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 61
... rice starch granules have a similar degree of X - ray crystallinity , but the nonwaxy starch has a stronger peak at 20 = 20.3 ° than waxy starch ( Vidal and Juliano 1967 ) , corresponding to the amylose V - pattern peak ( Zobel 1964 ) ...
... rice starch granules have a similar degree of X - ray crystallinity , but the nonwaxy starch has a stronger peak at 20 = 20.3 ° than waxy starch ( Vidal and Juliano 1967 ) , corresponding to the amylose V - pattern peak ( Zobel 1964 ) ...
Page 127
... rice starch , and I sent him 1 kg each of three high - AC starches , IR32 , IR36 , and IR42 , differing in GC . I also sent granular rice starch for P analysis and rice amylose for degree of branching , which was published in Starch ...
... rice starch , and I sent him 1 kg each of three high - AC starches , IR32 , IR36 , and IR42 , differing in GC . I also sent granular rice starch for P analysis and rice amylose for degree of branching , which was published in Starch ...
Page 307
... rice starch factory in Japan is Shimada , Inc. ( Nagaoka , Niigata ) . Remy Industries SA ( Wijgmaal - Leuven , Belgium ) is the largest producer of rice starch in the world and offers both waxy and nonwaxy neutral and alkaline rice ...
... rice starch factory in Japan is Shimada , Inc. ( Nagaoka , Niigata ) . Remy Industries SA ( Wijgmaal - Leuven , Belgium ) is the largest producer of rice starch in the world and offers both waxy and nonwaxy neutral and alkaline rice ...
Contents
PRODUCTION AND UTILIZATION | 1 |
STRUCTURE AND GROSS COMPOSITION | 26 |
CHEMICAL CONSTITUENTS | 72 |
Copyright | |
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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