Change in Chemical Composition of Rice Kernel from Dough Ripening to Over Ripening
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چکیده
منابع مشابه
Chemical composition of virgin olive oils according to the ripening in olives.
The aim of this study was the classification of olive oil according to the stage of ripeness of the olives used for its manufacture. A discriminant analysis was applied taking as dependent variables the fatty acids, triglycerides and sterols profile. The evolution of parameters of quality of the oils during ripening of the fruit has also been studied in three successive crops. The results of th...
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A method for measuring and mapping the location of blackbird (Icterinae) damage to ripening rice over time was developed and employed in 7 commercial rice fields ranging from 20.6 to 47.4 ha in Matagorda County, Texas, during the 1985 and 1986 growing seasons. Ten evenly-spaced transects were established perpendicular to the longest side of the field and each transect was sampled at pre-determi...
متن کاملChemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening.
The chemical composition of virgin olive oil may be influenced by genotype and different agronomic (i.e. fruit ripeness degree, water supply) and technological factors. This article reports the evaluation of the influence of the olive ripening stage on the quality indices, the major and the minor components and the oxidative stability of the two main monovarietal Tunisian cultivars (cvv. Chétou...
متن کاملChanges in cell wall composition during ripening of grape berries
Cell walls were isolated from the mesocarp of grape (Vitis vinifera L.) berries at developmental stages from before veraison through to the final ripe berry. Fluorescence and light microscopy of intact berries revealed no measurable change in cell wall thickness as the mesocarp cells expanded in the ripening fruit. Isolated walls were analyzed for their protein contents and amino acid compositi...
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Recent studies suggest that fruit cuticle is an important contributing factor to tomato (Solanum lycopersicum) fruit shelf life and storability. Moreover, it has been hypothesized that variation in fruit cuticle composition may underlie differences in traits such as fruit resistance to desiccation and microbial infection. To gain a better understanding of cuticle lipid composition diversity dur...
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ژورنال
عنوان ژورنال: Japanese Journal of Crop Science
سال: 1978
ISSN: 0011-1848,1349-0990
DOI: 10.1626/jcs.47.475