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	Provedor de dados Thai Agricultural (3) Ciênc. Tecnol. Aliment. (1) Autor Acharaporn Na Lampang Noenplab (1) Banjawan Ponchot (1) Benjamas Wilaithumlongkul (1) CORRÊA,Benedito (1) Cawaporn Pumchoei (1) Chairat Channoo (1) Chuanchom Deerusamee (1) DILKIN,Paulo (1) Doungkamon Boonchuay (1) Doungpron Vitoonjit (1) Duangorn Ariyapruek (1) Jate Kotcharerk (1) Jaturong Pipatpiriyanon (1) Jittichai Anawong (1) Kunya Cheaupun (1) LIMA,Carlos A. P. (1) Mungmat Wangka (1) Naiyakorn Sangonkwal (1) ORSI,Reinaldo B. (1) Phamorn Pattawatang (1) Mais... Palavra-chave Milled rice (4) Microwave (2) Accelerated aging (1) Aflatoxin (1) Aspergillus flavus (1) Blast (1) Brown planthopper (1) Brown rice (1) Cooking properties (1) Inspection system (1) Milling quality (1) Milling recovery rate (1) Moist paddy (1) Mycoflora (1) Nonphotoperiod-sensitive (1) Paddy rice (1) Patumthani 1 (1) Percentage of head rice (1) Quality evaluation (1) Stored rice (1) Mais... Tipo do documento PhysicalObject (2) Collection (1) Info:eu-repo/semantics/article (1) Ano 2013 (1) 2012 (1) 2011 (1) 2000 (1) País Thailand (3) Brazil (1) Idioma Thailandês (3) Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 4 Primeira ... 1 ... Última Mycoflora and aflatoxigenic species in derivatives of milled rice Ciênc. Tecnol. Aliment. LIMA,Carlos A. P.; ORSI,Reinaldo B.; DILKIN,Paulo; CORRÊA,Benedito. Thirty samples of rough rice stored for 6, 12 and 24 months in government authorized warehouses of the state of Rio Grande do Sul, Brazil, were simultaneously collected. After milling of the product, 90 samples (30 of polished rice, 30 of rice bran and 30 of rice hull) were evaluated for their mycoflora, aflatoxigenic species and aflatoxin contamination. The following fungi, listed in decreasing order of frequency, were isolated on Potato-Dextrose Agar: Aspergillus spp., Nigrospora spp., Penicillium spp.; Fusarium spp.; Mucor spp.; Cladosporium spp.; Trichosporon spp. and non-sporulated fungi. The degree of fungal contamination (colony forming units per gram of product) was lowest in polished rice, increasing progressively in samples of rice bran and rice... Tipo: Info:eu-repo/semantics/article Palavras-chave: Aflatoxin; Aspergillus flavus; Mycoflora; Milled rice; Stored rice. Ano: 2000 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612000000100008 กข49: ข้าวนาชลประทานผลผลิตสูง ต้านทานเพลี้ยกระโดดสีน้ำตาล Thai Agricultural Chuanchom Deerusamee; Mungmat Wangka; Doungkamon Boonchuay; Chairat Channoo; Doungpron Vitoonjit; Suradet Palawisut; Acharaporn Na Lampang Noenplab; Wilai Palawisut; Supatra Suwantada; Wanakorn Intrarasatit; Phamorn Pattawatang; Sa-ang Chirinte; Jate Kotcharerk; Duangorn Ariyapruek; Cawaporn Pumchoei; Banjawan Ponchot; Pornsuree Kanchana; Jittichai Anawong; Jaturong Pipatpiriyanon; Phremkamon Moonninta; Wipawadee Chomnan; Naiyakorn Sangonkwal; Wantana Sriratanasak; Rasamee Dhitikiattipong. Recently, the outbreak of brown planthopper in irrigated paddy fields in the lower northern region was found frequently due to continuous rice growing resulting in low yield of rice production. RD49 is a non–glutinous rice which is insensitive to photoperiod. This line was obtained from 3–way cross, PSL00508-3-1-1-4 /IR66738-118-1-2//IR68544-29-2-1-3-1-2. The average yield is 733 kg/rai which is 26, 15 and 6% greater than those of Chai Nat 1, Phitsanulok 2 and RD47, respectively whereas the maximum yield potential reaches 939 kg/rai. The plant type shows moderately strong culm with about 95 cm height, 102-107 days to maturity for seed broadcasting and 116 days for transplanting. The line is moderately resistant to brown planthopper and resistant to rice... Tipo: PhysicalObject Palavras-chave: Nonphotoperiod-sensitive; Brown planthopper; Blast; Percentage of head rice; Milling quality; Milled rice; ข้าวไม่ไวต่อช่วงแสง; เพลี้ยกระโดดสีน้ำตาล; โรคไหม้; เปอร์เซ็นต์ต้นข้าว; คุณภาพการสีข้าว; การสีข้าว; ข้าว. Ano: 2013 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5414 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 การเร่งความเก่าของข้าวสารพันธุ์หอมปทุมธานี 1 ด้วยคลื่นไมโครเวฟ Thai Agricultural Sirichai Songsermpong; Benjamas Wilaithumlongkul; Saengthip Thaithanakom. Rice aging is an important characteristic for cooked rice. Aged rice is needed by consumer especially Thai people and other people in the world. It takes at least 4 months to age rice. Accelerated aging of rice can be done by heating. This research used a continuous microwave of 1,000 watts to accelerate aging of milled rice cv. Patumthani 1. The initial moisture content of milled rice was 13%. The milled rice was treated with microwave by using speed number 4,5, 6,7, 8 (speed 0.0164, 0.0233, 0.0269, 0.0287, 0.0318 m/s) with the time of heating 34.85, 24.43, 21.17, 19.22, 17.91 seconds per round. The test was done for 1, 2 and 3 rounds and the other is not treated with microwave (control). The rice is stored at room temperature (28±2 ºC). The milled rice... Tipo: PhysicalObject Palavras-chave: Accelerated aging; Milled rice; Microwave; Patumthani 1; Cooking properties; ข้าวสาร; คลื่นไมโครเวฟ; พันธุ์ปทุมธานี 1; คุณภาพการหุง; การเร่งอายุ; สมบัติการหุง. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5422 Registros recuperados: 4 Primeira ... 1 ... Última

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