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 81
... staling ( Shi and Seib 1992 ) than do nonwaxy amylopectins . Amylopectins from low - AC indica and japonica starches have 63-66 % short chain ( DP 10-15 ) glc units ( the minimum CL required for staling ) and showed more staling than ...
... staling ( Shi and Seib 1992 ) than do nonwaxy amylopectins . Amylopectins from low - AC indica and japonica starches have 63-66 % short chain ( DP 10-15 ) glc units ( the minimum CL required for staling ) and showed more staling than ...
Page 82
... staled amylopectin . Maximum nucleation for amylopectin staling was 4 ° C for 2 d . No recrystallization was found below -20 ° C and above 30 ° C . T was -7.8 ° C for Dongjin gelatinized starch and -7.2 ° C for cooked Sinsun rice ...
... staled amylopectin . Maximum nucleation for amylopectin staling was 4 ° C for 2 d . No recrystallization was found below -20 ° C and above 30 ° C . T was -7.8 ° C for Dongjin gelatinized starch and -7.2 ° C for cooked Sinsun rice ...
Page 293
... Staled Amylopectin Melting Amylopectin staling . Retrograded amylopectin in aqueous starch gels melts at 45-60 ° C ( Slade et al 1987 ) ( pp . 80-83 ) . Sugary - 1 mutant starch granules ( with shorter CL sugary amylopectin and ...
... Staled Amylopectin Melting Amylopectin staling . Retrograded amylopectin in aqueous starch gels melts at 45-60 ° C ( Slade et al 1987 ) ( pp . 80-83 ) . Sugary - 1 mutant starch granules ( with shorter CL sugary amylopectin and ...
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