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 67
... Fraction B , DP ( wt % ) 36-46 37-44 40-42 41-51 41-51 47 ( 18-24 ) ( 17-23 ) ( 21 ) ( 19-26 ) ( 19-27 ) ( 38 ) Fraction B , DP ( wt % ) 57-105 67-79,83 70 72-180 70-200 180 ( 4-9 ) ( 4-9 ) ( 9 ) ( 5-8 ) ( 3-5 ) ( 5 ) ...
... Fraction B , DP ( wt % ) 36-46 37-44 40-42 41-51 41-51 47 ( 18-24 ) ( 17-23 ) ( 21 ) ( 19-26 ) ( 19-27 ) ( 38 ) Fraction B , DP ( wt % ) 57-105 67-79,83 70 72-180 70-200 180 ( 4-9 ) ( 4-9 ) ( 9 ) ( 5-8 ) ( 3-5 ) ( 5 ) ...
Page 73
... Fraction B , DP ( glc units ) 37 ( 23 ) 40 ( 22 ) 37-44 ( 17-21 ) Fraction B , DP ( glc units ) W W 72 ( 4 ) 67 ( 4 ) Fraction B , DP ( glc units ) 63,72-79,83 ( 4-9 ) 257-361,390,620 ( 1-5 ) Waxy amylopectin ( 7 ) a ( 9 ) I affinity ...
... Fraction B , DP ( glc units ) 37 ( 23 ) 40 ( 22 ) 37-44 ( 17-21 ) Fraction B , DP ( glc units ) W W 72 ( 4 ) 67 ( 4 ) Fraction B , DP ( glc units ) 63,72-79,83 ( 4-9 ) 257-361,390,620 ( 1-5 ) Waxy amylopectin ( 7 ) a ( 9 ) I affinity ...
Page 85
... fraction I ( low - MW amylopectin ) , 78-88 % fraction II ( amylose ) , and 4-5 % intermediate fraction in the two indica starches ; and 19-21 % fraction I , 71-74 % fraction II , and 7-8 % intermediate fraction in japonica starch . The DP ...
... fraction I ( low - MW amylopectin ) , 78-88 % fraction II ( amylose ) , and 4-5 % intermediate fraction in the two indica starches ; and 19-21 % fraction I , 71-74 % fraction II , and 7-8 % intermediate fraction in japonica starch . The DP ...
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