Rice is the main staple food in Tha

Rice is the main staple food in Thailand and many countries in
Asia. It is also the main export product of Thailand. About 20 million
tons per year of rice are produced in Thailand, which produces about
1.6 million tons of rice bran (USDA Foreign Agricultural Services,
2010). However, only a small portion of rice bran is processed into
edible oil. Rancidity of lipids in RBO is amajor problem for utilization
of rice bran. The high lipid content and a potent enzymes result in
drastic quality reduction of rice bran. Storage of rice bran, especially
at room temperature, for extended periods leads to degradation of
triglycerides in the oil and ultimately to the formation of off-flavors
and odors. Rice bran contains active enzymes. Germ and outer layers
of the caryopsis have higher enzyme activities. Particular lipase, but
also lipoxygenase and peroxidase, are probably most important
commercially because they effect the keeping quality and shelf life
of rice bran (Orthoefer, 2005). Ramarathnam, Osawa, Namiki, &
Kawakishi (1989) also reported that lipid peroxidation by lipases

ผลลัพธ์ (อังกฤษ) 2:

Rice is the main staple Food in Thailand and many Countries in
Asia. It is also the main export product of Thailand. About 20 million
tons are produced per year of Rice in Thailand, which produces About
1.6 million tons of Rice Bran (USDA Foreign Agricultural Services,
2.01 thousand). However, only a portion of Rice Bran Small is Processed into
edible Oil. Rancidity of lipids in RBO is amajor Problem for utilization
of Rice Bran. High lipid content and the potent enzymes Result in a
drastic reduction of Rice Bran quality. Storage of Rice Bran, especially
at Room Temperature, for Extended periods Leads to degradation of
the Oil and Triglycerides in the Formation of off-flavors Ultimately to
and odors. Rice bran contains active enzymes. Outer layers and germ
have Higher Caryopsis of the enzyme Activities. Lipase particular, but
also lipoxygenase and peroxidase, Most important are probably
because they Commercially Effect keeping the quality and Shelf Life
of Rice Bran (Orthoefer, 2005th). Ramarathnam, Osawa, Namiki, &
Kawakishi (1,989) also reported that lipid peroxidation by lipases.

ผลลัพธ์ (อังกฤษ) 3:

Rice is the main staple food in Thailand and many countries in
Asia. It is also the main export product of Thailand. About 20 million
tons. Per year of rice are produced in Thailand which produces, about
1.6 million tons of rice bran (USDA Foreign Agricultural. Services, a
2010). However only a, small portion of rice bran is processed into
edible oil.Rancidity of lipids in RBO is amajor problem for utilization
of rice bran. The high lipid content and a potent enzymes. Result in
drastic quality reduction of rice bran. Storage of, rice bran especially
at, room temperature for extended periods. Leads to degradation of
triglycerides in the oil and ultimately to the formation of off-flavors
and odors. Rice bran contains. Active enzymes.Germ and outer layers
of the caryopsis have higher enzyme activities. Particular, lipase but
also lipoxygenase, and peroxidase. Are probably most important
commercially because they effect the keeping quality and shelf life
of rice bran (Orthoefer,, 2005). Ramarathnam Osawa,,, Namiki &
Kawakishi (1989) also reported that lipid peroxidation by lipases.