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 145
... Proteins Although lowest in protein content among the cereals , rice protein is high in lysine together with oat , rye , and barley ( USDA 1998 ) ( Table 4-8 ) . The lysine content of protein is lowest for millet and sorghum . Corn ...
... Proteins Although lowest in protein content among the cereals , rice protein is high in lysine together with oat , rye , and barley ( USDA 1998 ) ( Table 4-8 ) . The lysine content of protein is lowest for millet and sorghum . Corn ...
Page 147
... protein showed high TD , except for the IR36 - based ae mutant ( Table 4-9 ) . BV was 67-75 % , and NPU was 64-75 % . Utilizable protein ranged from 4 % to 10 % . There is a tendency for lysine content to decrease with protein content ...
... protein showed high TD , except for the IR36 - based ae mutant ( Table 4-9 ) . BV was 67-75 % , and NPU was 64-75 % . Utilizable protein ranged from 4 % to 10 % . There is a tendency for lysine content to decrease with protein content ...
Page 312
Bienvenido O. Juliano. Protein Concentrates Existing commercial rice protein products from brokens from starch production include an alkali - extracted product from Remy Industries SA and the residue of amylolysis of rice flour to syrups ...
Bienvenido O. Juliano. Protein Concentrates Existing commercial rice protein products from brokens from starch production include an alkali - extracted product from Remy Industries SA and the residue of amylolysis of rice flour to syrups ...
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