scholarly journals Quality Characteristics of Extruded Brown Rice Noodles with Different Amylose Contents

2018 ◽  
Vol 24 (2) ◽  
pp. 311-319 ◽  
Author(s):  
Na-Na Wu ◽  
Bin Tan ◽  
Sha-Sha Li ◽  
Min Zhang ◽  
Xiao-Hong Tian ◽  
...  
Keyword(s):  
Brown Rice ◽  
Quality Characteristics

Variety difference in quality characteristics, antioxidant properties and mineral composition of brown rice

2015 ◽  
Vol 10 (1) ◽  
pp. 177-184 ◽  
Author(s):  
Shabir Ahmad Mir ◽  
Sowriappan John Don Bosco ◽  
Manzoor Ahmad Shah ◽  
Mohammad Maqbool Mir ◽  
Kappat Valiyapeediyekkal Sunooj
Keyword(s):  
Mineral Composition ◽  
Antioxidant Properties ◽  
Brown Rice ◽  
Quality Characteristics

scholarly journals Effect of apple pomace on quality characteristics of brown rice based cracker

2017 ◽  
Vol 16 (1) ◽  
pp. 25-32 ◽  
Author(s):  
Shabir Ahmad Mir ◽  
Sowriappan John Don Bosco ◽  
Manzoor Ahmad Shah ◽  
Swaminathan Santhalakshmy ◽  
Mohammad Maqbool Mir
Keyword(s):  
Brown Rice ◽  
Quality Characteristics ◽  
Apple Pomace

scholarly journals Quality Characteristics of Brown Rice Dasik Using Scattered-flower Ladybell Powdered of Various Sugar

2010 ◽  
Vol 11 (11) ◽  
pp. 4449-4454 ◽  
Author(s):  
Ae-Jung Kim ◽  
Kyung-Hee Joung ◽  
Won-Jong Park
Keyword(s):  
Brown Rice ◽  
Quality Characteristics

scholarly journals ANALISIS KARAKTERISTIK MUTU SABUN TRANSPARAN BEKATUL BERAS MERAH (Oryza nivara) BERBAHAN DASAR MINYAK GORENG BEKAS

2019 ◽  
Vol 16 (02) ◽  
pp. 26
Author(s):  
Maria Mita Susanti ◽  
Syela Puspitaningtyas
Keyword(s):  
Rice Bran ◽  
Brown Rice ◽  
Quality Characteristics ◽  
Free Alkali ◽  
Damage Effect ◽  
Antioxidant Compounds ◽  
Cooking Oil ◽  
Oryza Nivara ◽  
Used Cooking Oil ◽  
Foam Power

ABSTRACT The free radicals exposure from daily activities can cause the damage the skin, therefore to avoid this damage effect can use antioxidants compounds . Brown rice bran is rice milling waste which has high antioxidant with IC50 is 43,2349 ppm. Efforts to increase the economic value of rice bran high in antioxidant compounds is by processing rice bran into transparent soap products. This research was conducted to analyze the quality characteristics of transparent red rice bran soap (Oryza nivara) based on used cooking oil. The quality characteristics of transparent rice soap which includes organoleptic soap, pH, foam power, free alkali, and water content. The data were analyzed descriptively by comparing the results of research with SNI 06-3532 -1994 Based on the results of the study obtained the results of the characteristics of soap that meets the quality characteristics of SNI 06-3532-1994 soap requirements with a pH of 10,2 , foam power of 2,54 cm, free alkali of 0,034%, and 3,85% moisture content. Keywords : transparent soap, brown rice bran, used cooking oil, solid soap quality characteristics

scholarly journals Quality Characteristics of Brown Rice Vinegar by Ferment Ratio

2011 ◽  
Vol 18 (6) ◽  
pp. 875-883 ◽  
Author(s):  
Chang-Ho Baek ◽  
Ji-Ho Choi ◽  
Han-Seok Choi ◽  
Seok-Tae Jeong ◽  
Su-Won Lee ◽  
...  
Keyword(s):  
Brown Rice ◽  
Quality Characteristics ◽  
Rice Vinegar

scholarly journals Quality characteristics of farm-made brown rice vinegar via traditional static fermentation

2013 ◽  
Vol 20 (4) ◽  
pp. 564-572 ◽  
Author(s):  
Chang Ho Baek ◽  
Da-Hee Jeong ◽  
Seong Yeol Baek ◽  
Ji-Ho Choi ◽  
Hye-Young Park ◽  
...  
Keyword(s):  
Brown Rice ◽  
Quality Characteristics ◽  
Rice Vinegar

Quality Characteristics of Brown Rice Makgeolli Produced under Differing Conditions

2013 ◽  
Vol 41 (2) ◽  
pp. 168-175 ◽  
Author(s):  
Chang Ho Baek
Keyword(s):  
Brown Rice ◽  
Quality Characteristics
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