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 150
... Digestible energy and starch remained high . Amino acid digestibility values show that lysine digestibility remains high , which explains the higher BV , but cysteine has the lowest digestibility value of 82 % . Methionine digestibility ...
... Digestible energy and starch remained high . Amino acid digestibility values show that lysine digestibility remains high , which explains the higher BV , but cysteine has the lowest digestibility value of 82 % . Methionine digestibility ...
Page 159
... digestibility ( % ) 95.4 ± 0.5 95.7 ± 0.9 100.0 ± 0.3 Cysteine digestibility ( % ) 87.5 ± 0.5 84.1 ± 0.7 87.9 ± 0.4 Methionine digestibility ( % ) 86.7 ± 0.5 83.5 ± 0.5 88.3 + 0.9 Protein quality ( % ) 88.8 ± 3.1 80.4 ± 3.3 56.0 + 3.0 ...
... digestibility ( % ) 95.4 ± 0.5 95.7 ± 0.9 100.0 ± 0.3 Cysteine digestibility ( % ) 87.5 ± 0.5 84.1 ± 0.7 87.9 ± 0.4 Methionine digestibility ( % ) 86.7 ± 0.5 83.5 ± 0.5 88.3 + 0.9 Protein quality ( % ) 88.8 ± 3.1 80.4 ± 3.3 56.0 + 3.0 ...
Page 376
... digestibility of dry matter and protein in carp than flaked corn and precooked corn , which was related to degree of ... digestibility . Values for raw rice in rainbow trout were reported by Bergot ( 1993 ) , and dry matter digestibility ...
... digestibility of dry matter and protein in carp than flaked corn and precooked corn , which was related to degree of ... digestibility . Values for raw rice in rainbow trout were reported by Bergot ( 1993 ) , and dry matter digestibility ...
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 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