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	Provedor de dados Thai Agricultural (28) Autor Sunanta Wongpiyachon (28) Watcharee Sukviwat (15) Angsutorn Wasusun (9) Kunya Cheaupan (9) Pakinee Akkaravessapong (7) Suniyom Taprab (7) Kanchana Klakhaeng (6) Prakobkit Dangthaisong (6) Pranee Maneenin (5) Anchalee Prasertsak (4) Kanya Cheaupan (4) Kunya Cheaupun (4) Supaporn Junbuathong (4) Apichart Lawanprasert (3) Bang-on Thammasamisorn (3) Charoon Srisuwan (3) Kantikan Plodplong (3) Rueanrudee Khaewchueanchai (3) Sriwatana Songchitsomboon (3) Suganya Wongpornchai (3) Mais... Palavra-chave ผลผลิต (8) Pre-germinated brown rice (7) ข้าว (7) ข้าวกล้อง (7) Brown rice (6) ข้าวกล้องงอก (6) องค์ประกอบผลผลิต (4) Diabetes (3) Insulin (3) Nutritive value (3) คุณค่าทางโภชนาการ (3) ปริมาณอมิโลส (3) พันธุ์พื้นเมือง (3) Aromatic rice (2) Breakfast cereal (2) Carbohydrates (2) Chemical composition (2) Cooking quality (2) Defatted rice bran (2) Free fatty acid (2) Mais... Tipo do documento Collection (17) PhysicalObject (11) Ano 2015 (6) 2014 (6) 2013 (6) 2012 (2) 2010 (1) 2009 (2) 2007 (1) 2006 (2) 2003 (2) Mais... País Thailand (28) Idioma Thailandês (28)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 28 Primeira ... 1 2 ... Última 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 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 ศึกษาผลผลิตและลักษณะบางอย่างของข้าวหอมพื้นเมืองไทย (ชุดที่ 2) Thai Agricultural Phanphaka Sadokbuo; Kunya Cheaupan; Sunanta Wongpiyachon; Siriwan Thungwisuttijit. Tipo: Collection Palavras-chave: Thai traditional rice; Aromatic rice; Central region; ข้าวหอม; พันธุ์พื้นเมือง; ลักษณะทางการเกษตร; องค์ประกอบผลผลิต; ผลผลิต; การปรับปรุงพันธุ์พืช; ภาคกลาง. Ano: 2006 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5087 PTNC09002-59 : หอมกระดังงา ข้าวพื้นเมืองสายพันธุ์ดีจังหวัดนราธิวาส Thai Agricultural Ekkarat Kaewnango; Nitit Saeng-arun; Somboon Suwanno; Amphon Thongchai; Samreung Saeton; Rachanit Panichkij; Wattana Posiri; Warunya Dantaweesin; Somsong Chotechuen; Kunya Cheaupun; Sunanta Wongpiyachon; Pakinee Akkaravessapong; Grienggrai Pantuwan; Boon-na Nookong; Charoon Srisuwan; Kantikan Plodplong; Marium Moo-na. Hawm Gra Dang Ngah rice variety was collected from Tak Bai district, Narathiwat province. A promising line, PTNC09002-59 was selected as a uniform best plant type from the 59th row of 200 rows. It is a photoperiod – sensitive, non-glutinous rice which flowering occurs in mid February. It has 131 cm height and 10 panicles per hill. An average grain yield under intra-station yield trial (Pattani) was 501 kilograms per rai. Paddy hull is straw-colored and grain shape is slender. Brown rice is red and the grain length is 6.33 mm. It has moderate amylose content, hard gel and medium spreading value. Quality of cooked rice is sleazy-crumbly with aromatic. It is popularly in Narathiwat and the products has been made for sale. Besides, there are nutritional... Tipo: Collection Palavras-chave: Hawm Gra Dang Ngah Promising line; Narathiwat province Nutritional value Blast disease susceptible Local rice Brown rice ข้าวหอมกระดังงา ข้าวสายพันธุ์ดีเด่น จังหวัดนราธิวาส คุณค่าทางโภชนาการ ลักษณะอ่อนแอต่อโรคไหม้ ข้าวพื้นเมือง ข้าวกล้อง. Ano: 2014 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5907 การปรับปรุงพันธุ์ข้าวเมล็ดกลางเพื่อแปรรูปเป็นอาหารเช้าสำเร็จรูป Thai Agricultural Supaporn Junbuathong; Suniyom Taprab; Kunya Cheaupan; Sunanta Wongpiyachon; Watcharee Sukviwat; Kanokorn Yaodam; Prani Maninil; Wantana Sriratanasak; Phamorn Pattawatang; Pachara Saengsawong; Wanlapa Tepinta; Udom Akanasingh. Medium grain rice varietal improvement at Pathum Thani Rice Research Center has been conducted in 2010 starting by utilizing the populations of 121 F6 hybrid lines of PTTH07016 and 151 F4 lines of 33 crosses in irrigation lowland rice improvement project. The objective was to improve medium grain brown rice with 5.5-6.6 millimeters long and low to intermediate amylose content (15-25%). Four selected lines were laboratory test for making the products. There were two lines; PTT06036-25-5-B-4-1 and PTT06038-9-1-B-5-1 revealed good acceptability. However, these lines had variations in traits in which PTT06036-25-5-B-4-1 and PTT06038-9-1-B-5-1 consisted of 4 and 2 traits respectively. PTT06036-25-5-B-4-1-4 gave grain yield of 615 kilograms/rai, 114 day maturity... Tipo: Collection Palavras-chave: Medium grain rice; Rice improvement; Breakfast cereal; ข้าวเมล็ดกลาง; การปรับปรุงพันธุ์ข้าว; อาหารเช้าธัญญพืช. Ano: 2014 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5911 CCS08054-KLG-9-1-1-2-1 ข้าวไม่ไวต่อช่วงแสงอายุเก็บเกี่ยวไม่เกิน 100 วัน Thai Agricultural Prakobkit Dangthaisong; Kunya Cheaupan; Sunanta Wongpiyachon; Watcharee Sukviwat; Kanchana Klakhaeng; Suniyom Taprab. CCS08054-KLG-9-1-1-2-1 is a short duration, photoperiod insensitive and non-glutinous rice line derived from a cross between Chainat 1 and IR40. The single cross hybridization was made in 2008 at Bang Khen Rice Experiment Station (Chachoengsao Rice Research center). F2 to F5 progenies were selected at Klong Luang Rice Reseach Center during 2009-2011. The line CCS08054-KLG-9-1-1-2-1 has an erect and moderately strong culm, 115 cm height on transplanting, 99 day maturity when transplanting. The cooked rice is non-aromatic and/hard texture. Its amylose content is 24.56 percent. Its grain size is larger than those of Pathum Thani 1 and Suphanburi 1. The period of seed dormancy is about 4 weeks. Its yield potential is 759 kg/rai or more when grown under... Tipo: Collection Palavras-chave: Photoperiod insensitive; Short duration rice; Non-glutinous rice Plant breeding ข้าวไม่ไวต่อช่วงแสง ข้าวอายุสั้น ข้าวเจ้า การปรับปรุงพันธุ์ข้าว. Ano: 2015 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5937 การหาแนวทางการใช้ประโยชน์จากแป้งเมล็ดข้าวงอกสำหรับทำข้าวยาคู Thai Agricultural Rujira Preecha; Suthep Ritsawaeng; Suwara Phochanasombun; Sunanta Wongpiyachon; Chamlong Ritthichai. Tipo: Collection Palavras-chave: Yah Koo; Germinated Rice; Garbar rice; ข้าวยาคู; ข้าวงอก; แป้งเมล็ดข้าวงอก; พันธุ์ กข7; พันธุ์เล็บนกปัตตานี; พันธุ์เฉี้ยงพัทลุง; ปริมาณอมิโลส; คุณสมบัติทางเคมี; กรรมวิธีการผลิต; คุณภาพ; การทดสอบทางประสาทสัมผัส; การปนเปื้อนจุลินทรีย์. Ano: 2003 URL: http://anchan.lib.ku.ac.th/agnet/handle/123456789/3094 ข้าวลูกผสมดีเด่น PTT06008H Thai Agricultural Supaporn Junbuathong; Kunya Cheaupan; Sunanta Wongpiyachon; Watcharee Sukviwat; Chawalit Handee; Pachara Bootkote; Supavinee Sawongtho; Surapong Potipibool; Chuanchom Deerusamee; Peera Doungsoongnern; Udompan promnart; Pailin Rattanachan; Suradet Palawisut; Acharaporn Na Lampang Noenplab; Adul Sittiwong; Sakul Moolkum; Nongnoot Pradit; Suniyom Taprab; Luechai Arayarungsarit; Orapin Wataneska; Anchalee Prasertsak; Apichart Lawanprasert. Tipo: PhysicalObject Palavras-chave: Hybrid rice; PTT06008H; Parent lines; PTT1; SPR1; ข้าวลูกผสม; ข้าวปทุมธานี 1; ข้าวสุพรรณบุรี 1; พันธุ์พ่อ; พันธุ์แม่; ข้าวพันธุ์แท้; ผลผลิต. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5173 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 ข้าวหอมสายพันธุ์ CCS06039-KLG-8-3-5-1 Thai Agricultural Prakobkit Dangthaisong; Kemporn Petcharaporn; Benjapol Luad-Ngern; Peerapol Ratana; Supaporn Chanbuathong; Kasem Soontrajarn; Kanya Cheaupan; Sunanta Wongpiyachon; Nittaya Ruensuk; Vasana Panpeng; Adul Kridsawadee; Sunanta Mueanpol; Watcharee Sukviwat; Kanchana Klakhaeng; Manika Noi-iam; Bang-on Thammasamisorn; Chalermchat Luechaikham; Amornrat In-man; Pattanasak Chansong; Satit Tayapat; Surin Tritilanon; Prinya Chinnoros; Prachack Lengbumrung; Peera Dungsoongnern; Udompan Promnart; Rueanrudee Khaewchueanchai; Supavinee Suongtoe; Marisa Urasit; Suniyom Taprap; Kingkaw Kunket; Anchalee Prasertsak. CCS06039-KLG-8-3-5-1 is a non-glutinous, non-photoperiod sensitive and aromatic rice line derived from a cross between PSBRc54 and IR22. The single cross hybridization was made in 2006 at Bang Khen Rice Experiment Station (now Chachoengsao Rice Research. F2 to F5 progenies were selected at Klong Luang Rice Reseach Center during 2007-2008. The line CCS06039-KLG-8-3-5-1 has an erect and moderately strong culm; 110 cm height on transplanting and 105 cm height on germinated seed broadcasting; 117 days maturity on transplanting and 106 days maturity on germinated seed broadcasting. The cooked rice is soft and aromatic similar to Pathum Thani 1, and the amylose content is 16.4 percent. The seed size is larger than Pathum Thani 1. The period of seed... Tipo: PhysicalObject Palavras-chave: Aromatic rice; Hybrid rice; Non glutinous rice; High yield; Genetic stability; Varieties; Plant breeding; Rice production; Yields; Seeds quality; Cooking quality; Rainfed; ข้าวหอม; สายพันธุ์ลูกผสม; ข้าวเจ้า; ผลผลิตข้าวสูง; การปรับปรุงพันธุ์; ความคงที่ทางพันธุกรรม; ศักยภาพการผลิต; การทดสอบพันธุ์; คุณภาพเมล็ดพันธุ์; คุณภาพหุงต้ม. Ano: 2013 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5702 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 การใช้แป้งข้าวทดแทนแป้งสาลีในผลิตภัณฑ์พาสต้า Thai Agricultural Lamaimaat Youngsuk; Ngamchuen Kongseree; Sunanta Wongpiyachon; Jaruwan Bangwag; Anuwat Rattanachai; Phunsri Sawangchit. Tipo: Collection Palavras-chave: Pasta; Rice flour; Wheat flour; ผลิตภัณฑ์พาสต้า; แป้งข้าวเจ้า; แป้งสาลี; มักกะโรนี; กรรมวิธีการผลิต; คุณภาพเส้น; การทดสอบทางประสาทสัมผัส. Ano: 2003 URL: http://anchan.lib.ku.ac.th/agnet/handle/123456789/3089 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 ค่ากลูโคสที่ถูกย่อยเร็วและค่ากลูโคสที่ถูกย่อยช้าในข้าวและความสัมพันธ์กับคุณสมบัติทางเคมีของแป้ง Thai Agricultural Angsutorn Wasusun; Sunanta Wongpiyachon; Kanya Cheauphan; Watcharee Sukviwat; Pranee Maneenin; Supannikar Pakkethati. Rapidly available glucose (RAG) and slowly available glucose (SAG) have been used for classify quality of dietary carbohydrates which affect glucose absorption in gastrointestinal tract. RAG and SAG has also normally used for primary study of the glycemic index (GI) which is studied by measuring human blood glucose level. RAG indicates the glucose released from the food after 20 min from digestion process which is likely absorbed in the Duodenum and influence blood glucose and insulin levels. Meanwhile, SAG indicates the glucose released after a further 100 min which is likely absorbed in the Jejunum and Ileum. 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 and... Tipo: Collection Palavras-chave: Carbohydrates; Rapidly available glucose Slowly available glucose Pre-germinated brown rice Brown rice คาร์โบไฮเดรต; ค่ากลูโคสที่ถูกย่อยเร็ว; ค่ากลูโคสที่ถูกย่อยช้า; ข้าวกล้องงอก; ข้าวกล้อง. Ano: 2015 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5856 ข้าวพื้นเมืองสายพันธุ์ใหม่ หอมกระดังงา PTNC09002-59 Thai Agricultural Ekkarat Kaewnango; Nitit Saeng-arun; Somboun Suwanno; Amphon Thongchai; Krissana Sirirat; Samreung Saeton; Somsong Chotechuen; Kunya Cheaupun; Sunanta Wongpiyachon; Pakinee Akkaravessapong; Angsutorn Wasusun; Boon-na Nookong; Kantikan Plodplong; Arporn Suksawut; Khun Puttasakoon; Charoon Srisuwan. Hawm Gra Dung Ngah rice variety was collected from Tak Bai district, Narathiwat province in 2009. The promising line, PTNC09002-59 was pure-line selected from the 59th row out of 200 rows. It is a photoperiod-sensitive, non-glutinous rice flowering in the mid of February, Its height is 159 centimeters with 10 panicle per hill. Its average grain yields under intra-station yield trial in Pattani, farmer field trials in Nhong Chik district, Pattani and in Tak Bai district, Narathiwat was 501, 385 and 383 kilograms per rai, respectively. PTNC09002-59 responded to nitrogen fertilizer at the rate of 12 kilograms nitrogen per rai. Paddy hull is straw-colored and grain shape is slender. Brown rice is red with 6.33 millimeters grain length. It has moderately... Tipo: PhysicalObject Palavras-chave: Hawm Gra Dang Ngah; Photoperiod sensitive; Nutritive value; Antioxidant; Land variety; Blast susceptible; Pure line selection; Rice; Seed quality; ข้าวหอมกระดังงา; ข้าวไวต่อช่วงแสง; คุณค่าทางโภชนาการ; ฤทธิ์ต้านอนุมูลอิสระ; พันธุ์พื้นเมือง; ความต้านทานโรคไหม้; การคัดเลือกสายพันธุ์; ข้าว; การผลิตพืช; สายพันธุ์บริสุทธิ์; คุณลักษณะสายพันธุ์; การทดสอบพันธุ์; คุณภาพเมล็ดพันธุ์; การยอมรับของเกษตรกร. Ano: 2014 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5674 CCS08054-KLG-9-1-1-2-1 ข้าวไม่ไวต่อช่วงแสงอายุเก็บเกี่ยวไม่เกิน 100 วัน Thai Agricultural Prakobkit Dangthaisong; Kanya Cheaupan; Sunanta Wongpiyachon; Watcharee Sukviwat; Kanchana Klakhaeng; Suniyom Taprap. CCS08054-KLG-9-1-1-2-1 is a short duration photoperiod insensitive rice, non-glutinous, and non-aromatic rice line derived from a cross between Chainat 1 and IR40. The single cross hybridization was made in 2008 at Bang Khen Rice Experiment Station (now Chachoengsao Rice Research. F2 to F5 progenies were selected at Klong Luang Rice Reseach Center during 2009-2011.The line CCS08054-KLG-9-1-1-2-1 has an erect and moderately strong culm; 115 cm height on transplanting; 99 days maturity on transplanting. The cooked rice is hardly non-aromatic and the amylose content is 24.56 percent. The seed size is larger than Pathum Thani 1 and Suphanburi 1. The period of seed dormancy is about 4 weeks. . Its yield potential is up to 759 kg/rai or more when grown under... Tipo: Collection Palavras-chave: Photoperiod insensitive rice variety; Short duration; Non-glutinous rice; Yield; Irrigated paddy field; Central plain; ข้าวไม่ไวต่อช่วงแสงอายุสั้น; ข้าวอายุสั้น; ข้าวเจ้า; ผลผลิต; นาชลประทาน; ภาคกลาง. Ano: 2015 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5866 การปรับปรุงพันธุ์ข้าวเมล็ดกลางเพื่อแปรรูปเป็นอาหารเช้าสำเร็จรูป Thai Agricultural Supaporn Junbuathong; Suniyom Taprab; Kunya Cheaupan; Sunanta Wongpiyachon; Watcharee Sukviwat; Kanokorn Yaodam; Prani Maninil; Wantana Sriratanasak; Phamorn Pattawatang; Pachara Saengsawong; Wanlapa Tepinta; Udom Akanasingh. Medium grain rice improvement at Pathum Thani Rice Research Center have been conducted in 2010 starting by utilizing the populations of 121 F6 hybrid lines of PTTH07016 and 151 F4 lines of 33 crosses in irrigation lowland rice improvement project. The objective is to improve medium grain brown rice with 5.5-6.6 millimeters long and low to intermediate amylose content (15-25%). Four selected lines were laboratory test for making the products. There were two lines; PTT06036-25-5-B-4-1 and PTT06038-9-1-B-5-1 revealed that good acceptability. However, these lines had variations in traits which PTT06036-25-5-B-4-1 and PTT06038-9-1-B-5-1 consisted of 4 and 2 traits respectively. PTT06036-25-5-B-4-1-3 gave grain yield for 746 kilograms/rai, 111 day maturity with... Tipo: PhysicalObject Palavras-chave: Medium grain rice; Rice improvement; Breakfast cereal; Hybrid lines; ข้าว; เมล็ดขนาดกลาง; การปรับปรุงพันธุ์ข้าว; อาหารเช้าสำเร็จรูป; สายพันธุ์; คุณภาพทางกายภาพและเคมี; ความต้านทานต่อแมลงศัตรู; ผลผลิต. Ano: 2014 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5628 ข้าวต้านทานเพลี้ยกระโดดสีน้ำตาล SPR94007-PTT-27-2-9-3-2 Thai Agricultural Suniyom Taprab; Apichart Lawanprasert; Supaporn Junbuathong; Kanchana Klakhaeng; Prakobkit Dangthaisong; Supavinee Suongtoe; Bang-on Thammasamisorn; Manika Nio-Aium; Prachack Lengbumrung; Reunreudee Kaewcheenchai; Vasana Panpeng; Chalermkwan Chimwai; Kunya Cheaupan; Sunanta Wongpiyachon; Watcharee Sukviwat; Adul Krisawadee; Warin Srithad; Wanlapa Tepinta. Brown planthopper resistant promising line, SPR94007-PTT-27-2-9-3-2, is photoperiod insensitive line derived from single cross of SPR1/IR64 made at Suphan Buri Rice Research Center in 1994. Its F2-F6 progenies had been grown and selected at Pathum Thani Rice Research Center where fixed line, SPR94007-PTT-27-2-9-3, were obtained. In 2008, this line and other breeding lines were tested for brown planthopper (BPH) resistance and intra-station yield trial. SPR94007-PTT-27-2-9-3 was not selected to be tested in further step due to its unsatisfied yield, but it was only 1 of 2 lines that had no damage of BPH in greenhouse testing. Thus, remained seedlings of those 2 lines had been transplanted in pots and separately harvested panicle by panicle and pedigree... Tipo: PhysicalObject Palavras-chave: Rice; Brown planthopper; Promising line; ข้าว; เพลี้ยกระโดดสีน้ำตาล; พันธุ์ข้าวดีเด่น; ความต้านทานต่อเพลี้ยกระโดดสีน้ำตาล; องค์ประกอบผลผลิต; ผลผลิต; พื้นที่นาชลประทาน. Ano: 2013 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5535 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 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 Registros recuperados: 28 Primeira ... 1 2 ... Última

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