منابع مشابه
An update on the processing of high-protein rice products.
The component of protein in rice, at 7-9% by weight, is relatively low, but the total amount of rice protein potentially available is significant because the production of rice worldwide, at 380 million tons annually, is huge. Rice proteins are recognized as nutritional, hypoallergenic, and healthy for human consumption, and rice protein products have been in demand in recent years. However, be...
متن کاملSurvey of arsenic and its speciation in rice products such as breakfast cereals, rice crackers and Japanese rice condiments.
Rice has been demonstrated to be one of the major contributors to arsenic (As) in human diets in addition to drinking water, but little is known about rice products as an additional source of As exposure. Rice products were analyzed for total As and a subset of samples were measured for arsenic speciation using high performance liquid chromatography interfaced with inductively coupled plasma-ma...
متن کاملRice Yields Time Series Forecasting Using ANFIS
This study examines the forecasting performance of Adaptive Neuro Fuzzy Inference System(ANFIS) compared in comparison to statistical autoregressive integrated moving average (ARIMA) and the artificial neural network (ANN) model in forecasting of rice yield production.. To assess the effectiveness of these models, we used 9 years of time series records for rice yield data in Malaysia from 1995 ...
متن کاملRICE QUALITY AND PROCESSING Low - Temperature , Low - Relative Humidity Drying of Rough Rice
The use of low air temperatures (79 to 93 °F) and relative humidities (19% to 68%) to dry thin-layer samples of rough rice to the desired 12.5% moisture content was investigated. Drying rates and durations and their effects on the quality parameters of head rice yield, color, and pasting viscosity of longand medium-grain rice cultivars harvested at 19.6% and 17.5% moisture contents, respectivel...
متن کاملComparative Study in the Bioconversion of Brown Rice and Polished Rice to Rhizopus Oligosporus Fermented Products
Solid-state fermentation was carried out using brown rice (BR) and polished rice (PR) as substrates for the production of tempeh using a fungal culture of Rhizopus oligosporus. The rice based tempeh was further analyzed for its nutrient composition like carbohydrate, protein, fat, fiber and ash content. The prepared BR and PR tempeh samples were baked and its sensory qualities were evaluated. O...
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ژورنال
عنوان ژورنال: Journal of Nutritional Science and Vitaminology
سال: 2019
ISSN: 0301-4800,1881-7742
DOI: 10.3177/jnsv.65.s148