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 197
... extract freed grain oil . Liquid ethanol extraction and treatment with ethanol vapors also denature lipase and kill lipase - producing bacteria and mold on the grain surface . Brown rice , stabilized by processes that eliminate all or ...
... extract freed grain oil . Liquid ethanol extraction and treatment with ethanol vapors also denature lipase and kill lipase - producing bacteria and mold on the grain surface . Brown rice , stabilized by processes that eliminate all or ...
Page 377
... extraction should be as low as possible for ease of extraction and efficiency of refining of the oil , as well as oil recovery . Oil may be removed by hydraulic pressing and solvent extraction . Hydraulic pressing removes only 50 % of ...
... extraction should be as low as possible for ease of extraction and efficiency of refining of the oil , as well as oil recovery . Oil may be removed by hydraulic pressing and solvent extraction . Hydraulic pressing removes only 50 % of ...
Page 386
... extracted from supercritical fluid extraction was 675 mg / g as compared with a level of 11.8 mg / g with conventional hexane extraction ( Xu and Godber 2000 ) . Wax . Wax concentration in the crude oil is dependent on the extraction ...
... extracted from supercritical fluid extraction was 675 mg / g as compared with a level of 11.8 mg / g with conventional hexane extraction ( Xu and Godber 2000 ) . Wax . Wax concentration in the crude oil is dependent on the extraction ...
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