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 73
... units ) 4.9 4.5 3.1-3.6 W DP range ( 103 glc units ) 0.3-22.4 0.3-17.0 0.2-9.9 Nonwaxy amylopectin ( 5 ) * Milyang 23 ( 20 ) Blue value ( Am ) 0.08 I affinity ( % ) 0.41 B - Amylolysis limit ( % ) 60.9,61.6 6970 0.40 0.20-0.50 62.9 55.2 ...
... units ) 4.9 4.5 3.1-3.6 W DP range ( 103 glc units ) 0.3-22.4 0.3-17.0 0.2-9.9 Nonwaxy amylopectin ( 5 ) * Milyang 23 ( 20 ) Blue value ( Am ) 0.08 I affinity ( % ) 0.41 B - Amylolysis limit ( % ) 60.9,61.6 6970 0.40 0.20-0.50 62.9 55.2 ...
Page 87
... units ) than in indica waxy amylopectin ( CL 19-20 glc units ) ( Lu et al 1997 ) . Differences in molecular properties of amylopectin cannot fully explain varietal differences in waxy and nonwaxy rices ( Villareal et al 1997 ) ...
... units ) than in indica waxy amylopectin ( CL 19-20 glc units ) ( Lu et al 1997 ) . Differences in molecular properties of amylopectin cannot fully explain varietal differences in waxy and nonwaxy rices ( Villareal et al 1997 ) ...
Page 209
... units form a chromophore unit in the amylopectin - I complex , only 48 % of the glc residues ( 11 out of 23 ) in the amylopectin molecule are directly involved with the I ( Davis et al 1994 ) . This corresponds to the 45 % exterior A ...
... units form a chromophore unit in the amylopectin - I complex , only 48 % of the glc residues ( 11 out of 23 ) in the amylopectin molecule are directly involved with the I ( Davis et al 1994 ) . This corresponds to the 45 % exterior A ...
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