Knowledge Management Process of Germinated Brown Rice Production Community Enterprise
نویسندگان
چکیده
منابع مشابه
Antidiabetic Properties of Germinated Brown Rice: A Systematic Review
Diet is an important variable in the course of type 2 diabetes, which has generated interest in dietary options like germinated brown rice (GBR) for effective management of the disease among rice-consuming populations. In vitro data and animal experiments show that GBR has potentials as a functional diet for managing this disease, and short-term clinical studies indicate encouraging results. Me...
متن کاملProduction of germinated Red Jasmine brown rice and its physicochemical properties
The effects of soaking conditions and anaerobic treatment on the gamma-amino butyric acid (GABA) content in germinated Red Jasmine brown rice (GBR) were investigated in this study. Firstly, GBR was produced by soaking brown rice grains in water at different temperatures (5, 28, 35oC) and soaking times (8, 16, 24 h), then GBR was incubated under nitrogen gas for 12 h. The results showed that GAB...
متن کاملEffects of White Rice, Brown Rice and Germinated Brown Rice on Antioxidant Status of Type 2 Diabetic Rats
Oxidative stress is implicated in the pathogenesis of diabetic complications, and can be increased by diet like white rice (WR). Though brown rice (BR) and germinated brown rice (GBR) have high antioxidant potentials as a result of their bioactive compounds, reports of their effects on oxidative stress-related conditions such as type 2 diabetes are lacking. We hypothesized therefore that if BR ...
متن کاملStakeholder View of Enterprise System Knowledge Management Process
Knowledge Management (KM) has been identified as one of the most important antecedents of ES success. Managing an Enterprise System is a knowledge intensive task that necessarily draws upon the experience and involvement of a wide range of stakeholders with diverse knowledge capabilities. These stakeholders, ranging from top executives to data entry operators, have multiple and often conflictin...
متن کاملEffects of Germinated Brown Rice Addition on the Flavor and Functionality of Yogurt
This study aimed to investigate the functional and physicochemical properties of yogurt, supplemented with germinated brown rice (GBR) containing γ-aminobutyric acid (GABA), during storage. GBR was produced by soaking brown rice at 30℃, and saccharified germinated brown rice (SGBR) was produced by treating brown rice with α- and β-amylase for 1 h, at 80℃ and 60℃, respectively. Yogurt was manufa...
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ژورنال
عنوان ژورنال: SSRN Electronic Journal
سال: 2018
ISSN: 1556-5068
DOI: 10.2139/ssrn.3303387