Scented rice (Oryza sativa L.) Cultivars of India: A Perspective on Quality and Diversity

This book represents an original research contribution in the area of aroma volatile biochemistry and the molecular analysis of basmati and non-basmati rice cultivars of India. It demonstrates the utility of headspace-solid phase micro extraction (HS-SPME) coupled with the gas chromatography-flame i...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autores principales: Nadaf, Altafhusain (Autor), Mathure, Sarika (Autor), Jawali, Narendra (Autor)
Autor Corporativo: SpringerLink (Online service)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New Delhi : Springer India : Imprint: Springer, 2016.
Edición:1st ed. 2016.
Temas:
Agriculture.
Plant biotechnology.
Food science.
Plant Biotechnology.
Food Science.
Acceso en línea:Texto Completo

MARC

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245 1 0 |a Scented rice (Oryza sativa L.) Cultivars of India: A Perspective on Quality and Diversity  |h [electronic resource] /  |c by Altafhusain Nadaf, Sarika Mathure, Narendra Jawali. 
250 |a 1st ed. 2016. 
264 1 |a New Delhi :  |b Springer India :  |b Imprint: Springer,  |c 2016. 
300 |a XIV, 142 p. 69 illus., 18 illus. in color.  |b online resource. 
336 |a text  |b txt  |2 rdacontent 
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505 0 |a 1. Introduction -- 2. Collection of germplasm of scented rice cultivars and grain morphological assessment -- 3. Quality parameter assessment in scented rice cultivars -- 4. Aroma volatile characterization in Indian scented rice (Oryza sativa L.) cultivars -- 5. Molecular markers based assessment of genetic diversity and quality trait specific marker validation. 
520 |a This book represents an original research contribution in the area of aroma volatile biochemistry and the molecular analysis of basmati and non-basmati rice cultivars of India. It demonstrates the utility of headspace-solid phase micro extraction (HS-SPME) coupled with the gas chromatography-flame ionization detection (GC-FID) method, an approach that can help to understand not only the different volatiles contributing to pleasant aroma but also the volatile profile that generates the characteristic cultivar-specific aroma. In addition, the book provides detailed information on diversity, grain morphology, physico-chemical and cooking quality assessment, genetic diversity assessment and marker validation for important quality parameters. As such, it offers a valuable ready reference for agriculture scientists, biochemists, researchers and students involved in quality parameters of rice at the regional and global level. 
650 0 |a Agriculture. 
650 0 |a Plant biotechnology. 
650 0 |a Food science. 
650 1 4 |a Agriculture. 
650 2 4 |a Plant Biotechnology. 
650 2 4 |a Food Science. 
700 1 |a Mathure, Sarika.  |e author.  |4 aut  |4 http://id.loc.gov/vocabulary/relators/aut 
700 1 |a Jawali, Narendra.  |e author.  |4 aut  |4 http://id.loc.gov/vocabulary/relators/aut 
710 2 |a SpringerLink (Online service) 
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950 |a Biomedical and Life Sciences (SpringerNature-11642) 
950 |a Biomedical and Life Sciences (R0) (SpringerNature-43708) 

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