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Registros recuperados: 18
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Association between physicochemical characters and cooking qualities in high-yielding rice varieties of diverse origin International Rice Research Institute
Vanaja, T.; Babu, L. C..
p.28-29
Palavras-chave: High yielding varieties; Physicochemical properties; Cooking quality; Coefficient of relationship.
Ano: 2003 URL: http://hdl.handle.net/123456789/1321
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Dorfak: an aromatic, high-yielding, short-duration variety with good cooking quality for the irrigated lowlands of Iran International Rice Research Institute
Nahvi, M.; Allahgholipour, M.; Ali, A. J.; Salehi, M. S. M.; Saroush, H. R.; Dorosti, H.; Erfani, A.; Padasht, F.; Alinia, F..
p.24-25
Palavras-chave: Varieties; Yields; Quality; Agronomic characteristics; Cooking quality; Iran.
Ano: 2004 URL: http://hdl.handle.net/123456789/979
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HUBR 2-1 (Malviya Basmati Dhan 1), a new, high-yielding basmati rice variety for cultivation in eastern India International Rice Research Institute
Singh, R. P.; Jaiswal, H. K.; Madhavilatha, L..
p.33-34
Tipo: Article Palavras-chave: Characteristics; Cooking quality; Crop qualtiy; Crop yield; Disease resistance; New cultivars; Pest resistance; Uttar Pradesh; India.
Ano: 2006 URL: http://hdl.handle.net/10269/122
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IR77954-28-36-3 ข้าวเจ้าสายพันธุ์ดีเด่นสำหรับนาน้ำฝนภาคเหนือตอนบน Thai Agricultural
Nithas Siddhiwong; Atitaya Yodjai; Kanjana Piboon; Pannipa Yajai; Pichnan Kanghae; Yawaluck Kanyamee; Premrudee Pintaya; Nipon Boonmee; Nongnuch Pradit; Rattapong Meekun; Theerawat Suwannual.
Promising line IR77954-28-36-3 was first developed at the International Rice Research Institute in 1998. Selection and backcrossing were conducted at Ubon Ratchathani Rice Research Center during 1999-2004. Evaluation for yield potential and environmental adaptation was carried out in the upper northern region during 2005-2012. Results from experimental fields in research centers showed that this line gave average grain yield of 12-22% higher than KDML105, flowering date ranging from 11-24 October, 107-172 centimeter height, resistance to blast disease, good response to nitrogen fertilizer, and cooking quality similar to KDML105. The line IR77954-28-36-3 was adopted by farmers and consumers according to preference analysis by farmer participatory rice...
Tipo: PhysicalObject Palavras-chave: Fragrant rice; Cooking quality; Blast resistance; Rainfed lowland rice; Upper northern region; Aromatic rice; Rice blast disease; IR77954-28-36-3; ข้าวหอม; คุณภาพหุงต้ม; ความต้านทานต่อโรคไหม้; ข้าวนาน้ำฝน; ภาคเหนือตอนบน; โรคไหม้.
Ano: 2013 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5388
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IR77954-28-36-3 ข้าวเจ้าสายพันธุ์ดีเด่นสำหรับนาน้ำฝนภาคเหนือตอนบน Thai Agricultural
Nithas Siddhiwong; Artitaya Yodjai; Kanjana Piboon; Pannipa Yajai; Pichanan Kanghae; Yawaluck Kanyamee; Premrudee Pintaya; Nipon Boonmee; Nongnuch Pradit; Rattapong Meekun; Theerawat Suwannual.
The non-glutinous rainfed rice promising line IR77954-28-36-3 was first cross at the International Rice Research Institute in 1998. Selected and back cross at Ubon Ratchathani Rice Research Center between 1999-2004. Evaluated yield potential and environmental adaptation in the Upper North between 2005-2012. Average grain yield was 12-22% higher than KDML105 in research centers, flowering date between 12-22 October, 117-162 centimeter height, good perform in farmer fields, resistance to blast disease in seedling stage. Good response to nitrogen fertilizer, physical chemical and cooking quality like KDML105. Adopted by farmers and consumers in the activity of preference analysis by farmer participatory rice varieties selection.
Tipo: PhysicalObject Palavras-chave: Fragrant rice; Cooking quality; Blast resistance; Rainfed rice; Upper north; Aromatic rice; ข้าวหอม; คุณภาพหุงต้ม; ความต้านทานโรคไหม้; ผลผลิต; นาน้ำฝน; ภาคเหนือตอนบน.
Ano: 2013 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5609
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IRH1- the first aromatic hybrid rice in Iran International Rice Research Institute
Dorosti, H.; Ali, A. J.; Nematzadeh, G.; Ghodsi, H.; Allahgholipour, M.; Nouri, M. Z.; Vallizadeh, A.; Nahvi, M.; Karbalai, M.; Erfani, A. R.; Alinia, F..
p.31-32
Tipo: Article Palavras-chave: Aroma; Characteristics; Cooking quality; Crop yield; Disease resistance; Hybrid rice; Pest resistance; Iran.
Ano: 2006 URL: http://hdl.handle.net/10269/121
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Kadous: an aromatic, high-yielding variety with good cooking quality International Rice Research Institute
Soroush, H. R.; Eshraghi, A.; Salehi, M. S. M.; Ali, J. A.; Nahvi, M.; Allahgholipour, M.; Erfani, A.; Tarang, A.; Eghlidi, A.; Padasht, F.; Alinia, F.; Khush, G. S..
p.16-17
Palavras-chave: Cooking quality; Crop quality; Crop yield; Disease resistance; Tillers; Magnaporthe grisea; Varieties; Iran.
Ano: 2005 URL: http://hdl.handle.net/123456789/1146
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Nutritional and sensory qualities of cooked parboiled and non-parboiled dehulled rice (Oryza sative L.) (IR 68) at soft dough and hard dough stage International Rice Research Institute
Tabuac, Erica Baraquio.
xiii, 131 leaves : ill. Thesis (M.S.) -- University of the Philippines at Los Baños
Tipo: Thesis Palavras-chave: Rice; Nutritive value; Cooking quality; Sensory evaluation; Parboiled rice.
Ano: 2005 URL: http://hdl.handle.net/123456789/351
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Rajendra Mahsuri 1, a potentially high-yielding rice variety for medium and shallow lowland ecosystems of Bihar, India International Rice Research Institute
Sahai, V. N.; Ghosh, S.; Chaudhary, R. C..
p.26
Palavras-chave: Varieties; Rajendra Mahsuri 1; Dwarfing; Milling quality; Cooking quality; Insect resistance; Disease resistance; Yields; India.
Ano: 2004 URL: http://hdl.handle.net/123456789/802
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Sahyadri, a popular rice hybrid for western India International Rice Research Institute
Ingale, B. V.; Waghmode, B. D.; Takalkar, N. G; Kadam, S. R..
p.31-32
Palavras-chave: Varieties; Sahyadri; Hybrid rice; Milling quality; Cooking quality; Yields; India.
Ano: 2004 URL: http://hdl.handle.net/123456789/763
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Tempo de cozimento de raízes de genótipos de mandioca de mesa (Manihot esculenta Crantz) sob sistema irrigado e de sequeiro). Repositório Alice
RIBEIRO, R. N. da S.; COELHO FILHO, M. A.; SANTOS, V. da S.; LEDO, C. A. da S.; ROCHA, J. da S..
O tempo de cozimento é uma característica crucial na seleção de cultivares para fins culinários, tanto pelo gasto de energia, como principalmente por estar correlacionada com o padrão de massa gerada, ou seja, os cultivares com menor tempo de cozimento tendem a gerar melhor padrão de massa cozida (Lorenzi, 1994). Existem variações acentuadas nos tempos de cocção de raízes de mandioca até mesmo entre raízes de uma mesma cultivar, que são atribuídas a fatores genéticos, idade da planta, época de colheita, clima, solo e local de cultivo (WHEATLEY & GÓMEZ, 1985). PEREIRAet al. (1985) qualificam a mandioca segundo o tempo gasto para cozimento em: cozimento ótimo: de 0 a 10 minutos; cozimento bom: de 11 a 20 minutos; cozimento regular: de 21 a 30 minutos e...
Tipo: Artigo em anais de congresso (ALICE) Palavras-chave: Mandioca; Cocção; Cassava; Cooking quality.
Ano: 2013 URL: http://www.alice.cnptia.embrapa.br/handle/doc/977503
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การปรับปรุงพันธุ์ข้าวให้ทนดินเค็มและมีคุณภาพการหุงต้มดี Thai Agricultural
Duangjai Suriyaarunroj; Apichart Vanavichit; Somvong Tragoonrung; Theerayut Toojinda.
Breeding for salt tolerant rice has been done for a decade. However, most of salt tolerant lines which have been released carry inferior cooking qualities compared to KDML105, an aroma good cooking quality rice of Thailand. To develop salt tolerant and good cooking quality rice, molecular marker assisted selection in backcross breeding program was initiated in 2001. Two RILs, FL496 and FL530 selected from mapping population of IR29 x Pokkali were used as salt tolerant donors. KDML105 as recipient was cross pollinated with these 2 donors to develop F1 and cross back to KDML105 to develop BC1F1. Three markers ; RM140, B1.1-1 and B1.1-11 flanking salt tolerant QTLs spanning 33 cM and two markers; RM00 and 10L03FW for amylose content and aroma scent were used...
Tipo: Collection Palavras-chave: Salt tolerant rice; Molecular markers; Cooking quality; Yield; ข้าวทนเค็ม; โมเลกุลเครื่องหมาย; คุณภาพการหุงต้ม; ผลผลิต; การปรับปรุงพันธุ์.
Ano: 2007 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5301
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การศึกษาความสัมพันธ์ระหว่างลักษณะปรากฏ สมบัติเชิงเคมี-กายภาพและสมบัติการหุงต้มของเมล็ดข้าวโดยการวิเคราะห์ภาพ Thai Agricultural
Maturada Jinoros; Somkiat Prachayawarakorn; Somchai Soponronnarit.
After harvesting paddy needs to pass through several processing steps before edible grain kernels are obtained. These processes inevitably affect the kernel quality, both in terms of the physical physicochemical and cooking properties. A number of techniques have thus been proposed to evaluate the various quality attributes of rice kernels. Image analysis is one of the promising techniques for analysis of rice kernel appearances with fast and accurate results. Image-analysis results may also be related to the physicochemical and cooking properties of the kernels. This research explored possible relationships between appearances obtained via image analysis and selected physicochemical and cooking properties of rice kernels. In addition to the basic apparent...
Tipo: PhysicalObject Palavras-chave: Amylose content; Hardness; Parboiled rice; Translucency; Water uptake; Cooking quality; ปริมาณแอมิโลส; ความแข็ง; ข้าวนึ่ง; ความโปร่งแสง; การดูดน้ำ; คุณภาพการหุงต้ม.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5438
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การเปรียบเทียบค่ามาตรฐานและวิธีการวิเคราะห์อมิโลสในข้าวไทย Thai Agricultural
Supanee Jongdee; Supatra Suwanthada; Sunanta Wongpiyachon; Wutcharee Sukwiwat; Kanjana Piboon.
Cooking and eating characteristics are largely determined by the properties of the starch. Amylose content is the important starch properties that influence to cooking and eating characteristics. The study was compared between amylose standards and reading method : IRRI Amylose Standards which developed by INQR (International Network for Quality Rice) and Thai Amylose Standards which developed by Pathum Thani Rice Research Center. Five Thai rice varieties ; RD6, KDML105, RD7, PSL2 and CNT1; were used for studying the variation of 2 amylose standards and 3 methods. The 3 methods were (1) IRRI Standards (readings at wave length 720 nm. on Spectrophotometer and no standing time after the last chemical), (2) Thai Standards (reading at 620 nm. with 20 minutes...
Tipo: PhysicalObject Palavras-chave: Rice flour; Amylose contents; Cooking quality; Standard Thai rice indexs; ข้าว; ปริมาณอมิโลส; คุณภาพหุงต้ม; ค่ามาตรฐานข้าวไทย; พันธุ์.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5585
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ข้าวนาน้ำฝนสายพันธุ์ดีเด่น PSL97060-17-CNT-1-2-1 Thai Agricultural
Anakkapon Boonchuay; Somphong Choeyphan; Apichat Noenplab; Jaturong Pipatpiriyanon; Pongsa Sukserm; Acharaporn Na Lampang Noenplab; Nalinee Chiengwattana; Supattra Suwanthada; Chutiwat Wannasai; Sa-ang Chairinte; Duang-orn Ariyapruek; Kawaporn Puumchoey; Sumaree Sangprem; Jet Kotcharoek; Pamorn Pattawatang; Duangkamon Boonchuay; Chairat Channoo; Duangporn Withoonjit; Phremkamon Munninta; Wiphawadee Chamnan; Nayakorn Sa-nguankaew; Wantana Sriratanasak.
In wet season, the rainfed area in the Lower North of Thailand region has abundance soil and water. It’s suitable for grow the rice variety which high yield potential. However, the favorite rice varieties have often had low yield and highly susceptible to rice pests. The rice breeding for high yield and resistance to rice insect pests and rice diseases but has maintained favorite good qualities for eating. It’s the importance alternative of farmer for change variety to good qualities, increase yield and adequate to consumption. The promising lines designated PSL97060-17-CNT-1-2-1 was obtained the three way cross between KLG88028-22-1-2-2 and F1 of SPR88096-17-3-2-2 and IR60 at Phitsanulok Rice Research Center. After that Chai Nat Rice Research Center has...
Tipo: PhysicalObject Palavras-chave: Rice; Rice production; Non-glutinous rice; Photoperiod sensitive; Early maturity; Varieties; Plant breeding; Growth; Yields; Seeds quality; Cooking quality; Rainfed; Lower north; ข้าวเจ้า; การผลิตข้าว; นาน้ำฝน; ข้าวไวต่อช่วงแสง; ข้าวอายุเบา; พันธุ์; การปรับปรุงพันธุ์พืช; การเติบโต; ผลผลิต; คุณภาพเมล็ดพันธุ์; คุณภาพหุงต้ม; ภาคเหนือตอนล่าง.
Ano: 2014 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5701
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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
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ข้าวอายุสั้นสายพันธุ์ดี: CNT96024-61-1-PSL-1-2-20-2 Thai Agricultural
Benjawan Phonkhod; Acharaporn Na Lampang Noenplab; Phamorn Pattawatang; Saang Chirinte; Sumalee Sangprem; Wilai Palawisut; Pornsuree Kanjana; Wanakorn Intrarastit; Cawaporn Phumchoe; Duangorn Ariyapruek; Sard Toktiwa; Chuanchom Deerusamee; Mungmat Wangka; Doungporn Vitoonjit; Chairat Chanoo; Doungkamon Boonchuay; Jaturong Pipatpiriyanon; Preamkamon Moonnilta; Wiphavadee Chamnan; Naiyakorn Sanguankaew; Supatthra Narawatthana; Wantana Sriratanasak; Witchuda Rattanakarn; Rasamee Dhitikiattipong; Suradet Palawisut.
CNT96024-61-1-PSL-1-2-20-2 was a short-growth duration rice variety which was suitable for irrigated area encountered flooding in raining season. This rice variety derived from three–way cross of Suphanburi 1 /IR64//CNT86074-25-9-1. CNT96024-61-1-PSL-1-2-20-2 had maturity short growth duration so that it could be early harvested at about 87 days after sowing in wet season and 96 days in dry season. It had recorded yield potential of 1,004 kg/rai with the average yields of 681 kg/rai, which was comparable with the RD41 (742 kg/ rai), but 2% higher than that of RD43 (666 kg./rai). Plant stature of this variety was 80 cm. in height. Its grain was long slender shape, 10.54 mm. in length and 2.70 mm. in width, with straw colored paddy. Its 1,000 grains weight...
Tipo: Collection Palavras-chave: Promising rice line; Short growth duration; Brown planthopper; Irrigated rice; Cooking quality; Head rice; Chalkiness; ข้าวสายพันธุ์ดี; ข้าวอายุสั้น; เพลี้ยกระโดดสีน้ำตาล; ข้าวนาชลประทาน; คุณภาพหุงต้ม; ต้นข้าว; ท้องไข่.
Ano: 2015 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5927
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รูปแบบการตัดต่อ mRNA ที่ intron 6 ถึง 9 ของยีน soluble starch synthase IVb ในข้าวไทย Thai Agricultural
Siriphorn Rotarayanont; Pawini Dankittikool; Chutima Saesea; Bhutri Sornboon; Tawatchai Wichayapol; Jaruwan Oonnankart.
SSSIVb gene, which is the group of Soluble Starch Synthase enzyme, concerns to synthesis amylopectin in the seed of rice. In this research, we will examine the process of mRNA splicing intron 6, 7, 8 and 9 of SSSIVb gene and observe the expression of gene in development of seed at 5, 10 and 15 days after flowering (DAF) in 5 varieties of the rice which are RD10, Chai Nat 1, Niew Phrae 1, San-pah-tawng 1 and Suphan Buri 60. All of those varieties have different quality of cooking. From the experimental, we found that Chai Nat 1 had splicing in 5 DAF rice seeds but no expression in 10 and 15 DAF rice seeds. In Suphan Buri 60 had splicing in 10 DAF rice seeds but no expression in 5 and 15 DAF rice seeds. And RD 10, Niew Phrae 1, San Pah Tawng 1 had splicing...
Tipo: Collection Palavras-chave: Rice; MRNA; Splicing; Starch synthase gene; Amylopectin; Cooking quality; ข้าว; MRNA; การตัดต่อยีน; ยีนสร้างแป้ง; อมิโลเพคติน; คุณภาพการหุงต้ม; การแสดงออกของยีน.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5351
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