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	Provedor de dados Thai Agricultural (2) CIGR Journal (1) BABT (1) Autor Abdullahi, Hussein Itopa (1) Ali, Mohammed Abdulkarim (1) Benjavan Rerkasem (1) Chanakarn Promuthai (1) González,Rolando J. (1) Grissana Sudtasarn (1) Livore,Alberto (1) Pons,Brigitte (1) Salihu, Onimisi Abdulraheem (1) Sansanee Jamjod (1) Thitinan Srithong (1) Mais... Palavra-chave Rice quality (4) 2-acetyl-1-pyrroline (1) 2AP (1) Agricultural Engineering (1) Amilose (1) Aromatic Thai rice (1) Chalkiness (1) Cooking time (1) Firmness (1) Gelatinisation (1) Hardness (1) Head rice (1) Location (1) Pathum Thani 1 (1) Postharvest Engineering Saoking variable (1) Rice de-husking (1) Soaking temperature (1) Soaking time (1) ข้าว (1) ข้าวหอมไทย (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Collection (1) PhysicalObject (1) Ano 2019 (1) 2012 (2) 2004 (1) País Thailand (2) Brazil (1) China (1) Idioma Inglês (2) Thailandês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 4 Primeira ... 1 ... Última การสำรวจความแปรปรวนของคุณภาพข้าวหอมมะลิ Thai Agricultural Grissana Sudtasarn. In 2012, surveys were conducted in both the northeast and the upper north of Thailand from seed sources, farmer fields, local mills and rice exporters. Samples were analyzed for grain physical and chemical quality, including a content of 2-Acetyl-1-Pyrroline (2AP). Soil samples were collected from farmer fields and analyzed for soil texture, pH, nutrients and organic matters. The results showed that both physical and chemical qualities of all samples met the standard for Thai Hom Mali rice. The 2AP contents of those samples from seed sources in the northeast were between 1.98-9.42 ppm while the samples from farmer fields were between 1.14-11.84 ppm. The 2AP contents of those samples from mills were between 0.86-7.2 ppm for the upper north, those of seed... Tipo: PhysicalObject Palavras-chave: Aromatic Thai rice; Rice quality; 2-acetyl-1-pyrroline; 2AP; ข้าวหอมไทย; คุณภาพ; สารให้กลิ่นหอม; คุณภาพทางกายภาพ; องค์ประกอบทางเคมีของเมล็ด; แหล่งผลิต. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5424 คุณภาพเมล็ดของข้าวนาปรังพันธุ์ปทุมธานี 1 จากต่างภูมิภาค Thai Agricultural Thitinan Srithong; Chanakarn Promuthai; Benjavan Rerkasem; Sansanee Jamjod. Pathum Thani 1 (PTT1) grown in Northern Thailand is often rejected by buyers on the basis of it poor quality, while it is a popular variety among farmers and rice mills in the Central region. This study evaluated head rice yield and chalkiness in dry season of PTT1 from different regions of Thailand. Samples of dry season 2011 crop of PTT1 were collected from the Upper North, Lower North, Central, East, and Northeast. Sixty-seven paddy samples were dehulled and milled individually. The milled rice of each sample was separated into head and broken rice to determine percentage of head rice. Percentage of chalkiness was determined by weight of chalky grain, in both whole and broken grain. The Central region had the highest percentage of chalkiness (49.1%) and... Tipo: Collection Palavras-chave: Head rice; Chalkiness; Pathum Thani 1; Location; Rice quality; ข้าว; เปอร์เซ็นต์ท้องไข่; พันธุ์ปทุมธานี 1; นาปรัง; คุณภาพข้าว; ต้นข้าว; ประเทศไทย. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5345 Influence of soaking variables on rice (Oryza sativa) de-husking quality CIGR Journal Abdullahi, Hussein Itopa; Salihu, Onimisi Abdulraheem; Ali, Mohammed Abdulkarim. This work studied the influence of soaking variables on rice de-husking quality. The variables considered were temperature, time and variety. Three different levels of temperatures were chosen. The three different levels of temperatures were 50, 70 and 90˚C respectively. Two different levels of time were chosen. The time chosen were 6 and 12 hours respectively. Jemila and Sipi were the two varieties of rice used for this study. The variables to be studied were completely randomized and each combination of the experiment was replicated thrice. In all, there were 36 treatments (i.e. 3 temperatures×2 times× 2 varieties× 3 replications). The results obtained from the experiment indicates that broken percentage decreases with increase in soaking temperature... Tipo: Info:eu-repo/semantics/article Palavras-chave: Agricultural Engineering; Postharvest Engineering Saoking variable; Rice de-husking; Rice quality; Soaking time; Soaking temperature. Ano: 2019 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5318 Physico-chemical and cooking characteristics of some rice varieties BABT González,Rolando J.; Livore,Alberto; Pons,Brigitte. Some physicochemical and cooking characteristics corresponding to different varieties and commercial samples of rice were analysed. Some mechanical properties determined by both, the viscoelastograf and the Instrom Universal Food Testing Machine were also analysed. Gelatinization time (Gt), gelatinization endotherm and amylose content were determined. The results showed that there was a very good correlation between gelatinization temperature and Gt, while no noticeable correlation among others phsycochemical characteristics was observed. Regarding the mechanical properties, both methods permited to show significant differences among most of the samples. However, when the samples order obtained with hardness (Instrom) values was compared with that... Tipo: Info:eu-repo/semantics/article Palavras-chave: Rice quality; Amilose; Hardness; Firmness; Cooking time; Gelatinisation. Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000100010 Registros recuperados: 4 Primeira ... 1 ... Última

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