Chemical structure of cell walls of rice grain and grain quality.
نویسندگان
چکیده
منابع مشابه
Nutritional quality in rice grain and their relations to grain morphological traits
Cereal grains are considered by consumers due to effect on health because of their antioxidant capacity, phenolic content and other phytochemicals. For this purpose, an experiment was conducted to evaluate of morphological and nutritional traits on 10 rice genotypes. Analysis of variance showed a significant different among the genotypes for all traits. Onda, Gharib, Fajr and L2 genotypes had t...
متن کاملGenetic Diversity of Rice Grain Quality
Rice (Oryza spp.) is one of the most important food crops in the world, being planted on almost 11% of the Earth’s cultivated land area over a wide number of ecosystems (Khush, 2005; Maclean et al., 2002). Two species, Oryza sativa and O. glaberrima, are cultivated while other species are wild. Human selection and environmental factors have contributed to the genetic diversity in rice, particul...
متن کاملMilling Quality of California Medium-grain Rice
California’s medium-grain rice industry experiences a wide range of head rice yield (HRY). Average moisture of a representative paddy rice sample is the commercially used predictor of optimum harvest date to achieve high HRY. A two-year field study demonstrated that average rice moisture alone is not an adequate predictor of HRY. The history of rice moisture caused by varying meteorological con...
متن کاملNutritional quality in rice grain and their relations to grain morphological traits
Cereal grains are considered by consumers due to effect on health because of their antioxidant capacity, phenolic content and other phytochemicals. For this purpose, an experiment was conducted to evaluate of morphological and nutritional traits on 10 rice genotypes. Analysis of variance showed a significant different among the genotypes for all traits. Onda, Gharib, Fajr and L2 genotypes had t...
متن کاملRice grain quality: related properties and effective factors
Rice provides food for more than half of the world's population. Unlike other cereals used in the form of processed, rice is mostly consumed directly with removal of paddy and brown husks. Therefore, considering rice grain quality is one of the main factors in product marketability and consumption. Rice grain quality can be considerd and evaluated by assessment of four properties: physical, che...
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KOGYO GAKKAISHI
سال: 1990
ISSN: 0029-0394
DOI: 10.3136/nskkk1962.37.9_740