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ผลของข้าวกล้องงอกในการป้องกันโรคหัวใจและโรคหลอดเลือด Thai Agricultural
Suntree Phetdee; Wanpen Laosripaiboon; Worakij Cherdchutham; Thaweesak Songserm.
Alternative health care using phytotherapy has become increasingly popular due to its positive effects discovered in recent medicinal studies. There are many herb, grain and fruit are used to maintain health and prevent diseases. Grain, in particular germinated brown rice, has been found to contain an active phytochemical such as phytic acid, vitamin E, vitamin C and GABA to treat central nervous system diseases. However, there is no evidence that germinated brown rice is used in coronary heart diseases which remains the major cause of death worldwide. From experimental usage, shows promise as an effective antiatherosclerotic, antihypertensive, antidiabetic as well as having cholesterol-lowering effects. In this study, germinated brown rice has been found...
Tipo: PhysicalObject Palavras-chave: Germinated brown rice; Coronary heart disease; ข้าวกล้องงอก; โรคหลอดเลือดหัวใจ; การบำบัดโรค; สารต้านอนุมูลอิสระ.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5418
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ผลของระยะเวลาในการงอกและอุณหภูมิอบแห้งต่อสมบัติเนื้อสัมผัสและคุณภาพของข้าวกล้องงอก Thai Agricultural
Thatchapol Chungchareon; Somkiat Prachayawarakorn; Somchart Soponronnarit.
Germinated paddy (GP) has higher active components and better textural property than brown rice. Germination time and drying temperature are very important parameter to GP quality since the microstructure of starch granules is modified during germination and this might affect the drying characteristics and the dried GP quality. Therefore, the objective of this work was to study the effect of germination time and drying temperature on the changes in the drying kinetics and qualities of GP. Experimental results showed that the extending germination time provided lower hardness of cooked GP and higher GABA content but did not affect the number of fissured kernels and the drying characteristics. The drying temperatures significantly affected the number of...
Tipo: PhysicalObject Palavras-chave: Germinated brown rice; Grain drying; Grain texture; Rice; Germination time; Drying temperature; GABA rice; Fluidized bed; Germinated paddy; Drying characteristic; ข้าวกล้องงอก; การอบแห้ง; สมบัติทางด้านเนื้อสัมผัส; จลนศา่สตร์การอบแห้ง; ฟลูอิไดซ์เบด; ระยะเวลาในการงอก.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5429
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