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 210
Bienvenido O. Juliano. Phan and Mercier ( 1984 ) reported on the complexation of amylose with organic acids , including acetic acid . Chrastil ( 1987 ) reported that trichloroacetic acid gives blue amylose - I color , although pH was < 2 ...
Bienvenido O. Juliano. Phan and Mercier ( 1984 ) reported on the complexation of amylose with organic acids , including acetic acid . Chrastil ( 1987 ) reported that trichloroacetic acid gives blue amylose - I color , although pH was < 2 ...
Page 230
... Reported activation energy values for japonica milled rices are 72-105 kJ / mole at 80-100 ° C and 36-40 kJ / mole ... reported the activation energy of cooking a rice flour as 286.7 kJ / mole below 70.1 ° C and 29.8 kJ / mole above 70.1 ...
... Reported activation energy values for japonica milled rices are 72-105 kJ / mole at 80-100 ° C and 36-40 kJ / mole ... reported the activation energy of cooking a rice flour as 286.7 kJ / mole below 70.1 ° C and 29.8 kJ / mole above 70.1 ...
Page 369
... reported that supplementation for 3 wk of cookies with 15 g rice bran / d , but not wheat bran , decreased only the plasma triglyceride level of normal men . By contrast , Tsai et al ( 1992 ) reported that 10 healthy individuals ...
... reported that supplementation for 3 wk of cookies with 15 g rice bran / d , but not wheat bran , decreased only the plasma triglyceride level of normal men . By contrast , Tsai et al ( 1992 ) reported that 10 healthy individuals ...
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