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 169
... rice bran ( 34-37 % recovery ) had no RA , but protein concentrate extracted with dilute NaOH at pH 9 ( 61-67 % recovery ) contained RA ( Landers and Hamaker 1994 ) . LIPIDS Fat Content and Fatty Acid Composition of Cereals The fat ...
... rice bran ( 34-37 % recovery ) had no RA , but protein concentrate extracted with dilute NaOH at pH 9 ( 61-67 % recovery ) contained RA ( Landers and Hamaker 1994 ) . LIPIDS Fat Content and Fatty Acid Composition of Cereals The fat ...
Page 367
... rice bran in food products was reviewed by Hargrove ( 1994 ) . The reported hypocholesterolemic effect of rice bran has increased interest in human consumption of full - fat rice bran . Stabilized rice bran is mildly crunchy and ...
... rice bran in food products was reviewed by Hargrove ( 1994 ) . The reported hypocholesterolemic effect of rice bran has increased interest in human consumption of full - fat rice bran . Stabilized rice bran is mildly crunchy and ...
Page 384
... rice bran sample obtained from a health store was 3.4 mg / g ( Norton 1995 ) . Brown rice has the highest oryzanol content of 456 mg / kg among seeds ( Norton 1995 ) . Processing of rice oil causes significant variation in the levels of ...
... rice bran sample obtained from a health store was 3.4 mg / g ( Norton 1995 ) . Brown rice has the highest oryzanol content of 456 mg / kg among seeds ( Norton 1995 ) . Processing of rice oil causes significant variation in the levels of ...
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