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 70
... japonica starches . The molecular properties of amylose and amylopectin from indica and japonica rices with similar AC overlap , but indica tends to have longer amylose and amylopectin chains ( Takeda et al 1986,1987 ; Murugesan et al ...
... japonica starches . The molecular properties of amylose and amylopectin from indica and japonica rices with similar AC overlap , but indica tends to have longer amylose and amylopectin chains ( Takeda et al 1986,1987 ; Murugesan et al ...
Page 73
... japonica , and indica x japonica ( Tongil ) low - amylose and indica and japonica waxy rice starches ( Hizukuri 1986 ; Takeda et al 1986 , 1987 ; Murugesan et al 1992 ; Villareal et al 1993 , 1997 ; Kang et al 1994b ; Yoshio et al 1995 ...
... japonica , and indica x japonica ( Tongil ) low - amylose and indica and japonica waxy rice starches ( Hizukuri 1986 ; Takeda et al 1986 , 1987 ; Murugesan et al 1992 ; Villareal et al 1993 , 1997 ; Kang et al 1994b ; Yoshio et al 1995 ...
Page 253
... Japonica rice is less variable in AC than indica , since high - AC rices are generally indica . A few japonica rices from Japan ( Nakamura et al 2002 ) and the Republic of Korea Juliano and Villareal 1993 ) have high AC . The preferred ...
... Japonica rice is less variable in AC than indica , since high - AC rices are generally indica . A few japonica rices from Japan ( Nakamura et al 2002 ) and the Republic of Korea Juliano and Villareal 1993 ) have high AC . The preferred ...
Contents
PRODUCTION AND UTILIZATION | 1 |
STRUCTURE AND GROSS COMPOSITION | 26 |
CHEMICAL CONSTITUENTS | 72 |
Copyright | |
11 other sections not shown
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