Chemometric analysis of cooked rice texture in relation to starch fine structure and leaching characteristics

Starch/Staerke

Volumn 62, Issue 3-4, 2010, Pages 188-197

  Patindol, James ^a,b   Gu, Xiaofang ^a   Wang, Ya Jane ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

^b SOUTHERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Amylopectin; Amylose; Leaching; Rice; Texture

Indexed keywords

AMYLOPECTIN; AMYLOSE CONTENT; AMYLOSE LEACHING; CHAIN LENGTH DISTRIBUTION; CHEMOMETRIC ANALYSIS; COOKED RICE; COOKING CULTIVARS; CRUDE PROTEINS; FINE STRUCTURES; GRAIN COMPOSITION; HIGH PERFORMANCE SIZE EXCLUSION CHROMATOGRAPHY; HIGH-PERFORMANCE ANION-EXCHANGE CHROMATOGRAPHY; LEACHING CHARACTERISTICS; MULTIVARIATE LINEAR REGRESSION ANALYSIS; MULTIVARIATE REGRESSION ANALYSIS; PULSED AMPEROMETRIC DETECTION; RICE GRAINS; RICE SAMPLES; TEXTURE ANALYZERS;

CLUSTER ANALYSIS; EXTRACTION; HARDNESS; LEACHING; MULTIVARIANT ANALYSIS; PLANTS (BOTANY); PROTEINS; REGRESSION ANALYSIS; SIZE EXCLUSION CHROMATOGRAPHY; STARCH; TEXTURES;

GRAIN (AGRICULTURAL PRODUCT);

EID: 77951165275     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.200900181     Document Type: Article

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