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	Provedor de dados Thai Agricultural (2) BABT (1) Rev. Bras. Ciênc. Avic. (1) Autor Sunanta Wongpiyachon (2) Watcharee Sukviwat (2) Badiale-Furlong,Eliana (1) Della,MP (1) Kessler,AM (1) Ledur,VS (1) Machado,PHM (1) Moraes,ML (1) Ribeiro,AML (1) Silveira,Cristina Moreira da (1) Mais... Palavra-chave Defatted rice bran (4) Puffed rice (2) Snack bar (2) ข้าวพอง (2) ข้าวพองอัดแท่ง (2) รำข้าวสกัดน้ำมัน (2) Broiler chicken (1) Enzyme blend (1) Functional properties (1) Metabolism (1) Mineral retention (1) Pathumthani 1 (1) Performance (1) Rice product (1) Solid-state fermentation (1) Wheat bran (1) กระบวนการผลิต (1) ข้าว (1) คุณภาพทางประสาทสัมผัส (1) ปทุมธานี 1 (1) Mais... Tipo do documento Collection (2) Info:eu-repo/semantics/article (2) Ano 2015 (1) 2009 (3) País Brazil (2) Thailand (2) Idioma Inglês (2) Thailandês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 4 Primeira ... 1 ... Última Effect of an Enzyme Blend on the Performance, Diet Metabolizability, Phosphorous Retention, and Bone Mineralization of Broilers Fed Diets Containing Defatted Rice Bran Rev. Bras. Ciênc. Avic. Moraes,ML; Ledur,VS; Kessler,AM; Machado,PHM; Della,MP; Ribeiro,AML. An experiment was conducted to evaluate the effect of an enzyme blend (EB) on the performance, diet metabolizability, phosphorus (P) retention, and bone mineralization of broilers fed diets containing 10% defatted rice bran (DRB). In total, 432 one- to 38-d-old male Cobb broilers were evaluated according to a completely randomized experimental design in 3 x 2 factorial arrangement. Three diets were tested with two nutrient reductions (NR) in the matrix (standard diet; NR I of 75 kcal/kg ME, 0.1% Ca and 0.1% available P; and NR II of 100 kcal/kg ME, 0.1% Ca and 0.1% available P) with or without the addition of an EB (200 g/t). The coefficients of total tract apparent retention (CTTAR) of the diets and P retention were determined by collecting excreta during... Tipo: Info:eu-repo/semantics/article Palavras-chave: Broiler chicken; Defatted rice bran; Enzyme blend; Metabolism; Mineral retention; Performance. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2015000200191 ผลิตภัณฑ์ข้าวพองอัดแท่งผสมรำข้าวสกัดน้ำมัน Thai Agricultural Sunanta Wongpiyachon; Watcharee Sukviwat. Defatted rice bran consists of high nutrition, 15.83% protein, 33.57% dietary fiber, 10.97% ash and low fat only 1.04% useful for health food product. Hence, snack bar of puffed rice with defatted rice bran was studied at Pathum Thani Rice Research Center during October 2007 - September 2008. It was found that a puffed rice product using extruder could be prepared from non-glutinous rice varieties. In preparing puffed rice, the ingredient ratio was 100 g brown rice, 1 g CaCO3 , 5 g sugar, 24 g corn girt and 5 g defatted rice bran. All the ingredients should be ground into 80-100 mesh. Defatted rice bran flake was used as the ingredients in puffed rice snack bar product. For preparing defatted rice bran flake using a drum dryer, the mixture was Pathumthani... Tipo: Collection Palavras-chave: Defatted rice bran; Puffed rice; Snack bar; ข้าว; พันธุ์ปทุมธานี 1; ข้าวพอง; ข้าวพองอัดแท่ง; รำข้าวสกัดน้ำมัน; ผลิตภัณฑ์จากข้าว; เครื่องอัดแรงดันสูง; ส่วนผสม; คุณภาพทางประสาทสัมผัส. Ano: 2009 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5263 ผลิตภัณฑ์ข้าวพองอัดแท่งผสมรำข้าวสกัดน้ำมัน Thai Agricultural Sunanta Wongpiyachon; Watcharee Sukviwat. Defatted rice bran consists of high nutrition, 15.83% protein, 33.57% dietary fiber, 10.97% ash and low fat only 1.04% useful for health food product. Hence, snack bar of puffed rice with defatted rice bran was studied at Pathum Thani Rice Research Center during October 2007 - September 2008. It was found that a puffed rice product using extruder could be prepared from non-glutinous rice varieties. In preparing puffed rice, the ingredient ratio was 100 g brown rice, 1 g CaCO3 , 5 g sugar, 24 g corn girt and 5 g defatted rice bran. All the ingredients should be ground into 80-100 mesh. Defatted rice bran flake was used as the ingredients in puffed rice snack bar product. For preparing defatted rice bran flake using a drum dryer, the mixture was Pathumthani... Tipo: Collection Palavras-chave: Defatted rice bran; Rice product; Pathumthani 1; Puffed rice; Snack bar; ผลิตภัณฑ์ข้าว; รำข้าวสกัดน้ำมัน; ปทุมธานี 1; ข้าวพอง; ข้าวพองอัดแท่ง; กระบวนการผลิต; อัตราส่วน. Ano: 2009 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5094 Sperathe effects of solid-state fermentation in the functional properties of defatted rice bran and wheat bran BABT Silveira,Cristina Moreira da; Badiale-Furlong,Eliana. Functional properties of fermented bran produced by Aspergillus oryzae and Rhizopus sp. in a solid-state fermentation system were determined, with an aim to evaluate their application in food formulation. The defatted rice bran and wheat bran were inoculated with the spores of the cultures and incubated at 30º C for 72 h. Samples were withdrawn at 0, 24, 48 and 72 h. Protein content, protein solubility, in-vitro digestibility, gelation and water holding capacity were determined in bran with or without fermentation. Rhizopus sp. increased significantly the protein content (69.0 and 56.0%, respectively, for defatted rice bran and wheat bran); protein solubility (28.5 and 36.2) and water holding capacity (11.4% for wheat bran). When A. oryzae was used all... Tipo: Info:eu-repo/semantics/article Palavras-chave: Functional properties; Solid-state fermentation; Defatted rice bran; Wheat bran. Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000600027 Registros recuperados: 4 Primeira ... 1 ... Última

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