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 233
... cell by Perez et al ( 1993b ) . The Kramer shear ( texture press ) cell with 10 flexible blades 2.9 mm thick , 66 × 66 × 65 mm , utilizes 100 g of cooked rice and a crosshead speed of 10 cm / min to measure hardness , corresponding to ...
... cell by Perez et al ( 1993b ) . The Kramer shear ( texture press ) cell with 10 flexible blades 2.9 mm thick , 66 × 66 × 65 mm , utilizes 100 g of cooked rice and a crosshead speed of 10 cm / min to measure hardness , corresponding to ...
Page 235
... cell and extruded in a texture analyzer model TA - XT2 with a 25 kg load cell at a crosshead speed of 2.0 mm / sec for a total distance of 85 mm , including an upward motion of 10 mm . The related test phases are packing , compression ...
... cell and extruded in a texture analyzer model TA - XT2 with a 25 kg load cell at a crosshead speed of 2.0 mm / sec for a total distance of 85 mm , including an upward motion of 10 mm . The related test phases are packing , compression ...
Page 456
... cell walls . Phytochemistry 23 : 2233-2237 . Shibuya N. 1989. Comparative studies on the cell wall polymers obtained from different parts of rice grains . Pages 333-344 in Plant Cell Wall Polymers : Biogenesis and Biodegradation . NG ...
... cell walls . Phytochemistry 23 : 2233-2237 . Shibuya N. 1989. Comparative studies on the cell wall polymers obtained from different parts of rice grains . Pages 333-344 in Plant Cell Wall Polymers : Biogenesis and Biodegradation . NG ...
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