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 122
... Aroma and Flavor Compounds Rice grain aroma compounds have been reviewed ( Maga 1984 , Tsugita 1985-1986 , Fushimi and Ishitani 1994 , Weber et al 2000 ) . 2 - Acetyl - 1 - pyrroline is the principal aroma compound identified by Buttery ...
... Aroma and Flavor Compounds Rice grain aroma compounds have been reviewed ( Maga 1984 , Tsugita 1985-1986 , Fushimi and Ishitani 1994 , Weber et al 2000 ) . 2 - Acetyl - 1 - pyrroline is the principal aroma compound identified by Buttery ...
Page 123
... aroma compounds from brown rices representing the three major aroma types ( Nagaraju et al 1991 ) : an unknown compound IMSX with spicy note , bis- ( 2 - methyl - 3 - furyl ) - disulfide ( meaty ) , and 2 - aminoacetophenone ( medicinal ...
... aroma compounds from brown rices representing the three major aroma types ( Nagaraju et al 1991 ) : an unknown compound IMSX with spicy note , bis- ( 2 - methyl - 3 - furyl ) - disulfide ( meaty ) , and 2 - aminoacetophenone ( medicinal ...
Page 129
... aroma characterization with the group of Dr. Roy Teranishi , USDA Western Regional Research Center , Albany , CA ... aroma to the cooked rice . Ron identified 2 - acetyl - 1 - pyrroline in cooked aromatic rice and in pandan leaves as ...
... aroma characterization with the group of Dr. Roy Teranishi , USDA Western Regional Research Center , Albany , CA ... aroma to the cooked rice . Ron identified 2 - acetyl - 1 - pyrroline in cooked aromatic rice and in pandan leaves as ...
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