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	Provedor de dados Thai Agricultural (10) Autor Angsutorn Wasusun (8) Sunanta Wongpiyachon (7) Pakinee Akkaravessapong (6) Pranee Maneenin (4) Suganya Wongpornchai (4) Watcharee Sukviwat (4) Sriwatana Songchitsomboon (3) Kitsada Pitija (2) Kunya Cheaupan (2) Panawan Suttiarporn (2) Kanya Cheaupun (1) Kunya Cheaupun (1) Onanong Naivikul (1) Paweena Rattanasena (1) Praopen Rattanadee (1) Prapassorn Bussaman (1) Suphannika Pakkethati (1) Mais... Palavra-chave Pre-germinated brown rice (10) Brown rice (8) ข้าวกล้องงอก (8) ข้าวกล้อง (7) Diabetes (3) Insulin (3) Chemical composition (2) DPPH assay (2) Free fatty acid (2) GABA (2) Glycemic index (2) Nutritive value (2) Rice varieties (2) Sterol (2) Tocopherol (2) White rice (2) กรดไขมันอิสระ (2) กาบา (2) การวิเคราะห์องค์ประกอบทางเคมี (2) ข้าวขาว (2) Mais... Tipo do documento PhysicalObject (6) Collection (4) Ano 2015 (2) 2014 (2) 2013 (4) 2012 (2) País Thailand (10) Idioma Thailandês (10)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 10 Primeira ... 1 ... Última 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 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 การใช้ประโยชน์ข้าวกล้องจากข้าวเปลือกเริ่มงอกและข้าวนึ่งกล้องจากข้าวเปลือกเริ่มงอกสำหรับผลิตข้าวผัดน้ำพริกกะปิแช่เยือกแข็ง Thai Agricultural Praopen Rattanadee; Onanong Naivikul. This study aimed to obtain better texture of brown rice from San-pah-tawng 1 (SPT 1; amylose content=6.06%) by using a pre-germination and parboiled processes. Paddy was soaked in water at 30 °C for 8 h, and then incubated at 30 °C with 85% humidity until embryonic growth length was0.5-1.0 mm and 60-70% germination. Pre-germination time of SPT 1 was 36 h. Parboiled and unparboiled from pre-germinated paddy were dried and dehusked to obtain parboiled pre-germinated brown rice (PPGBR) and pre-germinated brown rice (PGBR). Chemical properties of PPGBR and PGBR flours from SPT 1 showed significantly (p LT = 0.05) higher content of reducing sugars (416.14-422.07 mg/100g), protein (8.09-8.13), fat (4.06-4.37%), and total phenolic compounds (43.87-106.45 mg... Tipo: PhysicalObject Palavras-chave: Pre-germinated brown rice; Germinated rice; Parboiled rice; Fried rice; Frozen fried rice; ข้าวกล้องงอก; ข้าวงอก; ข้าวนึ่ง; ข้าวผัด; ข้าวผัดแช่แข็ง; พันธุ์สันป่าตอง 1; การทดสอบคุณภาพทางประสาทสัมผัส. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5390 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 ค่าดัชนีน้ำตาลในข้าวกล้องและข้าวกล้องงอก Thai Agricultural Pakinee Akkaravessapong; Sunanta Wongpiyachon; Kanya Cheaupun; 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: Collection Palavras-chave: Glycemic Index; Insulin; Diabetes; Pre-germinated brown rice; Brown rice ค่าดัชนีน้ำตาล อินซูลิน โรคเบาหวาน ข้าวกล้องงอก ข้าวกล้อง. Ano: 2014 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5889 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 Registros recuperados: 10 Primeira ... 1 ... Última

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