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 61
Page 81
... measured by DSC ( Lu et al 1997 ) . Waxy amylopectins have more very short chains ( DP 6-9 ) that inhibit staling ( Shi and Seib 1992 ) than do nonwaxy amylopectins . Amylopectins from low - AC indica and japonica starches have 63-66 ...
... measured by DSC ( Lu et al 1997 ) . Waxy amylopectins have more very short chains ( DP 6-9 ) that inhibit staling ( Shi and Seib 1992 ) than do nonwaxy amylopectins . Amylopectins from low - AC indica and japonica starches have 63-66 ...
Page 206
... measured , but the method is tedious . NIRS measurements with whole grains were as effective as rice flours for estimating calibration equations for the degree of milling ( Wadsworth 1994 ) . Milled rice surface lipids may be used to ...
... measured , but the method is tedious . NIRS measurements with whole grains were as effective as rice flours for estimating calibration equations for the degree of milling ( Wadsworth 1994 ) . Milled rice surface lipids may be used to ...
Page 207
... measured by mixed pH indicators ( pH 6.8 vs pH 5.8 ) . Methyl red ( 0.1 g , pH 4.4 red - 6.2 yellow ) and 0.3 g bromthymol blue ( pH 6.2 yellow- 7.6 blue ) are dissolved in 150 mL ethanol and brought to 200 mL with water . The stock ...
... measured by mixed pH indicators ( pH 6.8 vs pH 5.8 ) . Methyl red ( 0.1 g , pH 4.4 red - 6.2 yellow ) and 0.3 g bromthymol blue ( pH 6.2 yellow- 7.6 blue ) are dissolved in 150 mL ethanol and brought to 200 mL with water . The stock ...
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