Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 18 of 18 for “"Brown rice"”.
-
Effect of Functional Starch in Brown Rice and Grain Sorghum on Plasma Glucose and Insulin Responses in Humans
… the functional starch content of parboiled brown rice flour and grain sorghum flour, and measure the effects on postprandial plasma glucose and insulin levels of 14 and 10 healthy men after consuming a parboiled brown rice flour pudding and grain sorghum flour muffin, respectively. For …
-
Barriers and facilitators of brown rice consumption, sensory acceptability and its effect on blood glucose level among university staff
Thesis submitted in fulfilment of the requirements of the degree of: Master of Applied Science in Food and Nutrition in the Department of Food and Nutrition: Consumer Science, Faculty of Applied Sciences at the Durban University of Technology, 2021.
-
Effects of Lees from Brown Rice on Waist Circumference and Metabolic Parameters in Type 2 Diabetes: A Randomized, Double-blinded, Placebo-controlled Trial
… effect of dietary fiber derived from lees of brown rice in type 2 diabetes and assessed the potential of lees of brown rice as a new source of dietary fiber. Methods: This study is a randomized, double-blinded, placebo-controlled study, scheduled for 12 weeks. Thirty subjects were randomly …
-
Rice Consumption and Effects of Rice Cake, Seolgitteok, on Human Health
… high-fiber diet with ample whole-grains, such as brown rice. A number of scientific studies have determined that regular consumption of brown rice is linked with improved diet quality and adequate fiber intake. Furthermore, researchers have demonstrated the various health properties of brown rice …
-
The impact of degree of milling on the contents of rice bran lipids and gamma-tocotrienol
… total lipids and γ-tocotrienol concentrations in rice brans of Cheniere and Francis varieties. The brown rice obtained after dehulling was milled to 4%, 6%, 8% and 9% milling degrees. Total lipids were analyzed using AACC method and γ-tocotrienol was quantified by reverse phase HPLC. The results …
-
Nutritional evaluation of rice coproducts fed to pigs
… conducted to determine the nutritional value of rice coproducts fed to pigs. In Exp. 1, the objective was to determine the carbohydrate composition and the in vitro total tract digestibility of DM in 5 rice coproducts and to test the hypothesis that in vitro digestibility of DM is negatively …
-
The heterogeneous network of functional food technoscience, productive risk and impure nature
… and on-line communities formed around a specific brown rice variety with enhanced amount of GABA (gamma aminobutyric acid). I also conducted interviews with five Korean scientists who are actively involved in functional rice development. This research focuses on the processes through which …
-
Gluten-free bread : characterization and development of pre- and post- baked gluten free bread
… improved gluten-free flour blend consisting of brown rice flour, quinoa flour, and sorghum flour was used with the aim of developing a gluten-free bread formulation comparable to traditional gluten-based bread and commercial gluten-free bread mix. Rheological measurements were taken to analyze …
-
Nontarget Avian Use of DRC-1339 Treated Plots During An Experimental Blackbird Control Program in Eastern South Dakota
… Great Plains. As part of this control program, brown rice baits are treated with the avicide and broadcast in eastern South Dakota stubble fields during the vernal migration. The potential negative impact on nontarget avian species, in particular ring-necked pheasants (Phasianus colchicus), was …
-
Evaluating the Burmese Population and their Use of the Women, Infants, and Children Program
… on the WIC program, including tortillas, brown rice, and whole wheat pasta. In addition, twenty six of the 30 participants or 86.7% reported the nutrition education they receive on WIC as being very helpful. Participants reported learning many new things through WIC nutrition education …
-
A comparison of the glycemic index of sorghum and other commonly consumed grains
… for muffins made from white sorghum, corn, brown rice, whole wheat, and all-purpose flours. All muffin formulations were composed of flour, water, baking powder and salt. To determine the GI, weighed portions of muffin containing 20g of available carbohydrates were eaten on separate …
-
In vitro starch digestibility and ex-vivo glucose response studies of Vietnamese starchy foods using Caco-2 cells and 14C radioisotope
… of the most commonly consumed Vietnamese rice varieties, rice and wheat products have not been studied yet. Starchy staples were investigated for their physicochemical properties, in vitro starch digestibility and ex-vivo glucose response using a Caco-2 cell model. The potential of using …
-
Formation of Maillard Reaction Products and Chlorogenic Acid-Quinone Induced Green Pigments in Gluten-Free Pretzels Made Using Sunflower Flour
… acid (CGA)-quinone induced greening and Maillard browning. This study aimed to determine how CGA content in two different SFFs containing 45% and 55% protein (Heliaflor<sup>®</sup> 45 and 55, respectively) affected the formation of green trihydroxybenzacridine (TBA) and Maillard reaction products …
-
A study of some scholastic and financial features of student activities in the high school
Thesis (M.A.Ed.)--University of Kansas, Education, 1923.
-
Dietary intake, cost of foods and associated factors of women with gestational diabetes
… mixes. High fibre breakfast cereal (26.2%), brown bread (23.7%), fruit (11.3%), white bread (11%) and fried chips (7.6%) were the top contributors to fibre intake amongst participants. A significant portion of participants reported not consuming various types of porridge, such as 61.5% did …
-
Evaluating glucose-based carbohydrates for use in canine diets
… and among grain type (i.e., barley flake vs. brown rice vs. canary grass seed), pet food professionals must consider both factors when formulating diets. In our second aim, we determined that polydextrose appeared to be moderately fermentable, which was evident by the increased (P<0.05) fecal …
-
Development of a processing technology for the in-situ fortification of nixtamalized corn in rural Guatemala
… using a 1:1 (w/w) combination of corn grits and brown rice. Extrusion process was performed using a Welly puffing extruder. It used a single screw fixed at 120 rpm delivering 65.63 g material /min through a circular hole die (3.1 mm) at an average temperature of 153 ±3.1 °C. A single blade cutter …
-
PHYSICAL APPROACHES TO IMPROVE THE QUALITY OF GLUTEN-FREE PASTA
… focused on the macromolecular organization of rice starch according to different processing conditions and on the relationships between starch structure and cooking behavior. The present PhD thesis, therefore, was divided into six chapters: 1. RECENT ADVANCES IN THE DEVELOPMENT OF GLUTEN-FREE …