Rice Chemistry, Nutrition, and Processing: An-Introduction

As one of the three major cereal crops in the world. Rice (Oryza sativa L.) is the most widely consumed staple food for more than half of the world's population. In this chapter, an overview of rice production in the world, rice component constitutes, rice processing, and the health benefits of rice are introduced. Particularly, the importance of the rice industry as well as the future directions are highlighted.