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. |
From inside the book
Results 1-3 of 84
Page 116
... Juliano 1980b ) . Sulfolipids have been reported by other workers ( Juliano 1985b ) . Two PB preparations using bacterial a - amylase had neutral lipid- glycolipid - phospholipid ratios of 66:20:14 and 74:12:14 ( Mano 1982 ) Earlier ...
... Juliano 1980b ) . Sulfolipids have been reported by other workers ( Juliano 1985b ) . Two PB preparations using bacterial a - amylase had neutral lipid- glycolipid - phospholipid ratios of 66:20:14 and 74:12:14 ( Mano 1982 ) Earlier ...
Page 228
Bienvenido O. Juliano. Rice cooker optimum water method . In Southeast Asia , rice is cooked in a measured amount of water that the milled rice will absorb for optimum texture ( Juliano 2001 ) . In Japan and the Republic of Korea , the ...
Bienvenido O. Juliano. Rice cooker optimum water method . In Southeast Asia , rice is cooked in a measured amount of water that the milled rice will absorb for optimum texture ( Juliano 2001 ) . In Japan and the Republic of Korea , the ...
Page 454
Bienvenido O. Juliano. Roxas DB , AR Obsioma , RM Lapitan , LS Castillo , VG Momongan , BO Juliano . 1985 . The effects of variety of rice , level of nitrogen fertilization and season on the chemical composition and in vitro ...
Bienvenido O. Juliano. Roxas DB , AR Obsioma , RM Lapitan , LS Castillo , VG Momongan , BO Juliano . 1985 . The effects of variety of rice , level of nitrogen fertilization and season on the chemical composition and in vitro ...
Contents
PRODUCTION AND UTILIZATION | 1 |
STRUCTURE AND GROSS COMPOSITION | 26 |
CHEMICAL CONSTITUENTS | 72 |
Copyright | |
11 other sections not shown
Common terms and phrases
Agric aleurone alkali spreading value amino acid Amylograph amylopectin amylose amylose content aroma Baņos 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/cmē 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