نتایج جستجو برای: milled rice
تعداد نتایج: 74115 فیلتر نتایج به سال:
Introduction One of the tragic consequences of rice policies in The Gambia over the past twenty years is how severely they undermined the domestic rice sector. Between 1966-1984, international development assistance had promoted irrigation projects on the country's abundant alluvial swamps. The objective was to create surpluses for national demand by growing the second crop by irrigation. Doubl...
Cereal Chem. 82(5):5 17-522 Phytie acid iins'o-inositolI .2.3.4.5.6-hexaki.sphosphate) is the most abundant lorni of phosphorus (P) in cereal grains and is important to grain nutritional qualit y . In [nature rice ( Orv:a rota L) erains, the bulk Of phytic acid P is found in the germ and aleurone layer. deposited primarily as a mixed K/Mg salt. Phosphorus components and minerals were measured i...
Cereal Chem. 87(5):403–408 This research studied developing quick cooking brown rice by investigating the effect of ultrasonic treatment at different temperatures on cooking time and quality. The medium grain brown rice was ultrasonically treated in water at temperatures of 25, 40, and 55°C for 30 min and then dried by air at 25°C to its initial moisture content (11.0 ± 0.6%, wb) before cooking...
Snacks were produced by extruding blends of partially-defatted soybean flour with flours from milled or parboiled African-grown rice. The interplay between composition and processing in producing snacks with a satisfactory sensory profile was addressed by e-sensing, and by molecular and rheological approaches. Soybean proteins play a main role in defining the properties of the protein network i...
Molecular marker-assisted selection (MAS) is currently being used to accelerate the development of rice cultivars with improved cooking quality and blast resistance at the University of Arkansas Rice Research and Extension Center (UA RREC) in Stuttgart. A co-dominant simple sequence repeat (SSR) marker, RM 190, is used to predict cooking quality of the milled grain, and a new automation-friendl...
TO TH E EDITO R: I appreciate the comments from Wiwanitkit. I agree with him that there are many kinds of rice in the world and whether this difference leads to different reaction to the gas-trointestinal tract (GI) has not been known. The nutritional composition of rice varies depending on its variety and growing condition. Although, the quantity of its major nutrient contents such as protein,...
Equilibrium moisture content (EMC)/equilibrium relative humidity (ERH) studies pertaining to rice and rice products were reviewed. Methods of determining rice and rice component EMC/ERH data varied, using procedures involving static and dynamic equilibration methods, as well as direct gravimetric methods and indirect ERH‐measurement methods. Methods for measuring rice and rice component moistur...
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