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Biofortified β-carotene rice improves vitamin A intake and reduces the prevalence of inadequacy among women and young children in a simulated analysis in Bangladesh, Indonesia, and the Philippines
rice biofortification β-carotene vitamin A simulation dietary intake Bangladesh Indonesia Philippines Asia
2018/12/14
Background: Vitamin A deficiency continues to be a major public health problem affecting developing countries where people eat mostly rice as a staple food. In Asia, rice provides up to 80% of the tot...
Native Rice Starch and Linseed Gum Blends: Effect on Pasting, Thermal and Rheological Properties
rice starch linseed gum pasting properties thermal properties blends
2015/12/30
Native rice starch was replaced at 3, 6, 9, and 12% with linseed gum. The objective of replacement was to modify the
starch properties as an alternative to chemical and enzymatic modification. In th...
Prediction of Total Phenolics and Flavonoids Contents in Chinese Wild Rice (Zizania latifolia) Using FT-NIR Spectroscopy
Total Phenolics Flavonoids Contents
2016/6/2
Total phenolics and flavonoids contents in Chinese wild rice were predicted using Near Infrared (NIR) spectroscopy as a rapid method. A Partial Least Square (PLS) algorithm was applied to perform the ...
Effect of Varying Parboiling Conditions on the Cooking and Eating/Sensory Characteristics of Jasmine 85 and Nerica 14 Rice Varieties
Cooking and Eating Varying Parboiling
2016/6/2
Apart from the physical qualities such as hardness and “good head rice yield” usually associated with parboiling, the improvement or otherwise of cooking and eating/sensory characteristics of parboile...
Effect of Varying Parboiling Conditions on Physical Qualities of Jasmine 85 and Nerica 14 Rice Varieties
Physical Qualities Varying Parboiling Conditions
2016/6/2
As part of research towards enhancing the value chain of parboiled rice in Ghana, a study was conducted to ascertain the ideal parboiling condition that optimizes the physical qualities of rice. The s...
Consumers are supporting a variety of new trends in the food market, including sustainability, use of natural ingredients, cleaner labels, gluten-free products, and buying “local.” These individual an...
Evaluating Nutritional Potential of Bio-fermented Rice Husk in Broilers Diets
Broilers Diets Bio-fermented Rice Husk
2016/6/1
Evaluation of the nutritional potential of Rice Husk (RH) ensiled with 5% molasses at varying ensiling lengths was carried out on 360-day old chicks by feeding trials using rice husk at varying ensili...
Enzymatic Pretreatment of Stabilized Rice Bran with Mixed Enzymes: Evaluation of Oil
Stabilized Rice Bran Mixed Enzyme
2016/6/1
The goal of the present investigation was to study the effect of a mixed enzyme preparation composed of Macerozyme and Protease (M and P) on the oil extractability from rice bran. Mixtures of P and M ...
Utilization of Lactobacillus amylovorus as an Alternative Microorganism for Saccharifying Boiled Rice
Lactobacillus amylovorus α-amylase saccharification boiled rice
2009/6/17
The growth condition of Lactobacillus amylovorus strain JCM 10628, an amylolytic lactic acid bacterium, was tested as a source of enzymes for saccharifying boiled rice to produce a beverage similar to...
Production of L-Lactic Acid by Simultaneous Saccharification and Fermentation Using Unsterilized Defatted Rice Bran as a Carbon Source and Nutrient Components
L-lactic acid rice bran nitrogen source
2009/6/10
On the basis of growth rate at low pH, yield of lactic acid from glucose, and optical purity of lactic acid produced, we selected lactic acid bacteria favorable for production of optically pure L-lact...
Engineering rice based medium for production of lovastatin with Monascus species
medium engineering Monascus sp. angkak lovastatin
2014/3/7
Angkak (red mold rice, red yeast rice, Chinese red rice), a traditional Chinese functional food is produced by solid-state fermentation of cooked non-glutinous rice with Monascus species. The secondar...