Einloggen

Thematische Bibliographien / Rice Nutrition / Zeitschriftenartikel

Zeitschriftenartikel zum Thema „Rice Nutrition“

Um die anderen Arten von Veröffentlichungen zu diesem Thema anzuzeigen, folgen Sie diesem Link: Rice Nutrition.

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 31. Januar 2023

Geben Sie eine Quelle nach APA, MLA, Chicago, Harvard und anderen Zitierweisen an

Wählen Sie eine Art der Quelle aus:

Machen Sie sich mit Top-50 Zeitschriftenartikel für die Forschung zum Thema "Rice Nutrition" bekannt.

Neben jedem Werk im Literaturverzeichnis ist die Option "Zur Bibliographie hinzufügen" verfügbar. Nutzen Sie sie, wird Ihre bibliographische Angabe des gewählten Werkes nach der nötigen Zitierweise (APA, MLA, Harvard, Chicago, Vancouver usw.) automatisch gestaltet.

Sie können auch den vollen Text der wissenschaftlichen Publikation im PDF-Format herunterladen und eine Online-Annotation der Arbeit lesen, wenn die relevanten Parameter in den Metadaten verfügbar sind.

Sehen Sie die Zeitschriftenartikel für verschiedene Spezialgebieten durch und erstellen Sie Ihre Bibliographie auf korrekte Weise.

1

Peng, Bo, Qing-Xi Zhang, Xia-Yu Tian, Yan-Fang Sun, Xin-Hua Huang, Rui-Hua Pang, Quan-Xiu Wang et al. „Influencing Factors of Grain Nutritional Quality and its Genetic Improvement Strategy in Rice“. Journal of Biotechnology Research, Nr. 71 (19.11.2020): 1–11. http://dx.doi.org/10.32861/jbr.71.1.11.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Annotation:

Rice is one of the most important food crops in the world, and about half of the world’s population uses it as the main food source. China’s annual rice output accounts for about 34% of the world’s annual rice output, ranking first in the world, thus China is known as the "Rice Kingdom". Rice has high nutritional value, providing the human body with 35% of the total energy intake and about 28% of the required protein. Therefore, the nutritional value of rice is directly related to human nutrition and health. In this paper, the three aspects of rice nutrition and human health, factors affecting rice nutritional quality and genetic improvement of nutritional quality of rice are reviewed. The new challenges of rice nutrition quality were analyzed, and the prospect of improving rice nutritional quality was prospected. The results provide theoretical basis for genetic improvement of rice nutrition quality and cultivation of new high-quality rice varieties in the future.

2

FUKAGAWA, Naomi K., und Lewis H. ZISKA. „Rice: Importance for Global Nutrition“. Journal of Nutritional Science and Vitaminology 65, Supplement (11.10.2019): S2—S3. http://dx.doi.org/10.3177/jnsv.65.s2.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

3

Fageria, N. K., A. B. dos Santos und T. Cobucci. „Zinc Nutrition of Lowland Rice“. Communications in Soil Science and Plant Analysis 42, Nr. 14 (August 2011): 1719–27. http://dx.doi.org/10.1080/00103624.2011.584591.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

4

Shanthi, Rebba Phileshia, Prof Dr Virginia Paul, Prof Dr Ranu Prasad und Dr Alka Gupta. „Utilization of Cereals and Millets for Nutritious Rich Food Products“. International Journal For Multidisciplinary Research 04, Nr. 04 (2022): 56–67. http://dx.doi.org/10.36948/ijfmr.2022.v04i04.005.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Annotation:

The present research entitled "Utilization of Cereals and Millets for Nutritious Rich Food Products" was undertaken to develop nutrition-rich food in which anti-oxidants and phenolic compounds, rich fiber content, vitamins, minerals, amino acids, and nutritional benefits of health. They fight against cardiovascular diseases, diabetes, obesity, and cancer, and reduce inflammation. Products like black rice, foxtail millets, and moringa leaves are utilized through baked products where the amount of nutritive value remains almost the same when compared with steamed or cooked and gives good color, and texture, and maintains its shelf life for many days. As in this experiment, the products like bread, muffins, and cookies are chosen for the preparation which helps every age group like to eat. The research was conducted during the year 2020 in the Food lab of the Department of Food Nutrition and public health, Ethelind College of Home Science, Sam Higginbottom University of Agriculture. Technology and Sciences, Prayagraj, U.P., India. A close-ended Evaluation schedule was prepared to evaluate the developed product prepared in the university lab. Data were analyzed using suitable statistical tools i.e. Analysis of variance (Two-way ANOVA or Two-way classification) technique. A significant difference between the treatments was determined by using the CD (Critical Difference) test. The test was performed for comparing the difference in the nutritional content between control and best treatment of the developed food products. Based on the findings, it is concluded that the black rice flour, foxtail millet flour, and moringa leaves powder enhance the nutritive value of “Bread, Cookies and Muffins”. Sensory evaluation of prepared products T2 (25:15:2:58) was highly acceptable. Nutritionally, it was found that the nutrient content of best treatment T2 of the three products, was significantly higher with regards to energy, protein, fat, carbohydrate, fiber, calcium, iron, and activity as compared to the control T0. The cost was increased marginally in all treatment of prepared products comparatively control. The cost of the prepared product per 100 gm of raw ingredient for “Bread” ranged from Rs. 30 to Rs. 35, “Cookies” from Rs. 25 to Rs. 35, and “Muffins” from Rs. 30 to Rs. 40.

5

Karkee, S. S. „Speciality Rice Varieties and Landraces“. Journal of Agriculture and Environment 22 (30.06.2021): 105–20. http://dx.doi.org/10.3126/aej.v22i0.46809.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Annotation:

Rice is a staple food for half of the world's population and is the major source of calories for the people of rice-growing countries. Nowadays, nutritionists are more concerned about hidden hunger as people with sufficient food intake may be deprived of important nutrients that may be absent in the food they consume. Similarly, white rice (polished rice) that only contains endosperm is lacking several essential nutrients like Fe, Zn, fiber, and antioxidant compounds, etc. To increase the nutritive content of these rice and minimize the problem of hidden hunger, different rice varieties are being tested with artificial addition of nutrients, such varieties are called biofortified rice. Special rice like black, purple, brown rice, contain natural antioxidant compounds in their outer bran layer, aromatic rice is rice in aroma, glutinous rice is popular for their sticky and sweet test. At the same time these special rice are also rich in several micronutrients. In addition to nutrition content, people's taste preferences are also considered a major concern. This review paper focused on specialty rice varieties and landraces along with their unique values.

6

Stephanie, E., S. Widowati und Mardiah. „Effect of Cooking Methods on The Physicochemical and Organoleptic Properties of Inpari IR Nutrizinc and Inpari 45 Rice Varieties“. IOP Conference Series: Earth and Environmental Science 1024, Nr. 1 (01.05.2022): 012041. http://dx.doi.org/10.1088/1755-1315/1024/1/012041.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Annotation:

Abstract People usually cook rice in various methods, such as using steamer, rice pot and rice cooker. The Inpari IR Nutrizinc variety is claimed to be Zn-rich rice. The quality needs to be traced after it is cooked into steamed rice. This research aim was to study the effect of cooking methods on physicochemical and organoleptic properties of Inpari IR Nutrizinc and Inpari 45 rice varieties. The research design used was factorial randomized block design with 2 treatments i.e., cooking methods (steamer, rice pot and rice cooker) and rice varieties (Inpari IR Nutrizinc and Inpari 45), repeated three times. Results showed that the cooking method by using rice cooker was able to maintain the nutrition better than other treatments. Steamed rice from Inpari IR Nutrizinc has higher nutritional value than steamed rice from Inpari 45 variety, it contained of 54.88% moisture, 0.19% ash, 0.07% fat, 6.03% protein, 38.83% carbohydrate and 14.89 ppm zinc. Consumption of rice with high protein and Zinc content can support government programs in reducing stunting prevalence in Indonesia

7

Sulistyowati, Etik, Achmad Rudijanto, Setyawati Soeharto und Dian Handayani. „The Identification of Characteristic Macro- and Micronutrients and the Bioactive Components of Indonesian Local Brown Rice as a Functional Feed in Obesity Nutrition Therapy“. Current Nutrition & Food Science 16, Nr. 4 (13.07.2020): 494–500. http://dx.doi.org/10.2174/1573401315666190328223626.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Annotation:

Background: Public interest and awareness of the use of functional food as an obesity nutrition therapy are increasing. Objective: This study aims to analyze the content of energy, macronutrients, minerals (magnesium, manganese, and potassium), and bioactive components (fiber, β-glucan) in Indonesian varieties of brown rice compared to white rice, to provide precise information on the nutritional content of brown rice as a functional food in obesity nutrition therapy. Methods: This research took the form of a laboratory analysis to identify the content of energy, macronutrients, fiber, β-glucan, magnesium, manganese, and potassium in brown rice varieties Sinta Nur. The energy content of rice was analyzed using bomb calorimetry; macronutrients were analyzed by spectrophotometry, gravimetric extraction, and acid-base titration; dietary fiber, and β-glucan were analyzed by enzymatic methods; and mineral contents were analyzed by spectrophotometry and atomic absorption spectrophotometry. Results: The results demonstrated that the energy and macronutrient content of brown rice are higher than white rice. However, brown rice also has dietary fiber and β-glucan contents that are 5 times higher than white rice. For the macronutrient, in brief, magnesium content was 7.7 times higher, potassium was 5.7 times higher, and manganese was 1.59 times higher within the brown rice. Cooked rice is known for lower nutritional value, but the nutritional value of Indonesian brown rice is still higher than white rice. Conclusion: The results of this study indicate that brown rice has nutrient content and bioactive components that allegedly contribute to higher obesity intervention than white rice.

8

S, Vijayakumar, Dinesh Kumar, Kulasekaran Ramesh, Prabhu Govindasam, Dinesh Jinger, Rubina Khanam, Saravanane P et al. „Potassium nutrition in rice: A review“. Oryza-An International Journal on Rice 58, Nr. 3 (30.09.2021): 341–53. http://dx.doi.org/10.35709/ory.2021.58.3.1.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Annotation:

Potassium (K) is the most neglected nutrient in Indian agriculture and accounts only 10% of the total fertilizer use. The increased cropping intensity and use of high yielding cultivars since the green revolution led to heavy withdrawal of K from soil. Persistent K mining over the past six decades has mined soil K level in many cultivated areas and continuously transforming sufficiency into deficiency. A recent soil test a little over 1 lakh samples from 33 states of India have categorized 41.1%, 29.3%, and 29.5% of soil samples as low, medium and high in available K respectively. Further, the trend of soil available K status showed a persistent decline in percentage of area under high and medium soil K. Consequently, the evidence of rice crop responding to K nutrition is increased. This review attempts the nexus of K nutrition in rice for devising strategies for potassium management in rice-based cropping systems in the country.

9

Descalsota-Empleo, Gwen Iris, Abd Aziz Shamsudin Noraziyah, Ian Paul Navea, Chongtae Chung, Maria Stefanie Dwiyanti, Reuben Jacob Dicen Labios, Asmuni Mohd Ikmal et al. „Genetic Dissection of Grain Nutritional Traits and Leaf Blight Resistance in Rice“. Genes 10, Nr. 1 (08.01.2019): 30. http://dx.doi.org/10.3390/genes10010030.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Annotation:

Colored rice is rich in nutrition and also a good source of valuable genes/quantitative trait loci (QTL) for nutrition, grain quality, and pest and disease resistance traits for use in rice breeding. Genome-wide association analysis using high-density single nucleotide polymorphism (SNP) is useful in precisely detecting QTLs and genes. We carried out genome-wide association analysis in 152 colored rice accessions, using 22,112 SNPs to map QTLs for nutritional, agronomic, and bacterial leaf blight (BLB) resistance traits. Wide variations and normal frequency distributions were observed for most of the traits except anthocyanin content and BLB resistance. The structural and principal component analysis revealed two subgroups. The linkage disequilibrium (LD) analysis showed 74.3% of the marker pairs in complete LD, with an average LD distance of 1000 kb and, interestingly, 36% of the LD pairs were less than 5 Kb, indicating high recombination in the panel. In total, 57 QTLs were identified for ten traits at p < 0.0001, and the phenotypic variance explained (PVE) by these QTLs varied from 9% to 18%. Interestingly, 30 (53%) QTLs were co-located with known or functionally-related genes. Some of the important candidate genes for grain Zinc (Zn) and BLB resistance were OsHMA9, OsMAPK6, OsNRAMP7, OsMADS13, and OsZFP252, and Xa1, Xa3, xa5, xa13 and xa26, respectively. Red rice genotype, Sayllebon, which is high in both Zn and anthocyanin content, could be a valuable material for a breeding program for nutritious rice. Overall, the QTLs identified in our study can be used for QTL pyramiding as well as genomic selection. Some of the novel QTLs can be further validated by fine mapping and functional characterization. The results show that pigmented rice is a valuable resource for mineral elements and antioxidant compounds; it can also provide novel alleles for disease resistance as well as for yield component traits. Therefore, large opportunities exist to further explore and exploit more colored rice accessions for use in breeding.

10

Yilun, Zhou, Feng Xiaoguang, Chen Xiangning und Zhao Fushi. „Optimization of the preparation process of rice quinoa gel by response surface methodology“. E3S Web of Conferences 245 (2021): 03010. http://dx.doi.org/10.1051/e3sconf/202124503010.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Annotation:

Rice noodles is a common food, but it is faced with the characteristics of hard texture and poor nutrition after aging. Quinoa is rich in dietary fiber and nutritious and can enrich the color and taste of rice noodles. In this paper, red quinoa is used as an additive, gelatinization time, quinoa added amount, and water added are selected as influencing factors on a single factor basis, and the hardness of rice quinoa gel is used as the response value to carry out experiments to optimize rice quinoa gelling Glue production process. The results show that the best process is: gelatinization time 30min, quinoa addition amount 30%, material to water ratio 1:2 (g/mL). The test product of this formula has uniform color, uniform gel, strong aroma, good taste and fine mouthfeel.

11

Malaiarasan, Umanath, R. Paramasivam und K. Thomas Felix. „Does Food Price Subsidy Affect Dietary Diversity? Evidence from South India“. Margin: The Journal of Applied Economic Research 15, Nr. 2 (Mai 2021): 268–90. http://dx.doi.org/10.1177/0973801021990397.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Annotation:

The present study has tried to address the impact of subsidised rice distribution through the public distribution system on dietary diversity and nutrition intake in the state of Tamil Nadu in India as the state is considered a pioneer in introducing a number of food security programmes in India. We used National Sample Survey Organisation’s data for the years 2004-05 and 2011-12, and the propensity score matching technique to estimate the actual impact of the subsidy programme on food consumption patterns and nutrient intake, as the data-set used for analysis was subjected to non-randomisation and selection bias. The estimated results reveal that the subsidy on rice has significantly and positively impacted food consumption and nutritional intake across households, irrespective of income groups. The increased purchasing power of the poor due to the subsidy is limited to the staple food commodities—rice, millets, pulses and vegetables—whereas middle- and high-income households are more likely to consume high-value commodities such as fruits, processed food and livestock products, with a resultant higher gain in fat and calcium. Our study indicates that extending the price subsidy to nutritious foods, besides rice can help the poor diversify their diets towards healthy and nutrient-rich foods. JEL Codes: C5, C54, D01, D11, D12, Q11, Q18

12

Wang, Qian, Mengjie Chen, Qianyi Hao, Hanlai Zeng und Ying He. „Research and Progress on the Mechanism of Iron Transfer and Accumulation in Rice Grains“. Plants 10, Nr. 12 (28.11.2021): 2610. http://dx.doi.org/10.3390/plants10122610.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Annotation:

Iron (Fe) is one of the most important micronutrients for organisms. Currently, Fe deficiency is a growing nutritional problem and is becoming a serious threat to human health worldwide. A method that could help alleviate this “hidden hunger” is increasing the bioavailable Fe concentrations in edible tissues of major food crops. Therefore, understanding the molecular mechanisms of Fe accumulation in different crop tissues will help to develop crops with higher Fe nutritional values. Biofortification significantly increases the concentration of Fe in crops. This paper considers the important food crop of rice (Oryza sativa L.) as an example and highlights recent research advances on the molecular mechanisms of Fe uptake and allogeneic uptake in different tissues of rice. In addition, different approaches to the biofortification of Fe nutrition in rice and their outcomes are described and discussed. To address the problems that occur during the development and application of improving nutritional Fe in rice, technical strategies and long-term solutions are also proposed as a reference for the future improvement of staple food nutrition with micronutrients.

13

Peng, Bo, An-Qi Lou, Xiao-Dong Luo, Rui Wang, Shuang Tu, Zi-Yi Xue, Jing Qiu et al. „The Nutritional Value and Application of Black Rice-A Review“. Journal of Biotechnology Research, Nr. 74 (02.09.2021): 63–72. http://dx.doi.org/10.32861/jbr.74.63.72.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Annotation:

Black rice is the main member of the special rice family, and it is also a rare grain and oil crop resource in China. Black rice has special medicinal components and high nutritional value. In recent years, the research on the nutritional value and application of black rice has become an important direction, and a series of important progress has been made. In this paper, the nutrition and its influencing factors of black rice, the main ways to improve eating quality, the health care and medical functions of black rice were reviewed. Meanwhile, the application prospect of black rice has also been prospected. Therefore, this review will provide an important theoretical basis for genetic improvement and breeding of new varieties of black rice.

14

Kasno, Antonius, Diah Setyorini, Ladiyani Retno Widowati und Tia Roestaman. „CHARACTERISTICS EVALUATION, NUTRITION CONTRIBUTION OF IRRIGATION WATER AND STRAW TOWARD RESPONSE TO NUTRITIONAL POTASSIUM FERTILIZATION IN PADDY FIELD“. Agric 33, Nr. 2 (21.12.2021): 189–98. http://dx.doi.org/10.24246/agric.2021.v33.i2.p189-198.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Annotation:

Potassium is one of the primary macro nutrients along with N and P nutrients, which plants need in large quantities. Lack of K nutrients, one of which can inhibit photosynthetic transport to plant seeds. The availability of K nutrients in paddy soil varies greatly depending on the chemical properties of other soils. This paper aims to evaluate the nutrient K characteristics of paddy fields, the K contribution from irrigation water and harvested straw, and the response of fertilization to rice yields. The availability of K nutrients, apart from being influenced by clay mineral composition, clay content, organic C and soil CEC, is also influenced by N fertilization, soil pH, exchangeable of Ca and Mg, and N-total. The content of potential K and exchangeable of K increases in paddy fields which are further east of Java Island because they have soil with parent material that is rich in potassium minerals. The content of exchangeable K is very closely related to the potential K with R2 = 0.53 (n = 73). Based on the map of the nutrient status of K rice fields with a scale of 1:250,000 in 23 provinces in Indonesia, it is known that most of the paddy fields have moderate K status at 37% and high 48%. The K content in paddy soil can be contributed by irrigation water as much as 7-74 kg K/ha/season. If all of the remaining rice straw from crop yields is returned to the field, the K nutrient requirements for rice plants in the medium and high K nutrient status fields have been fulfilled. The response to K fertilization in rice plants was only visible when the exchangeable K content < 0.10 cmol(+)/ kg. The policy implication of this paper is that K fertilization is focused on paddy fields with low K content, the effectiveness of K fertilization can be increased by returning rice straw from crop residues and proper N fertilization.

15

Zhai, Qiang, Chun Ye, Shuang Li, Jizhong Liu, Zhiming Guo, Ruzhi Chang und Jing Hua. „Rice nitrogen nutrition monitoring classification method based on the convolution neural network model: Direct detection of rice nitrogen nutritional status“. PLOS ONE 17, Nr. 11 (22.11.2022): e0273360. http://dx.doi.org/10.1371/journal.pone.0273360.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Annotation:

The nitrogen nutrition status affects the main factors of rice yield. In traditional rice nitrogen nutrition monitoring methods, most experts enter the farmland to observe leaf color and growth and apply an appropriate amount of nitrogen fertilizer according to the results. However, this method is labor- and time-consuming. To realize automatic rice nitrogen nutrition monitoring, we constructed the Jiangxi rice nitrogen nutrition monitoring model based on a convolution neural network (CNN) using the same region rice canopy image in different generation periods. Our CNN model was evaluated using multiple evaluation criteria (Accuracy, Recall, Precision, and F1 score). The results show that the same CNN model could distinguish the rice nitrogen nutrition status in different periods, which can completely realize the automatic discrimination of nitrogen nutrition status so as to guide the scientific nitrogen application of rice in this area. This will greatly improve the discrimination efficiency of the nitrogen nutrition status and reduce the time and labor cost. The application of the proposed method also proved that the CNN model can be applied in the discrimination of the nitrogen nutrition status. Among CNN models, GoogleNet model proposed a CNN architecture named Inception which can improve the depth of the network and extract higher-level features without changing the amount of calculation of the model. The GoogleNet model achieved the highest accuracy, 95.7%.

16

Alekseev, A. E. „Development of flour-based culinary products for school nutrition“. Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), Nr. 12 (01.12.2020): 47–52. http://dx.doi.org/10.33920/igt-01-2012-08.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Annotation:

Flour-based culinary products are in demand by various consumer groups. These products occupy a special place in the nutrition of schoolchildren. The article discusses the main components and features of the influence of rice flour on confectionery products with high nutritional value. The influence of rice flour on the formation of the quality of flour-based semi-finished products with its use is revealed. The compositions of ingredients, preserving the traditional shape and taste of flour-based products, are selected. The recipes are developed, and the competitiveness of the developed flour-based products from rice flour is evaluated. Organoleptic and physico-chemical indicators of the developed products were studied.

17

Krawinkel, Michael B. „β-Carotene from rice for human nutrition?“ American Journal of Clinical Nutrition 90, Nr. 3 (01.09.2009): 695–96. http://dx.doi.org/10.3945/ajcn.2009.28142.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

18

Jin-Heng, ZHANG. „RICE NITROGEN NUTRITION DIAGNOSIS USING CONTINUUM_REMOVED REFLECTANCE“. Chinese Journal of Plant Ecology 30, Nr. 1 (2006): 78–82. http://dx.doi.org/10.17521/cjpe.2006.0011.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

19

Abdelgadir, E. M., M. Oka und H. Fujiyama. „Nitrogen nutrition of rice plants under salinity“. Biologia plantarum 49, Nr. 1 (01.03.2005): 99–104. http://dx.doi.org/10.1007/s10535-005-0104-8.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

20

Hammond, N., und S. Peirce. „Unique Health and Nutrition Functionalities of Rice“. Cereal Foods World 58, Nr. 1 (Januar 2013): 33–35. http://dx.doi.org/10.1094/cfw-58-1-0033.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

21

Zaghum, Muhammad Junaid, Kashir Ali und Sheng Teng. „Integrated Genetic and Omics Approaches for the Regulation of Nutritional Activities in Rice (Oryza sativa L.)“. Agriculture 12, Nr. 11 (24.10.2022): 1757. http://dx.doi.org/10.3390/agriculture12111757.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Annotation:

The primary considerations in rice (Oryza sativa L.) production evoke improvements in the nutritional quality as well as production. Rice cultivars need to be developed to tackle hunger globally with high yield and better nutrition. The traditional cultivation methods of rice to increase the production by use of non-judicious fertilizers to fulfill the nutritional requirement of the masses. This article provokes nutritional strategies by utilization of available omics techniques to increase the nutritional profiling of rice. Recent scientific advancements in genetic resources provide many approaches for better understanding the molecular mechanisms encircled in a specific trait for its up- or down-regulation for opening new horizons for marker-assisted breeding of new rice varieties. In this perspective, genome-wide association studies, genome selection (GS) and QTL mapping are all genetic analysis that help in precise augmentation of specific nutritional enrichment in rice grain. Implementation of several omics techniques are effective approaches to enhance and regulate the nutritional quality of rice cultivars. Advancements in different types of omics including genomics and pangenomics, transcriptomics, metabolomics, nutrigenomics and proteomics are also relevant to rice development initiatives. This review article compiles genes, locus, mutants and for rice yield and yield attribute enhancement. This knowledge will be useful for now and for the future regarding rice studies.

22

ARIEF, RATNA W., R. ASNAWI und B. BAKRIE. „Analysis of Physical Quality and Nutrition of Two Rice Varieties With the Implementation of Various Planting Systems“. Current Agriculture Research Journal 6, Nr. 1 (28.03.2018): 20–29. http://dx.doi.org/10.12944/carj.6.1.03.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Annotation:

As an effort to overcome problems in rice cultivation system, it is necessary to use new technologies and innovations. This study aims to determine the physical and nutritional quality of grain and milled rice from 2 varieties of rice using several planting systems. The research was conducted using a Completely Randomized Design of factorial pattern, consisting of 2 factors with 3 replications. The factors were: a) Planting system (S1 = Cubic S2 = Double row 2: 1, and S3 = Twin seed) and b) Rice varieties (V1 = Ciherang; V2 = Inpari 10). The observation parameters include: physical quality of grain, rice milled quality, physical quality of rice and rice nutrition. The results showed that the cubic planting system produced a higher empty grains than the double row and twin seed planting system. The twin seed planting system, yielding lime green grains and yellow broken grains lower than other planting systems, both on rice varieties of Ciherang and Inpari 10. Grains from Ciherang variety had a thinner shell and a higher hardness level of rice compared to grain of Inpari 10 variety, resulting in higher milled rice and head rice, but lower in broken rice and rice groats contents. It can be concluded that: a) the physical quality of rice was not affected by the planting system, but it was significantly affected by the rice varieties; b) the planting system and rice varieties used in this study did not have significant effect on the nutritional quality of the rice produced.

23

Noviasari, Santi, Suba Santika Widara und Slamet Budijanto. „Analogue Rice as The Vehicle of Public Nutrition Diversity“. Jurnal Kesehatan Masyarakat 13, Nr. 1 (28.07.2017): 18–27. http://dx.doi.org/10.15294/kemas.v13i1.8284.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Annotation:

Analogue rice is artificial rice product made from non-rice raw material by extrusion technique, which can be the vehicle of public nutrition diversity. The objectives of this research were to formulate and characterize analogue rice made from of sorghum, mocaf and other additional material. The method of analogue rice production is by twin screw extruder hot extrusion done in 2013. The research steps were the formulation of analogue rice, sensory evaluation to choose the best formula, and physico-chemical characterization of the best formula. The best two samples that were chosen are analogue rice made from 30% sorghum flour, 15% cornstarch, and 15% arenga starch (analogue rice B) and analogue rice made from 30% mocaf and 30% cornstarch (analogue rice F). Analogue rice B has 21.72% of amylose (medium) with 4% of dietary fiber while analogue rice F has low amylose which is 14.49%, make it more sticky, with 4.21% of dietary fiber.

24

Sallam, S. M. A., M. E. A. Nasser, A. M. El-Waziry, I. C. S. Bueno und A. L. Abdalla. „Evaluation of some ruminant feedstuffs using gas production technique, in vitro“. Proceedings of the British Society of Animal Science 2007 (April 2007): 218. http://dx.doi.org/10.1017/s1752756200021219.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Annotation:

In Egypt, animals suffer from under feeding and mal-nutrition due to the shortage of local produced feed which are not sufficient to cover the nutritional requirements of animals. The annually amount produced of agro-by¬products in Egypt are around 2.5 million ton of rice straw and one million ton of sugarcane bagasse. These wastes are usually burned causing environmental pollution. The potential use of these wastes in ruminant ration will participate in reducing the shortage of feedstuffs and subsequently increase milk and meat production in Egypt. Gas measuring technique has been widely used for evaluation of nutritive value particularly to estimate agro-industry by-products, different feed classes and energy value of straws. Therefore, the main objective of this study was to assess the nutritive value of rice straw, date stone, sugarcane bagasse and berseem hay using the in vitro gas production technique.

25

Caroline Jeba R, Priyanka S und Priyanka M. „Production and Nutritional Quality of Traditional Indian Millet Mixture of Rice, Pearl Millet and Urad Dal“. International Journal of Research in Pharmaceutical Sciences 11, Nr. 4 (22.09.2020): 5076–81. http://dx.doi.org/10.26452/ijrps.v11i4.3104.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Annotation:

Millet mix was prepared for its traditional values. The prepared sample was analyzed for its chemical and nutritional value, and by using the cost-efficient method, the nutritional content of the final product was enhanced. The improved sample was checked for its nutritional content. The objective is to make a comparison between standard and enhanced samples. ingredients were prepared in a powdered form of a sample in four different ratios. The standardized ratio of the ingredients used to make the samples were found by using tests. In the standardized ratio normal (S1) and nutrition enhanced (S2) samples were prepared using the three ingredients. For nutrition enhancement, the method of sprouting was used. Various tests were conducted for the standardized sample to verify its nutritional content, commercializing ability, microbial analysis, analysis etc. The nutritional content Analysis of the normal and nutrition enhanced samples (S1) and (S2) was done. The sample (S2) was nutritionally rich when compared to the normal sample (S1). All other test had more or less coinciding results for both the samples (S1) and (S2). By comparing the nutritional content, a conclusion arrives that the sample (S2is nutritionally rich when compared to (S1). Microbial and Physical properties results show that the product is efficient to be commercialized and stored to a specific period without microbial contamination in powdered form. The nutrient-rich mass is suitable for all age group.

26

Moon, Maggie. „USA Rice“. Nutrition Today 45, Nr. 6 (November 2010): 273–77. http://dx.doi.org/10.1097/nt.0b013e3181fd4fbe.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

27

Huang, Sheng, Peitong Wang, Naoki Yamaji und Jian Feng Ma. „Plant Nutrition for Human Nutrition: Hints from Rice Research and Future Perspectives“. Molecular Plant 13, Nr. 6 (Juni 2020): 825–35. http://dx.doi.org/10.1016/j.molp.2020.05.007.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

28

Carcea, Marina. „Value of Wholegrain Rice in a Healthy Human Nutrition“. Agriculture 11, Nr. 8 (29.07.2021): 720. http://dx.doi.org/10.3390/agriculture11080720.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Annotation:

Rice is one of the most widely consumed cereals in the world. The husks of harvested, unprocessed rice are not digested by humans and need to be removed to obtain edible grains, whereas the bran can be partially (brown rice) or totally removed (white rice). Brown rice is a wholegrain cereal and, as such, is known to have beneficial effects on human health. Recent epidemiological studies have shown that the consumption of whole grains can reduce the risk of metabolic disorders, cardiovascular diseases, and some types of cancer. However, white rice is preferred for reasons connected to appearance, taste, palatability, ease of cooking, tradition, safety, shelf-life, and lack of awareness about its benefits and availability. In this review, the latest scientific reports regarding the nutritional composition of brown rice and the evolution of the technology for its production will be briefly reviewed together with research on nutritional implications of brown rice consumption also in relation to cancer development in humans. A specific chapter is devoted to pigmented rice which, thanks to its composition, has attracted the growing interest of consumers worldwide. The need for further studies to help promote the consumption of wholegrain rice are also discussed.

29

Anoma, A., R. Collins und D. McNeil. „The value of enhancing nutrient bioavailability of lentils: The Sri Lankan scenario“. African Journal of Food, Agriculture, Nutrition and Development 14, Nr. 67 (22.12.2014): 9529–43. http://dx.doi.org/10.18697/ajfand.67.13640.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Annotation:

Lentil ( Lens culinaris Medic.) is a pulse crop that belongs to the family Leguminosae . Lentils are rich in proteins, have 18 of the 20 amino acids including all 8 essential amino acids and provide a number of essential minerals and vitamins. Thus, lentils occupy an important place in the human diet, especially in developing countries, as a rich source of protein, vitamins and minerals. Although in many developing countries in Asia rice contributes significantly to human daily energy and nutritional requirements, its amino acid profile shows that rice lacks some essential amino acids. Therefore, given their rich composition of amino acids, lentils could act as an ideal supplement for rice-based diets. Although all red lentils are imported, they are the most widely consumed pulse among Sri Lankans. Red lentil consumption levels are significantly greater in the estate sector where the prevalence of under nutrition is high. Thus, t his review was undertaken to understand the potential role of lentils in the Sri Lankan diet and how lentils can potentially be utilized to meet the nutritional needs of Sri Lankans. The study was based on an extensive literature review and information obtained thro ugh personal interviews with key participants in the red lentil industry of Sri Lanka. It was evident that red lentils are a rich source of nutrients, especially micro-nutrients, but their bioavailability is poor due to the presence of multiple anti-nutritive factors such as protease inhibitors, phenolic compounds and phytates. Although bioavailability of nutrients can be enhanced by changing food processing techniques, fortification and bio-fortification, lentil cooking patterns in Sri Lanka pose difficulties in adopting changed food processing techniques and fortification. Thus, bio-fortification would be the most viable option for enhancing nutrient availability in lentils. Since Sri Lanka does not produce lentils, such initiatives may have to be undertaken in exportin g countries or in collaboration with international agricultural research centres. Any strategic investments in breeding new lentil varieties with high bioavailability would provide exporting countries a unique competitive edge in export markets. Such improvements would meet the nutritional needs, not only of Sri Lankans, but also of mil lions other Asian consumers who face similar nutritional challenges.

30

Song, Lijuan, Shu Wang und Wanjun Ye. „Establishment and Application of Critical Nitrogen Dilution Curve for Rice Based on Leaf Dry Matter“. Agronomy 10, Nr. 3 (06.03.2020): 367. http://dx.doi.org/10.3390/agronomy10030367.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Annotation:

In order to investigate the feasibility of using rice leaf critical nitrogen concentration as a nitrogen nutrition diagnosis index, a three-year positioning experiment with large-spike rice cultivar (Wuyoudao4) and multiple-spike rice cultivar (Songjing9) under five nitrogen levels (0, 60, 120, 180, and 240 kg·ha−1) was conducted. A critical nitrogen dilution curve and a nitrogen nutrition index (NNI) of rice leaf dry matter were constructed for Wuyoudao4 (Nc = 1.96LDM−0.56, R2 = 0.87, NNI was between 0.6–1.26, and Normalized Root Mean Square Error (n-RMSE) = 13.07%) and Songjing9 (Nc = 1.99LDM−0.44, R2 = 0.94, NNI was between 0.64–1.29, and n-RMSE = 15.89%). The relationship between dry matter and nitrogen concentration of rice leaves was a negative power function, and the model had good stability over the three years. The developed critical nitrogen concentration dilution curve, based on leaf dry matter, was able to diagnose nitrogen nutrition in rice efficiently. The model established in this study could be used to directly regulate and control the nitrogen nutrition of rice leaves.

31

Suman, B. M., und Sheeja K. Raj. „A review on zinc and boron nutrition in rice“. Journal of Applied and Natural Science 10, Nr. 4 (01.12.2018): 1180–86. http://dx.doi.org/10.31018/jans.v10i4.1897.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Annotation:

Micronutrients, though needed in smaller amounts, play a major role in the production and productivity of rice. Zn is the fourth most deficient nutrient element in Indian soils and its deficiency causes severe yield reduction in rice. Application of Zn either as foliar spray or soil application caused significant improvement in growth and yield attributes and yield of rice. Similar to that of Zn, B nutrition also caused significant improvement in growth and yield attributes and yield of rice. The review elaborates the effect of Zn and B nutrition on the growth, physiological parameters, yield attributes, yield and quality of rice.

32

Lucca, Paola, Richard Hurrell und Ingo Potrykus. „Fighting Iron Deficiency Anemia with Iron-Rich Rice“. Journal of the American College of Nutrition 21, sup3 (Juni 2002): 184S—190S. http://dx.doi.org/10.1080/07315724.2002.10719264.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

33

Freitas, L. B., D. M. Fernandes, S. C. M. Maia und B. G. Mazziero. „Aluminum in mineral nutrition of upland rice plants“. Revista Brasileira de Ciências Agrárias - Brazilian Journal of Agricultural Sciences 12, Nr. 1 (30.03.2017): 26–34. http://dx.doi.org/10.5039/agraria.v12i1a5414.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

34

Pandey, KR. „Soil Management for Better Nutrition of Lowland Rice“. Journal of the Institute of Agriculture and Animal Science 27 (01.05.2006): 139–47. http://dx.doi.org/10.3126/jiaas.v27i0.707.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Annotation:

Some experiments were conducted in field conditions at Rampur, Nepal between 2001 and 2003 to assess the potential of wheat straw management with grain and green manure legumes in the lowland areas on soil N dynamics, crop yields and systems’ N balances. Two levels of wheat straw incorporation (0 and 2 Mg ha-1) with four types of land management (bare fallow control, mucuna, mungbean and maize) treatments were randomly allotted in the 10 m2 plots in the fields. When the land was left bare during the transition season, Nmin was initially building up of 50-80 kg of nitrate-N and subsequently lost by nitrate leaching and denitrification, resulting in low N uptake of rice. The application of wheat straw during DWT significantly reduced soil Nmin at the same rate as soil microbial biomass-N increased and resulted in <1 kg ha-1 of nitrate leaching and minimal nitrous oxide emissions from the soil. Growing cover crops during transition period reduced leaching losses by half and nitrous oxide emissions by two thirds of those in the bare fallow control, and BNF-N additions by legumes ranged from 27 to 56 kg ha-1. Depending on the type of legume, this resulted in increased crop N uptake and grain yield. The lower N benefits were associated with the grain legume because about 50% of the N assimilation was removed by grain harvest, while the high benefits were obtained with green manures. When DWT is sufficiently long, the cultivation of legumes appears economically and ecologically beneficial and should be encouraged. Combinations of straw amendment and green manure use during DWT provide the largest benefits in terms of grain yield, and N balance with possible long-term benefits for system’s productivity. Key words: Soil, nutrient management, lowland rice J. Inst. Agric. Anim. Sci. 27:139-147 (2006)

35

LAHA, G. S., V. PRASAD, P. MUTHURAMAN, M. SRINIVAS PRASAD, BRAJENDRA BRAJENDRA, A. YUGANDER und V. RAVINDRA BABU. „Mineral nutrition for the management of rice diseases“. INTERNATIONAL JOURNAL OF PLANT PROTECTION 9, Nr. 1 (15.04.2016): 306–9. http://dx.doi.org/10.15740/has/ijpp/9.1/306-309.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

36

Halwart, Matthias. „Biodiversity and nutrition in rice-based aquatic ecosystems“. Journal of Food Composition and Analysis 19, Nr. 6-7 (September 2006): 747–51. http://dx.doi.org/10.1016/j.jfca.2006.03.012.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

37

Beyer, Peter. „Golden Rice and ‘Golden’ crops for human nutrition“. New Biotechnology 27, Nr. 5 (November 2010): 478–81. http://dx.doi.org/10.1016/j.nbt.2010.05.010.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

38

Rehman, Hafeez-ur, Tariq Aziz, Muhammad Farooq, Abdul Wakeel und Zed Rengel. „Zinc nutrition in rice production systems: a review“. Plant and Soil 361, Nr. 1-2 (21.07.2012): 203–26. http://dx.doi.org/10.1007/s11104-012-1346-9.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

39

Tazaki, Kazue. „Green-tuff landslide areas are beneficial for rice nutrition in Japan“. Anais da Academia Brasileira de Ciências 78, Nr. 4 (Dezember 2006): 749–63. http://dx.doi.org/10.1590/s0001-37652006000400010.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Annotation:

Japanese Islands are covered with weathered volcanic rocks and soils. Terraced rice field are located in green-tuff areas which are very fertile but where landslides occur associated to strong earthquakes. The Xray diffraction and X-ray fluorescence analyses of the soils in landslide area identified predominant smectite and Mg, Al, Si, K, Ti, Mn and Fe are main components. The rice leaf showed that S, Cl, K and Ca play important roles for nutrients in the area. Drainpipe systems have set up in the green- tuff areas to reduce the risks of landslides. Reddish brown microbial mats inhabited bacteria and diatom in the drainpipe outlets. The microbial mats are rich in Fe and PO4(3-). The iron bacteria in the ground water have a high metabolic rate suggesting that the weathering materials were produced by not only physical and chemical influence but also by microorganism. Many microorganisms attach to mineral surfaces and show their high impact in the water mineral chemistry in the landslide area. Bacteria in the green-tuff over landslide area play important roles for sustainable agriculture including rice nutrition.

40

Arefin, Paroma, Salma Ahmed, Md Shehan Habib, Zafar As Sadiq, Farhana Boby, Subarna Sandhani Dey, Md Abdurrahim Md Abdurrahim et al. „Assessment and Comparison of Nutritional Properties of Jackfruit Seed Powder with Rice, Wheat, Barley, and Maize Flour“. Current Research in Nutrition and Food Science Journal 10, Nr. 2 (02.09.2022): 544–52. http://dx.doi.org/10.12944/crnfsj.10.2.11.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Annotation:

Jackfruit (Artocarpus heterophyllus Lam.) is widely known as a nutritious fruit. They grow mostly in Brazil and some other parts of Africa and South Asian countries. Jackfruit is the national fruit of Bangladesh, and it grows copiously in the Northern part of the country. Jackfruit seed powder has been researched and used as a functional food in different food products. This work investigated some physicochemical properties and nutritional parameters of five types of grain flours collected from the northern region of Bangladesh. The grain flours are jackfruit seed powder (with spermoderm), rice powder, barley powder, wheat flour powder, and maize powder. In this study, we have observed that jackfruit seed powder is highly nutritious. So, it can also be said from the study that jackfruit seed powder from Bangladesh has a high nutritional value when compared to other flours. It can be used alone or along with these flours in different food products. Therefore, in the era of ensuring sustainable development and meeting challenges of nutrition security, jackfruit seed powder can be an appropriate choice to reduce postharvest loss and produce value-added products.

41

Penido, Evanise S., Alexa J. Bennett, Thomas E. Hanson und Angelia L. Seyfferth. „Biogeochemical impacts of silicon-rich rice residue incorporation into flooded soils: Implications for rice nutrition and cycling of arsenic“. Plant and Soil 399, Nr. 1-2 (27.09.2015): 75–87. http://dx.doi.org/10.1007/s11104-015-2682-3.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

42

TAKEI, Norihiro, Naoki WATANABE und Masanori NAKAJO. „PLC Rice Series: Low-Protein Rice Products“. Journal of Nutritional Science and Vitaminology 65, Supplement (11.10.2019): S148—S152. http://dx.doi.org/10.3177/jnsv.65.s148.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

43

Ye, Chun, Ying Liu, Jizhong Liu, Yanda Li, Binfeng Sun, Shifu Shu und Luofa Wu. „Simulation of the critical nitrogen dilution curve in Jiangxi double-cropped rice region based on leaf dry matter weight“. PLOS ONE 16, Nr. 11 (03.11.2021): e0259204. http://dx.doi.org/10.1371/journal.pone.0259204.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Annotation:

In order to investigate the feasibility of using rice critical nitrogen concentration as a nitrogen nutrition diagnosis index, a two-year positioning field gradient experiment using four rice varieties and four nitrogen levels (0, 75, 150, 225 kg·ha–1 for early rice; 0, 90, 180, 270 kg·ha–1 for late rice) was conducted for early and late rice. The critical dilution curves (Nc%) of the double-cropped rice based on leaf dry matter (LDM) were constructed and verified using the field data. Two critical nitrogen dilution curves and nitrogen nutrition indexes (NNI) of rice LDM were constructed for early rice [Nc% = 2.66LDM−0.79, R2 = 0.88, NNI ranged between 0.29–1.74, and the average normalized root mean square error (n-RMSE = 19.35%)] and late rice [Nc% = 7.46LDM−1.42, R2 = 0.91, NNI was between 0.55–1.53, and the average (n-RMSE = 15.14%)]. The relationship between NNI and relative yield was a quadratic polynomial equation and suggested that the optimum nitrogen application rate for early rice was sightly smaller than 150 kg·ha–1, and that for late rice was about 180 kg·ha-1. The developed critical nitrogen concentration dilution curves, based on leaf dry matter, were able to diagnose nitrogen nutrition in the double-cropped rice region.

44

Zhang, Qing Wen, Zheng Li Yang, Ai Ping Zhang und Ming Wang. „Responses of Rice (Oryza sativa L.) Nitrogen Status Indicators to Nitrogen Rates during the Different Rice Growth Stages“. Advanced Materials Research 726-731 (August 2013): 4411–17. http://dx.doi.org/10.4028/www.scientific.net/amr.726-731.4411.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Annotation:

The SPAD was shown as a diagnostic tool to assess the nitrogen (N) nutrition status. The objective of this study is to evaluate the performance of SPAD as N nutrition status for rice. We conducted two years field experiment in the Ningxia irrigation area. Five N application rates were applied to rice to obtain contrasting conditions of N availability. The leaves N concentrations, SPAD and N uptake by rice were assessed. The results showed that response of SPAD to N uptake rate depends on the developmental stage of the rice. The peak periods for N uptake by rice were the jointing-booting stage to the flowering stage. Significant regression equations were established between SPAD and N uptake. The SPAD meter was demonstrated to be a useful nondestructive system to aid in the evaluation of N nutrition status in rice. However, consistency in sample seasonal timing may necessitate to correlate SPAD values.

45

ÜNLÜ, Hayrullah Bora, Figen KIRKPINAR und Mürsel OZDOGAN. „Nutritional evaluation of the agro-industrial by-products and waste fruits-vegetable for sustainable ruminant nutrition“. Journal of the Hellenic Veterinary Medical Society 73, Nr. 1 (29.04.2022): 3657–66. http://dx.doi.org/10.12681/jhvms.25386.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Annotation:

The growing consumption of ruminant animal products gives rise to a huge demand of animal feed in growing countries. By-product feeds, waste fruits-vegetables, and crop residues should be considered as a valuable alternative feed resource in ruminant nutrition. This waste can be reutilized and converted by ruminants to valuable products for human benefits as a new resource and in return to increase the effectiveness of limited feed sources. But, there are limited new information and research regarding the nutritive value of this waste for ruminants. For this purpose, the experiment was conducted to evaluate the nutritional potential of some agro-industrial by-products, waste fruits-vegetable, and crop residue for ruminants specifically. Fourteen by-products, waste fruits-vegetable and crop residue were collected from the west part regions of Turkey. Nine by-product feeds (whole cottonseed, rice bran, soybean hull, apple pomade, citrus pulp, grape pomade, tomato pomade, grape stalk, rice hull), three waste fruits (dry grape, dry fig, carrot), one waste vegetable (potato) and also one crop residue (cornstalk) were analyzed for nutritional composition and metabolizable energy values were calculated by crude nutrients for ruminants. Further, energy, DMD, and OMD of these samples were investigated by using the cellulose enzyme method. All samples were analyzed the macro minerals (Ca, P, Na, K, and Mg) and the microelements (Fe, Cu, Mn, and Zn) contents. In the research, all samples regarding the parameters in DM, ash, OM, CP, EE, CF, NFE, NSC, NDF, ADF, starch, sugar, Ca, P, Na, K, Mg, Fe, Cu, Mn, Zn, DMD, OMD, MECN, and MECEL were different (P<0.05). The study showed that the waste fruits, vegetable, and by-products have valuable sugar (grape, fig, and carrot), starch (potato, rice bran), NSC (citrus pulp), and oil (cottonseed) content that is the main compounds making them high energetic feeds for ruminants. Also, most of these research materials have enough or much more macro and micro mineral concentrations for ruminant nutrition.

46

ÜNLÜ, Hayrullah Bora, Figen KIRKPINAR und Mürsel OZDOGAN. „Nutritional evaluation of the agro-industrial by-products and waste fruits-vegetable for sustainable ruminant nutrition“. Journal of the Hellenic Veterinary Medical Society 73, Nr. 1 (29.04.2022): 3657–66. http://dx.doi.org/10.12681/jhvms.25386.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Annotation:

The growing consumption of ruminant animal products gives rise to a huge demand of animal feed in growing countries. By-product feeds, waste fruits-vegetables, and crop residues should be considered as a valuable alternative feed resource in ruminant nutrition. This waste can be reutilized and converted by ruminants to valuable products for human benefits as a new resource and in return to increase the effectiveness of limited feed sources. But, there are limited new information and research regarding the nutritive value of this waste for ruminants. For this purpose, the experiment was conducted to evaluate the nutritional potential of some agro-industrial by-products, waste fruits-vegetable, and crop residue for ruminants specifically. Fourteen by-products, waste fruits-vegetable and crop residue were collected from the west part regions of Turkey. Nine by-product feeds (whole cottonseed, rice bran, soybean hull, apple pomade, citrus pulp, grape pomade, tomato pomade, grape stalk, rice hull), three waste fruits (dry grape, dry fig, carrot), one waste vegetable (potato) and also one crop residue (cornstalk) were analyzed for nutritional composition and metabolizable energy values were calculated by crude nutrients for ruminants. Further, energy, DMD, and OMD of these samples were investigated by using the cellulose enzyme method. All samples were analyzed the macro minerals (Ca, P, Na, K, and Mg) and the microelements (Fe, Cu, Mn, and Zn) contents. In the research, all samples regarding the parameters in DM, ash, OM, CP, EE, CF, NFE, NSC, NDF, ADF, starch, sugar, Ca, P, Na, K, Mg, Fe, Cu, Mn, Zn, DMD, OMD, MECN, and MECEL were different (P<0.05). The study showed that the waste fruits, vegetable, and by-products have valuable sugar (grape, fig, and carrot), starch (potato, rice bran), NSC (citrus pulp), and oil (cottonseed) content that is the main compounds making them high energetic feeds for ruminants. Also, most of these research materials have enough or much more macro and micro mineral concentrations for ruminant nutrition.

47

LEE, Jae-Sung, Nese SREENIVASULU, Ruaraidh Sackville HAMILTON und Ajay KOHLI. „Brown Rice, a Diet Rich in Health Promoting Properties“. Journal of Nutritional Science and Vitaminology 65, Supplement (11.10.2019): S26—S28. http://dx.doi.org/10.3177/jnsv.65.s26.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

48

Kalita, Tarali, Upasana P. Gohain und Jimpi Hazarika. „Effect of Different Processing Methods on the Nutritional Value of Rice“. Current Research in Nutrition and Food Science Journal 9, Nr. 2 (30.08.2021): 683–91. http://dx.doi.org/10.12944/crnfsj.9.2.31.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Annotation:

Rice, the mostly used cereal grain, is composed of three layers-husk, bran and endosperm, each contains various specific components. These layers can be lost or retained depending on the different processing methods used. The objective of the present study was to know the nutritional value of raw and parboiled Ranjit rice obtained by de-husking method using both modern milling and a traditional de-husking method by “Dhenki”. After preparing the rice flour, estimation of carbohydrate, protein, crude lipid, crude fiber, Minerals: Fe, Zn, Ca, vitamins thiamin and niacin were carried out for all the rice samples following standard methods. The milled rice grains showed greater losses in the fat, protein and fiber contents compared to the rice grains de-husked by Dhenki. On the other hand, the parboiling of the paddy prior to de-husking enhanced the nutritional quality of the rice compared to the un parboiled raw rice as parboiling - allows some nutrients like Iron and vitamins to transfer from the hull into the grain. Parboiled rice also showed less carbohydrate content compared to the raw rice. Further study with animal model revealed that parboiled rice de husked by Dhenki showed slow rate of digestion indicating it as a source of good carbohydrate.The findings may be useful in helping the people to choose the right processing methods for rice to obtain maximum yield in nutrition.

49

Ponnappan, Saravanan, Arun Thangavel und Omprakash Sahu. „Anthocyanin, Lutein, Polyphenol Contents and Antioxidant Activity of Black, Red and White Pigmented Rice Varieties“. Food Science and Nutrition Studies 1, Nr. 1 (22.04.2017): 43. http://dx.doi.org/10.22158/fsns.v1n1p43.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Annotation:

<p><em>Colour rice varieties are rich in antioxidants and functional based properties such as anthocyanin, lutein and phenolic compounds. In this experiment, two of red pigmented (TPS-1and TKM-9), one white (glutinous rice) and black pigmented rice varieties are cultivated from India were analysed to determine their antioxidants and nutrition based functional properties. Based on the result, the anthocyanin content was very high on black rice than other variety contents up to 244.45</em><em> </em><em>mg/100 g. Polyphenol compound were varied significantly within the compared varieties. Highest polyphenol compound content (463.05 mg/100</em><em> </em><em>g) was found in the black rice and also showed rich antioxidant properties. Obviously, black rice rich source of lutein compound was also higher than other varieties where under the experimental condition. DPPH (Determination of 2, 20-diphenyl-1picrylhydrazyl radical scavenging ability) scavenging capacity starting from 69.46% to 76.4% ranged to level of remain DPPH. </em></p>

50

Ahmad, Izhar, Afaq Mian und Frans J. M. Maathuis. „Overexpression of the rice AKT1 potassium channel affects potassium nutrition and rice drought tolerance“. Journal of Experimental Botany 67, Nr. 9 (11.03.2016): 2689–98. http://dx.doi.org/10.1093/jxb/erw103.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen