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 262
... Villareal 1993 ) . The very best for risotto are the Italian varieties Carnaroli ( 24 % AC ) and Vialone Nano ( 23 % AC ) ( Juliano and Villareal 1993 , Owen 1993 ) . Low - AC rices with low GT and soft GC predominate over intermediate ...
... Villareal 1993 ) . The very best for risotto are the Italian varieties Carnaroli ( 24 % AC ) and Vialone Nano ( 23 % AC ) ( Juliano and Villareal 1993 , Owen 1993 ) . Low - AC rices with low GT and soft GC predominate over intermediate ...
Page 268
... Villareal 1993 ) . No true high - GT , high - AC rice is known among cultivated varieties Juliano and Villareal 1993 ) . However , germplasm bank screening for AC and GT identified high - GT , high - AC rices with cooked - rice ...
... Villareal 1993 ) . No true high - GT , high - AC rice is known among cultivated varieties Juliano and Villareal 1993 ) . However , germplasm bank screening for AC and GT identified high - GT , high - AC rices with cooked - rice ...
Page 462
... Villareal CP , BO Juliano . 1987. Varietal differences in quality characteristics of puffed rices . Cereal Chem 64 : 337-342 . Villareal CP , BO Juliano . 1989a . Comparative levels of waxy gene product of endosperm starch granules of ...
... Villareal CP , BO Juliano . 1987. Varietal differences in quality characteristics of puffed rices . Cereal Chem 64 : 337-342 . Villareal CP , BO Juliano . 1989a . Comparative levels of waxy gene product of endosperm starch granules of ...
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