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
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 nearly all of the grain lipase activity ...
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 nearly all of the grain lipase activity ...
Page 377
BRAN OIL AND WAX Bran Oil Extraction and Processing Bran from freshly milled
rice has an initial free fatty acid level of 1.5-2 % for milled rice and 2-5 % for
parboiled rice ( Nicolosi et al 1994 ) . Free fatty acids of the bran for oil extraction
...
BRAN OIL AND WAX Bran Oil Extraction and Processing Bran from freshly milled
rice has an initial free fatty acid level of 1.5-2 % for milled rice and 2-5 % for
parboiled rice ( Nicolosi et al 1994 ) . Free fatty acids of the bran for oil extraction
...
Page 386
Collecting between 15 and 20 min at 50 ° C and 680 atm , the oryzanol
concentration in the oil 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 ...
Collecting between 15 and 20 min at 50 ° C and 680 atm , the oryzanol
concentration in the oil 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 ...
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Contents
PRODUCTION AND UTILIZATION | 1 |
STRUCTURE AND GROSS COMPOSITION | 25 |
CHEMICAL CONSTITUENTS | 57 |
Copyright | |
9 other sections not shown
Common terms and phrases
aging amino acid amylopectin amylose analysis aroma Bangladesh brown rice cell Cereal Chem compared complex composition consistency cooked rice corn correlated Crude decreased developing diet digestibility effect endosperm energy et al extraction extrusion fiber Food fraction gelatinization gene glucose hardness high-AC higher hull improved increased indica Instron intermediate Intern IRRI Japan japonica Juliano layer lipids low-GT lower lysine major Mean measured method milled rice mutants nonwaxy Nutrition parboiled Philippines Plant prepared processing properties protein protein content published range ratio rats reduced reported Research residues resistant rice bran rice flour rice grain rice starch rough rice samples seed showed similar soluble staling starch granules storage Table temperature texture units varieties Villareal viscosity waxy rice yield
Bibliographic information
| Title | Rice Chemistry and Quality |
| Author | Bienvenido O. Juliano |
| Contributor | Philippine Rice Research Institute |
| Publisher | Philippine Rice Research Institute, 2003 |
| Original from | Cornell University |
| Digitized | 11 Dec 2009 |
| ISBN | 971908118X, 9789719081180 |
| Length | 480 pages |
| Export Citation | BiBTeX EndNote RefMan |