Integrated Nutrient Management (INM): Potential Practices for Rice Productivity and Yield Deepak Kumar Verma et al. Integrated Weed Management (IWM) Practices in Zero-Till Direct Seeded Rice (DSR) Gaurav S. K. Verma et al. Effect of Parboiling on Different Physico-Chemical and Cooking Properties of Rice Deepak Kumar Verma, et al. Nutritional Quality Evaluation of Different Rice Cultivars Deepak Kumar Verma, Prem Prakash Srivastav, and Mukesh Mohan

Deepak Kumar Verma is an agricultural science professional and is currently a PhD Research Scholar in the specialization of food processing engineering in the Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur (WB), India. Mr. Verma is currently working on isolation and characterization of aroma volatile and flavoring compounds from aromatic and non-aromatic rice cultivars of India. Prem Prakash Srivastav, PhD, is an Associate Professor of Food Science and Technology in the Agricultural and Food Engineering Department at the Indian Institute of Technology, Kharagpur (WB), India, where he teaches various undergraduate-, postgraduate-, and PhD-level courses and guides research projects. He has published research papers, technical bulletins, books, and book chapters and holds many patents. Altafhusain B. Nadaf, PhD, is an Associate Professor in the Department of Botany at Savitribai Phule Pune University in Pune, India. He has published more than 50 research papers in international journals and also works as reviewer for journals. He has presented his research work at the national and international conferences. His research interests are biochemistry and molecular genetics of rice aroma volatiles.