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 227
... rice program ( Ohtsubo 1995 ) . Milled rice ( 8 g ) is boiled in a wire basket in 75 mL water for 20 min , then allowed to stand for 15 min before analysis . Water uptake ratio is the weight of cooked rice / weight of raw rice ( 8 g ) ...
... rice program ( Ohtsubo 1995 ) . Milled rice ( 8 g ) is boiled in a wire basket in 75 mL water for 20 min , then allowed to stand for 15 min before analysis . Water uptake ratio is the weight of cooked rice / weight of raw rice ( 8 g ) ...
Page 231
... Cooked rice characteristics frequently assessed are aroma , flavor or taste , tenderness or hardness , cohesiveness or stickiness , appearance , and whiteness or color . In efforts to standardize ... Rice Cooking and Cooked Rice Texture 231.
... Cooked rice characteristics frequently assessed are aroma , flavor or taste , tenderness or hardness , cohesiveness or stickiness , appearance , and whiteness or color . In efforts to standardize ... Rice Cooking and Cooked Rice Texture 231.
Page 299
... cooked Japanese rice than a slow or quick rate of freezing ( Ohtsubo 1998 ) . Quick - cooking rices are those that require significantly less cooking time than raw milled rice ( 15-25 min ) . The following processes are used for quick - ...
... cooked Japanese rice than a slow or quick rate of freezing ( Ohtsubo 1998 ) . Quick - cooking rices are those that require significantly less cooking time than raw milled rice ( 15-25 min ) . The following processes are used for quick - ...
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