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 191
... viscosity reported by Teo et al ( 2000 ) . Aging of starch is well recognized by starch chemists . Treatment of three aged rice flours ( 16 mo at 37 ° C ) with protease restored the peak viscosity of the RVA viscogram and increased ...
... viscosity reported by Teo et al ( 2000 ) . Aging of starch is well recognized by starch chemists . Treatment of three aged rice flours ( 16 mo at 37 ° C ) with protease restored the peak viscosity of the RVA viscogram and increased ...
Page 220
... viscosity of low - GT and high - GT waxy rice starches overlapped ( Merca and Juliano 1981 ) . Alkaliviscogram peak viscosity of high - AC starches correlates with GC and viscosity ( Fig . 6-3a ) . IR32 has soft GC ; IR36 , medium GC ...
... viscosity of low - GT and high - GT waxy rice starches overlapped ( Merca and Juliano 1981 ) . Alkaliviscogram peak viscosity of high - AC starches correlates with GC and viscosity ( Fig . 6-3a ) . IR32 has soft GC ; IR36 , medium GC ...
Page 222
... viscosity as given by waxy rice starch . The increase in Amylograph peak viscosity with water washing or protein removal , particularly with waxy rice , has been attributed by Japanese scientists to removal of α - amylase ( Shibuya et ...
... viscosity as given by waxy rice starch . The increase in Amylograph peak viscosity with water washing or protein removal , particularly with waxy rice , has been attributed by Japanese scientists to removal of α - amylase ( Shibuya et ...
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