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Registro Completo |
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Biblioteca(s): |
Embrapa Arroz e Feijão; Embrapa Cerrados. |
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Data corrente: |
02/01/2013 |
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Data da última atualização: |
10/03/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
OLIVEIRA, M. G. de C.; BASSINELLO, P. Z.; LOBO, V. L. da S.; RINALDI, M. M. |
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Afiliação: |
MARCIA GONZAGA DE CASTRO OLIVEIRA, CNPAF; PRISCILA ZACZUK BASSINELLO, CNPAF; VALACIA LEMES DA SILVA LOBO, CNPAF; MARIA MADALENA RINALDI, CPAC. |
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Título: |
Stability and microbiological quality of rice bran subjected to different heat treatments. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
Ciência e Tecnologia de Alimentos, Campinas, v. 32, n. 4, p.725-732, out./dez. 2012. |
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Idioma: |
Inglês
Português |
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Conteúdo: |
Rice bran is a byproduct commonly used for animal feeding; however its nutritional value and potential application in human diet have attracted market interest. Its preservation for safe use is still a challenge, so the objective of this study was to determine the quality of commercially available rice bran samples subjected to different heat treatments (extruding, parboiling, toasting, and microwave oven heating) in order to promote stabilization during storage under room temperature. Rice bran samples were collected from two industries, and each treatment was divided in three parts, each corresponding to three repetitions. All samples were evaluated for moisture content, total microorganisms, mold and yeast counting, hydrolytic rancidity, and lipase activity during 90 days of storage. Most of the heat treatments, including domestic and thermoplastic extrusion, generated products which may be used for human consumption under the tested conditions in terms of physicochemical and microbiological quality. The domestic treatments were more efficient in eliminating microorganisms or keeping them within acceptable limits. The toasted rice bran showed satisfactory results in terms of moisture, hydrolytic rancidity control, and lipase activity. |
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Palavras-Chave: |
Atividade lipásica; Contaminação alimentar; Farelo de arroz; Lipase activity; Rancidez. |
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Thesagro: |
Arroz; Contaminação; Farelo; Lipase; Tratamento Térmico. |
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Thesaurus Nal: |
food contamination; heat treatment; Microbial contamination; rancidity; rice bran; Triacylglycerol lipase. |
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Categoria do assunto: |
--
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/73008/1/cta.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/86906/1/oliveira-mgdec-01-2012.pdf
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Marc: |
LEADER 02261naa a2200349 a 4500
001 1943752
005 2017-03-10
008 2012 bl uuuu u00u1 u #d
100 1 $aOLIVEIRA, M. G. de C.
245 $aStability and microbiological quality of rice bran subjected to different heat treatments.
260 $c2012
520 $aRice bran is a byproduct commonly used for animal feeding; however its nutritional value and potential application in human diet have attracted market interest. Its preservation for safe use is still a challenge, so the objective of this study was to determine the quality of commercially available rice bran samples subjected to different heat treatments (extruding, parboiling, toasting, and microwave oven heating) in order to promote stabilization during storage under room temperature. Rice bran samples were collected from two industries, and each treatment was divided in three parts, each corresponding to three repetitions. All samples were evaluated for moisture content, total microorganisms, mold and yeast counting, hydrolytic rancidity, and lipase activity during 90 days of storage. Most of the heat treatments, including domestic and thermoplastic extrusion, generated products which may be used for human consumption under the tested conditions in terms of physicochemical and microbiological quality. The domestic treatments were more efficient in eliminating microorganisms or keeping them within acceptable limits. The toasted rice bran showed satisfactory results in terms of moisture, hydrolytic rancidity control, and lipase activity.
650 $afood contamination
650 $aheat treatment
650 $aMicrobial contamination
650 $arancidity
650 $arice bran
650 $aTriacylglycerol lipase
650 $aArroz
650 $aContaminação
650 $aFarelo
650 $aLipase
650 $aTratamento Térmico
653 $aAtividade lipásica
653 $aContaminação alimentar
653 $aFarelo de arroz
653 $aLipase activity
653 $aRancidez
700 1 $aBASSINELLO, P. Z.
700 1 $aLOBO, V. L. da S.
700 1 $aRINALDI, M. M.
773 $tCiência e Tecnologia de Alimentos, Campinas$gv. 32, n. 4, p.725-732, out./dez. 2012.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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| Registros recuperados : 83 | |
| 2. |  | RINALDI, M. M. Características pós-colheita e vida útil do melão amarelo. In: CONGRESSO BRASILEIRO DE ENGENHARIA AGRÍCOLA, 38., 2009, Juazeiro, Petrolina. Planejamento da bacia hidrográfica e o desenvolvimento da agricultura: anais. Juazeiro, Petrolina: UNIVASF: Embrapa Semi-Árido: CEFET: SBEA, 2009. 1 CD-ROM.| Tipo: Artigo em Anais de Congresso / Nota Técnica |
| Biblioteca(s): Embrapa Cerrados. |
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| 3. | | RINALDI, M. M. Perdas pós-colheita devem ser consideradas. A Lavoura, p. 15-17, out. 2011. Publicado também em: Panificação Brasileira, abr. 2011; Agronline, 27 abr. 2011, disponível no CRI7962.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 4 |
| Biblioteca(s): Embrapa Cerrados. |
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| 6. | | RINALDI, M. M.; BENEDETTI, B. C.; MORETTI, C. L. Atividade respiratória, produção de etileno e vida útil de repolho (Brassica oleracea, var. capitata) minimamente processado em atmosfera controlada. Engenharia Agrícola, Jaboticabal, v. 28, n. 3, p. 579-589, jul./set. 2008. CD-ROM. Meta 2009| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
| Biblioteca(s): Embrapa Cerrados; Embrapa Hortaliças. |
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| 8. | | LIMA, H. C. de; CENCI, S. A.; RINALDI, M. M. Colheita e pós-colheita. In: FALEIRO, F. G.; JUNQUEIRA, N. T. V. (Ed. téc.). Maracujá: o produtor pergunta, a Embrapa responde. Brasília, DF: Embrapa, 2016. 341 p. (Coleção 500 perguntas, 500 respostas). cap. 17. p. 198-205.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 83 | |
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