Rice in Human NutritionIntroduction; Rice consumption and nutrition problems in rice-consuming countries; Grain structure, composition and consumers' criteria for quality; Nutritional value of rice and rice diets; Rice post-harvest processing, parboiling and home preparation; Major processed rice products; Challenges and prospects. |
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Rice in Human Nutrition Bienvenido O. Juliano,Food and Agriculture Organization of the United Nations No preview available - 1993 |
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aflatoxin Agric aleurone aleurone layer amino acid amino acid score amylose amylose content Asia Bangladesh biological value brown rice cereals China cooked rice cysteine Dehulling developing countries dietary Eggum endosperm energy fermented Food gel consistency gelatinization gene glutelin grain quality growing rats harvest high-amylose rices High-protein rice increase India Indonesia Intengan IRRI irrigated Japan japonica Juliano Juliano and Sakurai Korea lipids low-amylose low-GT lysine maize milled rice mutants Myanmar net protein utilization Niacin non-waxy noodles Nutr nutrients nutritional P.O. Box parboiled rice percent moisture pests Philippines preschool children prolamin protein bodies protein content protein quality puffed raw rice regions resistance Resurrección riboflavin rice bran rice cake rice diets rice flour rice grain rice production rice protein rice starch rice yield rice-consuming countries rough rice Source starch granules steamed subunits Table Tanaka Thailand thiamine true digestibility varieties vitamin waxy rice wheat