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. |
From inside the book
Results 1-3 of 32
Page 397
... straws . Harvest straw in the Philippines is cut about 50 cm below the base of the panicle for ease of hand threshing of the panicle . Tall varieties tend to have more leaf blades and fewer leaf sheaths than semidwarf varieties ...
... straws . Harvest straw in the Philippines is cut about 50 cm below the base of the panicle for ease of hand threshing of the panicle . Tall varieties tend to have more leaf blades and fewer leaf sheaths than semidwarf varieties ...
Page 400
... straw in both varieties and increased the IVOMI of IR36 straw ( Table 10-8 ) . Comparison with other cereal straws and stovers . Cereal straws and stovers showed overlapping composition except for the high ash and silica content of rice ...
... straw in both varieties and increased the IVOMI of IR36 straw ( Table 10-8 ) . Comparison with other cereal straws and stovers . Cereal straws and stovers showed overlapping composition except for the high ash and silica content of rice ...
Page 403
... straws and stovers at 14 % moisture content ( Juliano 1985f ) . Constituent Rice Wheat Corn Sorghum Straw Straw Stover Stover Millet Barley Rye Oat Straw Straw Straw Straw Crude protein ( g Nx6.25 ) 2.8-4.4 2.2-3.6 5.6-5.8 2.9-5.4 3.6 ...
... straws and stovers at 14 % moisture content ( Juliano 1985f ) . Constituent Rice Wheat Corn Sorghum Straw Straw Stover Stover Millet Barley Rye Oat Straw Straw Straw Straw Crude protein ( g Nx6.25 ) 2.8-4.4 2.2-3.6 5.6-5.8 2.9-5.4 3.6 ...
Contents
PRODUCTION AND UTILIZATION | 1 |
STRUCTURE AND GROSS COMPOSITION | 26 |
CHEMICAL CONSTITUENTS | 72 |
Copyright | |
11 other sections not shown
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