in this research,the effect of power ultrasound (20 khz ,800 and 1000w) at 20.40 and 60 minutes on physico-chemical properties of two rice varieties tarom and neda was investigated and by the soaking method in controlled temperature (47°c) compared.results showed the maximum amount of water absorption of rice, observed at 60 minutes ultrasound treatment (1000w) and the lowest was observed in co...

Extrusion is a multistep thermal process which has been utilized in a wide spectrum of food preparations. The effect of extrusion processing on the physicochemical, nutritional, and functional properties of Tarom cultivar rice bran was studied. However, the color of rice bran was improved by extrusion processing, but the protein content was reduced in the stabilized rice bran, which can be rela...

A combined gas chromatography–mass spectrometry (GC–MS) with headspace solid-phase microextraction (HS-SPME) method has been employed for the analysis of the flavor volatiles of some Iranian rice cultivars (Domsiah, Deylamani, Hashemi, Shirodi and Tarom). The samples were grown in different cities of Mazandaran province. The sampling procedure and chromatographic conditions were same for all sa...

a combined gas chromatography–mass spectrometry (gc–ms) with headspace solid-phase microextraction (hs-spme) method has been employed for the analysis of the flavor volatiles of some iranian rice cultivars (domsiah, deylamani, hashemi, shirodi and tarom). the samples were grown in different cities of mazandaran province. the sampling procedure and chromatographic conditions were same for all sa...

in order to genetic analysis of rice seed vigour, a cross was carried out between tarom mahalli (tolerant to osmotic stress) and khazar (sensitive to osmotic stress) crosses. linkage map based on ssr markers was derived using 74 polymorphic markers and 192 f2 individuals. germination rate, radicale and plumule length were recorded from 20 plants per 192 f3 families. the loci related to germinat...