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 189
Bienvenido O. Juliano. Aging Aging has been suggested to be triggered by fat rancidity , with fatty acids complexing with starch amylose and oxidation of unsaturated fatty acids to hydroperoxides and carbonyl compounds , which react with ...
Bienvenido O. Juliano. Aging Aging has been suggested to be triggered by fat rancidity , with fatty acids complexing with starch amylose and oxidation of unsaturated fatty acids to hydroperoxides and carbonyl compounds , which react with ...
Page 191
... Aging Accelerated aging may be achieved by heating rough or milled rice up to 110 ° C in sealed containers without loss of MC to avoid grain cracking ( Bhattacharya et al 1964 , Normand et al 1964 ) The cured rice resembles naturally ...
... Aging Accelerated aging may be achieved by heating rough or milled rice up to 110 ° C in sealed containers without loss of MC to avoid grain cracking ( Bhattacharya et al 1964 , Normand et al 1964 ) The cured rice resembles naturally ...
Page 263
... aging period has reduced the stickiness of the low - AC rice . Aged milled rice of the IR2071-137-5 line with 14 % AC and high GT was surprisingly no longer acceptable to Filipino consumers because of stickiness , despite aging ...
... aging period has reduced the stickiness of the low - AC rice . Aged milled rice of the IR2071-137-5 line with 14 % AC and high GT was surprisingly no longer acceptable to Filipino consumers because of stickiness , despite aging ...
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