Rice Chemistry and QualityProduction and utilization. Structure and gross composition of the rice grain. Chemical constituents. Nutritive value of rice and rice diets. Processing. Grain quality evaluation. Varietal quality types. Processed products. Bran. Hull and straw. |
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Page 36
... Crude protein ( g ) 7.1-8.3 6.3-7.1 11.3-14.9 Crude fat ( g ) 1.6-2.8 0.3-0.5 15.0-19.7 Crude ash ( g ) 1.0-1.5 0.3-0.8 6.6-9.9 Crude fiber ( g ) 0.6-1.0 0.2-0.5 7.0-11.4 Available carbohydrate ( g ) 73-87 77-89 34-62 Total dietary ...
... Crude protein ( g ) 7.1-8.3 6.3-7.1 11.3-14.9 Crude fat ( g ) 1.6-2.8 0.3-0.5 15.0-19.7 Crude ash ( g ) 1.0-1.5 0.3-0.8 6.6-9.9 Crude fiber ( g ) 0.6-1.0 0.2-0.5 7.0-11.4 Available carbohydrate ( g ) 73-87 77-89 34-62 Total dietary ...
Page 385
... crude and refined commercial rice bran oils ( Kato et al 1981 ; Tanabe et al 1981 , 1982 ; Kanematsu et al 1983 ; Nicolosi et al 1994 ; Godber and Juliano 2003 ) . Constituent per 100 g Oil Crude Oil Refined Oil Unsaponifiables ( g ) ...
... crude and refined commercial rice bran oils ( Kato et al 1981 ; Tanabe et al 1981 , 1982 ; Kanematsu et al 1983 ; Nicolosi et al 1994 ; Godber and Juliano 2003 ) . Constituent per 100 g Oil Crude Oil Refined Oil Unsaponifiables ( g ) ...
Page 402
... crude ash , crude silica , and in vitro dry matter digestibility ( IVDMD ) and organic matter digestibility ( IVOMD ) of harvest straw of three rice varieties * ( Balasta et al 1988,1989 ) . Variety Season Sio2 Crude Crude IVDMD IVOMD ...
... crude ash , crude silica , and in vitro dry matter digestibility ( IVDMD ) and organic matter digestibility ( IVOMD ) of harvest straw of three rice varieties * ( Balasta et al 1988,1989 ) . Variety Season Sio2 Crude Crude IVDMD IVOMD ...
Contents
PRODUCTION AND UTILIZATION | 1 |
STRUCTURE AND GROSS COMPOSITION | 26 |
CHEMICAL CONSTITUENTS | 72 |
Copyright | |
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Agric aleurone alkali spreading value amino acid Amylograph amylopectin amylose amylose content aroma Baños Biliaderis BO Juliano brown rice carbohydrate caryopsis cell wall Cereal Cereal Chem cooked rice correlated Crude cysteine dietary fiber digestibility Eggum endosperm extrusion fatty acids Food fraction gelatinization gene glutelin glycemic index grain quality hardness head rice high-AC rices high-GT higher hull increased indica Instron intermediate AC intermediate-GT IRRI japonica rices Juliano Juliano and Villareal Juliano BO kg/cm² lipids low-AC rice low-GT lysine lysine content milled rice moisture mutants nonwaxy rice noodles Nutrition Perez Philippines PhilRice phytic acid prolamin properties protein content protein quality ratio residues resistant starch rice bran oil rice flour rice grain rice protein rice starch rough rice samples seed soluble staling starch granules storage Table temperature texture varieties Villareal 1993 viscosity waxy rice wheat