Rice quality

Aquerreta, J., A. Iguaz, C. Arroqui, and P. Vrrseda (2007). Effect of high temperature intermittent drying and tempering on rough rice quality. Journal of Food Engineering 80(2) 611-618. 

Rice quality is determined by a combination of physical and chemical characteristics, which are differently required for various specific applications. 

Chen, M. The Rice Quality of the USDA-ARS Rice Research Uni. Experiment Station Bulletins, Texas Rice., 2009. 

Mutters, R.G. Thompson, J.R Rice Quality Handbook. University of California Agriculture and Natural Resource Oakland, CA, 2009. 

Lin, S. K., M. C. Chang, Y. G. Tsai, and H. S. Leir. 2005. Proteomic analysis of the expression of proteins related to rice quality during caryop>sis development and the effect of high temperature expression. Proteomics 5 2140-2156. 

Rice quality A guide to rice properties and analysis... 

D hauteviUe, F., Aurier, P. and Sirieix, L. (1997). A sensory approach to consumers preferences for rice. First results of a European survey (France, Greece, Netherlands, Spain). International Symposium on rice Quality, Nottingham, UK. 

Cracks and kernel integrity are not the only criteria used for describing rice quality, because color, glass transition temperature, and so on are even easier to measure with instruments. Sensory characteristics, such as smell, taste, texture, are less easy to evaluate. In this chapter, only the main criteria, accessible by means of repeatable instrumental measurements, are detailed, namely the mechanical properties. The effect of drying on both paddy and parboiled paddy rice is discussed. 

Rice quality A guide to rice properties and analysis K. R. Bhattacharya Advances in meat, poultry and seafood packaging Edited byJ. P Kerry Reducing saturated fats in foods Edited by G. Talbot Handbook of food proteins Edited by G. O. Phillips and P A Williams... 

Webb, B.D. 1985. Criteria of rice quality in the United States. Chapter 11 mRice Chemistry and Technology. B.O. Juliano (ed.). American Association of Cereal Chemists, St. Paul, MN. Wilkinson, H.C., and Champagne, E.T. 2004. Value-added rice products in today s market Cereal Foods World 49(3) 134-137. 

Rice quality is mainly related to its behavior during cooking in water. The performance during cooking depends on the class of rice (short, medium, or long), the ratio of amylose to amylopectin, and degree of milling. There are basically two laboratory... 

Comprehensive research programs have been initiated to gain a thorough understanding of the key physical parameters—appearance, texture, flavor, and cooking properties—that constitute rice quality. This study was undertaken to... 

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