نتایج جستجو برای rice

تعداد نتایج: 20069  
A. Zulfiqar, F. Bahrami, M. Gharachorloo, M. H. Bayat,

Since rice is a staple food most consumed world-wide, there have been increasing health concerns regarding exposure to arsenic through rice consumption. Several studies have reported the accumulation of arsenic in rice grains cultivated in regions with elevated levels of arsenic in groundwater or contaminated soil. Therefore the principal aim of this study was determining the amount of arsenic ...

Journal: :L' Alimentation et la vie 1961
L RANDOIN, S BILLAUD,

Journal: :International journal of food sciences and nutrition 2009
Trinidad P Trinidad, Aida C Mallillin, Rosario S Sagum, Dave P Briones, Rosario R Encabo, Bienvenido O Juliano,

BACKGROUND Milled rice is the staple food among Filipinos and is mostly consumed three times a day. Rice as a source of iron could therefore have an important role in the existing 37% prevalence of iron-deficiency anemia in the country. Previous iron absorption studies in Filipinos from rice and rice-based meals were carried out on milled rice but no research was done on brown rice of the same ...

Incorporation of plant residues in soil affects N and C content and dynamics. This studydetermined the effects of short-term alternative rice (Oryza sativa L.) residue management on Nmineralization and uptake by rice. Pot and laboratory incubation experiments were established byincorporating 15N-labeled rice straw and rice straw compost in paddy soil. The 15N recovered by riceaveraged 16.6%; mo...

2006
Takuji Sasaki,

2006
GOLDEN RICE, Kristen Hessler, Ross Whetten, Carol Loopstra, Karen Pesaresi Penner, Sharon Shriver, Robert Ziegler, Jacqueline Fletcher, Melanie Torrie, Linda Guarino, Gary Comstock,

Golden Rice was engineered from normal rice by Ingo Potrykus and Peter Beyer in the 1990s to help improve human health. Golden Rice has an engineered multi-gene biochemical pathway in its genome [5]. This pathway produces beta-carotene, a molecule that becomes vitamin A when metabolized by humans [6]. Ingo Potrykus worked at the Swiss Federal Institute of Technology in Zurich, Switzerland, and ...

2017
Elcio P. Guimarães,

This chapter deals with breeding aspects of one of the most important crops for food security in the world. Initially it shows how diverse rice is with 22 species, different levels of ploidy and six diversity groups. The choice of parents for crossing, when having such wide genetic diversity available, requires careful characterization and evaluation of the germplasm as well as good knowledge a...

Journal: :Journal of food science and technology 2015
Mohammed Saleh, Jean-Francois Meullenet,

Rice milling plays a key factor in determining rice quality and value. Therefore accurate quality assessments are critical to the rice industry. This study was undertaken to assess the effect of exposing rice to elevated temperatures during milling, on cooked rice texture and rice flour pasting properties. Two long (Cybonnett and Francis) and one medium (Jupiter) rice (oryzae sativa L.) cultiva...

2017
Chen Sun, Zhiqiang Hu, Tianqing Zheng, Kuangchen Lu, Yue Zhao, Wensheng Wang, Jianxin Shi, Chunchao Wang, Jinyuan Lu, Dabing Zhang, Zhikang Li, Chaochun Wei,

A pan-genome is the union of the gene sets of all the individuals of a clade or a species and it provides a new dimension of genome complexity with the presence/absence variations (PAVs) of genes among these genomes. With the progress of sequencing technologies, pan-genome study is becoming affordable for eukaryotes with large-sized genomes. The Asian cultivated rice, Oryza sativa L., is one of...

Journal: :Journal of food science 2008
M Xie, H Huff, F Hsieh, A Mustapha,

Okara is the insoluble byproduct of soymilk and tofu manufactures. It is cheap, high in nutrients, and possesses great potential to be applied to functional human foods. In this study, a puffed okara/rice cake product was developed with blends of okara pellets and parboiled rice. Consumer preference and acceptance tests were conducted for the product. Okara pellets were prepared by grinding the...

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