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	Provedor de dados Thai Agricultural (2) Autor Janya Saengkiew (1) Kongsak Srikaew (1) Maturada Jinoros (1) Somchai Soponronnarit (1) Somkiat Prachayawarakorn (1) Palavra-chave ปริมาณแอมิโลส (2) Amylose (1) Amylose content (1) Contamination (1) Cooking quality (1) Hardness (1) Hom mali rice (1) Indicators (1) Parboiled rice (1) Test kit (1) Translucency (1) Water uptake (1) การดูดน้ำ (1) การทดสอบการใช้งาน (1) ข้าวนึ่ง (1) ข้าวหอมมะลิ (1) ความแข็ง (1) ความโปร่งแสง (1) คุณภาพการหุงต้ม (1) ชุดตรวจสอบการปลอมปน (1) Mais... Tipo do documento Collection (1) PhysicalObject (1) Ano 2012 (2) País Thailand (2) Idioma Thailandês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última ชุดตรวจสอบการปลอมปนข้าวหอมมะลิ Thai Agricultural Janya Saengkiew; Kongsak Srikaew. Amylose is one of the indicators to examine the purity of Hom Mali Rice. This research developed the test kit for determination of contaminated Hom Mali Rice. The test kit is based on the blue iodine’s color which is changed in according to amylose content. It was found that the suitable test kit composed of the steps for sample preparation which included preparing milled-white rice before they were subject to lipid removal by washing with ether. Iodine solution was used to develop the color for the prepared samples. The colors of the samples were compared with the established color bands and the levels of contaminations could be judged. The test kit has been evaluated and it was found to be effective. Tipo: Collection Palavras-chave: Hom mali rice; Test kit; Amylose; Contamination; Indicators; ข้าวหอมมะลิ; ชุดตรวจสอบการปลอมปน; ปริมาณแอมิโลส; ดัชนีบ่งชี้; การทดสอบการใช้งาน; แถบสี. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5332 การศึกษาความสัมพันธ์ระหว่างลักษณะปรากฏ สมบัติเชิงเคมี-กายภาพและสมบัติการหุงต้มของเมล็ดข้าวโดยการวิเคราะห์ภาพ Thai Agricultural Maturada Jinoros; Somkiat Prachayawarakorn; Somchai Soponronnarit. After harvesting paddy needs to pass through several processing steps before edible grain kernels are obtained. These processes inevitably affect the kernel quality, both in terms of the physical physicochemical and cooking properties. A number of techniques have thus been proposed to evaluate the various quality attributes of rice kernels. Image analysis is one of the promising techniques for analysis of rice kernel appearances with fast and accurate results. Image-analysis results may also be related to the physicochemical and cooking properties of the kernels. This research explored possible relationships between appearances obtained via image analysis and selected physicochemical and cooking properties of rice kernels. In addition to the basic apparent... Tipo: PhysicalObject Palavras-chave: Amylose content; Hardness; Parboiled rice; Translucency; Water uptake; Cooking quality; ปริมาณแอมิโลส; ความแข็ง; ข้าวนึ่ง; ความโปร่งแสง; การดูดน้ำ; คุณภาพการหุงต้ม. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5438 Registros recuperados: 2 Primeira ... 1 ... Última

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