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 103
... Table 3-14 ( Komatsu and Hirano 1992 ) ( Table 3-15 ) . α - Globulin shows 55 % homology with wheat high - MW glutenin subunit and 58 % homology with barley D hordein ( Krishnan and Pueppke 1993 ) and is similar to wheat high - MW ...
... Table 3-14 ( Komatsu and Hirano 1992 ) ( Table 3-15 ) . α - Globulin shows 55 % homology with wheat high - MW glutenin subunit and 58 % homology with barley D hordein ( Krishnan and Pueppke 1993 ) and is similar to wheat high - MW ...
Page 162
... ( Table 4-22 ) . With preschool children on rice - fish ( 100 : 17 by wt ) and rice - mung bean ( 100 : 18.6 by wt ) diets , the switch to high - protein rice also improved N retention ( Roxas et al 1975,1976 ) ( Table 4-22 ) . Thus ...
... ( Table 4-22 ) . With preschool children on rice - fish ( 100 : 17 by wt ) and rice - mung bean ( 100 : 18.6 by wt ) diets , the switch to high - protein rice also improved N retention ( Roxas et al 1975,1976 ) ( Table 4-22 ) . Thus ...
Page 277
... Table 6-4 . Dull . Dull mutants are either hazy white ( tombstone white ) or translucent , showing an intermediate ... ( Table 7-12 ) . Brown rice of the six Sasanishiki du mutants and of the Kinmaze mutants based on IR36 had normal lysine ...
... Table 6-4 . Dull . Dull mutants are either hazy white ( tombstone white ) or translucent , showing an intermediate ... ( Table 7-12 ) . Brown rice of the six Sasanishiki du mutants and of the Kinmaze mutants based on IR36 had normal lysine ...
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