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	Provedor de dados Thai Agricultural (3) Ciência e Agrotecnologia (1) Ciência Rural (1) Autor Apichart Artnaseaw (1) Barcelos,Maria de Fátima Píccolo (1) Busaba Yongsmith (1) Chantarat Wutisatwongsakul (1) Chanu Photiphitak (1) Chulaluck Charunuch (1) Ciabotti,Sueli (1) Ferreira,Eric Batista (1) Kuhn,Micheli Faccin (1) Kunzler,Josué Sebastiany (1) Muniz,Henrique da Costa Mendes (1) Nipat Limsangouan (1) Oliveira,Vladimir de (1) Paiva,Andréa Paolucci (1) Pereira,Juciane de Abreu Ribeiro (1) Pisut Butsuwan (1) Rocha,Leonardo Tombesi da (1) Schirmann,Graciele Dalise (1) Thunnaree Subsaendee (1) Vichien Kitpreechavanich (1) Mais... Palavra-chave Broken rice (5) Anticholesterol (1) Cholesterol (1) Extrusion (1) Fermented broken rice (1) Grinding (1) Milling (1) Milling quality (1) Parboiled rice bran (1) Pequi nut (1) Pineapple waste (1) Prediction equations (1) Red mold (1) Resistant starch (1) Rice mill (1) Snack (1) Soybean residue extract (1) Stabilized rice bran (1) Thai red mold (1) Whitener (1) Mais... Tipo do documento PhysicalObject (3) Info:eu-repo/semantics/article (2) Ano 2018 (1) 2012 (4) País Thailand (3) Brazil (2) Idioma Thailandês (3) Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 5 Primeira ... 1 ... Última อิทธิพลของการกลึงหินขัดขาวที่มีต่ออัตราการแตกหักของข้าว และการใช้พลังงานไฟฟ้าของเครื่องขัดขาวแบบทรงกระบอกตั้ง Thai Agricultural Chanu Photiphitak; Chantarat Wutisatwongsakul; Apichart Artnaseaw. Vertical abrasive whitener of the rice mill, capacity of 500 ton paddy rice per day, in the northeastern of Thailand was used to study influence of grinding abrasive surface stone on broken rice ratio and energy consumption in vertical abrasive whitener. The results showed that when abrasive surface stone was grinded, the surface structure of stone was smoother and broken rice ratio could be reduced from 30% to 26% as well as energy consumption of abrasive whitener could be reduced 6%. Tipo: PhysicalObject Palavras-chave: Grinding; Broken rice; Whitener; Rice mill; Milling; Milling quality; ข้าว; อัตราการแตกหักของข้าว; เครื่องขัดขาว; โรงสีข้าว; การสีข้าว; คุณภาพการสีข้าว; การกลึงหินขัดขาว; พลังงานไฟฟ้า. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5423 อิทธิพลของสภาวะการผลิตแบบเอกซ์ทรูชันต่อปริมาณสตาร์ชเพื่อสุขภาพและคุณลักษณะของผลิตภัณฑ์อาหารขบเคี้ยวชนิดกรอบพองที่มีข้าวหักและถั่วลันเตาสีทองเป็นองค์ประกอบหลัก Thai Agricultural Chulaluck Charunuch; Nipat Limsangouan; Waraporn Prasert; Pisut Butsuwan. As a result of providing health benefits in direct expansion snack to differentiate from most of commercial product which raw materials based on starch components, yellow pea was incorporated with broken rice to obtain functional snack from extrusion process. A study was conducted to investigate the effect of yellow pea content (20, 50 and 80%), screw speed (300, 350 and 400 rpm) and feed moisture (13, 16 and 19%) on the physical and functional properties of extrudates in snack production using response surface methodology(RSM) and box-behnken experimental design. The results had shown high correlations coefficients(R2) of multiple regression equations about the relationship among product responses and process variables and no significant lack-of-fit... Tipo: PhysicalObject Palavras-chave: Snack; Extrusion; Broken rice; Yellow pea; Resistant starch; อาหารขบเคี้ยว; กระบวนการเอกซ์ทรูชัน; ข้าวหัก; ถั่วลันเตาสีทอง; รีซิสสแตนท์สตาร์ช. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5245 การผลิตปลายข้าวหมักด้วยเชื้อราแดงสายพันธุ์ไทยเพื่อเป็นผลิตภัณฑ์อาหารเสริมสุขภาพ Thai Agricultural Thunnaree Subsaendee; Vichien Kitpreechavanich; Busaba Yongsmith. Rice is staple diet of Thailand and has high valuable nutrients suitable for all consumers. Many food products made from rice such as rice gruel, Kanom jean, rice flour, rice bran oil etc. This research aimed to be an alternative process to make value addition in broken rice. Thai red mold (Monascus kaoliang KB9) has specific characteristics. The fermented rice from red mold at optimum condition could produce high red pigment and anti-cholesterol agent which reduced blood cholesterol efficiently. Scaling-up of rice fermentation in optimum condition produced the high anti-cholesterol agent in short time. Fermented broken rice can be used as a choice of nutraceutical supplements. Furthermore, it could increase export opportunities in the future. Tipo: PhysicalObject Palavras-chave: Broken rice; Fermented broken rice; Red mold; Thai red mold; Cholesterol; Anticholesterol; ปลายข้าว; ปลายข้าวหมัก; เชื้อราแดง; สายพันธุ์ไทย; ไขมันในเลือด; สารลดไขมันในเลือด; ผลิตภัณฑ์อาหารเสริมสุขภาพ. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5426 Digestibility and net energy prediction of rice by products determined with piglets Ciência Rural Schirmann,Graciele Dalise; Rocha,Leonardo Tombesi da; Muniz,Henrique da Costa Mendes; Kunzler,Josué Sebastiany; Kuhn,Micheli Faccin; Oliveira,Vladimir de. ABSTRACT: The aim of this study was to determine the chemical composition, digestibility, and net energy (NE) of broken rice (BRR), stabilized rice bran (SRB), and parboiled rice bran (PRB) for piglets. Two digestibility trials were performed with 12 and 18 male pigs with initial weights of 8 and 16kg, respectively. We performed total fecal collection using ferric oxide as fecal marker. The digestibility coefficients of organic matter, crude protein, and gross energy were higher (P<0.001) for the BRR compared to the SRB and PRB. The PRB presented a digestible energy 2% lower than that of BR and 5% higher than that of SRB. For BRR, average NE value was 3,228kcal/kg dry matter (DM), and the difference between the lower and higher value was 311kcal/kg DM.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Broken rice; Parboiled rice bran; Prediction equations; Stabilized rice bran. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000500650 Characterization of food bars manufactured with agroindustrial by-products and waste Ciência e Agrotecnologia Paiva,Andréa Paolucci; Barcelos,Maria de Fátima Píccolo; Pereira,Juciane de Abreu Ribeiro; Ferreira,Eric Batista; Ciabotti,Sueli. Food bars are products obtained from the union of a number of components, standing out in the snack category due to their portability attribute with a focus on convenience and health. Utilization of by-products and agroindustrial food waste as ingredients in the making of food bars is highly important due to the utilization of leftovers of marked nutritional and functional value and decrease of the production cost. This work intended to evaluate the chemical and physicochemical aspects of food bars made with the by-products broken rice (BR) and pequi nut (PN), soybean extract residue (SER), and pineapple waste (PW). Distinct proportions of BR: SER respectively were used, amounting to five treatments: 1:0 (A); 3:1 (B); 1:1 (C); 1:3 (D) and 0:1(E) and fixed... Tipo: Info:eu-repo/semantics/article Palavras-chave: Soybean residue extract; Pequi nut; Broken rice; Pineapple waste. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000300009 Registros recuperados: 5 Primeira ... 1 ... Última

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