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 257
... waxy rice with its grain quality , particularly aroma . Aromatic waxy rice is also called boutique rice ( Chaudhary et al 2001 ) . Both japonica and indica low - GT waxy rices are cultivated ; they are both grown in Taiwan , China and ...
... waxy rice with its grain quality , particularly aroma . Aromatic waxy rice is also called boutique rice ( Chaudhary et al 2001 ) . Both japonica and indica low - GT waxy rices are cultivated ; they are both grown in Taiwan , China and ...
Page 298
... rice- hull - fired roaster or an edge runner ( Juliano and Sakurai 1985 , Carpio et al 1990 ) . Nonwaxy rice is used for flaked rice in Bangladesh and India , but waxy rice , preferably freshly harvested , is used for pinipig in the ...
... rice- hull - fired roaster or an edge runner ( Juliano and Sakurai 1985 , Carpio et al 1990 ) . Nonwaxy rice is used for flaked rice in Bangladesh and India , but waxy rice , preferably freshly harvested , is used for pinipig in the ...
Page 318
... rice cake made from waxy rice and sugar ; rice cake with radish , made with high - AC rice mixed with crushed radish ; and fermented rice cake , made of fermented rice batter of high - AC rice and sugar . Rice cake with radish is the ...
... rice cake made from waxy rice and sugar ; rice cake with radish , made with high - AC rice mixed with crushed radish ; and fermented rice cake , made of fermented rice batter of high - AC rice and sugar . Rice cake with radish is the ...
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