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Genotyping for rice eating qualities.
2008If the genetic basis of a trait is sufficiently well understood, genotyping is a simple, inexpensive and rapid way for breeders to introgress desirable grain characteristics into new or existing varieties because the confusing effects of the environment are removed and breeding programmes can minimize the degree of replication within the programme ...
Henry, Robert J +2 more
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Rice varieties in relation to rice bread quality.
Journal of the science of food and agriculture, 2012It is difficult to predict rice bread quality only from the amylose content (AC) or dough characteristics of new lines produced by rice breeding programmes. This study investigated the AC relative to bread baking quality of rice varieties developed in Korea, and identified specific characteristics that contribute to rice bread quality.Manmibyeo ...
Hye Min, Han +3 more
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Not just a grain of rice: the quest for quality
Trends in Plant Science, 2009A better understanding of the factors that contribute to the overall grain quality of rice (Oryza sativa) will lay the foundation for developing new breeding and selection strategies for combining high quality, with high yield. This is necessary to meet the growing global demand for high quality rice while offering producing countries additional ...
Fizgerald, M.A. +2 more
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Deep Learning for Rice Quality Classification
2019 International Conference on Advanced Computing and Applications (ACOMP), 2019Rice is one of the profit export products of Vietnam but how to detect quality of the rice is still difficult. This work proposes an approach for rice quality classification. In this approach, image processing algorithms and machine learning methods were used to recognize and classify two difference categories of rice (whole rice and broken rice) based
Nguyen Hong Son, Nguyen Thai-Nghe
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Automatic Milled Rice Quality Analysis
2008 Second International Conference on Future Generation Communication and Networking, 2008This paper proposes an automatic quality evaluation framework for milled rice kernels. Shape descriptors determine the quantity of headrice, broken kernels, and brewers in rice samples using six geometric features. Color histograms of rice kernels in RGB and Cielab color channels are used to extract 24 color features.
Oliver C. Agustin, Byung-Joo Oh
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HEREDITAS, 2007
Linear correlation between panicle angle and 10 quality traits were studied by using P1, P2 and 349 lines of the RIL population in a cross of Bing 8979(erect panicle)/C bao (curve panicle) in japonica rice. We found that, there were no linear correlation between panicle angle and brown rice rate , head rice rate, chalky grain rate, chalkiness area ...
Jian-Hua, Jiang +5 more
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Linear correlation between panicle angle and 10 quality traits were studied by using P1, P2 and 349 lines of the RIL population in a cross of Bing 8979(erect panicle)/C bao (curve panicle) in japonica rice. We found that, there were no linear correlation between panicle angle and brown rice rate , head rice rate, chalky grain rate, chalkiness area ...
Jian-Hua, Jiang +5 more
openaire +2 more sources
Effect of rice bran fibre on the quality of rice pasta
International Journal of Food Science & Technology, 2017SummaryThis study investigated the effects of rice bran fibre (RBF) on the properties of rice pasta by extrusion processing. As the level of RBF increased, the content of total dietary fibre (TDF), insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) increased, respectively.
Li Wang +5 more
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1991
Components of rice known and referred to as grain quality largely determine market price and consumer acceptance. The most important factors plant breeders consider in developing new rice varieties are grain quality and yield. If consumers do not like the flavor, texture, taste, aroma, appearance, cookability, or processability of a newly developed ...
openaire +1 more source
Components of rice known and referred to as grain quality largely determine market price and consumer acceptance. The most important factors plant breeders consider in developing new rice varieties are grain quality and yield. If consumers do not like the flavor, texture, taste, aroma, appearance, cookability, or processability of a newly developed ...
openaire +1 more source