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Dissertations / Theses on the topic 'Broken rice'

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Published: 4 June 2021

Last updated: 26 July 2025

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1

Silva, Joana Ferreira da. "Desenvolvimento de mixes de panificação isentos de glúten a partir de subprodutos alimentares." Master's thesis, ISA/UL, 2014. http://hdl.handle.net/10400.5/8234.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia<br>Currently, due to the increasing number of gluten intolerant people, the market for gluten-free products has progressed, however, the products are mostly imported and present highly priced. The main objective of this work was the development of gluten-free baking mixes from the by-products of rice industry. A base formulation was produced, based on several recipes, which was subsequently improved with the addition of fresh and powdered egg. Tests were performed in terms of rheology and texture of the dough, the internal stru

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2

Narciso, Diana Ribeiro. "Valorização de subprodutos da indústria arrozeira para desenvolvimento de uma mix isenta de glúten para bases de pizza." Master's thesis, ISA/UL, 2015. http://hdl.handle.net/10400.5/9225.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia<br>The present work has as purpose to develop a pizza base for a targeted customer suffering from the celiac disease, valuing by-products from the rice industry, namely flour of broken rice and rice bran. The aim of this study is to develop a mix, for pizza base, designed for home preparation, increasing the market supply of gluten-free products to lower the prices normally associated with this kind of products. Today Portugal can count with 15 permanent industries in rice milling (Ania, 2010). The by-products from the processi

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3

Kiekow, Luciana Michele. "Extração, purificação e caracterização do amido de arroz utilizando o Método Al-Hakkak combinado com microfiltração." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2014. http://hdl.handle.net/10183/103812.

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A utilização de subprodutos provenientes da indústria de alimentos tem como objetivo agregar valor aos mesmos propiciando o desenvolvimento de novas propostas para o uso de tecnologias ainda não consolidadas pela indústria. No caso do beneficiamento de arroz polido, além da extração das proteínas dos grãos quebrados, uma nova proposta seria a extração do amido presente nestes grãos. Neste contexto, os objetivos deste trabalho são testar um método alternativo para a separação do amido do restante dos componentes do grão de arroz, o método Al-Hakkak, utilizar a microfiltração para a etapa de con

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4

Souza, Daiana de. "Obtenção e caracterização de concentrados e hidrolisados proteicos a partir do coproduto arroz quebrado : da extração alcalina aos processos de separação por membranas." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2016. http://hdl.handle.net/10183/143327.

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O Brasil é um grande produtor de commodities alimentícias, e hoje o desenvolvimento da indústria de ingredientes para a geração de insumos de maior valor agregado a partir destas matérias-primas é uma área pouco explorada pelas indústrias brasileiras. O arroz se destaca no agronegócio brasileiro, já que o país figura como o nono maior produtor mundial. O arroz quebrado é um coproduto do beneficiamento do arroz branco polido. Este estudo teve como objetivo propor e avaliar um processo de obtenção de concentrados e hidrolisados proteicos de arroz, contribuindo na oferta de estratégias para o des

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5

Guedes, Rodrigo Pitanga. "Obtenção de uísque cortado a partir de destilados alcoólicos simples de malte de cevada (Hordeum vulgare) e de quirera de arroz preto IAC-600 (Oryza sativa)." Universidade de São Paulo, 2013. http://www.teses.usp.br/teses/disponiveis/97/97131/tde-03122015-165139/.

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De acordo com a legislação brasileira o uísque cortado é produzido com a mistura de, no mínimo, 30% de destilado alcoólico simples de malte envelhecido, com destilados alcoólicos simples de cereais envelhecidos ou não, e neste trabalho foi utilizada a quirera de arroz preto IAC-600 para produzir uísque, pois tem alto valor nutricional, propriedades antioxidantes e baixo custo. A quirera de arroz preto IAC-600 foi inicialmente hidrolisada em escala de bancada de 500mL seguindo o planejamento fatorial 23 completo, com seis experimentos no ponto central, analisando os parâmetros tempo, adição da

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6

Nicoletti, Angelica Markus. "ENRIQUECIMENTO NUTRICIONAL DE MACARRÃO COM USO DE SUBPRODUTOS AGROINDUSTRIAIS DE BAIXO CUSTO." Universidade Federal de Santa Maria, 2007. http://repositorio.ufsm.br/handle/1/5756.

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In the last decade, great modification have occurred in social and economic aspects of the population. It causes the nutritional transition, that is leading people to a wrong alimentary customs. It has negatively influenced on the nutritional profile and the human health. The body has reacted to this agression developing nutritional lack, appearing undernourished and overfeed problems. Therefore, this research aims at developing an amplyfied nutritionaly macaroni formulation, using soybean bran and broken rice, evaluating its chemical, technological, and sensory characteristics. It also verifi

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7

BAIOCCHI, Marise Leão Marques. "Aproveitamento de subproduto do beneficiamento de arroz: desenvolvimento de farinha modificada como alternativa para a indústria de panificação." Universidade Federal de Goiás, 2011. http://repositorio.bc.ufg.br/tede/handle/tde/1427.

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Made available in DSpace on 2014-07-29T15:22:53Z (GMT). No. of bitstreams: 1 Dissertacao Marise Baiocchi pdf.pdf: 2686545 bytes, checksum: fa6d2bd3bf12cca6123d5cec87748310 (MD5) Previous issue date: 2011-08-31<br>Brazil is one of the largest rice producers in the world. The aim of this study was evaluate the best conditions of fermentation and development of modified rice flour with oven expansion property, as well as to describe its physical, chemical and microbiological characteristics. In the first part of this study, 12 samples, of broken rice granules, were fermented with different conc

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8

Fernandes, Raquel Martins. "Efeito da temperatura e humidade no rendimento industrial de arroz das variedades Ariete, Euro, Gládio e Sírio. Estágio Curricular realizado na empresa Ernesto Morgado." Master's thesis, ISA/UL, 2015. http://hdl.handle.net/10400.5/11108.

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Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia<br>The rice is an essential food for more than half of the worldwide population, therefore, that’s important to study the processing and the factors that influence. The present Project it is focused in the effects of the moisture and temperature in the rice processing, mainly, in the formation of broken grains, in four varieties of rice (Ariete, Euro, Gládio and Sírio), having as main objective to maximize the industrial yield and to minimize the percentage of broken rice in the four varieties.

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9

Lewandowski, Vanessa. "Digestibilidade de alimentos energéticos suplementados com fitase para o jundiá (Rhamdia voulezi)." Universidade Estadual do Oeste do Parana, 2015. http://tede.unioeste.br:8080/tede/handle/tede/1941.

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Made available in DSpace on 2017-07-10T18:13:18Z (GMT). No. of bitstreams: 1 Vanessa Lewandowski.pdf: 762023 bytes, checksum: 7429ef66529d330e89eb20c8a3620f23 (MD5) Previous issue date: 2015-02-27<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>The aim of the study was to evaluate the digestibility of oat, rice grits, and wheat middling nutrients by silver catfish (Rhamdia voulezi), with and without phytase supplementation. We used 288 fish distributed in 24 tanks of 500 L with tapered conical bottom. The experimental design was completely randomized represented by eight tr

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10

TAVARES, July-ana Souza. "Mudanças físico-químicas e sensorias de farinhas de arroz submetidas à torração." Universidade Federal de Goiás, 2010. http://repositorio.bc.ufg.br/tede/handle/tde/2254.

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Made available in DSpace on 2014-07-29T16:16:33Z (GMT). No. of bitstreams: 1 dissertacao july ana s tavares.pdf: 2960047 bytes, checksum: db90116ac492ad8556d54577789f08f3 (MD5) Previous issue date: 2010-10-01<br>Rice is a cereal consumed primarily as whole grain, and its composition and fractions are subject to varietal differences, environmental variations, handling, processing and storage. Broken grains of rice are fractions generated during processing and may represent between 14% and 60% of total grains. The processing of broken grains in the form of flour is an alternative to the use of

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11

Ivarsson, Filip. "Characterization of Fe-rich skarns and fluorapatite-bearing magnetite occurrences at the Zinkgruvan Zn-Pb-Ag and Cu deposit, Bergslagen, Sweden." Thesis, Luleå tekniska universitet, Institutionen för samhällsbyggnad och naturresurser, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:ltu:diva-72704.

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Zinkgruvan is a stratiform Zn-Pb-Ag and Cu sulphide deposit hosted by Paleoproterozoic strata in southern Bergslagen, Sweden. The deposit underwent medium-high grade regional metamorphism during the Svecokarelian orogeny, including partial melting of the host succession. Subordinate zones of semi-massive to massive magnetite and Fe-rich skarns occur in marble stratigraphically below the stratiform Zn-Pb-Ag ore but have so far not been described in detail in the scientific literature. This thesis presents results from detailed geological drill core logging, light optical microscopy (LOM) and sc

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12

Laura, Liliana Abril Garcia. "Population Dynamics of the Brown Planthopper Nilaparvata lugens (Stål) in Rice Fields in Thailand and Its Potential Applications to Pest Management." Kyoto University, 2018. http://hdl.handle.net/2433/232366.

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Kyoto University (京都大学)<br>0048<br>新制・課程博士<br>博士(農学)<br>甲第21165号<br>農博第2291号<br>新制||農||1060(附属図書館)<br>学位論文||H30||N5139(農学部図書室)<br>京都大学大学院農学研究科地域環境科学専攻<br>(主査)教授縄田栄治, 教授舟川晋也, 教授松浦健二<br>学位規則第4条第1項該当

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13

Luu, Anh Van, Thi Yen Nguyen, Thi Thuy An Ho, Thi Thanh Hang Nguyen та Truong Giang Nguyen. "Appropriating conditions for acquisition highcontent α – amylase of germinated brown rice variety Oryza stiva Anhdao". Technische Universität Dresden, 2018. https://tud.qucosa.de/id/qucosa%3A33067.

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Brown rice is a food ingredient which has high nutritious values. During germination, some nutritious and functional components are increased such as lysine, vitamin E, B1, B6, magnesium, calcium, iron… and especially γ – amino butyric acid. Enzyme activity will also change during the germination of the grains. The α – amylase activity of ungerminated grains is very low, only 34.91 UI/g. This is because the enzyme is hibernating and not activated. During germination, enzyme activity will increase. Submerge the Anhdao brown glutinous rice for 6 hours at 30oC in solutions with different pH value

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14

Mälson, Kalle. "Plant responses after drainage and restoration in rich fens." Doctoral thesis, Uppsala University, Department of Ecology and Evolution, 2008. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-8882.

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<p>Rich fens are an important, but threatened, habitat type in the boreal landscape. In this thesis I have examined responses of rich fen vascular plants and bryophytes after drainage and restoration. </p><p>The effects of drainage on the rich fen flora were observed in a long time study and the responses were rapid and drastic. During an initial stage a rapid loss of brown mosses was observed, followed by increases of sedges and early successional bryophytes, and later by an expansion of dominants. Initial effects of hydrological restoration showed that rewetting can promote re-establishment

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15

Kawassaki, Fabiana. "Efeito da região de plantio, cultivares, safras e parboilização sobre compostos fenólicos com atividade antioxidante em arroz integral produzido no Brasil." Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-24022012-103246/.

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O arroz (Oryza sativa L.) integral é rico em compostos fenólicos livres e conjugados (solúveis) e ligados (insolúveis). Atribui-se a estas substâncias propriedades benéficas à saúde humana devido à elevada ação antioxidante. Porém, pouco se conhece sobre o efeito do ambiente e de processos tecnológicos como a parboilização sobre os seus teores. Este trabalho teve como objetivo estudar a variabilidade nos teores de compostos fenólicos solúveis e insolúveis em arroz integral em função da região de plantio e safras. Avaliou-se também o efeito da parboilização nos fenólicos e sua atividade antioxi

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16

Scott, Victoria Elizabeth. "Stability of Whole Wheat Flour, Rolled Oats, and Brown Rice During Long-Term Storage and Preparation." BYU ScholarsArchive, 2015. https://scholarsarchive.byu.edu/etd/6169.

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Whole grains are an increasingly popular health food in America. However, shelf life of whole grains is compromised due to the presence of lipoxygenases in the bran and germ, which lead to rancidity and generation of oxidative byproducts. These byproducts reduce sensory quality and may have a degradative effect on vitamins in whole grain products. The purpose of this study was to determine the degree of lipid and vitamin degradation during long-term storage of three whole grains: whole wheat flour, brown rice, and rolled oats. We also examined vitamin loss after cooking to determine if oxidati

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17

Pascual, Cristina de Simone Carlos Iglesias. "Efeitos da parboilização do arroz (Oryza sativa L.) integral sobre os compostos bioativos e a disponibilidade do amido." Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-28012011-112055/.

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O arroz (Oryza sativa L.) é consumido principalmente na forma polida, porém uma alternativa nutricionalmente melhor seria o arroz integral, que contém ao redor de 10% de farelo, rico em micronutrientes e compostos bioativos. Dentre esses destacam-se a vitamina E e γ-orizanol, aos quais se atribuem diversos efeitos benéficos à saúde. A literatura descreve vários estudos relacionados à presença desses compostos no arroz integral, porém pouco se sabe a respeito da sua estabilidade com o armazenamento, a parboilização e a cocção caseira. Pelo fato do arroz integral apresentar curta vida de pr

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18

Dallagnol, Leandro José. "Absorção ativa do silício e a mancha parda do arroz: componentes de resistência e aspectos fisiológicos e bioquímicos da interação planta-patógeno." Universidade Federal de Viçosa, 2008. http://locus.ufv.br/handle/123456789/4358.

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Made available in DSpace on 2015-03-26T13:37:35Z (GMT). No. of bitstreams: 1 01 - capa_abstract.pdf: 107744 bytes, checksum: 0807d1ecfd23bdfe8fe2f85acc20e131 (MD5) Previous issue date: 2008-02-15<br>Conselho Nacional de Desenvolvimento Científico e Tecnológico<br>Rice (Oryza sativa L.) is known to accumulate high amount of silicon (Si) on its tissues with helps to decrease the intensity of many economically important diseases. Among these diseases, brown spot, caused by the fungus Bipolaris oryzae, is the most devasting because negatively affects yield and grain quality. This study aimed to

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19

Massaretto, Isabel Louro. "Efeito do cozimento e ação dos compostos fenólicos de arroz integral na inibição da enzima conversora de angiotensina I e da alfa-amilase." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-02122009-104858/.

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O arroz (Oryza sativa L.), principal alimento para cerca de metade da população mundial, é consumido principalmente na forma polida. Contudo, o arroz integral vem se destacando, devido principalmente aos compostos bioativos presentes nas camadas mais externas do grão. Os benefícios à saúde são atribuídos, em parte, à sua capacidade de combater radicais livres e exercer atividades biológicas, tais como a inibição de determinadas enzimas. Neste trabalho foram analisados os teores de compostos fenólicos totais (FT), solúveis (FS) e insolúveis (FI) e avaliado o efeito do cozimento de 17 genótipos

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20

Tissier, Marion. "Etude numérique de la transformation des vagues en zone littorale, de la zone de levée aux zones de surf et de jet de rive." Thesis, Bordeaux 1, 2011. http://www.theses.fr/2011BOR14437/document.

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Dans cette thèse, nous introduisons un nouveau modèle instationnaire de vagues valable de la zone de levée à la zone de jet de rive adapté à l'étude de la submersion. Le modèle est basé sur les équations de Serre Green-Naghdi (S-GN), dont l'application à la zone de surf reste un domaine de recherche ouvert. Nous proposons une nouvelle approche pour gérer le déferlement dans ce type de modèle, basée sur la représentation des fronts déferlés par des chocs. Cette approche a été utilisée avec succès pour les modèles basés sur les équations de Saint-Venant (SV) et permet une description simple et e

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21

Faranda, Carmela Federica. "Behavior of halogens (Cl, Br, I) in alkali-rich felsic magmas at crustal depth : an experimental approach." Electronic Thesis or Diss., Orléans, 2023. http://www.theses.fr/2023ORLE1066.

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Le comportement des halogènes (F, Cl, Br et I) dans les systèmes magmatiques est loin d'être clairement compris. La communauté scientifique n'a qu'une connaissance fragmentaire des processus qui influencent le comportement de ces éléments pendant le stockage et l'ascension des magmas. Les études récentes du comportement des halogènes lourds comme le brome et l'iode se sont principalement concentrées sur les magmas liés à la subduction, dans le contexte du cycle géochimique des halogènes depuis la subduction jusqu'à l'atmosphère. Les études antérieures sur la solubilité des halogènes (à saturat

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22

Wallace, Robert Derring. "Mechanisms Causing Ferric Staining in the Secondary Water System of Brigham City, Utah." BYU ScholarsArchive, 2007. https://scholarsarchive.byu.edu/etd/903.

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Water from Mantua reservoir has, during some years, exhibited reddish-brown staining when used by Brigham City for irrigation. I propose that seasonal fluctuations in the reservoir chemistry create an environment conducive to dissolving iron from the iron-rich sediments, which subsequently precipitate during irrigation, resulting in a staining event. These conditions are produced by chemical and biological decomposition of organic matter, coupled with isolation of the hypolimnetic waters, which results in seasonal low concentrations of dissolved oxygen in these waters. Under these specific cir

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23

Li, Szu-Ting, and 李思葶. "Feasibility of Preparing Rice Protein from Broken Rice." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/4522m2.

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碩士<br>國立臺灣大學<br>園藝暨景觀學系<br>107<br>Protein provides functional properties for food products and essential nutrients for human body. Rice protein, a by-product from the processing of white rice for syrup production, is a low-cost protein source. Broken rice, whose price is half of that for the white rice, is produced during the milling process and is probably a more cost-efficient material for rice protein production. In this study, the feasibility of extracting rice protein from broken rice using enzyme extraction method was evaluated. In the first section, the protein content and recovery

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24

Wang, Shih-Han, and 王詩涵. "Production of Trehalose Synthase Using Broken Rice Hydrolysate as Carbon Source." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/07860678254162458813.

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碩士<br>國立中興大學<br>食品暨應用生物科技學系所<br>97<br>Broken rice is a low price byproduct from rice milling process. In this study, broken rice was used as a potential carbon source for trehalose synthase production by recombinant Escherichia coli RGB (DE3). Hydrolysate was obtained from enzyme saccharification. Broken rice hydrolysate (BRH) with high glucose content was used as a carbon source in a medium containing other nutrient to produce trehalose synthase by cultivating recombinant E. coli RGB (DE3) barring Picrophilus torridus trehalose synthase gene fragment (E. coli PTTS in RGB). In a 100-L ferme

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25

Ghazzawi, Nora. "Beneficial Effects of Germinated Brown Rice on Cardiovascular Risk Factors in LDL Receptor Knockout Mice." 2017. http://hdl.handle.net/1993/32204.

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Based on accumulating evidence, adequate intake of whole grains is associated with reduced cardiovascular disease CVD risk. Germinated brown rice (GBR) has been used in East Asian countries as an alternative grain. Preliminary studies suggest GBR has potential health benefits, including reducing CVD risk, but the mechanism remains unclear. The hypothesis of the project is that long-term consumption of GBR would reduce atherogenic risk factors in low-density lipoprotein receptor knockout (LDLr-KO) mice. To test the hypothesis, three groups of male LDLr-KO mice were fed with one of the following

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26

Baker, M. "Geochemistry and geochronology of palaeoproterozoic Fe-rich tholeiites and metasediments from the Georgetown Inlier, North Queensland : their petrogenesis, metamorphic history, tectonic setting, and implications for relationship with the Broken Hill and Mt Isa sequences." Thesis, 2007. https://eprints.utas.edu.au/26945/1/Baker_whole_thesis.pdf.

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Fe-rich tholeiites intruded the lower Etheridge Group of the Georgetown Inlier of north Queensland during the late-Palaeoproterozoic (ca. 1680-1640 Ma), during a prolonged period of rift-related sedimentation associated with extension in the Georgetown basin. The tholeiites comprise two lithologically distinct units: the extrusive Dead Horse Metabasalt (DHM), a conformable 1000m-thick series of fine- to coarse-grained basalts and pillow lavas; and the intrusive Cobbold Metadolerite (CMD), a multitude of sills and lesser dykes that range from a few metres to over 500 m in thickness. U-Pb LA-ICP

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