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 76
... gelatinization and of staled amylopectin melting of low- and high - gelatinization temperature ( GT ) waxy rice starches by differential scanning calorimetry ( DSC ) . Thermal Property / Authors Starch Concentration DSC AH ( J / g ) ...
... gelatinization and of staled amylopectin melting of low- and high - gelatinization temperature ( GT ) waxy rice starches by differential scanning calorimetry ( DSC ) . Thermal Property / Authors Starch Concentration DSC AH ( J / g ) ...
Page 78
... gelatinization phenomenon ( glass transition and partial melting ) , while the second coincides with the melting of starch crystallites . After gelatinization comes the intermediate plateau region , above the T , where , after partial ...
... gelatinization phenomenon ( glass transition and partial melting ) , while the second coincides with the melting of starch crystallites . After gelatinization comes the intermediate plateau region , above the T , where , after partial ...
Page 292
... Gelatinization 55-80 9-17 Amylose - lipid melting above GT < 1-4 Gelatinized starch Glass transition ( > 50 % water ) -10 to - 5 66-97 Ice melting 0 variable Staled - amylopectin melting 45-60 2-10 Residual ungelatinized starch above GT ...
... Gelatinization 55-80 9-17 Amylose - lipid melting above GT < 1-4 Gelatinized starch Glass transition ( > 50 % water ) -10 to - 5 66-97 Ice melting 0 variable Staled - amylopectin melting 45-60 2-10 Residual ungelatinized starch above GT ...
Contents
PRODUCTION AND UTILIZATION | 1 |
STRUCTURE AND GROSS COMPOSITION | 26 |
CHEMICAL CONSTITUENTS | 72 |
Copyright | |
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Common terms and phrases
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