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	Provedor de dados Thai Agricultural (13) Autor Angsutorn Wasusun (7) Sunanta Wongpiyachon (6) Pakinee Akkaravessapong (5) Suganya Wongpornchai (4) Pranee Maneenin (3) Watcharee Sukviwat (3) Kitsada Pitija (2) Kunya Cheaupan (2) Kunya Cheaupun (2) Panawan Suttiarporn (2) Sriwatana Songchitsomboon (2) Amara Chinaphuti (1) Chaiwat Ratanamichaisakul (1) Chowladda Tiengpook (1) Chulaluck Charunuch (1) Paweena Rattanasena (1) Pracha Boonyasirikool (1) Prapassorn Bussaman (1) Rujira Preecha (1) Sa-ang Chairin (1) Mais... Palavra-chave Brown rice (13) ข้าวกล้อง (10) Pre-germinated brown rice (8) ข้าวกล้องงอก (7) Glycemic index (3) White rice (3) ข้าวขาว (3) คุณค่าทางโภชนาการ (3) ค่าดัชนีน้ำตาล (3) Chemical composition (2) DPPH assay (2) Diabetes (2) Free fatty acid (2) GABA (2) Insulin (2) Nutritive value (2) Rice varieties (2) Sterol (2) Tocopherol (2) กรดไขมันอิสระ (2) Mais... Tipo do documento PhysicalObject (8) Collection (5) Ano 2015 (2) 2014 (1) 2013 (5) 2012 (2) 2011 (1) 2009 (1) 2003 (1) Mais... País Thailand (13) Idioma Thailandês (12) Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 13 Primeira ... 1 ... Última Physical properties of direct expansion extruded snack in utilization from Thai brown rice Thai Agricultural Chulaluck Charunuch; Pracha Boonyasirikool; Chowladda Tiengpook. Thai brown rice from two varieties (Patumthani 1 and Supanburi 1) were investigated for basic raw materials in the production of direct expansion extruded snack by twin screw extruder at varying feed moisture (13, 15 and 17%) and screw speed (250, 300 and 350 rpm) in a 3 × 3 factorial in randomized complete block design. Results indicated that main factor (feed moisture or screw speed) had significant effect on physical properties of extrudates by showing that reducing feed moisture or increasing screw speed provided more expandable extrudate with higher expansion ratio, lower bulk density, higher water solubility index and broad peak in texture measurements, which similar results in both varieties of brown rice. The appropriate brown rice extruded snack... Tipo: PhysicalObject Palavras-chave: Brown rice; Extruded snack; Physical properties; ข้าวกล้อง; ปทุมธานี 1; สุพรรณบุรี 1; คุณสมบัติทางกายภาพ; วัตถุดิบ; การแปรรูปข้าว; ผลิตภัณฑ์อาหารขบเคี้ยว; กระบวนการเอกซ์ทรูด; เครื่องเอกซ์ทรูเดอร์แบบสกรูคู่; การพัฒนาผลิตภัณฑ์. Ano: 2003 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/2628 กิจกรรมต้านอนุมูลอิสระและปริมาณสารประกอบฟีนอลิกทั้งหมดในข้าวกล้อง ข้าวกล้องงอก และข้าวฮางงอกของข้าวไทยบางสายพันธุ์ Thai Agricultural Paweena Rattanasena; Prapassorn Bussaman. Tipo: Collection Palavras-chave: Antioxidant; Phenolic compound; Brown rice; Pre-germinated brown rice; Pre-germinated rice; Rough rice; Pre-germinated rough rice; Thai rice cultivars; สารต้านอนุมูลอิสระ; สารประกอบฟีนอลิก; ข้าวกล้อง; ข้าวกล้องงอก; ข้าวงอก; ข้าวฮาง; ข้าวฮางงอก; ข้าวสายพันธุ์ไทย. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5394 การปนเปื้อนของสารแอฟลาทอกซิน บี 1 และสารโอคราทอกซิน เอ ในข้าวกล้องและข้าวขาว Thai Agricultural Amara Chinaphuti; Suppara Aukkasarakul. Rice is the stable food of Thai people and also to be the first level among the agricultural commodities for export. In the recent year, most of the consumer give awareness to the safety of food. Moreover, this issue was taken to use as the trade barrier for import-export. This study have been conducted to investigate the possibility of Aflatoxin B1 and Ochratoxin A contamination in brown rice and white rice. Brown rice and white rice samples were collected from 5 markets with 5 samples of each kind per market in Bangkok in June 2009. ELISA technique was employed to use in this study for their rapid test of hundred samples. DOAAflatoxin ELISA test kit was used to detect Aflatoxin B1 whereas Ochratoxin A was detected in rice using ELISA test kit of Neogen,... Tipo: Collection Palavras-chave: Brown rice; White rice; Alfratoxin B1; Ochratoxin A; ELISA; ข้าวกล้อง; ข้าวขาว; แอลฟาทอกซิน บี 1; โอคราทอกซิน เอ; อีไลซ่า; การปนเปื้อนเชื้อรา. Ano: 2009 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5091 การพัฒนาวิธีการประเมินคุณภาพข้าวเปลือกชื้นภายใต้ระบบตรวจสอบคุณภาพ Thai Agricultural Suptra Suwanthada; Kunya Cheaupun; Sa-ang Chairin. Development on quality evaluation methodology of moist paddy aimed to develop rapid and accurated technologies for moist paddy quality evaluation was comprised of 3 activities, as 1. Comparative of moist paddy in various levels of impurities. 2. Comparison of milling recovery rate in brown rice and milled rice. 3. Development on rapid milling recovery testing methodology. The moist paddy from Phitsanulok, Phichit, Sukhothai, Kamphangphet and Uttaradit farmer field were sampled. The sample no.1-63 were harvested from June to early October,2009. The sample no. 64–107 and 108–170 were harvested from late October 2009 to January 2010 and March to July 2010. The moisture content was investigated with moisture tester, Kett PM-400, and oven method, 130 o C 2 hrs.... Tipo: Collection Palavras-chave: Paddy rice; Inspection system; Quality evaluation; Moist paddy; Milling recovery rate; Brown rice; Milled rice; Microwave; ข้าวเปลือก; ระบบตรวจสอบคุณภาพ; การประเมินคุณภาพ; ความชื้้นของข้าวเปลือก; อัตราการแปรสภาพ; คุณภาพการสี; ไมโครเวฟ. Ano: 2011 URL: http://anchan.lib.ku.ac.th/agnet/handle/123456789/3106 การศึกษาเปรียบเทียบกลุ่มสาร Acylated steryl glucosides ในข้าวกล้องและข้าวกล้อง และความสัมพันธ์กับสีของข้าว Thai Agricultural Pakinee Akkaravessapong; Suganya Wongpornchai; Sunanta Wongpiyachon; Kitsada Pitija; Angsutorn Wasusun; Panawan Suttiarporn. Acylated Steryl Glucosides (ASGs) are unsaponified matters that are ubiquitously distributed in edible plant sources, for example barley, maize and brown rice. ASGs in pre-germinated brown rice have reported to improve insulin activity and blood glucose control mechanisms in the diabetic condition through the activation of insulin like growth factor 1 (IGF-1) and increasing of IGF-1 production. Recently, the medical studies confirm that dietary intake of brown and pre-germinated brown rice is useful for alleviating symptoms of both diabetes and pre-diabetes. To improve the functional dietary intake of Thai rice, identification of ASGs in seven varieties, namely: Khao Dawk Mali 105, PTT1, RD31, Sang Yod, RD6, Niaw Dam Chum Pae and Niaw Dam Maw, brown and... Tipo: PhysicalObject Palavras-chave: Acylated steryl glucosides; Rice varieties; Sterol; Free fatty acid; White rice; Red rice; Brown rice; Pre-germinated brown rice; ASGs; Blood glucose control; Nutritive value; Chemical composition; Color; ข้าวกล้อง; ข้าวกล้องงอก; ข้าวขาว; ข้าวต่างสี; สารต้านอนุมูลอิสระ; การควบคุมระดับน้ำตาล; กรดไขมันอิสระ; สเตอรอล; โครงสร้างทางเคมี; การวิเคราะห์องค์ประกอบทางเคมี; คุณค่าทางโภชนาการ; สารสี; พันธุ์ฺข้าว. Ano: 2013 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5712 การเปรียบเทียบกลุ่มสาร Acylated Steryl Glucosides ในข้าวกล้องและข้าวกล้องงอก และความสัมพันธ์กับสีของข้าว Thai Agricultural Pakinee Akkaravessapong; Angsutorn Wasusun; Suganya Wongpornchai; Sunanta Wongpiyachon. Acylated Steryl Glucosides (ASGs) are unsaponified matters distributed ubiquitously in edible plant sources including brown rice. ASGs in pre-germinated brown rice have reported to improve insulin activity and blood glucose control mechanisms in the diabetic condition through the activation and increasing of insulin like growth factor 1 (IGF-1) production. Alleviating symptoms of both diabetes and pre-diabetes of dietary intake of brown and pre-germinated brown rice has well known. To improve the functional dietary intake of Thai rice, identification of ASGs in seven varieties, namely: Khao Dawk Mali 105, PTT1, RD31, Sangyod, RD6, Niaw Dam Chum Pae and Niaw Dam Maw, brown and pre-germinated were carried out. Firstly, extracted sample of brown and... Tipo: PhysicalObject Palavras-chave: Thai rice varieties; Acylated steryl glucosides (ASGs); Sterol; Free fatty acid; White rice; Pigmented Rice; Brown rice; Pre-germinated brown rice; ข้าวไทย; สเตอรอล; กรดไขมันอิสระ; ข้าวขาว; ข้าวต่างสี; ข้าวกล้อง; ข้าวกล้องงอก; พันธุ์; โภชนบำบัด. Ano: 2013 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5595 ความสัมพันธ์ของฤทธิ์ต้านอนุมูลอิสระกับปริมาณ Tocopherol และ gamma aminobutyric acid (GABA) ในข้าวกล้องและข้าวกล้องงอก Thai Agricultural Pakinee Akkaravessapong; Suganya Wongpornchai; Sunanta Wongpiyachon; Kitsada Pitija; Angsutorn Wasusun; Panawan Suttiarporn. Rice contains several kinds of bio-functional components. In this study, γ-aminobutyric acid (GABA) and Tocopherol, or Vitamin E were identified and their relationships to antioxidant activity using DPPH assay of both brown and pre germinated Thai rice varieties were studied. GABA are one of the two inhibitory neurotransmitters which make the neuron resistant to stimulation by excitatory neurotransmitters and inhibitor of some cancer cells activity whereas Tocopherol, or Vitamin E, which acts as antioxidant and improve blood cholesterol. Identification of GABA and Tocopherol in both brown and pre-germinated brown rice grown from different locations were conducted in eleven varieties, namely: Khao Dawk Mali 105, PTT1, CN1, RD31, Sang yod, RD6, Hom... Tipo: PhysicalObject Palavras-chave: Antioxidant activity; Rice varieties; Tocopherol; DPPH assay; Brown rice; Pre-germinated brown rice; GABA; Gamma aminobutyric acid; Vitamin e; Nutritive value; Chemical composition; High performance liquid chromatography; HPLC; ฤทธิ์ต้านอนุมูลอิสระ; กาบา; โทโคฟีรอล; พันธุ์ข้าว; ข้าวกล้อง; ข้าวกล้องงอก; วิตามินอี; โครงสร้างทางเคมี; การวิเคราะห์องค์ประกอบทางเคมี; คุณค่าทางโภชนาการ. Ano: 2013 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5713 ความสัมพันธ์ของฤทธิ์ต้านอนุมูลอิสระกับปริมาณ tocopherol และ gamma aminobutyric acid ในข้าวกล้องและข้าวกล้องงอก Thai Agricultural Pakinee Akkaravessapong; Angsutorn Wasusun; Suganya Wongpornchai. Rice contains several kinds of bio-functional components. In this study, γ-aminobutyric acid (GABA) and tocopherol, or Vitamin E were identified and their relationships to antioxidant activity using DPPH assay of both brown and pre germinated Thai rice were studied. GABA, one of the two inhibitory neurotransmitters that make the neuron resistant to stimulation by excitatory neurotransmitters and inhibitor of some cancer cells activity. Tocopherols, or Vitamin E, are natural antioxidants which help improve blood cholesterol. Identification of GABA and tocopherol in both brown and pre-germinated brown rice grown from different locations were conducted in eleven varieties, namely: Khao Dawk Mali 105, PTT1, CNT1, RD31, Sang Yod, RD6, Hom Kradang-nga, Niaw Dam... Tipo: PhysicalObject Palavras-chave: Anti oxidant activity; GABA; Tocopherol; DPPH assay; Brown rice; Pre-germinated brown rice; ข้าวกล้อง; ข้าวกล้องงอก; กาบา; โทโคฟีรอล; ฤทธิ์ต้านอนุมูลอิสระ. Ano: 2013 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5596 ค่ากลูโคสที่ถูกย่อยเร็วและค่ากลูโคสที่ถูกย่อยช้าในข้าว และความสัมพันธ์กับคุณสมบัติทางเคมีของแป้ง Thai Agricultural Angsutorn Wasusun; Sunanta Wongpiyachon; Kunya Cheaupun; Watcharee Sukviwat; Pranee Maneenin; Suphannika Pakkethati. Rapidly available glucose (RAG) and slowly available glucose (SAG) have been used for classify quality of dietary carbohydrates which effect glucose absorption in astrointestinal tract.RAG and SAG has also normally used for primary study of the glycemic index (GI) which is study by measuring human blood glucose level. RAG indicates the glucose released from the food after 20 min from digestion process which likely to be absorbed in the Duodenum and influence blood glucose and insulin levels. Meanwhile, SAG indicates the glucose released after a further 100 min which likely to be absorbed in the Jejunum and Lleum. In this study, the suitable methodologies of RAG and SAG were studied and Identification of RAG, SAG in 43 varieties of milled rice, brown rice... Tipo: Collection Palavras-chave: Carbohydrates; Rapidly available glucose; Slowly available glucose; Pre-germinated brown rice; Brown rice; Milled rice คาร์โบไฮเดรต ค่ากลูโคสที่ถูกย่อยเร็ว ค่ากลูโคสที่ถูกย่อยช้า ข้าวกล้อง ข้าวกล้องงอก ข้าวสาร. Ano: 2015 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5876 ค่าดัชนีน้ำตาลในข้าวกล้องและข้าวกล้องงอก Thai Agricultural Pakinee Akkaravessapong; Sunanta Wongpiyachon; Kunya Cheaupan; Watcharee Sukviwat; Pranee Maneenin; Angsutorn Wasusun; Sriwatana Songchitsomboon. Glycemic index (GI) is the indexing of the glycemic response of available carbohydrate from food. GI is measured by blood glucose levels over 2 hours after took food compared with same amount of carbohydrate. Depend on GI, Food can be classified into 3 types which are High- (GI≥70), medium- (GI= 56-69) and low-glycemic-index (GI≤55). The recent studies already shown that consumption of Low-glycemic-index can decrease risk of developing diabetes, cardiovascular disease, colon and breast cancer. In this study, Identification of GI in 3 varieties of pre-germinated brown rice and 1 variety of brown rice, namely: Khao Dawk Mali 105, RD6 and Sang Yod were carried out. To determine the effect of different foods on the blood glucose and Insulin, pre-germinated... Tipo: PhysicalObject Palavras-chave: Glycemic index; Insulin; Diabetes; Pre-germinated brown rice; Brown rice; ข้าวกล้อง; ข้าวกล้องงอก; โรคเบาหวาน; อินซูลิน; ค่าดัชนีน้ำตาล. Ano: 2014 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5642 ดัชนีน้ำตาลในข้าวกล้องและข้าวกล้องงอกของข้าว 4 พันธุ์ Thai Agricultural Sunanta Wongpiyachon; Sriwatana Songchitsomboon; Kunya Cheaupan; Watcharee Sukviwat; Pranee Maneenin; Angsutorn Wasusun. Glycemic index (GI) is the indexing of the glycemic response of available carbohydrate from food. GI is measured by blood glucose levels over 2 hours after taking food compared with same amount of carbohydrate. Depend on GI, Food can be classified into 3 types which are high (GI ≥ 70), medium (GI = 56 - 69) and low (GI ≤ 55). The recent studies already shown that regular consumption of low-glycemic index food have beneficial effect on blood glucose control and reduce risk factors to complication of type 2 diabetes. In this study, Identification of GI in 4 rice varieties; Khao Dawk Mali 105 (KDML105), Pathumthani 1 (PTT1) - low amylose rice, Khao Tah Haeng 17 (KTH 17)-intermediate amylose rice and Jek Chuey 1 (JC 1) - high amylose rice has been undertaken.... Tipo: Collection Palavras-chave: Brown rice; Pre-germinated brown rice; Glycemic index; Insulin; Diabetes; ข้าวกล้อง; ข้าวกล้องงอก; ค่าดัชนีน้ำตาล; อินซูลิน; โรคเบาหวาน. Ano: 2015 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5862 ผลิตภัณฑ์ข้าวกล้องอัดแท่ง Thai Agricultural Rujira Preecha. Research and development of snack bar from various brown rice varieties at Phatthalung Rice Research Center during 2011 – 2012 showed that mixing of roasted individual brown rice 100 grams with the 40 grams of white sugar produced better appearance and acceptable product compared with 40 grams honey bee. Nutritional analysis of roasted 100 grams brown rice showed the highest protein contents was highest in black glutinous brown rice (8.6 percent), followed by Sangyod Phatthalung brown rice. However, the highest fat and potassium contents were found in roasted Sangyod Phatthalung brown rice at 4.0 grams and 1120 milligrams, respectively. In comparison, the roasted black glutinous brown rice contained 3.7 grams of fat and 971.9 milligrams of potassium,... Tipo: PhysicalObject Palavras-chave: Brown rice; Varieties; Rice Products; Nutritional value; Snack pellet brown rice; ข้าวกล้องอัดแท่ง; ข้าวกล้องข้าวเหนียวดำ; ข้างกล้องพันธุ์สังข์หยดพัทลุง; ข้าวกล้องเล็บนกปัตตานี; ข้าวกล้องพันธุ์เฉี้ยงพัทลุง; ผลิตภัณฑ์จากข้าว; คุณค่าทางโภชนาการ; กรรมวิธีการผลิต. Ano: 2013 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5532 อิทธิพลของตัวกลางและอุณหภูมิอบแห้งของฟลูอิไดซ์เบดที่มีต่อความสามารถในการย่อยข้าวกล้อง Thai Agricultural Chaiwat Ratanamichaisakul; Somchart Soponronnarit; Somkiat Prachayawarakorn. During high-temperature treatment, starch is gelatinized and amylose can simultaneously form with lipids present at the rice bran to be the amylose-lipid complexes. The extent of complex formation closely depends on the degree of starch gelatinization. The objectives of this work were therefore to study the effect of drying media, hot air (HA), humidified hot air (HHA) and superheated steam (SHS), and operating condition on drying kinetics and starch hydrolysis or the glycemic index (GI) of brown rice. The experimental results revealed that the degree of gelatinization and degree of crystallinity of amylose-lipid complexes of treated brown rice by HHA and SHS drying had higher degree than HA drying because of condensation. The paddy dried by HHA at 150°C... Tipo: PhysicalObject Palavras-chave: Brown rice; Glycemic index; Seed drying; Fluidized bed dryer; ข้าวกล้อง; ค่าดัชนีน้ำตาล; การอบแห้ง; เครื่องทำแห้งแบบฟลูอิไดซ์เบด. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5413 Registros recuperados: 13 Primeira ... 1 ... Última

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