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You searched for subject:( Parboiled). Showing records 1 – 7 of 7 total matches.

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Stellenbosch University

1. Slogrove, Desre Anne. Developing final product specifications for long-grain parboiled rice (Oryza sativa L.) based on South African consumer preference.

Degree: MScFoodSc, Food Science, 2014, Stellenbosch University

ENGLISH ABSTRACT: The objective of this study was to determine the sensory and physicochemical characteristics of long grain parboiled rice that drive consumer liking, in… (more)

Subjects/Keywords: Parboiled rice  – Sensory evaluation; Rice, Parboiled  – Psysicochemical analysis; Consumer preferences; Rice, Parboiled  – Product spesifications; UCTD

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APA (6th Edition):

Slogrove, D. A. (2014). Developing final product specifications for long-grain parboiled rice (Oryza sativa L.) based on South African consumer preference. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/95775

Chicago Manual of Style (16th Edition):

Slogrove, Desre Anne. “Developing final product specifications for long-grain parboiled rice (Oryza sativa L.) based on South African consumer preference.” 2014. Masters Thesis, Stellenbosch University. Accessed October 20, 2020. http://hdl.handle.net/10019.1/95775.

MLA Handbook (7th Edition):

Slogrove, Desre Anne. “Developing final product specifications for long-grain parboiled rice (Oryza sativa L.) based on South African consumer preference.” 2014. Web. 20 Oct 2020.

Vancouver:

Slogrove DA. Developing final product specifications for long-grain parboiled rice (Oryza sativa L.) based on South African consumer preference. [Internet] [Masters thesis]. Stellenbosch University; 2014. [cited 2020 Oct 20]. Available from: http://hdl.handle.net/10019.1/95775.

Council of Science Editors:

Slogrove DA. Developing final product specifications for long-grain parboiled rice (Oryza sativa L.) based on South African consumer preference. [Masters Thesis]. Stellenbosch University; 2014. Available from: http://hdl.handle.net/10019.1/95775


University of Arkansas

2. Leethanapanich, Kanokporn. Impacts of Feedstock and Parboiling Conditions on Quality Characteristics of Parboiled Rice.

Degree: MS, 2015, University of Arkansas

  Parboiling involves soaking, steaming, and drying, and is known to improve head rice yield (HRY), remove chalkiness, and retain nutrients. Because of an increasing… (more)

Subjects/Keywords: Biological sciences; Commingled rice; Parboiled rice; Parboiled rice quality; Parboiling condition; Food Processing

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APA (6th Edition):

Leethanapanich, K. (2015). Impacts of Feedstock and Parboiling Conditions on Quality Characteristics of Parboiled Rice. (Masters Thesis). University of Arkansas. Retrieved from https://scholarworks.uark.edu/etd/1357

Chicago Manual of Style (16th Edition):

Leethanapanich, Kanokporn. “Impacts of Feedstock and Parboiling Conditions on Quality Characteristics of Parboiled Rice.” 2015. Masters Thesis, University of Arkansas. Accessed October 20, 2020. https://scholarworks.uark.edu/etd/1357.

MLA Handbook (7th Edition):

Leethanapanich, Kanokporn. “Impacts of Feedstock and Parboiling Conditions on Quality Characteristics of Parboiled Rice.” 2015. Web. 20 Oct 2020.

Vancouver:

Leethanapanich K. Impacts of Feedstock and Parboiling Conditions on Quality Characteristics of Parboiled Rice. [Internet] [Masters thesis]. University of Arkansas; 2015. [cited 2020 Oct 20]. Available from: https://scholarworks.uark.edu/etd/1357.

Council of Science Editors:

Leethanapanich K. Impacts of Feedstock and Parboiling Conditions on Quality Characteristics of Parboiled Rice. [Masters Thesis]. University of Arkansas; 2015. Available from: https://scholarworks.uark.edu/etd/1357

3. Braga, Anna Rafaela Cavalcante. Viabilização da utilização de co-produtos da agroindústria na produção de β-Galactosidade.

Degree: 2009, Universidade Federal do Rio Grande

Dissertação(mestrado) - Universidade Federal do Rio Grande, Programa de Pós-Graduação em Engenharia e Ciência de Alimentos, Escola de Química e Alimentos, 2009.

A hidrólise enzimática… (more)

Subjects/Keywords: Água de parboilização de arroz; Kluyveromyces; Planejamento experimental; Soro de leite; Enzyme; Experimental design; Parboiled rice effluents; Whey

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APA (6th Edition):

Braga, A. R. C. (2009). Viabilização da utilização de co-produtos da agroindústria na produção de β-Galactosidade. (Masters Thesis). Universidade Federal do Rio Grande. Retrieved from http://repositorio.furg.br/handle/1/2551

Chicago Manual of Style (16th Edition):

Braga, Anna Rafaela Cavalcante. “Viabilização da utilização de co-produtos da agroindústria na produção de β-Galactosidade.” 2009. Masters Thesis, Universidade Federal do Rio Grande. Accessed October 20, 2020. http://repositorio.furg.br/handle/1/2551.

MLA Handbook (7th Edition):

Braga, Anna Rafaela Cavalcante. “Viabilização da utilização de co-produtos da agroindústria na produção de β-Galactosidade.” 2009. Web. 20 Oct 2020.

Vancouver:

Braga ARC. Viabilização da utilização de co-produtos da agroindústria na produção de β-Galactosidade. [Internet] [Masters thesis]. Universidade Federal do Rio Grande; 2009. [cited 2020 Oct 20]. Available from: http://repositorio.furg.br/handle/1/2551.

Council of Science Editors:

Braga ARC. Viabilização da utilização de co-produtos da agroindústria na produção de β-Galactosidade. [Masters Thesis]. Universidade Federal do Rio Grande; 2009. Available from: http://repositorio.furg.br/handle/1/2551


University of Arkansas

4. Bruce, Rebecca Mawusi. Impacts of Size Fractionation and Processing on Functional Characteristics of Broken Rice Kernels.

Degree: MS, 2019, University of Arkansas

  Rice flour generated from broken rice (brokens) has inconsistencies in functional properties. This may be due to differences in size and composition of brokens… (more)

Subjects/Keywords: Brokens; By-product; Comingling; Functional properties; Parboiled rice; Pasting property; Regular rice; Agricultural Science; Agronomy and Crop Sciences; Food Processing; Food Studies

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APA (6th Edition):

Bruce, R. M. (2019). Impacts of Size Fractionation and Processing on Functional Characteristics of Broken Rice Kernels. (Masters Thesis). University of Arkansas. Retrieved from https://scholarworks.uark.edu/etd/3314

Chicago Manual of Style (16th Edition):

Bruce, Rebecca Mawusi. “Impacts of Size Fractionation and Processing on Functional Characteristics of Broken Rice Kernels.” 2019. Masters Thesis, University of Arkansas. Accessed October 20, 2020. https://scholarworks.uark.edu/etd/3314.

MLA Handbook (7th Edition):

Bruce, Rebecca Mawusi. “Impacts of Size Fractionation and Processing on Functional Characteristics of Broken Rice Kernels.” 2019. Web. 20 Oct 2020.

Vancouver:

Bruce RM. Impacts of Size Fractionation and Processing on Functional Characteristics of Broken Rice Kernels. [Internet] [Masters thesis]. University of Arkansas; 2019. [cited 2020 Oct 20]. Available from: https://scholarworks.uark.edu/etd/3314.

Council of Science Editors:

Bruce RM. Impacts of Size Fractionation and Processing on Functional Characteristics of Broken Rice Kernels. [Masters Thesis]. University of Arkansas; 2019. Available from: https://scholarworks.uark.edu/etd/3314


Texas A&M University

5. Gerdes, Darrell Lee. Technological aspects of canned rice quality and related factors.

Degree: MS, food science and technology, 2012, Texas A&M University

Subjects/Keywords: food science and technology.; Major food science and technology.; Rice.; Canned rice; Rice, Parboiled.; Rice - Marketing.

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APA (6th Edition):

Gerdes, D. L. (2012). Technological aspects of canned rice quality and related factors. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1981-THESIS-G366

Chicago Manual of Style (16th Edition):

Gerdes, Darrell Lee. “Technological aspects of canned rice quality and related factors.” 2012. Masters Thesis, Texas A&M University. Accessed October 20, 2020. http://hdl.handle.net/1969.1/ETD-TAMU-1981-THESIS-G366.

MLA Handbook (7th Edition):

Gerdes, Darrell Lee. “Technological aspects of canned rice quality and related factors.” 2012. Web. 20 Oct 2020.

Vancouver:

Gerdes DL. Technological aspects of canned rice quality and related factors. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2020 Oct 20]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1981-THESIS-G366.

Council of Science Editors:

Gerdes DL. Technological aspects of canned rice quality and related factors. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1981-THESIS-G366


University of Arkansas

6. Poquette, Nicole Marie. Effect of Functional Starch in Brown Rice and Grain Sorghum on Plasma Glucose and Insulin Responses in Humans.

Degree: MS, 2013, University of Arkansas

  Diabetes and obesity are chronic illnesses increasing at dramatic rates in the U.S. and around the world. Research has looked to prevent or control… (more)

Subjects/Keywords: Biological sciences; Health and environmental sciences; Diabetes; Functional starch; Glucose control; Grain sorghum; Insulin control; Parboiled brown rice; Endocrinology, Diabetes, and Metabolism; Food Chemistry; Food Microbiology; Human and Clinical Nutrition; Molecular, Genetic, and Biochemical Nutrition

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Poquette, N. M. (2013). Effect of Functional Starch in Brown Rice and Grain Sorghum on Plasma Glucose and Insulin Responses in Humans. (Masters Thesis). University of Arkansas. Retrieved from https://scholarworks.uark.edu/etd/1006

Chicago Manual of Style (16th Edition):

Poquette, Nicole Marie. “Effect of Functional Starch in Brown Rice and Grain Sorghum on Plasma Glucose and Insulin Responses in Humans.” 2013. Masters Thesis, University of Arkansas. Accessed October 20, 2020. https://scholarworks.uark.edu/etd/1006.

MLA Handbook (7th Edition):

Poquette, Nicole Marie. “Effect of Functional Starch in Brown Rice and Grain Sorghum on Plasma Glucose and Insulin Responses in Humans.” 2013. Web. 20 Oct 2020.

Vancouver:

Poquette NM. Effect of Functional Starch in Brown Rice and Grain Sorghum on Plasma Glucose and Insulin Responses in Humans. [Internet] [Masters thesis]. University of Arkansas; 2013. [cited 2020 Oct 20]. Available from: https://scholarworks.uark.edu/etd/1006.

Council of Science Editors:

Poquette NM. Effect of Functional Starch in Brown Rice and Grain Sorghum on Plasma Glucose and Insulin Responses in Humans. [Masters Thesis]. University of Arkansas; 2013. Available from: https://scholarworks.uark.edu/etd/1006


AUT University

7. Lu, Louise Weiwei. Which Rice and Why? A Healthier Choice .

Degree: AUT University

 Rice has been a staple grain of the human diet for 9,000 years. Currently, more than half of the world’s population derives one-third of their… (more)

Subjects/Keywords: Rice; Parboiled; Cold storage; Reheating; In vitro glucose release; Starch digestibility; Rapidly digested starch; Slowly digested starch; Resistant starch; In vivo glucose response; Chewing; Satiety; Liking preference

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APA (6th Edition):

Lu, L. W. (n.d.). Which Rice and Why? A Healthier Choice . (Thesis). AUT University. Retrieved from http://hdl.handle.net/10292/10226

Note: this citation may be lacking information needed for this citation format:
No year of publication.
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Lu, Louise Weiwei. “Which Rice and Why? A Healthier Choice .” Thesis, AUT University. Accessed October 20, 2020. http://hdl.handle.net/10292/10226.

Note: this citation may be lacking information needed for this citation format:
No year of publication.
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Lu, Louise Weiwei. “Which Rice and Why? A Healthier Choice .” Web. 20 Oct 2020.

Note: this citation may be lacking information needed for this citation format:
No year of publication.

Vancouver:

Lu LW. Which Rice and Why? A Healthier Choice . [Internet] [Thesis]. AUT University; [cited 2020 Oct 20]. Available from: http://hdl.handle.net/10292/10226.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
No year of publication.

Council of Science Editors:

Lu LW. Which Rice and Why? A Healthier Choice . [Thesis]. AUT University; Available from: http://hdl.handle.net/10292/10226

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
No year of publication.

.