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 42
... endosperm cells by 5 DAF . Cell division is essentially complete by 9 DAF ; the aggregate number of endosperm cells is 180,000 in Japanese variety Yoneshiro ( Hoshikawa 1967a ) . Total endosperm cells range from 83,100 to 231,800 in ...
... endosperm cells by 5 DAF . Cell division is essentially complete by 9 DAF ; the aggregate number of endosperm cells is 180,000 in Japanese variety Yoneshiro ( Hoshikawa 1967a ) . Total endosperm cells range from 83,100 to 231,800 in ...
Page 52
... endosperm are degraded and utilized by the growing embryo . During germination , starch granules show progressive ... endosperm commences adjacent to the epithelium of the scutellum and progressively involves endosperm at increasing ...
... endosperm are degraded and utilized by the growing embryo . During germination , starch granules show progressive ... endosperm commences adjacent to the epithelium of the scutellum and progressively involves endosperm at increasing ...
Page 277
... endosperm appearance between waxy and nonwaxy , depending on AC , which is classified as very low ( Kaushik and Khush 1991 ) . They stain blue - black with I - KI solution . The endosperm cell starch granules are compactly arranged and ...
... endosperm appearance between waxy and nonwaxy , depending on AC , which is classified as very low ( Kaushik and Khush 1991 ) . They stain blue - black with I - KI solution . The endosperm cell starch granules are compactly arranged and ...
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 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