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 186
... STORAGE AND STORAGE PESTS Storage Pests Threshed rough rice is commonly stored either in sacks or in bulk . The sacks or bags provide a means of separating varieties for specific requirements but do not provide protection against ...
... STORAGE AND STORAGE PESTS Storage Pests Threshed rough rice is commonly stored either in sacks or in bulk . The sacks or bags provide a means of separating varieties for specific requirements but do not provide protection against ...
Page 189
... Storage also results in loss of the more volatile components of rice aroma and of vitamins in the grain . Rough rice cultivar , storage temperature ( 4 , 21 , and 38 ° C ) , MC ( 12 % and 14 % ) , and storage duration ( 0 , 3 , 9 , and ...
... Storage also results in loss of the more volatile components of rice aroma and of vitamins in the grain . Rough rice cultivar , storage temperature ( 4 , 21 , and 38 ° C ) , MC ( 12 % and 14 % ) , and storage duration ( 0 , 3 , 9 , and ...
Page 190
... storage , while the level of free fatty acids gradually increases ( Aibara et al 1986 ) from the early stage of storage . Phosphatidyl choline , a major constituent of the spherosome membrane , is altered to phosphatidic acid after 6 mo ...
... storage , while the level of free fatty acids gradually increases ( Aibara et al 1986 ) from the early stage of storage . Phosphatidyl choline , a major constituent of the spherosome membrane , is altered to phosphatidic acid after 6 mo ...
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