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 108
... acid residues and consists of gene subfamilies A and B , based on their DNA sequence . The coding sequences of GluA and GluB members share 60-65 % homology at the amino acid level , whereas members within the same subfamily are more ...
... acid residues and consists of gene subfamilies A and B , based on their DNA sequence . The coding sequences of GluA and GluB members share 60-65 % homology at the amino acid level , whereas members within the same subfamily are more ...
Page 282
... acid . A low - phytic acid rice with a reduction in seed phytic acid of about 45 % has been isolated and characterized with correspondingly higher inorganic phosphate content ( Raboy 2000 ) . The phytic acid content of the pa1 mutant ...
... acid . A low - phytic acid rice with a reduction in seed phytic acid of about 45 % has been isolated and characterized with correspondingly higher inorganic phosphate content ( Raboy 2000 ) . The phytic acid content of the pa1 mutant ...
Page 360
Bienvenido O. Juliano. Table 9-3 . Mean amino acid composition and amino acid score of proteins of four crude cereal brans ( USDA 1998 ) . Property Rice Wheat Corn Oat Bran Bran Bran❜ Bran Crude protein ( % N × 6.25 ) 12.8 15.6 7.1 16.7 ...
Bienvenido O. Juliano. Table 9-3 . Mean amino acid composition and amino acid score of proteins of four crude cereal brans ( USDA 1998 ) . Property Rice Wheat Corn Oat Bran Bran Bran❜ Bran Crude protein ( % N × 6.25 ) 12.8 15.6 7.1 16.7 ...
Contents
PRODUCTION AND UTILIZATION | 1 |
STRUCTURE AND GROSS COMPOSITION | 26 |
CHEMICAL CONSTITUENTS | 72 |
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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