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160.931  Articles
1 of 16.094 pages  |  10  records  |  more records»
Rice bran and red beans are one of food items that contain high dietary ?ber and can be processed into traditional snacks such as baked getuk (cassava cake). Elderly needs enough ?ber to support their metabolism. This study aims to analyze the e?ect of ri... see more

Research on the production of bioethanol from red rice flour starch (Oryza nivara) through enzymatic hydrolysis process and fermentation by Saccharomyces cerevisiae with the addition of tofu dregs as a nutrient source of microorganisms has been conducted.... see more

Red rice is known to have advantages, i.e. contain fiber and anthocyanin that have functional properties. The potential of red rice needs to be explored more intensively through various studies. One effort to develop brown rice as food is to process it in... see more

Food bar is food with a bar-like shape which contains adequate energy and nutrition. This study aims to determine the right proportion between red rice flour and yellow pumpkin flour as well as to analyze the influence of said proportion towards organolep... see more

Rice is a major source of carbohydrates and consumed most of Indonesian people. Rice is generally high in glycemic index. Amylose content and resistant starch in rice play an important role in controlling of the glycemic index. Glycemic index impacted by ... see more

The aim of this research is to know the antimicrobia activity of red mould rice from white rice, red rice and black rice. This research have been done at Food and Nutrient Laboratory and Manipulated of Process Laboratory, Agricultural Product Technology D... see more

The impact of dry- and hydro-thermal treatments on swelling power (SP), water absorption (WA) and water solubility (WS) of red-rice flour (RRF) were investigated. The dry-thermal treatment was conducted at RRF’s moisture content (mc) of 10%, and the hydro... see more

Red-pericarp variety Kuanfu waxy aroma is highly valued for its grain quality in Taiwan, but it has undesirable traits of awned rough grain and taller plant height.  The present study compared the palatability of cooked rice grains and yields of Kuan... see more

Red yeast rice (RYR), produced by the fermentation of the Monascus purpureus mold, has been used for a long time in Asian cuisine and traditional medicine. It consists of multiple bioactive substances, including monacolins, which potentially can be used a... see more

1 of 16.094 pages  |  10  records  |  more records»