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 160
... Corn , normal 9.6 Corn , opaque - 2 9.4 Barley , normal 12.9 Barley , Lysimax 13.8 Barley , 609 14.2 Milled rice Intan 6.0 Milled rice , HP IR480-5-9 11.2 Wheat , normal ( 9.0 ) Wheat , HP 10.9 Now we 0 10 3.0 4.1 855 96 61 97 52 78 385 ...
... Corn , normal 9.6 Corn , opaque - 2 9.4 Barley , normal 12.9 Barley , Lysimax 13.8 Barley , 609 14.2 Milled rice Intan 6.0 Milled rice , HP IR480-5-9 11.2 Wheat , normal ( 9.0 ) Wheat , HP 10.9 Now we 0 10 3.0 4.1 855 96 61 97 52 78 385 ...
Page 161
... corn meal , normal 8.3 Whole corn meal , 02 8.6 Whole corn meal , su202 9.0 Degermed corn meal 7.1 Degermed corn meal , 02 6.5 Degermed corn meal , su202 7.1 Whole corn meal , normal 8.2 22 2222222 29 * 2 * 00 3.9 3.4 8 88 240-320 6719 ...
... corn meal , normal 8.3 Whole corn meal , 02 8.6 Whole corn meal , su202 9.0 Degermed corn meal 7.1 Degermed corn meal , 02 6.5 Degermed corn meal , su202 7.1 Whole corn meal , normal 8.2 22 2222222 29 * 2 * 00 3.9 3.4 8 88 240-320 6719 ...
Page 376
... corn and precooked corn , which was related to degree of gelatinization ( Forneris et al 1993 ) ( Table 9-9 ) . Corresponding in vitro digestibilities were puffed rice , 74.0 % ; flaked corn , 65.7 % ; and precooked corn , 44.2 ...
... corn and precooked corn , which was related to degree of gelatinization ( Forneris et al 1993 ) ( Table 9-9 ) . Corresponding in vitro digestibilities were puffed rice , 74.0 % ; flaked corn , 65.7 % ; and precooked corn , 44.2 ...
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