rtance to growers, technologists and consumers, and providing insight into future advances.

Offers a comprehensive review of current brown rice science and technology, regulatory/policy issues, dietary intake, consumer interest and health promotionFocuses on the latest developments in breeding varieties, varietal variations, defects, milling, cooking quality, eating quality, post-harvest management and methods to improve shelf life of brown riceChapters cover the physical, chemical, engineering, nutritional and glycemic qualities of brown rice

Part 1. Milling.- 1. Rice Milling Technology to Produce Brown Rice.- Part. 2. Physical and Chemical Properties.- 2. Variations in Brown Rice Quality among Cultivars.-  3. Engineering Properties of Brown Rice from Selected Indian Varieties.- 4.Brown Rice Flour Rheology.- 5. Physicochemical Characteristics of Rice Bran.- Part 3.- Nutritional and Health Benefits.- 6. Chemical and Nutritional Properties of Brown Rice.- 7. Medicinal and Health Benefits of Brown Rice.- 8 .Glycemic Properties of Brown Rice.- 9. Nutritional and Health Benefits of Rice Bran Oil.- 10. Microbial Association in Brown Rice and their Influence on Human Health.- Part 4. Value Addition.- 11. Germinated Brown Rice.- 12. Value Added Products from Brown Rice.- Part 5. Storage.- 13. Extending Shelf Life of Brown Rice Using Infrared Heating.- 14. Storage Entomology of Brown Rice.- Part 5. Challenges in Consumption and Marketing.- 15. Hurdles in Brown Rice Consumption.- 16. Opportunities and Challenges in Marketing of Brownrice.