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 93
... fiber . By contrast , crude fiber determines cellulose as the residue after treatment of defatted food with dilute acid and alkali and has little physiological function other than bulk and faster transit time . Protein extraction should ...
... fiber . By contrast , crude fiber determines cellulose as the residue after treatment of defatted food with dilute acid and alkali and has little physiological function other than bulk and faster transit time . Protein extraction should ...
Page 138
... fiber . The observed poor mineral absorption of brown rice may be due to higher content of dietary fiber ( p . 92 ) and of phytic acid relative to milled rice ( see Table 2-2 ) . Dietary fiber binds minerals in vitro , and numerous ...
... fiber . The observed poor mineral absorption of brown rice may be due to higher content of dietary fiber ( p . 92 ) and of phytic acid relative to milled rice ( see Table 2-2 ) . Dietary fiber binds minerals in vitro , and numerous ...
Page 312
... fiber than the CNP product ( Table 8-4 ) . The Remy product is used in protein - enriched sports drinks and is in great demand for producing , after hydrolysis , broths , stocks , soups , and sauces in concentrated form , in powder , or ...
... fiber than the CNP product ( Table 8-4 ) . The Remy product is used in protein - enriched sports drinks and is in great demand for producing , after hydrolysis , broths , stocks , soups , and sauces in concentrated form , in powder , or ...
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