Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Rosa Paula O Cuevas"'
Publikováno v:
Rice, Vol 11, Iss 1, Pp 1-14 (2018)
Abstract Background For predicting texture suited for South and South East Asia, most of the breeding programs tend to focus on developing rice varieties with intermediate to high amylose content in indica subspecies. However, varieties within the hi
Externí odkaz:
https://doaj.org/article/d5d8d41b289a4f8892d7546479b49607
Autor:
Gopal Misra, Saurabh Badoni, Cyril John Domingo, Rosa Paula O. Cuevas, Cindy Llorente, Edwige Gaby Nkouaya Mbanjo, Nese Sreenivasulu
Publikováno v:
Frontiers in Plant Science, Vol 9 (2018)
The textural attributes of cooked rice determine palatability and consumer acceptance. Henceforth, understanding the underlying genetic basis is pivotal for the genetic improvement of preferred textural attributes in breeding programs. We characteriz
Externí odkaz:
https://doaj.org/article/2e99c5d7d62c4077875136050d9bc9d8
Autor:
Wataru Kodama, Valerien O Pede, Ashok K Mishra, Rosa Paula O Cuevas, Alexis Ndayiragije, Ellanie R Cabrera, Marcos Langa, Jauhar Ali
Publikováno v:
Q Open. 2
In Mozambique, smallholder farmers commonly grow rice under rainfed systems with limited fertilizer application; thus, productivity remains very low. Moreover, the adoption rate of improved rice varieties is as low as 3 per cent, partly because these
Publikováno v:
Methods in molecular biology (Clifton, N.J.). 1892
Head rice recovery (HRR) is a milling quality attribute that is highly influential toward the market price of rice. It is defined as the proportion of paddy rice that retains 75% of its length after milling. For a new rice variety to be accepted and
Publikováno v:
Methods in molecular biology (Clifton, N.J.). 1892
The rice grain endosperm is mostly composed of starch , which serves as the major source of calories for more than half of the world's population. Macro and micronutrients make a minor proportion of the rice grain, which particularly gets accumulated
Publikováno v:
Methods in molecular biology (Clifton, N.J.). 1892
Measurements of rice grain dimensions, percent grain chalkiness, and grain elongation used to be tedious and slow due to the manual nature of measurements (e.g., use of calipers to measure grains one at a time) and the subjective nature of scoring ba
Publikováno v:
Methods in molecular biology (Clifton, N.J.). 1892
The mechanical attributes of cooked rice grains reflected by textural characteristics capture consumers preferences. Two of these attributes such as hardness and stickiness are typically indicated in grain quality evaluation programs by the amylose c
Publikováno v:
Methods in molecular biology (Clifton, N.J.). 1892
A battery of assays to characterize the cooking and eating attributes of rice have been in routine use for several decades. The classification system to group rice varieties into different quality types are often based on cooking and eating attribute
Publikováno v:
Methods in molecular biology (Clifton, N.J.). 1892
Heavy metal pollution is a growing public health concern since it poses a food risk to public health via metal transfer. Cadmium is of particular concern because it is a potential carcinogen if exceed tolerable limits in the grain. Hence, it is impor