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 233
... extrusion cell by Perez et al ( 1993b ) . The Kramer shear ( texture press ) cell with 10 flexible blades 2.9 mm thick , 66 × 66 × 65 mm , utilizes 100 g of cooked rice and a crosshead speed of 10 cm / min to measure hardness ...
... extrusion cell by Perez et al ( 1993b ) . The Kramer shear ( texture press ) cell with 10 flexible blades 2.9 mm thick , 66 × 66 × 65 mm , utilizes 100 g of cooked rice and a crosshead speed of 10 cm / min to measure hardness ...
Page 235
... extrusion plate of stainless steel mesh ( 0.5 mm ) . An extrusion cylinder ( 19.5 mm diameter , 95 mm long ) was turned to size from a 2.54 cm Teflon rod . Cooked rice ( 8.5 g ) is placed into the cell and extruded in a texture analyzer ...
... extrusion plate of stainless steel mesh ( 0.5 mm ) . An extrusion cylinder ( 19.5 mm diameter , 95 mm long ) was turned to size from a 2.54 cm Teflon rod . Cooked rice ( 8.5 g ) is placed into the cell and extruded in a texture analyzer ...
Page 332
... EXTRUSION - COOKED AND PUFFED RICE SNACKS Extrudates Extrusion cooking has become a convenient method for obtaining precooked rice flour and various rice snacks . Optimum conditions for extrusion cooking differ among extruders and are ...
... EXTRUSION - COOKED AND PUFFED RICE SNACKS Extrudates Extrusion cooking has become a convenient method for obtaining precooked rice flour and various rice snacks . Optimum conditions for extrusion cooking differ among extruders and are ...
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