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 12
... Philippines 0.72 Pakistan 1.77 Iraq 0.68 China , People's Republic of 0.94 Saudi Arabia 0.66 Australia 0.65 Malaysia ... Philippines is US $ 0.33 / kg , compared with US $ 0.11 / kg in Vietnam and US $ 0.15 / kg in Thailand . The ...
... Philippines 0.72 Pakistan 1.77 Iraq 0.68 China , People's Republic of 0.94 Saudi Arabia 0.66 Australia 0.65 Malaysia ... Philippines is US $ 0.33 / kg , compared with US $ 0.11 / kg in Vietnam and US $ 0.15 / kg in Thailand . The ...
Page 201
... Philippines ( NFA1 2002 ) . Size IRRI ( 1966 ) FAO ( 1972b ) Philippines ( NFA1 2002 ) Extra long > 7.50 > 7.00 ≥7.5 Long 6.61-7.50 6.00-6.99 6.4-7.4 Medium 5.51-6.60 5.00-5.99 5.5-6.3 Short < 5.50 < 5.00 < 5.5 • For ≥ 80 % of whole ...
... Philippines ( NFA1 2002 ) . Size IRRI ( 1966 ) FAO ( 1972b ) Philippines ( NFA1 2002 ) Extra long > 7.50 > 7.00 ≥7.5 Long 6.61-7.50 6.00-6.99 6.4-7.4 Medium 5.51-6.60 5.00-5.99 5.5-6.3 Short < 5.50 < 5.00 < 5.5 • For ≥ 80 % of whole ...
Page 257
... Philippines are used for making rice wine ( tapuy ) . They include Dolkitan - Diket , Imingan - Diket , and Pingkitan and have low GT ( CECAP - PhilRice 2000 ) . A market sample of Kintuman waxy rice in Benguet had intermediate to high ...
... Philippines are used for making rice wine ( tapuy ) . They include Dolkitan - Diket , Imingan - Diket , and Pingkitan and have low GT ( CECAP - PhilRice 2000 ) . A market sample of Kintuman waxy rice in Benguet had intermediate to high ...
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 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