Factor analysis of physicochemical properties of 63 rice varieties

Journal of the Science of Food and Agriculture

Volumn 82, Issue 7, 2002, Pages 745-752

  Wang, Zhong Hua ^a   Wang, Yin ^b   Cui, Hai Rui ^c   Xia, Ying Wu ^a   Altosaar, Illimar ^a   Shu, Qing Yao ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b Zhejiang Provincial Academy of Environmental Protection Sciences   (China)

^c UNIVERSITY OF OTTAWA   (Canada)

Author keywords

Amylose; China; Gel texture; Pasting viscosity; Rice quality; Thermal analysis

Indexed keywords

PHYSICOCHEMICAL PROPERTY; RICE;

JAPONICA;

EID: 0037093843     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1094     Document Type: Article

References (41)

1. A gel consistency test for eating quality of rice
2. Differential effect of dilute alkali on 25 varieties of milled white rice
3. Guidelines to training a texture profile panel
4. Quality assay of rice using traditional and novel tools
5. Starch gelatinization phenomena studied by differential scanning calorimetry
6. Differential scanning calorimetry of rice starches
7. Thermal characterization of rice starches: A polymeric approach to phase transitions of granular starch
8. The Rapid Visco-Analyzer: A new technique for the estimation of sprout damage
9. Accelerated starch-paste characterization with the Rapid Visco-Analyzer
10. Major factors affecting cooked milled rice hardness and cooking time
11. Quality evaluation of U.S. medium-grain rice using a Japanese taste analyzer
12. Effects of postharvest processing on texture profile analysis of cooked rice
13. Correlation between cooked rice texture and Rapid Visco Analyser measurements
14. Sensory descriptive texture analyses of cooked rice and its correlation to instrumental parameters using an extrusion cell
15. Some physicochemical properties of rice in Southeast Asia
16. Varietal impact on rice quality
17. Relationships among grain sorghum quality factors
18. Changes in lipids and in sensory attributes on storage of rice milled to different degrees
19. Effects of degree of milling, drying condition, and final moisture content on sensory texture of cooked rice
20. The three important traits for cooking and eating quality of rice grains are controlled by a single locus in an elite rice hybrid, Shanyou 63
21. A model for quantitating energy and degree of starch gelatinization based on water, sugar and salt contents
22. The relationship between starch swelling properties, pasting viscosity and boiled noodle quality in wheat flours
23. Physicochemical properties of common and tartary buckwheat starch
24. Amylopectin-staling of cooked nonwaxy milled rices and starch gels
25. Quality characteristics in rice by near-infrared reflectance analysis of whole-grain milled samples
26. Physical properties and enzymatic digestibility of acetylated ae, wx, and normal maize starch
27. Measurement of flour color in color space parameters
28. Cooperative studies on cooking properties of milled rice
29. Differential scanning calorimetry of whole grain milled rice and milled rice flour
30. Effect of rice kernel thickness on degree of milling and associated optical measurements
31. Diversity of starch pasting properties in Iranian hexaploid wheat landraces
32. Properties of starch noodles as affected by sweet potato genotype