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 80
Page 203
... ratio < 1 is characteristic of indica ( Century Patna ) , and a hardness ratio > 1 for japonica ( white - core Yamadanishi ) . Cells in the core are somewhat isodiametric and arranged radially for hardness ratio 0.93 , and cells are ...
... ratio < 1 is characteristic of indica ( Century Patna ) , and a hardness ratio > 1 for japonica ( white - core Yamadanishi ) . Cells in the core are somewhat isodiametric and arranged radially for hardness ratio 0.93 , and cells are ...
Page 228
... ratio increases with AC of the milled rice . Juliano and Perez ( 1983 ) reported that , for soft rice ( Instron hardness < 1.0 kg / cm2 ) , the water : rice ratio is 0.9-1.0 for waxy , 1.2-1.4 for low AC , 1.5-1.6 for intermediate AC ...
... ratio increases with AC of the milled rice . Juliano and Perez ( 1983 ) reported that , for soft rice ( Instron hardness < 1.0 kg / cm2 ) , the water : rice ratio is 0.9-1.0 for waxy , 1.2-1.4 for low AC , 1.5-1.6 for intermediate AC ...
Page 327
... Ratio 4 Waxy + 18 nonwaxy Range 599-2,110 19-317 8.8-17.4 0.16-1.96 Mean 899 100 12.7 1.06 Correlation coefficients ( n = 22 ) AC ( % ) 2.8-28.6 -0.52 * -0.49 * 0.66 ** Alkali spreading value 3.0-7.0 -0.11 -0.01 -0.11 Crude protein ...
... Ratio 4 Waxy + 18 nonwaxy Range 599-2,110 19-317 8.8-17.4 0.16-1.96 Mean 899 100 12.7 1.06 Correlation coefficients ( n = 22 ) AC ( % ) 2.8-28.6 -0.52 * -0.49 * 0.66 ** Alkali spreading value 3.0-7.0 -0.11 -0.01 -0.11 Crude protein ...
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