Basmati rice

Basmati rice Oryza sativa 2-Acetyl- pyroline Callus ND [52]... 

Medium GI 56-69 Whole wheat products, brown rice, basmati rice, sweet potato, table sugar, ice cream. 

One very practical example is the use of tumeric rhizomes. Curcuma longa, which are used in India and Pakistan to repel insects in rice (8). Basmati rice, considered to be among the finest in the world for its gastronomic properties, is... 

A question that arises at this point is the necessity of using essential oils as opposed to using plants, or plant parts from which the essences are obtained. If the example of the use of tumeric to deter insects from infesting Basmati rice points to one lesson, it is that tumeric rhizomes are far less expensive than pure tumerone or ar-tumerone, and that the present system is practical and cost effective. 

Zhu et al. 2006). Overexpression of AthsplOl enhanced thermotolerance in basmati rice (pryza saliva L.) (Katiyar-Agarwal et al. 2003). Overexpression of a plant sHSP in E. coli also showed cold tolerance to 4°C for 10 days (Soto et al. 1999). 

Katiyar-Agarwal, S., M. Agarwal, and A. Grover. 2003. Heat-tolerant basmati rice engineered by over-expression of hsplOl. Plant Mol. Biol. 51 677-686. 

Figure 10.13 displays the variation of the emission maximum as a function of the excitation wavelength for a Thai variety rice (a) and a basmati rice (b). 

Figures 10.14 and 10.15 displays the variation of the emission wavelength of different indiaii Basmati rice in presence of two Basmati rice bought from the French market.

Figure 10.14. Variation of the emission maximum of different indian Basmati rice, (a) Pusa. (b) Dehradum. (c) Taraori. (d) Basmati 370. (e) Basmati (I). The last Basmati is a...

ESA (Eood Standards Agency) (2004). Survey on Basmati Rice. ESIS 47/04. Eood safety and Inspection service, U.S. Department of Agriculture, Washington, DC. 

Biolistic transformation and detection of jellyfish green fluorescent and chitinase proteins in Indian Basmati rice (J. Tarafdar, Bidhan Chandra Krishi Viswavidyalaya, India)... 

B. G. Osborne, B. Mertens, M. Thompson, T. Fearn. Authentication of Basmati rice by near infrared transmittance data of individual grains. In Near Infrared Spectroscopy Leaping ahead with Proceedings of the Sixth International Conference on Near-Infrared Spectroscopy, G. D. Batten, P. C. FUnn, L. A. Welsh, A. B. Blakeney, co-eds. The NIR Spectroscopy Group, Royal Australian Chemical Institute, 1/21 Vale Street, North Melbourne, Australia, 1995, p. 161-163. 

The Strecker degradation of ornithine proceeds analogously, but the intermediate 4-aminobutanal forms by cychsation the final product, 1-pyrroHne (Figure 2.59). This reaction is important for the development of the characteristic aroma of bread crust (see Section 8.2.12.4.1), the aroma of other cereal products, certain fragrant rice varieties (such as Basmati rice) and in the biosynthesis of pyrrolidine alkaloids in plants (see Section 10.3.2.1.1). It was proposed that pyrrolidine and l-pyrrohne also result upon Strecker-type reaction of proline by a-dicarbonyl compounds. 

The aroma of cooked rice Oryza saliva, Poaceae), especially of the aromatic basmati rice, is mainly influenced by the formation of 2-acetyl-1 -pyrroline which has the odour of bread crust and popcorn. Its concentration can reach approximately 0.6 mg/kg. Significant compounds are also aldehydes formed by oxidation of fatty acids, especially (2 ,4E)-deca-2,4-dienal, nonanal, hexanal, octanal and ( )-non-2-enal, and phenols guaiacol and 4-vinylphenol resulting... 

Meat loaf is a favorite everywhere, loved for its economy, ease, and flexibility. Go basic with mashed potatoes and gravy, fancy with grilled vegetables and capelhni (angel hair pasta), or enjoy it cold on a next-day sandwich This is the way my mother made it, but once you master this recipe, improvise and customize to your hearts content. Wrap it in bacon, glaze it with sweet and sour sauce, top it with ketchup and hot sauce, or spice it with garam masala and serve it with basmati rice. 

There are a number of similarities in volatile compounds found in cereal-based foods. Bread, crackers, cooked basmati rice, and pearl millet often elicit a response similar to a roasty or popcornlike aroma due to presence of the same type or most often the same compound. There are not many reports on volatile compounds from freshly popped popcorn the report by... 

Acetyl-1 -pyrrollne (popcorn, bread crust, Basmati rice)... 

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