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 135
... Resistant Starch Resistant starch is starch , raw or processed , and starch degradation products that are not digested by humans ( not absorbed in the small intestine of healthy individuals ) and act as soluble dietary fiber in the ...
... Resistant Starch Resistant starch is starch , raw or processed , and starch degradation products that are not digested by humans ( not absorbed in the small intestine of healthy individuals ) and act as soluble dietary fiber in the ...
Page 136
... resistant starch is calculated as the difference between total resistant starch with Nebacitin and unfermented resistant starch without Nebacitin . In vivo resistant starch in rats is 0-0.2 % in raw milled rice , except for 1.3 % for ...
... resistant starch is calculated as the difference between total resistant starch with Nebacitin and unfermented resistant starch without Nebacitin . In vivo resistant starch in rats is 0-0.2 % in raw milled rice , except for 1.3 % for ...
Page 137
... resistant starch of 0.8 % from cooking is significant at the 5 % level . b Fermentable resistant starch - difference of total resistant starch ( + Nebacitin ) and unfermented resistant starch ( -Nebacitin ) . In the same row , and in ...
... resistant starch of 0.8 % from cooking is significant at the 5 % level . b Fermentable resistant starch - difference of total resistant starch ( + Nebacitin ) and unfermented resistant starch ( -Nebacitin ) . In the same row , and in ...
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