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 57
... glucose and fructose ; bran contains equal amounts , but milled rice contains more glucose than fructose . Melibiose is detected in the mature rice grain , as are glucodifructose , maltotriose , and higher maltooligosaccharides . In two ...
... glucose and fructose ; bran contains equal amounts , but milled rice contains more glucose than fructose . Melibiose is detected in the mature rice grain , as are glucodifructose , maltotriose , and higher maltooligosaccharides . In two ...
Page 133
... Glucose % of Bread In vivo Resistant Starch ( % ) Brown rice Waxy purple 1 7818 112 ± 11 Low amylose Intermediate ... glucose value for the glucose diet as 100 % and that for the white bread diet as 100 % ( glycemic index of glucose is ...
... Glucose % of Bread In vivo Resistant Starch ( % ) Brown rice Waxy purple 1 7818 112 ± 11 Low amylose Intermediate ... glucose value for the glucose diet as 100 % and that for the white bread diet as 100 % ( glycemic index of glucose is ...
Page 345
... glucose . Glucose polymers , primarily from rice - based solutions , have been shown to be as effective as glucose - based solutions but offer additional advantages in reducing the amount and duration of diarrhea with lesser volumes of ...
... glucose . Glucose polymers , primarily from rice - based solutions , have been shown to be as effective as glucose - based solutions but offer additional advantages in reducing the amount and duration of diarrhea with lesser volumes of ...
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