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| Registros recuperados : 182 | |
| Registros recuperados : 182 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
26/01/2011 |
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Data da última atualização: |
26/01/2011 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
BASSINELLO, P. Z.; NUNES, R. C.; KOAKUZU, S. N.; ARAUJO, E.; FERREIRA, R. A.; CARDOSO, W.; BASTOS, R.; CARDOSO, M. S.; MORAIS, O. P. |
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Afiliação: |
PRISCILA ZACZUK BASSINELLO, CNPAF; ROSANGELA NUNES CARVALHO, CNPAF; SELMA NAKAMOTO KOAKUZU, CNPAF; EDMAR JOSE DE ARAUJO, CNPAF; RENILDA APARECIDA FERREIRA, CNPAF; WANDERLEY CARDOSO DE MOURA, CNPAF; REGINALDO APARECIDO DE BASTOS, CNPAF; MARIA SUELY CARDOSO DE SOUZA, CNPAF; ORLANDO PEIXOTO DE MORAIS, CNPAF. |
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Título: |
Milled rice quality evaluation during storage under different temperature conditions. |
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Ano de publicação: |
2010 |
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Fonte/Imprenta: |
In: INTERNATIONAL RICE CONGRESS, 3., 2010, Hanoi, Vietnam. Rice for future generations: abstracts. Hanoi: Ministry of Agriculture and Rural Development; Los Baños: International Rice Research Institute, 2010. |
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Descrição Física: |
1 CD-ROM. |
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Idioma: |
Inglês |
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Conteúdo: |
Most of Brazilian consumers prefer to eat soft and fluffy cooked rice, especially when it is stored under refrigeration and re-heated. After harvest, some rice varieties, mainly from lowland system, need some weeks or months to reach the desirable cooking grain quality and normally the chemical and sensory analyses take place right after harvest. In order to check the home storage conditions effect on rice quality traits, five lowland varieties were cultivated in the same field at Embrapa Rice and Beans experimental station and harvested at the recommended point. The rice paddy was dehulled and milled and the milling degree was kept uniform. |
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Thesagro: |
Armazenamento; Arroz; Oryza sativa; Temperatura. |
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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/25972/1/4182.pdf
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Marc: |
LEADER 01519nam a2200265 a 4500
001 1874552
005 2011-01-26
008 2010 bl uuuu u00u1 u #d
100 1 $aBASSINELLO, P. Z.
245 $aMilled rice quality evaluation during storage under different temperature conditions.
260 $aIn: INTERNATIONAL RICE CONGRESS, 3., 2010, Hanoi, Vietnam. Rice for future generations: abstracts. Hanoi: Ministry of Agriculture and Rural Development; Los Baños: International Rice Research Institute$c2010
300 $c1 CD-ROM.
520 $aMost of Brazilian consumers prefer to eat soft and fluffy cooked rice, especially when it is stored under refrigeration and re-heated. After harvest, some rice varieties, mainly from lowland system, need some weeks or months to reach the desirable cooking grain quality and normally the chemical and sensory analyses take place right after harvest. In order to check the home storage conditions effect on rice quality traits, five lowland varieties were cultivated in the same field at Embrapa Rice and Beans experimental station and harvested at the recommended point. The rice paddy was dehulled and milled and the milling degree was kept uniform.
650 $aArmazenamento
650 $aArroz
650 $aOryza sativa
650 $aTemperatura
700 1 $aNUNES, R. C.
700 1 $aKOAKUZU, S. N.
700 1 $aARAUJO, E.
700 1 $aFERREIRA, R. A.
700 1 $aCARDOSO, W.
700 1 $aBASTOS, R.
700 1 $aCARDOSO, M. S.
700 1 $aMORAIS, O. P.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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