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 66
... amylose due to tight intermolecular association , even after 12 successive recrystallizations . To the amylose supernate was added water ( 550 mL ) at 70 ° C and 1 - butanol ( 100 mL ) . The solution was boiled under reflux for 10 min ...
... amylose due to tight intermolecular association , even after 12 successive recrystallizations . To the amylose supernate was added water ( 550 mL ) at 70 ° C and 1 - butanol ( 100 mL ) . The solution was boiled under reflux for 10 min ...
Page 209
... amylose , apparent amylose ( measured in the presence of starch lipids , which interferes with I binding ) is the same as lipid - free amylose ( 57- 85 % of total rice amylose ) , while the difference between total amylose ( measured on ...
... amylose , apparent amylose ( measured in the presence of starch lipids , which interferes with I binding ) is the same as lipid - free amylose ( 57- 85 % of total rice amylose ) , while the difference between total amylose ( measured on ...
Page 210
... amylose with organic acids , including acetic acid . Chrastil ( 1987 ) reported that trichloroacetic acid gives blue amylose - I color , although pH was < 2 . To check if the methyl group of acetic acid can complex with amylose or not ...
... amylose with organic acids , including acetic acid . Chrastil ( 1987 ) reported that trichloroacetic acid gives blue amylose - I color , although pH was < 2 . To check if the methyl group of acetic acid can complex with amylose or not ...
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