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 | Acesso ao texto completo restrito à biblioteca da Embrapa Arroz e Feijão. Para informações adicionais entre em contato com cnpaf.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Arroz e Feijão; Embrapa Meio-Norte. |
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Data corrente: |
23/06/2020 |
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Data da última atualização: |
23/06/2020 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
COLOMBARI FILHO, J. M.; ABREU, A. G. de; PEREIRA, J. A. |
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Afiliação: |
JOSE MANOEL COLOMBARI FILHO, CNPAF; ALUANA GONCALVES DE ABREU, CNPAF; JOSE ALMEIDA PEREIRA, CPAMN. |
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Título: |
Red rice. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
In: OLIVEIRA, A. C. de; PEGORARO, C.; VIANA, V. E. (Ed.). The future of rice demand: quality beyond productivity. Switzerland: Springer Nature, 2020. |
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Páginas: |
p. 283-296. |
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ISBN: |
978-3-030-37509-6 |
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DOI: |
https://doi.org/10.1007/978-3-030-37510-2 |
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Idioma: |
Inglês |
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Notas: |
Chapter 12. |
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Conteúdo: |
The term "red rice" refers to the color of rice kernel which is determined by deposits of natural reddish pigments in different layers of the pericarp during rice seed development, covered with dark- or light-colored husk. Although it is often associated with weedy rice, and sometimes used as a synonym, "red rice" can also be wild or cultivated rice. Red rice has been grown for a long time in Asia and consumed as unpolished whole grain because the milling process strips the color along with the bran layer, making it similar to polished white rice. Brown rice, also called whole grain rice, represents the unpolished version of the more common white (noncolored) rice including bran, germ, and endosperm. Red rice production continued in less favorable areas, using low-input agricultural practices, where its consumption became a tradition, as in the Paraiba state, on the valleys of Piancó and Rio do Peixe, and in the Rio Grande do Norte state, on Apodi Valley. In addition, most of the varieties cultivated nowadays in these sites come from the ones introduced centuries ago, and therefore, have a very narrow genetic base. In these states, red rice varieties present grains with rounded shape and are traditionally consumed as semi-polished and cooked with milk, salt, and spices. However, in modern times, this Brazilian red rice also started to be commercialized and used in gourmet food products in other regions, as South and Southeast, where people have greater purchasing power. These consumers recognize that red rice is a higher value-added product, due to its functional properties and its unique flavor, color, and texture. In Brazil, rice for specific culinary, or which have novel cooking, appearance, aroma, and flavor characteristics, have been called "special rice". This niche market is growing rapidly and usually practices a premium market price. MenosThe term "red rice" refers to the color of rice kernel which is determined by deposits of natural reddish pigments in different layers of the pericarp during rice seed development, covered with dark- or light-colored husk. Although it is often associated with weedy rice, and sometimes used as a synonym, "red rice" can also be wild or cultivated rice. Red rice has been grown for a long time in Asia and consumed as unpolished whole grain because the milling process strips the color along with the bran layer, making it similar to polished white rice. Brown rice, also called whole grain rice, represents the unpolished version of the more common white (noncolored) rice including bran, germ, and endosperm. Red rice production continued in less favorable areas, using low-input agricultural practices, where its consumption became a tradition, as in the Paraiba state, on the valleys of Piancó and Rio do Peixe, and in the Rio Grande do Norte state, on Apodi Valley. In addition, most of the varieties cultivated nowadays in these sites come from the ones introduced centuries ago, and therefore, have a very narrow genetic base. In these states, red rice varieties present grains with rounded shape and are traditionally consumed as semi-polished and cooked with milk, salt, and spices. However, in modern times, this Brazilian red rice also started to be commercialized and used in gourmet food products in other regions, as South and Southeast, where people have greater purchasing power. Thes... Mostrar Tudo |
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Thesagro: |
Arroz; Melhoramento Genético Vegetal; Oryza Sativa; Pericarpo; Pigmento. |
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Thesaurus Nal: |
Cultural behavior; Pericarp; Pigments; Plant breeding; Red rice; Seed development. |
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Categoria do assunto: |
G Melhoramento Genético |
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Marc: |
LEADER 02827naa a2200325 a 4500
001 2123420
005 2020-06-23
008 2020 bl uuuu u00u1 u #d
020 $a978-3-030-37509-6
024 7 $ahttps://doi.org/10.1007/978-3-030-37510-2$2DOI
100 1 $aCOLOMBARI FILHO, J. M.
245 $aRed rice.$h[electronic resource]
260 $c2020
300 $ap. 283-296.
500 $aChapter 12.
520 $aThe term "red rice" refers to the color of rice kernel which is determined by deposits of natural reddish pigments in different layers of the pericarp during rice seed development, covered with dark- or light-colored husk. Although it is often associated with weedy rice, and sometimes used as a synonym, "red rice" can also be wild or cultivated rice. Red rice has been grown for a long time in Asia and consumed as unpolished whole grain because the milling process strips the color along with the bran layer, making it similar to polished white rice. Brown rice, also called whole grain rice, represents the unpolished version of the more common white (noncolored) rice including bran, germ, and endosperm. Red rice production continued in less favorable areas, using low-input agricultural practices, where its consumption became a tradition, as in the Paraiba state, on the valleys of Piancó and Rio do Peixe, and in the Rio Grande do Norte state, on Apodi Valley. In addition, most of the varieties cultivated nowadays in these sites come from the ones introduced centuries ago, and therefore, have a very narrow genetic base. In these states, red rice varieties present grains with rounded shape and are traditionally consumed as semi-polished and cooked with milk, salt, and spices. However, in modern times, this Brazilian red rice also started to be commercialized and used in gourmet food products in other regions, as South and Southeast, where people have greater purchasing power. These consumers recognize that red rice is a higher value-added product, due to its functional properties and its unique flavor, color, and texture. In Brazil, rice for specific culinary, or which have novel cooking, appearance, aroma, and flavor characteristics, have been called "special rice". This niche market is growing rapidly and usually practices a premium market price.
650 $aCultural behavior
650 $aPericarp
650 $aPigments
650 $aPlant breeding
650 $aRed rice
650 $aSeed development
650 $aArroz
650 $aMelhoramento Genético Vegetal
650 $aOryza Sativa
650 $aPericarpo
650 $aPigmento
700 1 $aABREU, A. G. de
700 1 $aPEREIRA, J. A.
773 $tIn: OLIVEIRA, A. C. de; PEGORARO, C.; VIANA, V. E. (Ed.). The future of rice demand: quality beyond productivity. Switzerland: Springer Nature, 2020.
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| 4. |  | MARTINS, B. F.; ABREU, A. G. de; RANGEL, P. H. N.; SIBOV, S. T. Avaliação da influência do regime de trocas gasosas na aclimatização de plantas de arroz germinadas In Vitro. Revista RG News, v. 4, n. 3, p. 397, 2018. Edição especial dos Anais do 5º Congresso Brasileiro de Recursos Genéticos, Fortaleza, nov. 2018.| Tipo: Resumo em Anais de Congresso |
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| 5. | | MASIKA, F. B.; MASANZA, M.; ABREU, A. G. de; BARRIGOSSI, J. A. F.; KIZITO, E. B. Abundance, distribution and effects of temperature and humidity on arthropod fauna in different rice ecosystems in Uganda. Journal of Entomology and Zoology Studies, v. 5, n. 5, p. 964-973, 2017.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 5 |
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| 15. | | RIZENTAL, M.; PAREDES-MONTERO, J. R.; ABREU, A. G. de; BROWN, J. K.; QUINTELA, E. D. Coleção entomológica de museu: a história da mosca-branca, Bemisia tabaci, no Brasil. In: SEMINÁRIO JOVENS TALENTOS, 14., 2020, Santo Antônio de Goiás. Resumos... Santo Antônio de Goiás: Embrapa Arroz e Feijão, 2021. p. 87.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 18. | | TORGA, P. P.; RANGEL, P. H. N.; ABREU, A. G. de; COSTA, J. G. C. da. Comparação entre métodos de germinação em acessos de feijão-comum. Revista RG News, v. 4, n. 3, p. 402, 2018. Edição especial dos Anais do 5º Congresso Brasileiro de Recursos Genéticos, Fortaleza, nov. 2018.| Tipo: Resumo em Anais de Congresso |
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