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 99
... Amino Acid Composition of Brown and Milled Rice and of Rice Bran , and Nitrogen Balance in Rats Brown rice has a slightly higher protein content than milled rice . Amino acid composition ( USDA 1998 ) showed slightly higher lysine ...
... Amino Acid Composition of Brown and Milled Rice and of Rice Bran , and Nitrogen Balance in Rats Brown rice has a slightly higher protein content than milled rice . Amino acid composition ( USDA 1998 ) showed slightly higher lysine ...
Page 105
... amino acid composition between indica and japonica rices ( Wang et al 1994 ) ( Table 3-15 ) . Indica waxy gene protein ( Wx ) has one more serine residue but one less proline . residue than japonica waxy gene protein ( Wxb ) . Indica ...
... amino acid composition between indica and japonica rices ( Wang et al 1994 ) ( Table 3-15 ) . Indica waxy gene protein ( Wx ) has one more serine residue but one less proline . residue than japonica waxy gene protein ( Wxb ) . Indica ...
Page 108
... Amino acid composition of the a subunit from nucleotide sequencing showed 2.3-4.2 % lysine ( Higushi and Fukagawa ... amino acid residues and consists of gene subfamilies A and B , based on their DNA sequence . The coding sequences of ...
... Amino acid composition of the a subunit from nucleotide sequencing showed 2.3-4.2 % lysine ( Higushi and Fukagawa ... amino acid residues and consists of gene subfamilies A and B , based on their DNA sequence . The coding sequences 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