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. |
From inside the book
Results 1-3 of 56
Page 46
... decreased to 1.2 at 25 DAF because of the increased synthesis and accumulation of prolamin , specifically during the latter stages of seed development ( Li and Okita 1993 ) . RNA increased progressively to 8-12 DAF , then decreased and ...
... decreased to 1.2 at 25 DAF because of the increased synthesis and accumulation of prolamin , specifically during the latter stages of seed development ( Li and Okita 1993 ) . RNA increased progressively to 8-12 DAF , then decreased and ...
Page 53
... decreased but soluble protein increased and was maximum by day 6 in germinating IR8 grain ( Palmiano and Juliano 1972 ) . Free amino acids also increased and RNA level decreased by day 7. Endosperm glutelin breakdown occurred from 4 to ...
... decreased but soluble protein increased and was maximum by day 6 in germinating IR8 grain ( Palmiano and Juliano 1972 ) . Free amino acids also increased and RNA level decreased by day 7. Endosperm glutelin breakdown occurred from 4 to ...
Page 190
... decreased with storage time , simultaneous with a steady increase in setback , since aging renders the rice substance progressively more organized and resistant to swelling and disintegration . Peak viscosity increased during the first ...
... decreased with storage time , simultaneous with a steady increase in setback , since aging renders the rice substance progressively more organized and resistant to swelling and disintegration . Peak viscosity increased during the first ...
Contents
PRODUCTION AND UTILIZATION | 1 |
STRUCTURE AND GROSS COMPOSITION | 26 |
CHEMICAL CONSTITUENTS | 72 |
Copyright | |
11 other sections not shown
Common terms and phrases
Agric aleurone alkali spreading value amino acid Amylograph amylopectin amylose amylose content aroma Baņos 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/cmē 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