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- W2222084854 abstract "Rice eating quality depends on the texture and flavor of the cooked rice or rice products. The texture of the cooked rice can be expressed in terms of hardness or firmness and stickiness or adhesiveness and moistness to touch, while the flavor can be expressed in terms of aromatics, taste, and mouthfeel. The eating quality can be directly characterized and measured with descriptive sensory analysis and textural instruments or indirectly predicted with a series of physicochemical property evaluations. The chemical basis of rice texture is mainly attributed to the amylose content and long B chains of amylopectin, while the chemical basis of the fragrance of cooked rice (popcorn aroma) is attributed to the volatile compound 2-acetyl-1-pyrroline. Accordingly, the genetic bases of amylose, amylopectin chain length distributions, and fragrance are attributed to the waxy ( Wx ) gene encoding granule-bound starch synthase, soluble starch synthase IIa (SSIIa), and fgr encoding betaine aldehyde dehydrogenase 2 (BADH2), respectively. Therefore, genetic and molecular improvements of eating quality can be fulfilled by marker-aided selection with functional markers of the Wx gene, SSIIa , and fgr ." @default.
- W2222084854 created "2016-06-24" @default.
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- W2222084854 date "2016-01-01" @default.
- W2222084854 modified "2023-10-03" @default.
- W2222084854 title "Rice: Eating Quality" @default.
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- W2222084854 doi "https://doi.org/10.1016/b978-0-12-394437-5.00133-9" @default.
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