Zobrazeno 1 - 10 of 151 pro vyhledávání: '"Bienvenido O. Juliano"'
2
Gross structure and composition of the rice grain
Autor: Arvin Paul P. Tuaño, Bienvenido O. Juliano
Knowledge of the grain structure is important in understanding the physical and chemical properties of the rice grain, which is consumed mainly as boiled, whole milled rice. The various tissues differ drastically in structure, composition, and functi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fa32a41ddcdcb9bc60ae5109f2f4d933
https://doi.org/10.1016/b978-0-12-811508-4.00002-2
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3
Improving Rice Grain Quality: State-of-the-Art and Future Prospects
Autor: Vito M, Butardo, Nese, Sreenivasulu, Bienvenido O, Juliano
Publikováno v: Methods in molecular biology (Clifton, N.J.). 1892
Rice grain quality encompasses complex interrelated traits that cover biochemical composition, cooking, eating, nutritional, and sensory properties. Because rice endosperm is composed mainly of starch, rice grain quality is traditionally defined by c
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::f0329bbae37a7194f0386801456ca39c
https://pubmed.ncbi.nlm.nih.gov/30397798
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4
Improving Rice Grain Quality: State-of-the-Art and Future Prospects
Autor: Vito M. Butardo, Nese Sreenivasulu, Bienvenido O. Juliano
Publikováno v: Methods in Molecular Biology ISBN: 9781493989126
Rice grain quality encompasses complex interrelated traits that cover biochemical composition, cooking, eating, nutritional, and sensory properties. Because rice endosperm is composed mainly of starch, rice grain quality is traditionally defined by c
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ce1993bef709e13a3d207212e792f265
https://doi.org/10.1007/978-1-4939-8914-0_2
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5
The effect of apparent amylose content and dietary fibre on the glycemic response of different varieties of cooked milled and brown rice
Autor: Angelina Felix, Bienvenido O. Juliano, Trinidad P. Trinidad, Rosario S. Sagum, Rosario R. Encabo, Aida C. Mallillin
Publikováno v: International Journal of Food Sciences and Nutrition. 64:89-93
Brown rice is a good source of dietary fibre (DF) and contains higher vitamins/minerals than milled rice. The study determined the effect of amylose content (AC) and DF on glucose response (GR) from different varieties of milled and brown rice. Mille
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8ddae702f66e57d60d29144d616125c
https://doi.org/10.3109/09637486.2012.700922
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6
Replacement of Acetate with Ammonium Buffer to Determine Apparent Amylose Content of Milled Rice
Autor: K.B. Bergonio, Christian Mestres, Noriaki Aoki, J.B.A. Duldulao, D.N. Monteroso, Arvin Paul P. Tuaño, Bienvenido O. Juliano
Publikováno v: Cereal Foods World
An improved iodine colorimetric method based on ammonium-buffered pH 9 solution (NH4Cl-KI) is reported. The method produces blue color and measures apparent amylose contents (AC) of nonwaxy rice, using potato amylose standard, and results in values s
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a42e6a6eba15a6e575f88bbeff27cdba
https://doi.org/10.1094/cfw-57-1-0014
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7
Iron absorption from brown rice/brown rice-based meal and milled rice/milled rice-based meal
Autor: Dave P Briones, Rosario S. Sagum, Aida C. Mallillin, Rosario R. Encabo, Trinidad P. Trinidad, Bienvenido O. Juliano
Publikováno v: International Journal of Food Sciences and Nutrition. 60:688-693
Milled rice is the staple food among Filipinos and is mostly consumed three times a day. Rice as a source of iron could therefore have an important role in the existing 37% prevalence of iron-deficiency anemia in the country. Previous iron absorption
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::687286cd5b7c25ea1ab96100ac413e0f
https://doi.org/10.3109/09637480701830404
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10
Short-Chain-Length Distribution in Debranched Rice Starches Differing in Gelatinization Temperature or Cooked Rice Hardness
Autor: Aya Sato, Yasunori Nakamura, Bienvenido O. Juliano
Publikováno v: Starch - Stärke. 58:155-160
Tropical nonwaxy and waxy rice starches differing in gelatinization temperature and previously characterized by high-performance gel permeation chromatography of debranched amylopectin were subjected to capillary electrophoresis of debranched starch
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5df6dfffe60b716eafe7ef9131c7b6f7
https://doi.org/10.1002/star.200500463
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