Search Results - ((joint processing) OR (rice processing))

Search alternatives:

Refine Results
  1. 1
    Energy dispersive X-ray microanalysis of elemental distribution in raw and germinated brown rice varieties

    Energy dispersive X-ray microanalysis of elemental distribution in raw and germinated brown rice varieties by Ismail, Maznah, Abdul Hadi, Nordiana, Haroun, Rafiuz Zaman, Musa, Siti Nor Asma, Imam, Mustapha Umar

    Published 2014
    “…Using energy dispersive X-ray analysis, Mg, Al, and Cl were found to be slightly higher in germinated brown rice than in brown rice and white rice. These variations in the mineral content of germinated brown rice were attributed to the joint effect of the germination process and the prior soaking. …”
    Get full text
    Get full text
    Article
    Save to List
    Saved in:
  2. 2
    Rice husk as a novel reinforcing material: toward improving fracture toughness in aluminium composite / Zainuddin Sajuri, Amirhossein Baghdadi and Armin Rajabi Nasirabadi

    Rice husk as a novel reinforcing material: toward improving fracture toughness in aluminium composite / Zainuddin Sajuri, Amirhossein Baghdadi and Armin Rajabi Nasirabadi by Sajuri, Zainuddin, Baghdadi, Amirhossein, Nasirabadi, Armin Rajabi

    Published 2017
    “…The cracking and fracture toughness were evaluated through bending test conducted on the friction stir processed zone. Bending test results was amazing. For the first time, cracks were eliminated from the processing zone reinforced with rice husk. …”
    Get full text
    Get full text
    Book Section
    Save to List
    Saved in:
  3. 3
    Optimization of flavonoid recovery in the extract of red and brown rice bran using response surface methodology

    Optimization of flavonoid recovery in the extract of red and brown rice bran using response surface methodology by Ghasemzadeh, Ali, Jaafar, Hawa Z. E., Baghdadi, Ali

    Published 2018
    “…Analysis of the extracts showed that apigenin and p-coumaric acid are abundant in red and brown rice bran. In this study, an extraction process for flavonoid compounds from red and brown rice bran was successfully optimized. …”
    Get full text
    Get full text
    Conference or Workshop Item
    Save to List
    Saved in:
  4. 4
    The Effect of Reaction Time on the Viscosity and Density of Tetraethyl Orthosilicate from Silica of Rice Husk Ash

    The Effect of Reaction Time on the Viscosity and Density of Tetraethyl Orthosilicate from Silica of Rice Husk Ash by Dwi Rasy, Mujiyanti, Hayatun, Nisa, Kholifatu, Rosyidah, Dahlena, Ariyani, Abdullah, ., Wayan Koko, Suryawan, Ani, Purwanti, Wisnu, Prayogo

    Published 2023
    “…Silica resulting from the purification of rice husk ash is used in the TEOS manufacturing process by examining the variation of reaction time. …”
    Get full text
    Get full text
    Get full text
    Get full text
    Article
    Save to List
    Saved in:
  5. 5
    Performance of morpho-agronomic characteristics of rice (Oryza sativa L.) in less fertile cultivation areas (prestasi ciri morfo-agronomi padi (Oryza sativa L.) dalam kawasan penanaman kurang subur)

    Performance of morpho-agronomic characteristics of rice (Oryza sativa L.) in less fertile cultivation areas (prestasi ciri morfo-agronomi padi (Oryza sativa L.) dalam kawasan penan... by Zhaorong, Xu, Mamat, Roslina, Zin, Zaid Mohd

    Published 2025
    “…The results revealed that the typological framework is too narrow to explain observed linguistic variations in the acquisition process. The striking differences followed from syntactic structure variations in the utterances of how Japanese versus Chinese encode the Figure and Ground information, which suggest the joint impact of typological and syntactic factors on language acquisition. …”
    Get full text
    Get full text
    Get full text
    Article
    Save to List
    Saved in:
  6. 6
    On the effects of heat process on the physical properties of rice

    On the effects of heat process on the physical properties of rice by Zulkifli, Nur Saheirah

    Published 2020
    “…Four rice types such as Jasmine, basmati, brown and glutinous rice were observed for physical properties.Thereafter, the four rice types prepared by specific water to rice ratios during heat process were evaluated. …”
    Get full text
    Undergraduate Final Project Report
    Save to List
    Saved in:
  7. 7
    Parboiled rice processing method, rice quality, health benefits, environment and future perspectives: a review

    Parboiled rice processing method, rice quality, health benefits, environment and future perspectives: a review by Muchlisyiyah, Jhauharotul, Shamsudin, Rosnah, Kadir Basha, Roseliza, Shukri, Radhiah, How, Syahmeer, Niranjan, Keshavan, Onwude, Daniel

    Published 2023
    “…Parboiled rice is recognized for its greater milling yield and reduced rice breakage compared to raw rice during processing. …”
    Get full text
    Get full text
    Get full text
    Article
    Save to List
    Saved in:
  8. 8
    Combination of second generation feedstocks as a strategy for bacterial endoglucanase production / Oke Mushafau Adebayo

    Combination of second generation feedstocks as a strategy for bacterial endoglucanase production / Oke Mushafau Adebayo by Oke, Mushafau Adebayo

    Published 2016
    “…Response surface method (RSM) was applied in the optimization of selected fermentation process variables and substrate component proportions for maximum endoglucanase yield. …”
    Get full text
    Get full text
    Thesis
    Save to List
    Saved in:
  9. 9
    Optimization Of Fortified Parboiling Process Of White Rice With Clitoria Ternatea Flowers Extract And Its Characterization Of Physicochemical, Cooking Properties And Storage Stability

    Optimization Of Fortified Parboiling Process Of White Rice With Clitoria Ternatea Flowers Extract And Its Characterization Of Physicochemical, Cooking Properties And Storage Stability by Ramli, Muhammad Ezzudin

    Published 2019
    “…The fortified parboiling process of three different varieties of rice namely MRQ 74, MRQ 76 and glutinous rice was optimized using full factorial design with two processing parameters: soaking temperatures (50, 60, and 70°C) and soaking time (10, 20, and 30 minutes) to obtain maximum total flavonoid content (TFC) of the fortified rice.…”
    Get full text
    Get full text
    Thesis
    Save to List
    Saved in:
  10. 10
    Chemical Pretreatment And Thermophilic Composting Process For Rapid Biodegradation Of Rice Straw

    Chemical Pretreatment And Thermophilic Composting Process For Rapid Biodegradation Of Rice Straw by Hosseini, Seyed Mohammad

    Published 2012
    “…The objectives of this research are for optimization of thermochemical pretreatment process, studying the effect of pretreatment process on the stability, maturity and enhancing of rice straw composting process. …”
    Get full text
    Get full text
    Thesis
    Save to List
    Saved in:
  11. 11
    Automated imaging system for determine percentage of broken rice

    Automated imaging system for determine percentage of broken rice by Azizun, Asmat

    Published 2011
    “…Broken rice is rice that broke into another pieces that make it smaller than other normal rice.It is due to many aspect such as milling process,the drying process and so many more. …”
    Get full text
    Get full text
    Undergraduates Project Papers
    Save to List
    Saved in:
  12. 12
    Optimization Of Fortified Parboiling Process Of White Rice With Clitoria Ternatea Flower Extract And Its Characterization Of Physicochemical, Cooking Properties And Storage Stability

    Optimization Of Fortified Parboiling Process Of White Rice With Clitoria Ternatea Flower Extract And Its Characterization Of Physicochemical, Cooking Properties And Storage Stability by Ramli, Muhammad Ezzudin

    Published 2019
    “…The fortified parboiling process of three different varieties of rice namely MRQ 74, MRQ 76 and glutinous rice was optimized using full factorial design with two processing parameters: soaking temperatures (50, 60, and 70 °C) and soaking time (10, 20, and 30 minutes) to obtain maximum total flavonoid content (TFC) of the fortified rice. …”
    Get full text
    Get full text
    Thesis
    Save to List
    Saved in:
  13. 13
    Rice grading using image processing

    Rice grading using image processing by Tahir, Wan Putri, Hussin, Norhaida, Htike@Muhammad Yusof, Zaw Zaw, Nyein Naing, Wai Yan

    Published 2015
    “…This paper focusing about the methods used for rice grading using image processing. Various approaches have been applied by previous researchers to solve different types of difficulties in grading the quality of rice. …”
    Get full text
    Get full text
    Get full text
    Proceeding Paper
    Save to List
    Saved in:
  14. 14
    Backhaul and performance optimality of joint processing schemes over the cluster area

    Backhaul and performance optimality of joint processing schemes over the cluster area by Kousha, Mohammad, Hashim, Fazirulhisyam

    Published 2014
    “…It has been proved through Simulations that, centralized joint processing has better performance for both joint transmission and dynamic point selection in comparison with the partial joint processing. …”
    Get full text
    Get full text
    Conference or Workshop Item
    Save to List
    Saved in:
  15. 15
    Determination of broken rice percentage using image processing technique

    Determination of broken rice percentage using image processing technique by Hanibah, Siti Sharifah Bibi

    Published 2014
    Subjects: Get full text
    Get full text
    Thesis
    Save to List
    Saved in:
  16. 16
    Backhaul load and performance optimality of partial joint processing schemes in LTE-A networks

    Backhaul load and performance optimality of partial joint processing schemes in LTE-A networks by Kousha, Mohammad

    Published 2014
    “…COMP techniques are divided into Coordinated Scheduling / Beamforming and Joint Processing. This thesis focuses on downlink joint processing, where each user receives data from various transmission points, improving the signal strength and cancelling interference. …”
    Get full text
    Get full text
    Thesis
    Save to List
    Saved in:
  17. 17
    Influence of microstructures on the quality of welding joints / Muhammad Afif Arafat Ramli.

    Influence of microstructures on the quality of welding joints / Muhammad Afif Arafat Ramli. by Ramli, Muhammad Afif Arafat

    Published 2009
    “…The process for each joint that is used is Gas Metal Arc Welding or MIG. …”
    Get full text
    Get full text
    Thesis
    Save to List
    Saved in:
  18. 18
    Properties of finger joint from the Acacia species, Shorea species and Vatica species / Mohd Isma Aliff Mat Sani

    Properties of finger joint from the Acacia species, Shorea species and Vatica species / Mohd Isma Aliff Mat Sani by Mat Sani, Mohd Isma Aliff

    Published 2007
    “…After this process, finger joint will be making. Finger joint will be glued and after this process, clamping process is followed. …”
    Get full text
    Get full text
    Student Project
    Save to List
    Saved in:
  19. 19
    Determination of physical rice composition using image processing technique

    Determination of physical rice composition using image processing technique by Bibi Hanibah, Siti Sharifah, Bejo, Siti Khairunniza, Wan Ismail, Wan Ishak, Wayayok, Aimrun

    Published 2014
    “…Physical rice grain composition is one of the components used for rice grading which involve the identification of head rice and broken rice. …”
    Get full text
    Get full text
    Article
    Save to List
    Saved in:
  20. 20
    Exploring nutritional compositions, volatile compounds, health benefits, emerging processing technologies, and potential food products of glutinous rice: a review

    Exploring nutritional compositions, volatile compounds, health benefits, emerging processing technologies, and potential food products of glutinous rice: a review by Mohd Ali, Maimunah, Hashim, Norhashila

    Published 2024
    “…Emerging processing technologies related to glutinous rice are elaborated to improve the latest developments for incorporating them into various food products.…”
    Get full text
    Get full text
    Get full text
    Article
    Save to List
    Saved in:

Search Tools: