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 260
... GT waxy rice in Amylograph properties . Low - Amylose Rices Low - AC rices are represented by japonicas and some indicas , most of which have low GT . Some have high GT , such as US long - grain Century Patna 231. High - GT rice takes a ...
... GT waxy rice in Amylograph properties . Low - Amylose Rices Low - AC rices are represented by japonicas and some indicas , most of which have low GT . Some have high GT , such as US long - grain Century Patna 231. High - GT rice takes a ...
Page 265
... lower Amylograph peak viscosity than intermediate - GT C4-63G , IR64 , and PSB Rc14 . No true high - GT , intermediate - AC rice is known . Intermediate - GT varieties had softer freshly cooked rice but staled more than low - GT rice ...
... lower Amylograph peak viscosity than intermediate - GT C4-63G , IR64 , and PSB Rc14 . No true high - GT , intermediate - AC rice is known . Intermediate - GT varieties had softer freshly cooked rice but staled more than low - GT rice ...
Page 268
... low GT . Despite their similar AC , the low- GT rices have harder cooked rice than the traditional intermediate - GT rices . The GC test ( Cagampang et al 1973 ) was developed precisely to identify such hard - textured rices . The ...
... low GT . Despite their similar AC , the low- GT rices have harder cooked rice than the traditional intermediate - GT rices . The GC test ( Cagampang et al 1973 ) was developed precisely to identify such hard - textured rices . The ...
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 Baņos 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/cmē 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