Rice Physico Chemical Properties
Mostrando 1-5 de 5 artigos, teses e dissertações.
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1. Optimization and characterization of vinegar produced from rice bran
Abstract The vinegar is a millenary food, appreciated by consumers worldwide. The rice bran is a rice-processing by-product produced in a large scale, mainly employed in feed. This study describes a method for defatted rice bran (DRB) vinegar production by submerged fermentation, with optimized aeration and stirring conditions, evaluating its physico-chemica
Food Sci. Technol. Publicado em: 2020-09
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2. Optimization and characterization of vinegar produced from rice bran
Abstract The vinegar is a millenary food, appreciated by consumers worldwide. The rice bran is a rice-processing by-product produced in a large scale, mainly employed in feed. This study describes a method for defatted rice bran (DRB) vinegar production by submerged fermentation, with optimized aeration and stirring conditions, evaluating its physico-chemica
Food Sci. Technol. Publicado em: 20/12/2019
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3. Adubação e biofortificação: caraterização química e física do arroz (Oryza sativa L.) / Biofortification and fertilization: chemical and physical characterization of rice (Oryza sativa L.)
O arroz (Oryza sativa L.) é um dos cereais mais produzidos e consumidos no mundo, caracterizando como principal alimento para mais da metade da população mundial. Sua importância é destacada principalmente em países em desenvolvimento, tais como o Brasil, desempenhando papel estratégico em níveis econômico e social. Atualmente, é crescente o númer
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 11/04/2012
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4. Physico-chemical and sensorial characteristics of rice (Oryza sativa L.) irradiated and the effect in Sitophilus oryzae L. development / Características físico-químicas e sensoriais do arroz (Oryza sativa L.) irradiado e o efeito no desenvolvimento de Sitophilus oryzae L.
Rice is exposed to injuries especially due to the attack of insects, which represent great qualitative and quantitative losses. The aim of the present research was to verify the viability of the gamma irradiation as rice (Oryza sativa L.) conservation method; its efficiency in the control of an important pest for stored grains Sitophilus oryzae L. and the ef
Publicado em: 2007
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5. 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