Grain Colour
Mostrando 1-9 de 9 artigos, teses e dissertações.
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1. Consumer preference and the technological and nutritional quality of different bean colours
ABSTRACT. Beans can be found in different grain colours, and for this reason, it is important to understand the technological and nutritional quality of the diverse types of beans that are consumed. The objectives of this work were to identify the traits that determine Brazilian consumer choice of different bean colours and to evaluate whether different bean
Acta Sci., Agron.. Publicado em: 21/10/2019
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2. Processing, nutritional composition and health benefits of finger millet in sub-saharan Africa
Abstract Finger millet (Eleusine coracana) also known as tamba, is a staple cereal grain in some parts of the world with low income population. The grain is characterized by variations in colour (brown, white and light brown cultivars); high concentration of carbohydrates, dietary fibre, phytochemicals and essential amino acids; presence of essential minera
Food Sci. Technol. Publicado em: 31/01/2019
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3. Microstructural characterization of the A356 alloy in different processing routes used in the thixoforming process
ABSTRACT This work aims to evaluate different routes of raw material production to be used in thixoforming process. The semisolid materials exhibit particular structural characteristics, such the characteristic non dendritic structure. The studies for the production of near-net-shape parts have progressed together with the studies of material weight reductio
Matéria (Rio J.). Publicado em: 02/10/2017
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4. High Temperature Oxidation Behavior of Yttrium Dioxide Coated Fe-20Cr Alloy
Long term isothermal and cyclic oxidation behavior of yttrium dioxide (Y2O3) coated Fe-20Cr alloy was studied. Oxidation tests were carried out in air for periods of up to 200 hours at 1000°C and the oxidation behavior of the alloy was evaluated gravimetrically. The Y2O3 coating reduced markedly the mass gain of the alloy. Energy dispersive spectroscopic an
Mat. Res.. Publicado em: 12/04/2016
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5. Phenolic compounds and antioxidant activity of rice
The aim of this work was to study the phenolic compounds identified in rice, their antioxidant activity and their potential beneficial effects on health. In vitro and in vivo studies evaluating the rice grains with different pericarp colour (light brown, red and black) showed potential beneficial effects on health related to the polyphenol content of the gra
Brazilian Archives of Biology and Technology. Publicado em: 2011-04
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6. Relationship between grain colour and preharvest sprouting-resistance in wheat.
Since red alleles (R) of the genes that control grain colour are important for the improvement of preharvest sprouting resistance in wheat and there are three independently inherited loci, on chromosomes 3A, 3B and 3D of hexaploid wheat, it is possible to vary the dosage of dominant alleles in a breeding program. The objective of this work was to evaluate th
Pesquisa Agropecuária Brasileira. Publicado em: 2011
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7. Analysis of preharvest sprouting in three Brazilian wheat populations.
The objective of this work was to evaluate the possibility of obtaining recombinant inbred wheat lines more resistant to preharvest sprouting, independently of colour genes, in three red-grained Brazilian wheat populations. The results showed statistical significance among lines within all populations, which presented a normal distribution and transgressive
Pesquisa Agropecuária Brasileira. Publicado em: 2011
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8. Estudo de diferentes processos de torração de café por metodo convencional e microondas
The objective of this study was to contribute a greater knowledge about different coffee roasting processes by both conventional and microwave methods, comparing the effects on different qualities of arabica coffee (hard to better, soft and very soft). Thus experimental coffee roasting conditions were developed [domestic and rapid (industrial) at 210°C and
Publicado em: 2001
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9. Extração e caracterização de amido de Adlay (coix lacryma Jobi L.)
The objective of this research was to study the conditions for starch extraction from the cereal Adlay (Coix lacryma joblL.) as well as to carry out physico-chemical characterization of this probable starch source. Like other cereals, the Adlay grain showed high levels of carbohydrate (69.51%) but accompanied by relatively high levels of protein (16.82%). Pr
Publicado em: 1987