Calidad del arroz

descriptionPublicationkeyboard_double_arrow_right Part of book or chapter of book 01 Jan 1997 Spain Spanish Publisher:Junta de Andalucía-Consejería de Agricultura y Pesca.

Authors: Carreres, Ramón;

handle: 20.500.11939/8451

Calidad del arroz

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Abstract

El conocimiento de la estructura y composición del grano de arroz es importante para comprender sus propiedades bioquímicas y fisicoquímicas durante el proceso de elaboración y cocción. El grano de arroz está formado por la cascarilla y la cariópside (aproximadamente el 80% del peso del arroz cáscara). Según fracciones y como media: cascarilla (20%), salvado (5%), cilindro (2%) y germen (3%): rendimiento total: 70%.

Country

Spain

Related Organizations

Instituto Valenciano de Investigaciones Económicas
Spain

Keywords

Q02 Food processing and preservation, Calidad nutricional, Composición nutricional, Calidad de molienda, Textura, Calidad sensorial, Oryza sativa, Calidad para vaporización, Calidad de cocción, F60 Plant physiology and biochemistry, Q04 Food composition

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