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 134
... AC rices ( Wolever et al 1986 , Panlasigui 1989 ) . The glycemic index of ... high glycemic indexes . Rice bran has a lower glycemic index ( 19 % of ... high - AC rices , the low - GT , hard - GC IR42 had a higher glycemic index than the ...
... AC rices ( Wolever et al 1986 , Panlasigui 1989 ) . The glycemic index of ... high glycemic indexes . Rice bran has a lower glycemic index ( 19 % of ... high - AC rices , the low - GT , hard - GC IR42 had a higher glycemic index than the ...
Page 248
... high - AC and low - AC puffed rice cakes , and positively with particle size of food ( wheat ) ( Holt and Brand Miller 1994 , 1995 ) . Satiety was 1.5 times higher for the high - AC rice cakes than for the low - AC rice cakes , and ...
... high - AC and low - AC puffed rice cakes , and positively with particle size of food ( wheat ) ( Holt and Brand Miller 1994 , 1995 ) . Satiety was 1.5 times higher for the high - AC rice cakes than for the low - AC rice cakes , and ...
Page 268
Bienvenido O. Juliano. High - Amylose Rices Traditional high - AC rices have intermediate GT , whereas the sources from Taiwan , China of the dwarfing gene for the modern varieties , such as Taichung Native 1 , have low GT . Despite ...
Bienvenido O. Juliano. High - Amylose Rices Traditional high - AC rices have intermediate GT , whereas the sources from Taiwan , China of the dwarfing gene for the modern varieties , such as Taichung Native 1 , have low GT . Despite ...
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