International Cooperative Testing on the Amylose Content of Milled Rice
Identifieur interne : 002593 ( Istex/Corpus ); précédent : 002592; suivant : 002594International Cooperative Testing on the Amylose Content of Milled Rice
Auteurs : B. O. Juliano ; C. M. Perez ; A. B. Blakeney ; T. Castillo ; N. Kongseree ; B. Laignelet ; E. T. Lapis ; V. V. S. Murty ; C. M. Paule ; B. D. WebbSource :
- Starch ‐ Stärke [ 0038-9056 ] ; 1981.
English descriptors
- KwdEn :
- Absorbance, Acetate, Acetate buffer, Acetic acid, Alkali dispersion, Amylose, Amylose content, Amylose values, Assay, Blue value, Calibration curve, Carbon tetrachloride, Cereal chem, Chem, Chemical aspects, Cooperator, Defatted, Defatted flour, Defatted rice starch, Defatted rice starches, Defatted samples, Defatted starch, Defatting, Grating, International rice research institute, Juliuno, Maximum absorbance, Maximum range, Methanol, Milled, Milled rice, Percentage points, Petroleum ether, Phosphate, Phosphate buffer, Potato amylose, Refluxing, Rice grain quality, Rice starch, Schoch, Sieve, Single beam grating, Standard curve, Starch, Starches, Starke, Undefatted.
- Teeft :
- Absorbance, Acetate, Acetate buffer, Acetic acid, Alkali dispersion, Amylose, Amylose content, Amylose values, Assay, Blue value, Calibration curve, Carbon tetrachloride, Cereal chem, Chem, Chemical aspects, Cooperator, Defatted, Defatted flour, Defatted rice starch, Defatted rice starches, Defatted samples, Defatted starch, Defatting, Grating, International rice research institute, Juliuno, Maximum absorbance, Maximum range, Methanol, Milled, Milled rice, Percentage points, Petroleum ether, Phosphate, Phosphate buffer, Potato amylose, Refluxing, Rice grain quality, Rice starch, Schoch, Sieve, Single beam grating, Standard curve, Starch, Starches, Starke, Undefatted.
Abstract
An international cooperative test was undertaken to determine the reproducibility of the revised simplified amylose assay in nine laboratories.
Url:
DOI: 10.1002/star.19810330504
Links to Exploration step
ISTEX:CB533AC16784D691DC31C6691B0558190AAA1F92Le document en format XML
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ether</term><term>Phosphate</term><term>Phosphate buffer</term><term>Potato amylose</term><term>Refluxing</term><term>Rice grain quality</term><term>Rice starch</term><term>Schoch</term><term>Sieve</term><term>Single beam grating</term><term>Standard curve</term><term>Starch</term><term>Starches</term><term>Starke</term><term>Undefatted</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">An international cooperative test was undertaken to determine the reproducibility of the revised simplified amylose assay in nine laboratories.</div></front></TEI><istex><corpusName>wiley</corpusName><keywords><teeft><json:string>amylose</json:string><json:string>defatted</json:string><json:string>amylose content</json:string><json:string>cooperator</json:string><json:string>phosphate buffer</json:string><json:string>absorbance</json:string><json:string>acetate buffer</json:string><json:string>percentage 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Bulasubrumanian</json:string><json:string>B. Blakeney</json:string><json:string>Nutritive Value</json:string><json:string>B. Wunkhede</json:string><json:string>Bhuttuchuryu</json:string><json:string>D. B. Wunkhede</json:string><json:string>J.Agric</json:string><json:string>B. Laignelet</json:string><json:string>T. Lapis</json:string><json:string>A. B. Blakeney</json:string><json:string>T. Greenwood</json:string><json:string>S. Umadeui</json:string><json:string>B. D. Webb</json:string><json:string>C. M. Perez</json:string><json:string>T. Wu</json:string><json:string>M. Puule</json:string><json:string>M. Sc</json:string><json:string>B. Wankhede</json:string><json:string>S. Ayernor</json:string><json:string>C. M. Paule</json:string><json:string>L. Wolfrorn</json:string><json:string>L. Whistler</json:string><json:string>J. Agr</json:string><json:string>V. V. S. Murty</json:string><json:string>Sowbhugyu</json:string><json:string>N. Kongseree</json:string><json:string>R.L. Whistler</json:string><json:string>T.J. Schoch</json:string><json:string>R. Saroju</json:string><json:string>R.Jenness</json:string><json:string>Anthony B. Blakeney</json:string><json:string>E. T. Lapis</json:string><json:string>J. Amer</json:string></persName><placeName><json:string>Los Bafios</json:string><json:string>Cuba</json:string><json:string>Montpellier</json:string><json:string>Thailand</json:string><json:string>Australia</json:string><json:string>SY</json:string><json:string>Bangkok</json:string><json:string>Edinburgh</json:string><json:string>Los Baiios</json:string><json:string>India</json:string><json:string>Philippines</json:string><json:string>France</json:string><json:string>Spain</json:string></placeName><ref_url></ref_url><ref_bibl><json:string>[4]</json:string><json:string>Received: October 13, 1980</json:string><json:string>Received: September 9, 1980</json:string><json:string>[18]</json:string><json:string>[6]</json:string><json:string>Butes et al. [13]</json:string><json:string>[8]</json:string><json:string>Williums et al.</json:string><json:string>Williums et al. [3]</json:string><json:string>Williams et al. [ 3 ]</json:string><json:string>[16]</json:string><json:string>Williams et al. [3]</json:string><json:string>[7]</json:string><json:string>[14]</json:string><json:string>Sowbhugyu and Bhuttuchuryu (1980)</json:string><json:string>[9]</json:string><json:string>[2]</json:string><json:string>Williams et al.</json:string></ref_bibl><bibl></bibl></unitex></namedEntities><ark><json:string>ark:/67375/WNG-4WWDF0TC-F</json:string></ark><categories><wos><json:string>1 - science</json:string><json:string>2 - food science & technology</json:string></wos><scienceMetrix><json:string>1 - applied sciences</json:string><json:string>2 - agriculture, fisheries & forestry</json:string><json:string>3 - food science</json:string></scienceMetrix><scopus><json:string>1 - Physical Sciences</json:string><json:string>2 - Chemistry</json:string><json:string>3 - Organic Chemistry</json:string><json:string>1 - Life Sciences</json:string><json:string>2 - Agricultural and Biological Sciences</json:string><json:string>3 - Food Science</json:string></scopus><inist><json:string>1 - sciences appliquees, technologies et medecines</json:string><json:string>2 - sciences biologiques et medicales</json:string><json:string>3 - sciences biologiques fondamentales et appliquees. psychologie</json:string></inist></categories><publicationDate>1981</publicationDate><copyrightDate>1981</copyrightDate><doi><json:string>10.1002/star.19810330504</json:string></doi><id>CB533AC16784D691DC31C6691B0558190AAA1F92</id><score>1</score><fulltext><json:item><extension>pdf</extension><original>true</original><mimetype>application/pdf</mimetype><uri>https://api.istex.fr/document/CB533AC16784D691DC31C6691B0558190AAA1F92/fulltext/pdf</uri></json:item><json:item><extension>zip</extension><original>false</original><mimetype>application/zip</mimetype><uri>https://api.istex.fr/document/CB533AC16784D691DC31C6691B0558190AAA1F92/fulltext/zip</uri></json:item><istex:fulltextTEI uri="https://api.istex.fr/document/CB533AC16784D691DC31C6691B0558190AAA1F92/fulltext/tei"><teiHeader><fileDesc><titleStmt><title level="a" type="main" xml:lang="en">International Cooperative Testing on the Amylose Content of Milled Rice</title></titleStmt><publicationStmt><authority>ISTEX</authority><publisher>WILEY‐VCH Verlag GmbH</publisher><pubPlace>Weinheim</pubPlace><availability><licence>Copyright © 1981 WILEY‐VCH Verlag GmbH & Co. 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M.</forename><surname>Perez</surname><roleName type="degree">M. S.</roleName></persName><affiliation>Chemistry Department, International Rice Research Institute, Los Ba„nos, Laguna (Philippines)<address><country key="PH"></country></address></affiliation></author><author xml:id="author-0002"><persName><forename type="first">A. B.</forename><surname>Blakeney</surname><roleName type="degree">M. S.</roleName></persName><affiliation>Agricultural Research Centre, New South Wales Department of Agriculture, Yanco, N. S. W. (Australia)<address><country key="AU"></country></address></affiliation></author><author xml:id="author-0003"><persName><forename type="first">T.</forename><surname>Castillo</surname><roleName type="degree">M. S.</roleName></persName><affiliation>Estacion Experimental del Arroz, „Ni”︁na Bonita”︁, Apartado de Correos 4139, Punta Brava, Havána (Cuba)<address><country key="CU"></country></address></affiliation></author><author xml:id="author-0004"><persName><forename type="first">N.</forename><surname>Kongseree</surname><roleName type="degree">M. S.</roleName></persName><affiliation>Seed Standard Quality Branch, Rice Division, Department of Agriculture, Bang‐khen, Bangkok 9 (Thailand)<address><country key="TH"></country></address></affiliation></author><author xml:id="author-0005"><persName><forename type="first">B.</forename><surname>Laignelet</surname><roleName type="degree">Ph. D.</roleName></persName><affiliation>Laboratoire de Technologie des Céréales, Institut National de la Recherche Agronomique, 34060 Montpellier, Cedex (France)<address><country key="FR"></country></address></affiliation></author><author xml:id="author-0006"><persName><forename type="first">E. T.</forename><surname>Lapis</surname><roleName type="degree">M. S.</roleName></persName><affiliation>Department of Chemistry, University of the Philippines at Los Bańos, Laguna (Philippines)<address><country key="PH"></country></address></affiliation></author><author xml:id="author-0007"><persName><forename type="first">V. V. S.</forename><surname>Murty</surname><roleName type="degree">Ph. D.</roleName></persName><affiliation>All‐India Coordinated Rice Improvement Project. Rejendranagar, Hyderabad 500030 (India)<address><country key="IN"></country></address></affiliation></author><author xml:id="author-0008"><persName><forename type="first">C. M.</forename><surname>Paule</surname><roleName type="degree">M. 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Department of Agriculture, Route 7, Box 999, Beaumont, Texas 77706 (USA)<address><country key="US"></country></address></affiliation></author><idno type="istex">CB533AC16784D691DC31C6691B0558190AAA1F92</idno><idno type="ark">ark:/67375/WNG-4WWDF0TC-F</idno><idno type="DOI">10.1002/star.19810330504</idno><idno type="unit">STAR19810330504</idno><idno type="toTypesetVersion">file:STAR.STAR19810330504.pdf</idno></analytic><monogr><title level="j" type="main">Starch ‐ Stärke</title><title level="j" type="alt">STARCH STAERKE</title><idno type="pISSN">0038-9056</idno><idno type="eISSN">1521-379X</idno><idno type="book-DOI">10.1002/(ISSN)1521-379X</idno><idno type="book-part-DOI">10.1002/star.v33:5</idno><idno type="product">STAR</idno><imprint><biblScope unit="vol">33</biblScope><biblScope unit="issue">5</biblScope><biblScope unit="page" from="157">157</biblScope><biblScope unit="page" to="162">162</biblScope><biblScope unit="page-count">6</biblScope><publisher>WILEY‐VCH Verlag GmbH</publisher><pubPlace>Weinheim</pubPlace><date type="published" when="1981"></date></imprint></monogr></biblStruct></sourceDesc></fileDesc><profileDesc><abstract xml:lang="en" style="main"><head>Abstract</head><p>An international cooperative test was undertaken to determine the reproducibility of the revised simplified amylose assay in nine laboratories.</p></abstract><abstract xml:lang="de" style="main"><p><hi rend="bold">Internationale Gemeinschaftsuntersuchungen über den Amylosegehalt von gemahlenem Reis</hi></p><p>In 9 Laboratorien wurden internationale Gemeinschaftsuntersuchungen durchgeführt, um die Reproduzierbarkeit der überprüften vereinfachten Methode zur Bestimmung der Amylose in gemahlenem Reis zu ermitteln.</p></abstract><textClass><keywords rend="articleCategory"><term>Article</term></keywords><keywords rend="tocHeading1"><term>Articles</term></keywords></textClass><langUsage><language ident="en"></language></langUsage></profileDesc></teiHeader></istex:fulltextTEI><json:item><extension>txt</extension><original>false</original><mimetype>text/plain</mimetype><uri>https://api.istex.fr/document/CB533AC16784D691DC31C6691B0558190AAA1F92/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="Wiley, elements deleted: body"><istex:xmlDeclaration>version="1.0" encoding="UTF-8" standalone="yes"</istex:xmlDeclaration><istex:document><component version="2.0" type="serialArticle" xml:lang="en"><header><publicationMeta level="product"><publisherInfo><publisherName>WILEY‐VCH Verlag GmbH</publisherName><publisherLoc>Weinheim</publisherLoc></publisherInfo><doi registered="yes">10.1002/(ISSN)1521-379X</doi><issn type="print">0038-9056</issn><issn type="electronic">1521-379X</issn><idGroup><id type="product" value="STAR"></id></idGroup><titleGroup><title type="main" xml:lang="de" sort="STARCH STAERKE">Starch ‐ Stärke</title><title type="short">Starch/Stärke</title></titleGroup></publicationMeta><publicationMeta level="part" position="50"><doi origin="wiley" registered="yes">10.1002/star.v33:5</doi><numberingGroup><numbering type="journalVolume" number="33">33</numbering><numbering type="journalIssue">5</numbering></numberingGroup><coverDate startDate="1981">1981</coverDate></publicationMeta><publicationMeta level="unit" type="article" position="4" status="forIssue"><doi origin="wiley" registered="yes">10.1002/star.19810330504</doi><idGroup><id type="unit" value="STAR19810330504"></id></idGroup><countGroup><count type="pageTotal" number="6"></count></countGroup><titleGroup><title type="articleCategory">Article</title><title type="tocHeading1">Articles</title></titleGroup><copyright ownership="publisher">Copyright © 1981 WILEY‐VCH Verlag GmbH & Co. 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