Effect of various processing techniques and different levels of antioxidant on stability of rice bran during storage

2005 ◽  
Vol 85 (5) ◽  
pp. 847-852 ◽  
Author(s):  
Ahmad Mujahid ◽  
Ikram ul Haq ◽  
Musaddiq Asif ◽  
Abrar H Gilani
Keyword(s):  
Rice Bran ◽  
Processing Techniques ◽  
Different Levels

Studies on Changes in Some of Blood Constituents of Adult Cross-bred Cattle Fed Different Levels of Extracted Rice Bran

2002 ◽  
Vol 1 (2) ◽  
pp. 95-98 ◽  
Author(s):  
A.S. Singh . ◽  
D.T. Pal . ◽  
B.C. Mandal . ◽  
P. Singh . ◽  
N.N. Pathak .
Keyword(s):  
Rice Bran ◽  
Blood Constituents ◽  
Different Levels

scholarly journals Effects of different levels of wheat bran, rice bran and maize powder supplementation with saw dust on the production of shiitake mushroom (Lentinus edodes (Berk.) Singer)

2011 ◽  
Vol 18 (4) ◽  
pp. 323-328 ◽  
Author(s):  
Mahbuba Moonmoon ◽  
Nasrat Jahan Shelly ◽  
Md. Asaduzzaman Khan ◽  
Md. Nazim Uddin ◽  
Kamal Hossain ◽  
...  
Keyword(s):  
Rice Bran ◽  
Wheat Bran ◽  
Lentinus Edodes ◽  
Shiitake Mushroom ◽  
Saw Dust ◽  
Different Levels

scholarly journals Identification of Tumour from Ct Images using Contour Plot and Gui

2019 ◽  
Vol 8 (4) ◽  
pp. 4306-4309
Keyword(s):  
Image Processing ◽  
Healthcare Sector ◽  
Contour Plot ◽  
Age Group ◽  
Image Processing Techniques ◽  
Basic Image ◽  
Processing Techniques ◽  
Human Eyes ◽  
Different Levels

The healthcare sector in terms of medical imaging is picking up significance with people preferring automation which is eventually fast and effective in determination of the problem which can give understanding to the picture way superior than to the human eyes. Brain tumour is a condition where it ranks second in terms of cancer related deaths for men and ranks at fifth place for women over the age group of 20 to 39.Brain tumours are extremely agonizing and it ends up being significant reasons for various ailments if not cured properly. Analysis of the tumour and its type is a very significant part in its treatment. Tumours are of two types benign and malignant, Distinguishing the type of tumour place an important role in its treatment .The principal reason for the rise in the number of malignancy patients is due to numbness towards its treatment at early stages. The whole idea of this paper is to create an algorithm that could educate the patient about the tumour with the help of image processing techniques. The basic image processing techniques are used to obtain the background by the sharpening the image, reduction of noise together with morphological functions such as erosion and dilation. To obtain the tumour images we are intended to subtract the background of the image and their negatives from the various set of images. Plotting contour and c-label of the tumour and its boundary provides us with information related to the tumour that can help in a better visualization in diagnosing cases. This procedure helps in recognizing the size, shape and location of the tumour. This in turn helps the doctors as well as the patient to comprehend the complexity of tumour with colour labelling for different levels of elevation. A graphical user interface would help the medicinal staff to access the reports and also find the background and contour plot of tumour within their finger tips.

scholarly journals Effect of hot air assisted infrared drying on drying characteristics and quality of rice bran pellets

2018 ◽  
Vol 192 ◽  
pp. 03040 ◽  
Author(s):  
Sahachart Sansak ◽  
Jiraporn Sripinyowanich Jongyingcharoen
Keyword(s):  
Air Temperature ◽  
Rice Bran ◽  
Oil Content ◽  
Reference Sample ◽  
Moisture Diffusivity ◽  
Drying Time ◽  
Drying Characteristics ◽  
Hot Air ◽  
Different Levels

The objective of this study was to determine drying characteristics and quality of rice bran pellet subjected to hot air assisted infrared (HA-IR) drying at different levels of infrared (IR) intensity (750 – 3750 W/m2) and air temperature (40 – 80°C). The rice bran pellets were dried from 0.18 to 0.08 g water/g dry matter. The maximum drying rate (DR) and drying time were in the ranges of 0.0030 – 0.0165 g water/g dry matter·min and 8 – 54 min, respectively. Higher IR intensity and air temperature resulted in greater maximum DR and shorter drying time. The same trend was also observed for the effective moisture diffusivity (Deff) values which were between 0.3103×10-7 and 2.7603×10-7 m2/s. As compared to the commercial reference sample of dried rice bran pellets, the products of this study had higher oil content and lower FFA content. The oil content was affected by IR intensity only while the FFA content was affected both by IR intensity and air temperature. HA-IR drying could improve drying characteristics of the rice bran pellets and produce better quality of the dried products.

scholarly journals Effect of substituting groundnut cake for different levels of rice bran on growth and wool production of German Angora rabbits.

2010 ◽  
Vol 13 (3) ◽  
Author(s):  
  Bhatt R. S. ◽  
Sharma S. R. ◽  
Singh U. ◽  
Kumar D. ◽  
Risam K. S.
Keyword(s):  
Rice Bran ◽  
Wool Production ◽  
Groundnut Cake ◽  
Different Levels

scholarly journals Effect of Various Processing Techniques and Storage on Nutritional Value of Rice Bran for Broiler Chicks

2004 ◽  
Vol 41 (1) ◽  
pp. 38-49 ◽  
Author(s):  
Ahmad Mujahid ◽  
Ikram-ul Haq ◽  
Musaddiq Asif ◽  
Abrar Hussain Gilani
Keyword(s):  
Rice Bran ◽  
Nutritional Value ◽  
Broiler Chicks ◽  
Processing Techniques ◽  
And Storage

scholarly journals Effect of different levels of fermented rice bran for the growth of jelawat, Leptobarbus hoevenii

2018 ◽  
Vol 10 (2) ◽  
pp. 81-86
Author(s):  
HENDRY YANTO ◽  
JUNIANTO JUNIANTO ◽  
RITA ROSTIKA ◽  
YULI ANDRIANI ◽  
UJANG HIDAYAT TANUWIRIA
Keyword(s):  
Rice Bran ◽  
Feed Efficiency ◽  
Retention Rate ◽  
Digestive Enzyme ◽  
The Body ◽  
Optimum Level ◽  
Daily Growth ◽  
Commercial Diet ◽  
Prime Objective ◽  
Different Levels

Yanto H , Junianto , Rostika R, Andriani Y, Tanuwiria UH. 2018. Effect of different levels of fermented rice bran for the growth of jelawat, Leptobarbus hoevenii. Nusantara Bioscience 10: 81-86. The prime objective of this study is to find the optimum level of fermented rice bran in diets beneficial to improve the digestive enzyme activity, growth and feed efficiency for jelawat (Leptobarbus hoevenii Bleeker). Different levels of fermented rice bran in the diets, i.e., A1 (10%), A2 (20%), A3 (30%), A4 (40%), and A5 (10% non-fermented rice bran), as well as A6 (10% commercial diet) was designed as a treatments during the study. The experimental diets with the same protein (isonitrogenous) and energy (isocaloric) were fed to jelawat fingerlings with an average of 32.57±0.15 g per fish. The results showed that amylase activities were significantly increased with the increased level of fermented rice bran levels in the diets and it was significantly different among the treatments (P<0,05). Proteins and lipids contents of the body and their retention rate, daily growth rates, and feed efficiencies were also significantly different among the treatments (P<0.05). It was concluded from the present investigation that up to 30% of fermented rice bran in the diet was best for jelawat with an optimum level of 25.66-26.78% for the growth performance and feed efficiency of jelawat.

Effect of different levels of rice bran processed by various techniques on performance of broiler chicks

2004 ◽  
Vol 45 (3) ◽  
pp. 395-399 ◽  
Author(s):  
A. Mujahid ◽  
I. Ul Haq ◽  
M. Asif ◽  
A. Hussain Gilani
Keyword(s):  
Rice Bran ◽  
Broiler Chicks ◽  
Different Levels
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