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. |
From inside the book
Results 1-3 of 87
Page 153
... lower TD for indica rice than for japonica or for indica × japonica rices ( Eggum et al 1977,1987,1993b , c , 1994 ... lower protein content than indica rice and have been reported to have lower prolamin content than indica rice ( Hibino ...
... lower TD for indica rice than for japonica or for indica × japonica rices ( Eggum et al 1977,1987,1993b , c , 1994 ... lower protein content than indica rice and have been reported to have lower prolamin content than indica rice ( Hibino ...
Page 156
... lower rat TD and showed higher protein , higher cysteine , and lower lysine content ; lower enzyme digestible nitrogen ( EDN ) ; and higher denatured prolamin in indica cooked rice ( Boisen et al 2001 ) ( Table 4-16 ) . Waxy gene ...
... lower rat TD and showed higher protein , higher cysteine , and lower lysine content ; lower enzyme digestible nitrogen ( EDN ) ; and higher denatured prolamin in indica cooked rice ( Boisen et al 2001 ) ( Table 4-16 ) . Waxy gene ...
Page 260
... lower than that of most low - GT , low - AC starches except for Khao Dawk Mali 105 starch gel ( Biliaderis and Juliano 1993 ) . Germplasm bank entries from AC and GT screening with intermediate GT and low AC were intermediate in ...
... lower than that of most low - GT , low - AC starches except for Khao Dawk Mali 105 starch gel ( Biliaderis and Juliano 1993 ) . Germplasm bank entries from AC and GT screening with intermediate GT and low AC were intermediate in ...
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