Rice among other cereals is key to food security for at least half the world population. Since
the 1960s, productivity of rice has largely been improved during the G reen R evolution …

Rice grain quality is a complex trait that reflects the opinions of producers, processors,
sellers and consumers in regard to production, processing, marketing and consumption of …

Grain quality is one of the key targets to be improved for rice breeders and covers cooking,
eating, nutritional, appearance, milling, and sensory properties. Cooking and eating quality …

With the improvement of people's living standards and rice trade worldwide, the demand for
high-quality rice is increasing. Therefore, breeding high quality rice is critical to meet the …

A better understanding of the factors that contribute to the overall grain quality of rice (Oryza
sativa) will lay the foundation for developing new breeding and selection strategies for …

Grain quality of rice is more complex than other cereals, since it is mostly consumed as
whole grain in countries where it serves as a staple food. Quality characteristics are major …

Rice provides a staple source of energy, protein and other nutrients to half of the world
population. Over 90 of the rice seeds consists of starch and protein by dry weight. The …

To safeguard the production of rice globally and fulfill the demands of the mounting
population, the goals and expected outcomes of future rice breeding programs would …

Starch is the most abundant composition in the rice grain, and constitutes approximately
90% of milled rice grain. This chapter summarizes the current advances made in the starch …

Rice is a staple food for more than 3 billion people in more than 100 countries of the world
but ironically it is deficient in many bioavailable vitamins, minerals, essential amino-and fatty …