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 99
... showed that the unbound dye at 420 nm , after shaking with the flour and filtration or centrifugation , showed a decrease in slope with protein content at 10 % protein , in agreement with the constant lysine content of protein above 10 ...
... showed that the unbound dye at 420 nm , after shaking with the flour and filtration or centrifugation , showed a decrease in slope with protein content at 10 % protein , in agreement with the constant lysine content of protein above 10 ...
Page 268
... showed soft , medium , and hard GC in both low - GT and intermediate - GT rices ( Villareal et al 1997 ) . Similarly , high - AC IR8 ( low GT ) and IR5 ( intermediate GT ) showed contrasting Amylograph consistency and setback values ...
... showed soft , medium , and hard GC in both low - GT and intermediate - GT rices ( Villareal et al 1997 ) . Similarly , high - AC IR8 ( low GT ) and IR5 ( intermediate GT ) showed contrasting Amylograph consistency and setback values ...
Page 369
... showed decreased serum cholesterol , triglycerides , and ratio of low - density to high - density lipoproteins ; defatted rice bran had no such effect . Thus , replacement of the customary cooking oil with rice bran oil for 15 and 30 d ...
... showed decreased serum cholesterol , triglycerides , and ratio of low - density to high - density lipoproteins ; defatted rice bran had no such effect . Thus , replacement of the customary cooking oil with rice bran oil for 15 and 30 d ...
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