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 70
... amylopectin Juliano 1985b ) . Recent values for eight waxy amylopectins are 105-187 Svedbergs ( Juliano and Villareal 1987 ) , 18.8 Svedbergs for japonica rice amylose , 292 Svedbergs for nonwaxy amylopectin , and 680 and 878 Svedbergs ...
... amylopectin Juliano 1985b ) . Recent values for eight waxy amylopectins are 105-187 Svedbergs ( Juliano and Villareal 1987 ) , 18.8 Svedbergs for japonica rice amylose , 292 Svedbergs for nonwaxy amylopectin , and 680 and 878 Svedbergs ...
Page 81
... amylopectin staling measured by G ' and DSC AH is enhanced by AC , lower amylopectin DP , and greater amylose DP ( Li et al 2003 ) . Biliaderis and Juliano ( 1993 ) found that defatting granular starch with refluxing 85 % methanol for ...
... amylopectin staling measured by G ' and DSC AH is enhanced by AC , lower amylopectin DP , and greater amylose DP ( Li et al 2003 ) . Biliaderis and Juliano ( 1993 ) found that defatting granular starch with refluxing 85 % methanol for ...
Page 293
... Amylopectin Melting Amylopectin staling . Retrograded amylopectin in aqueous starch gels melts at 45-60 ° C ( Slade et al 1987 ) ( pp . 80-83 ) . Sugary - 1 mutant starch granules ( with shorter CL sugary amylopectin and phytoglycogen ...
... Amylopectin Melting Amylopectin staling . Retrograded amylopectin in aqueous starch gels melts at 45-60 ° C ( Slade et al 1987 ) ( pp . 80-83 ) . Sugary - 1 mutant starch granules ( with shorter CL sugary amylopectin and phytoglycogen ...
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