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Registro Completo |
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Biblioteca(s): |
Embrapa Pantanal. |
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Data corrente: |
09/05/1996 |
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Data da última atualização: |
09/05/1996 |
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Autoria: |
ADAMSON, A. H.; TERRY, G. R. |
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Título: |
The relationship between the in vivo digestibility of hay and its solubility in pepsin- hydrochloric acid fungal cellulase solutions. |
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Ano de publicação: |
1980 |
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Fonte/Imprenta: |
Journal of the Science of Food and Agriculture, v.31, n.8, p.854-856, 1980. |
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Idioma: |
Inglês |
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Conteúdo: |
The determination of the solubility of the organic matter (OM) of hay in pepsin-hydrochloric acid and fungal cellulase solution according to the method of Jones and Hayward gave reproducible results when applied to four hays with solubilities of 51.5, 49.1, 63.5 and 40.2%. In addition the correlation of the soluble OM determined by the cellulase solubility technique and in vivo digestibility studies for 34 hays produced higly significant correlati- ons for the digestibility of the OM in the dry matter (DM) (r = 0.91, RSD +- 2.180) and the OM digestibility (r = 0.91, RSD +- 2.362). These data indicate that the determination of the solubility of OM in fungal enzyme solution is an acceptable method for the prediction of in vivo digestibility of the OM in the DM of hays. |
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Palavras-Chave: |
Fungal cellulase solutions; Pepsin-hydrochloric acid. |
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Thesagro: |
Digestibilidade; Matéria Orgânica. |
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Thesaurus Nal: |
digestibility; organic matter. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01451naa a2200205 a 4500
001 1788338
005 1996-05-09
008 1980 bl --- 0-- u #d
100 1 $aADAMSON, A. H.
245 $aThe relationship between the in vivo digestibility of hay and its solubility in pepsin- hydrochloric acid fungal cellulase solutions.
260 $c1980
520 $aThe determination of the solubility of the organic matter (OM) of hay in pepsin-hydrochloric acid and fungal cellulase solution according to the method of Jones and Hayward gave reproducible results when applied to four hays with solubilities of 51.5, 49.1, 63.5 and 40.2%. In addition the correlation of the soluble OM determined by the cellulase solubility technique and in vivo digestibility studies for 34 hays produced higly significant correlati- ons for the digestibility of the OM in the dry matter (DM) (r = 0.91, RSD +- 2.180) and the OM digestibility (r = 0.91, RSD +- 2.362). These data indicate that the determination of the solubility of OM in fungal enzyme solution is an acceptable method for the prediction of in vivo digestibility of the OM in the DM of hays.
650 $adigestibility
650 $aorganic matter
650 $aDigestibilidade
650 $aMatéria Orgânica
653 $aFungal cellulase solutions
653 $aPepsin-hydrochloric acid
700 1 $aTERRY, G. R.
773 $tJournal of the Science of Food and Agriculture$gv.31, n.8, p.854-856, 1980.
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Registro original: |
Embrapa Pantanal (CPAP) |
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Biblioteca |
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Origem |
Tipo/Formato |
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Registro |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Arroz e Feijão. Para informações adicionais entre em contato com cnpaf.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
15/09/2011 |
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Data da última atualização: |
20/09/2011 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
FONSECA, F. A. da; SOARES JÚNIOR, M. S.; CALIARI, M.; BASSINELLO, P. Z.; EIFERT, E. da C.; GARCIA, D. M. |
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Afiliação: |
FLÁVIA ARAÚJO DA FONSECA, SENAI-GO; MANOEL SOARES SOARES JÚNIOR, UFG; MÁRCIO CALIARI, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; EDUARDO DA COSTA EIFERT, CNPAF; DIVA MENDONÇA GARCIA, INSTITUTO FEDERAL DE EDUCAÇÃO TECNOLÓGICA DE GOIÁS, URUTAÍ. |
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Título: |
Changes occurring during the parboiling of upland rice and in the maceration water at different temperatures and soaking times. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
International Journal of Food Science & Technology, v. 46, p. 1912-1920, 2011. |
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DOI: |
10.1111/j.1365-2621.2011.02701.x |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this work was to investigate the influence of temperature and soaking time on the quality of grains from two upland rice cultivars. Response surface methodology and a central compound rotational design were used. The data obtained for the cultivars BRS Primavera and BRS Sertaneja varied, respectively, between 27.7-55.0% and 26.0-51.7% for the Husk-Splitting Index; between 0.8-5.0% and 0.0-4.0% for the incidence of ?banana? grains; between 0.0-2.0% and 0.0-1.2% for non-gelatinised grains; and between 0.2-0.7% and 0.2-0.8% for soluble solids in the maceration water. Because BRS Primavera grains had a narrower shape, they absorbed the water faster and consequently presented a greater amount of physical defects, although the losses to the water were smaller than BRS Sertaneja. |
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Thesagro: |
Arroz; Maceração; Oryza sativa; Parboilização; Tecnologia de alimento. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01600naa a2200253 a 4500
001 1900639
005 2011-09-20
008 2011 bl uuuu u00u1 u #d
024 7 $a10.1111/j.1365-2621.2011.02701.x$2DOI
100 1 $aFONSECA, F. A. da
245 $aChanges occurring during the parboiling of upland rice and in the maceration water at different temperatures and soaking times.
260 $c2011
520 $aThe objective of this work was to investigate the influence of temperature and soaking time on the quality of grains from two upland rice cultivars. Response surface methodology and a central compound rotational design were used. The data obtained for the cultivars BRS Primavera and BRS Sertaneja varied, respectively, between 27.7-55.0% and 26.0-51.7% for the Husk-Splitting Index; between 0.8-5.0% and 0.0-4.0% for the incidence of ?banana? grains; between 0.0-2.0% and 0.0-1.2% for non-gelatinised grains; and between 0.2-0.7% and 0.2-0.8% for soluble solids in the maceration water. Because BRS Primavera grains had a narrower shape, they absorbed the water faster and consequently presented a greater amount of physical defects, although the losses to the water were smaller than BRS Sertaneja.
650 $aArroz
650 $aMaceração
650 $aOryza sativa
650 $aParboilização
650 $aTecnologia de alimento
700 1 $aSOARES JÚNIOR, M. S.
700 1 $aCALIARI, M.
700 1 $aBASSINELLO, P. Z.
700 1 $aEIFERT, E. da C.
700 1 $aGARCIA, D. M.
773 $tInternational Journal of Food Science & Technology$gv. 46, p. 1912-1920, 2011.
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Embrapa Arroz e Feijão (CNPAF) |
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