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 231
... texture profile analysis ( TPA ) , were linearly modeled with high accuracy by RVA . Sensory texture attributes cohesiveness of mass , stickiness , and initial starchy coating ; and TPA attribute adhesiveness had the strongest ...
... texture profile analysis ( TPA ) , were linearly modeled with high accuracy by RVA . Sensory texture attributes cohesiveness of mass , stickiness , and initial starchy coating ; and TPA attribute adhesiveness had the strongest ...
Page 233
... texture press cell is commonly used for cooked rice in the US and Australia . The OTMS cell showed better differentiation than the texture press ( Perez et al 1993b ) . In terms of ease of operation and speed , the OTMS cell also has ...
... texture press cell is commonly used for cooked rice in the US and Australia . The OTMS cell showed better differentiation than the texture press ( Perez et al 1993b ) . In terms of ease of operation and speed , the OTMS cell also has ...
Page 235
... texture is obtained with the Texturometer ( Ohtsubo et al 1990 ) and Tensipresser micro ( Juliano et al 2000b ) using Japanese and Philippine cooked milled rices . A simplified ... texture profile Rice Cooking and Cooked Rice Texture 235.
... texture is obtained with the Texturometer ( Ohtsubo et al 1990 ) and Tensipresser micro ( Juliano et al 2000b ) using Japanese and Philippine cooked milled rices . A simplified ... texture profile Rice Cooking and Cooked Rice Texture 235.
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 Baņos 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/cmē 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