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 279
... mutant was not affected . The fl - 1 mutants have a chalky appearance in both backgrounds , but fl - 2 shows variation in degree of distribution of the translucent fraction of the endosperm . Brown rice protein of two fl - 1 mutants and ...
... mutant was not affected . The fl - 1 mutants have a chalky appearance in both backgrounds , but fl - 2 shows variation in degree of distribution of the translucent fraction of the endosperm . Brown rice protein of two fl - 1 mutants and ...
Page 281
... mutants had more soluble amylose and amylopectin on cooking than IR36 , in spite of their high AC content . This may explain why the glycemic index of the ae mutant 2064 was not lower than that of IR36 ( L.U. Thompson , unpubl . data ) ...
... mutants had more soluble amylose and amylopectin on cooking than IR36 , in spite of their high AC content . This may explain why the glycemic index of the ae mutant 2064 was not lower than that of IR36 ( L.U. Thompson , unpubl . data ) ...
Page 282
... mutant was 9.2 mg / g brown rice and 3.3 mg / g milled rice as compared with that of the Kaybonnet parent of 17.9 mg / g brown rice and 5.8 mg / g milled rice ( Bryant et al 2002 ) . The mutation ( pa1-1 ) was nonlethal , but further ...
... mutant was 9.2 mg / g brown rice and 3.3 mg / g milled rice as compared with that of the Kaybonnet parent of 17.9 mg / g brown rice and 5.8 mg / g milled rice ( Bryant et al 2002 ) . The mutation ( pa1-1 ) was nonlethal , but further ...
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