Arendt und Zannini - 2013 - Cereal grains for the food and beverage industries

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Rice 149 H U N T , j . R., JO H N S O N , L . K. and J U L IA N O , B. O. (2002). Bioavailability of zinc from cooked Philippine milled, undermilled, and brown rice, as assessed in rats by using growth, bone zinc, and zinc-65 retention. Journal of Agricultural and Food Chemistry, 50, 5229-5235. IBPGR-IRRI RICE A DVISORY C O M M ITTE E (1980). Descriptors for rice Oryza sativa L. Los Baños, Laguna: IRRI. iT A N i, T ., T A M A K i, M ., A R A i, E. and H O R iN O , T . (2002). Distribution of amylose, nitrogen, and minerals in rice kernels with various characters. Journal of Agricultural and Food Chemistry, 50, 5326-5332. JAM ES, c. and m c c a s k i l l , d . (1983). Rice in the American diet. Cereal Foods World, 28,667-669. JA N E , J. L ., K A S E M S U W A N , T ., C H E N , J. F. and J U L IA N O , B. 0 . (1996). Phosphorus in rice and other starches. Cereal Foods World, 41,827-832. JEFFR EY, A. and D U G U iD . N . (1998). Seductions of Rice: A Cookbook. New York: Artisan. J i, Y ., Z H U , K ., Q IA N , H . and Z H O U , H . (2007a). .Microbiological characteristics of cake prepared from rice flour and sticky rice flour. Food Control, 18,1507-1511. JI, Y ., Z H U , K ., Q IA N , H . and Z H O U , H . (2007b). Staling of cake prepared from rice flour and sticky rice flour. Food Chemistry, 104,53-58. JO M D U A N G , s. and M O H A M E D , s. (1994). Effect of amylose/amylopectin content, milling methods, particle size, sugar, salt and oil on the puffed product characteristics of a traditional thai rice-based snack food (Khao Kriap Wane).Journal o f the Science of Food and Agriculture, 65, 85-93. JU L IA N O , B. o. (1993). Rice in Fluman Nutrition. Rome: FAO; Los Baños, Laguna: IRRI. JU L IA N O , B. o. (2003). RICE. In: c a b a l l e r o , b . , t r v g o , c . and f i n g c a s , p. m . (eds) Encyclopedia of Food Sciences and Nutrition (2nd edn). Oxford: Academic Press. JU L IA N O , B. o. and p e r e z , c . m . (1983). Major factors affecting cooked milled rice hardness and cooking time. Journal of Texture Studies, 14,235-243. J U L IA N O , B. and v i l l a r e a l , c . (1993). Grain Quality Evaluation of World Rices. Los Baños, Laguna: IRRI. j u l i a n o , B. O ., P ER EZ, C. M ., B L A K E N E Y , A. B., C A S TIL L O , T ., K O N G S ER EE, N ., L A IG N E L E T , B., LAPIS, E. T ., M U R TY , V. V. s., P A U LE , c. M. and W E B B , B. D . (1981). International cooperative testing on the amylose content of milled rice. Starch, 33, 157- 162. K A D A N , R. S., R O B IN S O N , M. G ., T H IB O D E A U X , D . P. and PEPPERM AN, A . B. (2001). Texture and other physicochemical properties of whole rice bread. Journal of Food Science, 66, 940-944. K A M A R A , J. S., H O S H IN O , M ., S A TO H , Y ., NAYAR, N ., T A K A O K A , M ., S A S A N U M A , T . and A B E , T . (2009). Japanese sake-brewing rice cultivars show high levels of globulin-like protein and a chloroplast stromal HSP70. Crop Science, 49,2198-2206. K AR , N ., JA IN , R. K. and SRiVASTAV, p, p. (1999). Parboiling of dehusked rice. Journal of Food Engineering, 39,17-22. K A U L , A. K. and R A G H A V iA H , p. (1975). Influence of nitrogen fertilization on some nutritional quality characters in rice. Plant Foods for Human Nutrition (formerly Qualitas Plantarum), 24, 391-403. K A U R , K. and S IN G H , N . (2000). Amylose-lipid complex formation during cooking of rice flour. Food Chemistry, 71, 511-517. K EHR ER , J. p. (1993). Free radicals as mediators of tissue injury and disease. Critical Reviews in Toxicology, 23, 21-48. K E L L Y , w. J. (1985). Rice in infant foods. In: j u l i a n o , b . o . (ed.) Rice: Chemistry and Technology. St Paul, MN: AACC International, Inc. K E L L Y , w. J., A S M U N D S O N , R. V ., H A R R IS O N , G. L . and H U A N G , c. M. (1995). Differentiation of dextran-producing Leuconostoc strains from fermented rice cake (puto) using © Woodhead Publishing Limited, 2013
150 Cereal grains for the food and beverage industries pulsed-field gel electrophoresis. International Journal of Food Microbiology, 26, 345-352. K E N N E D Y , G. and B U R L IN G A M E , B. (2003). Analysis of food composition data on rice from a plant genetic resources perspective. Food Chemistry, 80, 589-596. K E N T , N . L . and EVERS, A . D . (1994). Storage and pre-processing. In: k e n t , n . l . and EVERS, A . D. (eds) Kent’s Technology of Cereals (4*'’ edn). Oxford; Pergamon. K iP L E , K. F. and O R N E LA S , K . c. (2000). The Cambridge World History of Food. Cambridge: Cambridge University Press. K iT A H A R A , K ., s u G A N U M A , T . and N A G A H A M A , T . (1996). Susceptibility of amylose-lipid complexes to hydrolysis by glucoamylase from Rhizopus niveus. Cereal Chemistry, 73(4), 428-432. K IT A H A R A , K ., T A N A K A , T ., S U G A N U M A , T . and N A G A H A M A , T . (1997). Release of bound lipids in cereal starches upon hydrolysis by glucoamylase. Cereal Chemistry, 74, 1- 6 . K O IZ U M I, E. and k a m e d a m a c h i , n . (1975). Process for the production of rice crackers. Japan patent application 583,428. K O IZ U M I, Y ., h a s h i g u c h i , k ., o k a m o t o , A . and Y A N A G iD A , F. (1996). Identification of lactic acid bacteria, yeasts and acetic acid bacteria isolated during manufacturing process of pot vinegar. 3. Studies on the pot vinegar. Journal of the Japanese Society for Food Science and Technology-Nippon Shokuhin Kagaku Kogaku Kaishi, 43, 347-356. K O M A TS U Z A K I, N ., TS U K A H A R A , K ., TO Y O S H IM A , H ., S U Z U K I, T ., S H IM IZ U , N . a n d K IM U R A , T . (2007). Effect of soaking and gaseous treatment on GABA content in germinated brown rice. Journal of Food Engineering, 78, 556-560. K O VACH , M . j., S W E E N E Y , M. T . and M C c o u c H , s. R. (2007). New insights into the history of rice domestication. Trends in Genetics, 23, 578-587. L A M B ER TS , L ., D E B IE, E ., V A N D E P U TT E , G. E ., V ER A VER BEKE, W . S., D ER Y C K E , V., D E M A N , w . and DELCOUR, j. A. (2007). Effect of milling on colour and nutritional properties of rice. Food Chemistry, 100,1496-1503. L A T H A M , A. J. H. (1998). Rice: The Primary Commodity. London: Routledge, Taylor & Francis Group. L J U N G , K ., PALM , B ., G R A N D ER , M . a n d V A H TE R , M. (2011). High C o n c e n tr a tio n s o f e s s e n tia l a n d t o x ic e le m e n ts in in f a n t f o r m u la a n d in f a n t fo o d s - A m a t te r o f c o n c e rn . Food Chemistry, 127, 943-951. L L O Y D , B. J., S IE B EN M O R G EN , T . J. and BEER S, K . w. (2000). Effects of commercial processing on antioxidants in rice bran. Cereal Chemistry Journal, 77, 551-555. L U , s. (2004). RICE I Chinese food uses. In: w r i g l e y , c ., c o r k e , h . and w a l k e r , c . (eds) Encyclopedia of Grain Science. Oxford: Elsevier. l u h , b . s . (1991a). Breakfast rice cereals and baby foods. In: l u h , b . s . (ed.) Rice, Volume II: Utilization. New York: Van Nostrand Reinhold. l u h , b . s . (1991b). Rice, Volume II: Utilization. New York, Van Nostrand Reinhold. l u h , b . s . (1999). Rice products. In: a n g , c . y . w ., l i u , k . and h u a n g , y .-w . (eds) Asian Foods: Science and Technology. Lancaster, PA: Technomic. M A C L E A N , J., D A W E , D ., H A R D Y , B. and H E T T E L , G. (2002). Rice Almanac (3rd edn). Los Baños, Laguna: IRRI. M A N G A L A , S. L ., U D A Y A S A N K A R , K. a n d T H A R A N A T H A N , R. N . (1999). R c s is ta n t S ta rch f r o m p ro c e s s e d c e re a ls : th e in fiu e n c e o f a m y lo p e c t in a n d n o n -c a r b o h y d r a t e c o n s titu e n ts in its f o r m a t io n . Food Chemistry, 64(3), 391-396. M A N N ER S , D . J. (1979). The enzymic degradation of starches. In: b l a n s h a r d , j . m . v . and M IT C H E L L , J. R. (eds) Polysaccharides in Food. London; Butterworth. m a n n e r s , d . j . (1997). Observations on the specificity and nomenclature of starch debranching enzymes. Journal of Applied Glycoscience, 44, 83-85. © Woodhead Publishing Limited, 2013
Page 1: ii--- OODHEAD PUBLISHING SERIES IN
Page 4 and 5: Rice 115 producers in 2010 were Chi
Page 6 and 7: Rice 117 Table 3.2 Rice production
Page 8 and 9: Rice 119 annual species, under favo
Page 10 and 11: odies, while the rectangular aleuro
Page 12 and 13: Rice 123 C or D. Minerals are mainl
Page 14 and 15: Rice 125 concentration of 9-10 g/10
Page 16 and 17: Rice 127 Table 3.6 Range of amino a
Page 18 and 19: nrf^r*iircr\rc /"Tiilicinn 1 QQ'^^
Page 20 and 21: Rice 131 the endosperm and the prot
Page 22 and 23: 3.4.2 Rice milling The objective of
Page 24 and 25: Rice 135 today is the tray type. It
Page 26 and 27: 3.5.1 Bakery products from rice The
Page 28 and 29: Rice 139 as a breakfast, dessert or
Page 30 and 31: Rice 141 sheeted rice noodles, part
Page 32 and 33: Sake In Japan, the use of rice for
Page 34 and 35: Rice 145 a neutral aroma and flavou
Page 36 and 37: Rice 147 C H A N G , T .-T . (1976)
Page 40 and 41: Rice 151 M A N O , Y ., K A W A M i
Page 42 and 43: Rice 153 SH EW R Y, P. R. and h a l
Page 44: Barley DOI: 10.1533/9780857098924.1

Arendt und Zannini - 2013 - Cereal grains for the food and beverage industries

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