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Dissertations / Theses on the topic 'Rice Rice cakes. Food Food'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Zhuang, Shimin. "Puffing of potato rice blends using a rice cake machine /." free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p1418081.

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2

Sirisee, Ulai. "Effect of different rice flours on extruded rice puffs /." free to MU campus, to others for purchase, 1999. http://wwwlib.umi.com/cr/mo/fullcit?p9962557.

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3

Mendoza, L. S. "The microbiology of cooked rice and fish fermentation." Thesis, University of Reading, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.356490.

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4

徐敏容 and Man-yung Chui. "Functional qualities of rice for high temperature food processing." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2002. http://hub.hku.hk/bib/B31225913.

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5

Chui, Man-yung. "Functional qualities of rice for high temperature food processing /." Hong Kong : University of Hong Kong, 2002. http://sunzi.lib.hku.hk/hkuto/record.jsp?B25155106.

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6

Haque, Ahwarul. "Characterisation of Bacillus cereus strains in Bangladeshi rice." Thesis, Imperial College London, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.272635.

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7

Norton, Clive. "Texture and hydration of expanded rice." Thesis, University of Nottingham, 1998. http://eprints.nottingham.ac.uk/11620/.

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The differences between conventionally processed and extruded puffed rice were examined, with a view to determining the reasons for their different storage behaviour in confectionery. Differences between the two forms of puffed rice have been identified, both in their performance and their properties. Under certain viewing conditions, the starch granules in conventionally processed and extruded rice appear to be different. The starch granules in conventionally puffed Rice remain intact, but with no crystalline structure (i.e. no Maltese crosses are visible, though starch ghosts are abundant.)

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8

Oh, Mi Hwa School of Chemical Engineering &amp Industrial Chemistry UNSW. "Ecology of toxigenic bacillus species in rice products." Awarded by:University of New South Wales. School of Chemical Engineering and Industrial Chemistry, 2006. http://handle.unsw.edu.au/1959.4/23942.

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Bacillus cereus is the most prevalent pathogenic Bacillus species found in foods, causing food spoilage and two types of toxin-mediated food poisoning known as the diarrhoeal and emetic syndromes. Other Bacillus species, particularly B. subtilis, B. licheniformis, B. brevis, B. pumilus and B. thuringensis, have also been recognised as food poisoning bacteria of increasing concern, with reports of outbreaks of diarrhoeal or emetic food poisoning. This study involved a systematic ecological investigation of Bacillus species isolated from rice products, commonly associated with Bacillus emetic fo

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9

Ejebe, Chijioke. "Parboiling characteristics of selected rice varieties from Nigeria." Thesis, McGill University, 2014. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=123298.

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Rice (Oryza sativa Linn) stands out as the major food crop for about a half of human race. It ranks third after wheat and maize in terms of worldwide production. In many parts of West-Africa, Oryza glaberrima Steud is the variety popularly grown. Hybridization between Oryza sativa and Oryza glaberrima for desirable qualities led to development and production of new varieties of rice. After harvesting rice is usually processed before it can be distributed to consumers. One of the most popular processing operations commonly practiced in Nigeria and other African countries is parboiling involving

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10

Pratama, Filli, of Western Sydney Hawkesbury University, Faculty of Science and Technology, and School of Food Science. "Imparting aromas into raw milled rice: an experimental study." THESIS_FST_SFH_Pratam_F.xml, 2000. http://handle.uws.edu.au:8081/1959.7/478.

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This thesis describes a series of experiments concerned with the production of aromatised rice. The end product showed no visible difference from untreated rice, and the cooked product had a perceivable aroma. The aromatisation process used liquid carbon dioxide as a vehicle to deliver the aroma, and eugenol, isoeugenol, methyl eugenol, cinnamyl alcohol and cinnamaldehyde were used as the principle model aroma components. The aromas penetrated the cores of the rice grains, providing a longer period for the aroma compounds to migrate toward the surface and be lost to the open air. The stability

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11

Hallinan, Robert Michael. "Increasing the Oral Bioaccessibility of Curcumin Using Oleogels Structured by Rice Bran Wax." The Ohio State University, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu1578004597209035.

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12

Ong, Mei Horng. "Factors affecting the molecular properties of starch and their relation to the texture of cooked rice." Thesis, University of Nottingham, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.385962.

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13

Pratama, Filli. "Imparting aromas into raw milled rice : an experimental study /." View thesis, 2000. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20031103.120143/index.html.

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14

Nantiyakul, Nantaprapa. "Processing rice bran to yield added-value oil based extracts." Thesis, University of Nottingham, 2012. http://eprints.nottingham.ac.uk/12669/.

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Rice bran, a by-product from rice milling, is an excellent source of natural antioxidants. Lipids in rice bran appear as small spherical droplets called oil bodies. This work attempted to recover the oil bodies from rice bran (fresh, stored and heat-treated) and to determine their chemical, biochemical and physical properties ex vivo. As revealed by transmission electron microscopy, oil bodies were observed mainly in the sub-aleurone and aleurone layer of brown rice. Oil bodies were successfully recovered from rice bran and were enriched in tocochromanols and oryzanol (656 - 1,006 mg/kg lipid

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15

Tran, Thierry. "Puffed rice and the molecular changes that determine its structure." Thesis, University of Nottingham, 2003. http://eprints.nottingham.ac.uk/14318/.

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The Rice Krispies™ process consists essentially of the cooking of short or medium rice grains, followed by a mechanical compression between two rolls (bumping), a tempering step and a toasting operation (puffing) which expands the grains into the finished product. The objectives of this project were to clarify which molecular phenomena take place inside the rice grains during the process and to facilitate the improvement and optimisation of the process parameters. The composition and gelatinisation behaviour of seven different raw rice varieties used either in the United States or the United K

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16

Ali, Md Ansar. "Biological variation and chemical control of Rhizoctonia solani causing rice sheath blight disease in Bangladesh." Thesis, Imperial College London, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.480682.

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17

Nwankpa, Chijioke. "Physiochemical, morphological, pasting and softening kinetic properties of selected rice varieties from West-Africa." Thesis, McGill University, 2014. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=121572.

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The physicochemical, morphological, pasting and softening kinetics of rice varieties selected from West-African countries were investigated. The studies conducted were aimed at enhancing the adoption and use of these local varieties in improving food security in Africa through the development of acceptable new rice-based products .The varietal, morphological and physiochemical impacts on appearance, pasting, textural properties and softening kinetics were also analyzed. To unravel structural properties of the respective isolated rice starch from the selected rice varieties, scanning electron

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18

van, der Merwe Jorista. "Ecology of the marsh rice rat (Oryzomys palustris) in southern Illinois: wetland dynamics, metapopulations, and trophic position." OpenSIUC, 2014. https://opensiuc.lib.siu.edu/dissertations/974.

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Wetlands occurring on natural river floodplains typically have more dynamic hydrology, because of influences from the river, than man-made wetlands or those associated with reclaimed minelands. For wetland-associated species, fluctuating water levels can affect patch availability, connectivity and potentially habitat quality, and therefore drive metapopulation dynamics. Differences in hydrology between wetland complexes could change food webs and consequently the trophic diversity of the communities occupying these areas. My first objective was to assess the spatial and temporal variation in o

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19

Ernoiz, Antriyandarti. "An Economic Study of the Indonesian Rice Sector: Toward Harmonization of Structural Adjustment and Food Security." Kyoto University, 2016. http://hdl.handle.net/2433/217179.

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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20004号<br>農博第2188号<br>新制||農||1044(附属図書館)<br>学位論文||H28||N5013(農学部図書室)<br>33100<br>京都大学大学院農学研究科生物資源経済学専攻<br>(主査)教授福井清一, 教授伊藤順一, 教授水野広祐<br>学位規則第4条第1項該当

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20

Nigar, Meher. "Studies on the interaction between arsenic (As) and rice varieties which differ in arsenate (As(V)) tolerance." Thesis, Available from the University of Aberdeen Library and Historic Collections Digital Resources, 2009. http://digitool.abdn.ac.uk:80/webclient/DeliveryManager?application=DIGITOOL-3&owner=resourcediscovery&custom_att_2=simple_viewer&pid=33413.

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21

Abid, Ibrahem H. "The agriculture sector in Iraq : policy, performance and impact." Thesis, Keele University, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.341292.

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22

Edi, Bralatei. "Inorganic arsenic in biological samples using field deployable techniques." Thesis, University of Aberdeen, 2016. http://digitool.abdn.ac.uk:80/webclient/DeliveryManager?pid=231842.

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Arsenic (As) exposure through water and As contaminated food in rural areas around the world is well documented. While there are accurate, precise, and even robust screening methods for on-site water analysis, the determination of toxic inorganic As (iAs, a class I carcinogen) in foodstuff has been made possible through methods based on mass spectrometry. No screening or field method for iAs in food has been established and, there is also a lack of screening and monitoring methods for human exposure to iAs. The objectives of this thesis were to develop and apply a robust, reliable and well est

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23

Russell, Diane. "Food supply and the state: the history and social organization of the rice trade in Kisangani, Zaire." Thesis, Boston University, 1991. https://hdl.handle.net/2144/41553.

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In Kisangani, as in other parts of Africa subject to political parasitism and economic chaos, people have had to draw on many channels of access to resources in order to survive. This pattern of shifting strategies militates against sustained investment in food supply and thus is a major factor in the food crisis in Africa. Thirteen months of fieldwork in the city of Kisangani and the surrounding subregion of Tshopo revealed how constantly changing regulations, inflation and poor infrastructure forced merchants and farmers into diversification and made long-term investment in rice p

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24

Baca-Nomberto, Astrid, Maria Urquizo-Cabala, Edgar Ramos, and Fernando Sotelo-Raffo. "A model utilizing green lean in rice crop supply chain: An investigation in piura, perú." Springer, 2021. http://hdl.handle.net/10757/656026.

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El texto completo de este trabajo no está disponible en el Repositorio Académico UPC por restricciones de la casa editorial donde ha sido publicado.<br>This article analyzes the rice sector and the challenges related to the impact generated by production systems, such as greenhouse gas emissions in the natural environment. Previous studies show the application of Green Lean to achieve greater competitiveness and reducing the negative environmental impact. To achieve these objectives, Lean tools are used that improve quality, increase productivity, reduce inventories and costs like the Kaizen m

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25

Ie, Pauline S. "Gelatinization and Molecular Properties of Organic and Conventional Rice and Spelt Starches." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1312823050.

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26

Crockett, Rachel Lynn. "The Physicochemical Properties of Gluten-Free Dough with the Addition of Hydrocolloids and Proteins." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1251825675.

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27

Shah, Tavseef Mairaj [Verfasser]. "Agroecological engineering interventions in rice cultivation: food security and sustainable rural development in South Asia / Tavseef Mairaj Shah." Hamburg : Universitätsbibliothek der Technischen Universität Hamburg-Harburg, 2021. http://d-nb.info/1224966473/34.

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28

Alkhuzaim, Faisal Kh. "“I Want Ketchup on my Rice”: The Role of Child Agency on Arab Migrant Families Food and Foodways." Scholar Commons, 2018. https://scholarcommons.usf.edu/etd/7258.

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This exploratory research study examines changes in food and foodways (food habits) among Arab migrant families in a small community in Tampa, Florida. It also explores how those families’ children may play a role in the process of change. Within this community, I conducted my research study at a private school, where I recruited families with children between the ages of eight and seventeen. In applying the ecological model of food and nutrition and the developmental niche theoretical framework, this research draws on qualitative methods, including structured interviews with parents; focus gr

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29

Li, Yingxuan. "Contamination evaluation of polychlorinated biphenyls (PCBs) in plants : occurence, distribution and food safety in rice (Oryza sativa L.) and sesame (Sesamum indicum L.)." HKBU Institutional Repository, 2009. http://repository.hkbu.edu.hk/etd_ra/1000.

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30

O, Jung Mi, University of Western Sydney, of Science Technology and Environment College, and of Science Food and Horticulture School. "Food habits and eating patterns of Korean adult immigrants in Australia." THESIS_CSTE_SFH_O_J.xml, 2003. http://handle.uws.edu.au:8081/1959.7/462.

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Migration is one of life events that may change lifestyle, including new cultural norms, language and community systems as well as dietary patterns. Changing dietary patterns from traditional eating patterns to those typical of a western lifestyle has been associated with increased risk of disease. Furthermore, new food use patterns develop through the rejection of traditional and the acceptance of culturally new food habits. The purpose of this study is to identify the food habits and meal patterns of Koreans living in Australia, and any relationship between length of residence and change in

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31

Cramer, Erica Danielle. "Rice Bran Wax Oleogel Water Holding Capacity and Its Effects on the Physical Properties of the Network." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1462559372.

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32

Subandi. "Analysis of food security policy in Indonesia : With a focus on the implications of the rice import tariff policy." Kyoto University, 2004. http://hdl.handle.net/2433/145426.

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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11113号<br>農博第1443号<br>新制||農||898(附属図書館)<br>学位論文||H16||N3963(農学部図書室)<br>22663<br>UT51-2004-L910<br>京都大学大学院農学研究科生物資源経済学専攻<br>(主査)教授加賀爪優, 教授辻井博, 教授吉田昌之<br>学位規則第4条第1項該当

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33

Soullier, Guillaume. "Modernization of domestic food chains in developing countries : What effects on small-scale farmers ? : The rice value chain in Senegal." Thesis, Montpellier, 2017. http://www.theses.fr/2017MONTD018/document.

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Le débat à propos de la contribution des chaînes de valeur domestiques à la sécurité alimentaire nationale dans les pays en développement a été ravivé par les dernières crises alimentaires. En Asie, les entreprises du segment intermédiaire réalisent un changement technique et intègrent de nouvelles fonctions, ce qui provoque une augmentation de la valeur ajoutée et un prix de vente au consommateur plus bas. L’objectif général de cette thèse est de contribuer à la connaissance de l’organisation des chaînes de valeur alimentaires domestiques en Afrique et leurs implications économiques et social

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34

Liu, Jing. "EFFECT OF AMYLOSE AND PROTEIN OXIDATION ON THE THERMAL, RHEOLOGICAL, STRUCTURAL, AND DIGESTIVE PROPERTIES OF WAXY AND COMMON RICE FLOURS AND STARCHES." UKnowledge, 2013. http://uknowledge.uky.edu/animalsci_etds/23.

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The effects of oxidation by sodium hypochlorite (0, 0.8, 2, and 5%, NaOCl), the presence of endogenous proteins, and amylose content on waxy and common rice flours (WF, CF) and starches (WS, CS) were investigated in terms of in vitro starch digestibility, morphology and surface properties, and thermal and rheological characteristics. The concentration of NaOCl had an effect on all the samples including WF, CF, WS, and CS. The carbonyl and carboxyl group contents increased up to 25 and 10 folds (P < 0.05) of oxidized starches (WS, CS), respectively. Only mild oxidation (P < 0.05) occurred in fl

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35

Skjöldevald, Maja. "Small-scale farmers and the shift in the food trading paradigm : – A comparison of two rice supply chains in Babati district, Tanzania." Thesis, Södertörn University College, School of Life Sciences, 2008. http://urn.kb.se/resolve?urn=urn:nbn:se:sh:diva-1729.

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<p>The aim of this study is to find out the dynamics of rice supply chains and their impacts on the small-scale rice producer in Magugu village. The problem addressed in this study is the changes in the food trading paradigm and how it is shaping power relations at a local level. The empirical material in this study has been collected during a fieldtrip to the Babati district in Tanzania from the 25th of February to the 19th of March (2008). The First Mile Project (FMP) in Tanzania had the purpose to teach farmers how to build more equal and efficient supply chains and linking the producer to

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36

Huang, Huidong. "Developing Saturated Fat-reduced Processed Cheese Products." The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1431089024.

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37

Crepaldi, Paulo Fernando. "Desenvolvimento e validação de metodologia por CLAE para o estudo da estabilidade do acido folico em arrozes enriquecidos." [s.n.], 2006. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254291.

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Orientador: Helena Teixeira Godoy<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-05T16:49:55Z (GMT). No. of bitstreams: 1 Crepaldi_PauloFernando_M.pdf: 1866592 bytes, checksum: 03cff5afb7272a67ca24128a983ba1b4 (MD5) Previous issue date: 2006<br>Mestrado<br>Mestre em Ciência de Alimentos

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38

Dibba, Lamin [Verfasser], and Manfred [Akademischer Betreuer] Zeller. "Impact evaluation of improved rice varieties and farmer training on food security and technical efficiency in The Gambia / Lamin Dibba. Betreuer: Manfred Zeller." Hohenheim : Kommunikations-, Informations- und Medienzentrum der Universität Hohenheim, 2016. http://d-nb.info/1100055436/34.

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39

Tokoyama, Yuki. "Three essays on Japanese household food consumption." Columbus, Ohio : Ohio State University, 2007. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1180272913.

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40

Sundelin, William. "Growing crops or growing conflicts? : Climate variability, rice production and political violence in Vietnam." Thesis, Försvarshögskolan, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:fhs:diva-9757.

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This thesis contributes to research on climate change and violent conflict by testing the theory of a causal relationship between climate variability, agricultural production and political violence in the case of Vietnam 2010-2019. Climate-related negative shocks to agricultural production in developing countries are expected to lower the opportunity cost of violence through an income effect. This increases the risk of violent conflict. The thesis draws on a framework that combines climate-conflict research, civil war theory and research on how climactic factors affect rice cultivation in Sout

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41

Wiredu, Alexander Nimo [Verfasser], and Manfred [Akademischer Betreuer] Zeller. "Impacts of fertilizer subsidy on farm-level productivity and food security : a case study of rice-producing households in Northtern Ghana / Alexander Nimo Wiredu. Betreuer: Manfred Zeller." Hohenheim : Kommunikations-, Informations- und Medienzentrum der Universität Hohenheim, 2015. http://d-nb.info/1078950431/34.

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42

Noisuwan, Angkana. "Effects of milk protein ingredients on physico-chemical properties of rice starch : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University Palmerston North, New Zealand." Massey University, 2009. http://hdl.handle.net/10179/905.

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The overall aim of this thesis is to determine if the interactions between normal and waxy rice starch and milk proteins from four milk protein ingredients, namely skim milk powder (SMP), milk protein concentrate (MPC), sodium caseinate (NaCAS) and whey protein isolate (WPI) do occur, and to identify the mechanisms underlying these interactions. Different milk protein ingredients at various concentrations (0 to 10%, w/w) affected markedly and differently the pasting behaviour of 10% (w/w) rice starches. SMP delayed the pasting of both rice starches by increasing the onset temperature (Tonset)

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43

Frenzel, Thomas [Verfasser], K. H. [Akademischer Betreuer] Engel, H. V. [Akademischer Betreuer] Davies, and P. [Akademischer Betreuer] Schieberle. "Safety assessment of genetically modified food : New methodologies for the analytical characterisation of rice / Thomas Frenzel. Gutachter: H. V. Davies ; K.-H. Engel ; P. Schieberle. Betreuer: K.-H. Engel." München : Universitätsbibliothek der TU München, 2003. http://d-nb.info/1056980044/34.

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Nabeshima, Elizabeth Harumi. "Desenvolvimento de massas alimenticias instantaneas de arroz, pelo processo de extrusão termoplastica, utilizando farinhas quimicamente modificadas." [s.n.], 2007. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255907.

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Orientador: Ahmed Attia El-Dash<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-09T10:21:41Z (GMT). No. of bitstreams: 1 Nabeshima_ElizabethHarumi_D.pdf: 3097984 bytes, checksum: 77e08e594e028d38f49a3e8469958214 (MD5) Previous issue date: 2007<br>Resumo: Esta pesquisa consistiu em apresentar uma alternativa de utilização da farinha de arroz através da modificação química (fosfatação ou acetilação), agregando-lhe valor e possibilitando ampliar sua utilização como ingrediente alimentício, especialmente na prod

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45

Farré, Martinez Gemma. "Towards vitamin biofortification in staple cereal crops in a socio-political and food security context." Doctoral thesis, Universitat de Lleida, 2012. http://hdl.handle.net/10803/84102.

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Transgenic approaches hold great promise in alleviating, to a major extend such micronutrient deficiencies as exemplified by numerous reports in the literature over the past decade. However, there is a limited understanding of the regulatory mechanisms that control the accumulation of specific vitamins in plants. For this reason, I analyzed a maize population expressing combinations of the carotenogenic genes Zmpsy1, PacrtI, Gllycb, Glbch and ParacrtW in an effort to unravel as yet unknown regulatory bottlenecks.I also investigated in more detail the corn bch family. My results suggest that di

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Bui, The Truong, University of Western Sydney, of Science Technology and Environment College, and Centre for Advanced Food Research. "A study of Vietnamese soy sauce fermentation." THESIS_CSTE_CAFR_Bui_T.xml, 2003. http://handle.uws.edu.au:8081/1959.7/635.

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Vietnamese soy sauce has been made for centuries using traditional methods, in villages in Northern Vietnam. This sauce differs from other Asian products not only in its raw materials but also in its flavour characteristics. Presently small scale Vietnamese soy sauce is produced mostly with a standardised inoculum of Aspergillus oryzae under natural conditions. This usually gives rise to a product of variable and inconsistent quality. The aim of this study was to standardise the fermentation condition for the production of Vietnamese soy sauce, so as to obtain a product of more consistently go

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47

Sandhi, Arifin. "ARSENIC REMOVAL BY PHYTOFILTRATION AND SILICON TREATMENT : A POTENTIAL SOLUTION FOR LOWERING ARSENIC CONCENTRATIONS IN FOOD CROPS." Doctoral thesis, KTH, Mark- och vattenteknik, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-203995.

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Use of arsenic-rich groundwater for crop irrigation can increase the arsenic (As) content in food crops and act as a carcinogen, compromising human health. Using aquatic plant based phytofiltration is a potential eco-technique for removing arsenic from water. The aquatic moss species Warnstorfia fluitans grows naturally in mining areas in northern Sweden, where high concentrations of arsenic occur in lakes and rivers. This species was selected as a model for field, climate chamber and greenhouse studies on factors governing arsenic removal and arsenic phytofiltration of irrigation water. The a

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48

Oh, Hyunah Eustina. "High-pressure-induced starch gelatinisation and its application in a dairy system : a thesis presented in partial fulfilment of the requirements for the Doctor of Philosophy in Food Science at Massey University, Auckland, New Zealand." Massey University, 2009. http://hdl.handle.net/10179/1075.

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This study investigated pressure-induced starch gelatinisation in water and milk suspensions. A rheological method, termed ‘pasting curves’, provided an objective and analytical means to determine the degree of pressure-induced starch gelatinisation. In addition, a polarised light microscope was used to observe birefringence of the starch granules and the degree of starch swelling was measured. The preliminary investigation into pressure-induced gelatinisation of six different starches showed that potato starch was the most pressure resistant and was not gelatinised after a pressure treatment

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49

Ba, Hélène Aminatou. "Contribution of contract farming to sustainable value chain upgrading in the Mekong River Delta in Vietnam." Thesis, Paris Est, 2019. http://www.theses.fr/2019PESC0025.

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Les mutations et la libéralisation des marchés agricoles et alimentaires mondiaux ont accéléré la formation de relations verticales entre producteurs et firmes agro-industrielles et la diffusion de l’agriculture dite contractuelle dans les secteurs de la production et de la commercialisation des produits agricoles. L'agriculture contractuelle est un accord entre un exploitant agricole et un acheteur (ou entreprise), établi avant la saison de production, pour une quantité et une qualité spécifiques du produit, avec sa datede livraison à un prix parfois préétabli. Le contrat garantit au producte

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Zanão, Cíntia Fernanda Pedroso. "Características físico-químicas e sensoriais do arroz (Oryza sativa L.) irradiado e o efeito no desenvolvimento de Sitophilus oryzae L." Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-14092007-135438/.

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O arroz sofre danos principalmente pelo ataque de insetos, causando grandes perdas qualitativas e quantitativas, devido a isso, a presente pesquisa teve como objetivo verificar a viabilidade da radiação gama como método de conservação do arroz (Oryza sativa L.), sua eficiência no controle de uma importante praga de grão armazenado Sitophilus oryzae L. e os efeitos que a irradiação pode apresentar nos grãos irradiados considerando o aspecto sensorial e alteração no amido. As amostras foram constituídas de arroz polido e as doses de radiação gama utilizadas foram 0,5; 1,0; 3,0; e 5,0 kGy, sendo

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