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The occurrence of ochratoxin A in white and parboiled rice
mycotoxins white rice foodstuffs determination monitoring HPLC ELISA
2016/2/23
The levels of ochratoxin A (OTA), one of the five agricultural and toxicological most important mycotoxins, have been determined by HPLC with fluorescence detection (HPLC-FLD) or enzyme-linked immunos...
Effect of Phytase and Carbohydrase on Utilization of Parboiled Rice Polish for the Growth of Broilers
broiler rice polish phytase carbohydrase growth, profitability meat yield
2009/7/31
A total of 192 d-old Arbor Acres broiler chicks were fed ad libitum up to 42 d of 16 isonitrogeneous and isocaloric diets of different combination levels of phytase (0, 750, 1000 and 1250FYT/kg) (FYT=...
Effect of Temperature Distribution on the Quality of Parboiled Rice Produced by Traditional Parboiling Process
traditional parboiling temperature distribution material temperature
2009/6/18
Laboratory scale studies were conducted to determine temperature distribution in the traditional parboiling process using a rice cooker. A sample holder with a wire-mesh bottom was used to keep the sa...
Energy Conservation in Cooking of Milled Raw and Parboiled Rice
cooking properties of cooked rice energy conservation
2009/6/18
The cooking process was studied under soaking and no-soaking conditions with an automatic electric rice cooker to determine if the cooking energy can be conserved. The rice was cooked after 0, 30 and ...
Quality Evaluation of Parboiled Rice with Physical Properties
quality evaluation parboiled rice physical properties
2009/6/18
This study was undertaken to generate useful information regarding the change of quality of parboiled rice for different processing conditions through the change of physical properties and to search f...
Effect of Processing Conditions on Thermal Properties of Parboiled Rice
experimental setup processing conditions parboiled rice thermal properties of parboiled rice
2009/6/17
Differential scanning calorimetry (DSC) was used to determine the thermal properties of parboiled rice, and these properties, i.e. gelatinization parameters, namely, peak temperature (Tp) and residual...
Effect of Processing Conditions on Physical Properties of Parboiled Rice
parboiling setup processing conditions parboiled rice
2009/6/17
A laboratory-scale parboiling setup was fabricated to produce parboiled rice at low steaming temperatures for determination of its physical properties, the quality indicators, and to compare those qua...
Characterization of Proteins of Brown, Bran and Endosperm of Raw and Parboiled Rice
SDS-PAGE Brown Bran Endospern Raw Parboiled Milled Foot-punded
2010/11/8
SDS – PAGE analysis of total protein of brown, bran and endosperm of raw and parboiled rice
(Oryza sativa, Var. indica cv pajam) showed clear and distinct protein patterns as revealed from both the n...