نتایج جستجو برای: parboiling

تعداد نتایج: 95  

Journal: :Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 2020

عباس شریفی تهرانی, , قربانعلی حجارود, , سیدعلی الهی نیا, , محمدجوان نیکخواه, ,

Rice bran is the most important by-product of rice milling. It is a valuable source of edible oil in most rice producing countries. Rice bran oil is used in babyfood, biscuit, poultry, fish and farm animal feeds. The storage of rice bran without 'heat processing will result in hydrolysis and auto-oxidation of lipids, and to its decreased physicochemical, organoleptic and nutritional quality. Ri...

ژورنال: علوم آب و خاک 2002
رضا شکرانی, , محمد شاهدی, , شهرام دخانی, , کبری تجددی‌طلب, ,

Rice bran is the most important by-product of rice milling. It is a valuable source of edible oil in most rice producing countries. Rice bran oil is used in babyfood, biscuit, poultry, fish and farm animal feeds. The storage of rice bran without 'heat processing will result in hydrolysis and auto-oxidation of lipids, and to its decreased physicochemical, organoleptic and nutritional quality. Ri...

ژورنال: علوم آب و خاک 2002
عباس شریفی تهرانی, , قربانعلی حجارود, , سیدعلی الهی نیا, , محمدجوان نیکخواه, ,

Rice bran is the most important by-product of rice milling. It is a valuable source of edible oil in most rice producing countries. Rice bran oil is used in babyfood, biscuit, poultry, fish and farm animal feeds. The storage of rice bran without 'heat processing will result in hydrolysis and auto-oxidation of lipids, and to its decreased physicochemical, organoleptic and nutritional quality. Ri...

رضا شکرانی, , محمد شاهدی, , شهرام دخانی, , کبری تجددی‌طلب, ,

Rice bran is the most important by-product of rice milling. It is a valuable source of edible oil in most rice producing countries. Rice bran oil is used in babyfood, biscuit, poultry, fish and farm animal feeds. The storage of rice bran without 'heat processing will result in hydrolysis and auto-oxidation of lipids, and to its decreased physicochemical, organoleptic and nutritional quality. Ri...

Journal: :GSC Advanced Research and Reviews 2021

The effect of processing methods on the functional, pasting properties flours and sensory evaluation “amala” made from three different cultivars yam were determined using standard analytical methods. namely; Dioscorea caynensis “Amula Lasinrin) alata (Cote divoire) processed as following; (a) parboiling with steep water (omi-ogi) in aluminium pot local clay (b) clean (c) heating omi -ogi separa...

نمودار تعداد نتایج جستجو در هر سال

با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید