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Registro Completo |
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Biblioteca(s): |
Embrapa Amazônia Ocidental. |
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Data corrente: |
24/05/2016 |
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Data da última atualização: |
24/05/2016 |
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Autoria: |
NUÑEZ, J. L.; PUGLIESE, M. E.; HAYES, R. P. |
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Título: |
Boophilus microplus Can.: estudio sobre los estacios parasitarios del ciclo biológico. |
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Ano de publicação: |
1972 |
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Fonte/Imprenta: |
Revista de Medicina Veterinaria, v. 53, n. 1, p. 19-35, 1972. |
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Idioma: |
Espanhol |
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Thesagro: |
Boophilus Microplus; Carrapato. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00478naa a2200157 a 4500
001 2045624
005 2016-05-24
008 1972 bl --- 0-- u #d
100 1 $aNUÑEZ, J. L.
245 $aBoophilus microplus Can.$bestudio sobre los estacios parasitarios del ciclo biológico.
260 $c1972
650 $aBoophilus Microplus
650 $aCarrapato
700 1 $aPUGLIESE, M. E.
700 1 $aHAYES, R. P.
773 $tRevista de Medicina Veterinaria$gv. 53, n. 1, p. 19-35, 1972.
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Registro original: |
Embrapa Amazônia Ocidental (CPAA) |
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Biblioteca |
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Registro Completo
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
24/09/2014 |
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Data da última atualização: |
19/11/2014 |
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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.; SOARES JÚNIOR, M. S.; BASSINELLO, P. Z.; EIFERT, E. da C.; GARCIA, D. M.; CALIARI, M. |
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Afiliação: |
FLAVIA ARAUJO FONSECA, SERVIÇO NACIONAL DE APRENDIZAGEM INDUSTRIAL, Goiânia-GO; MANOEL SOARES SOARES JUNIOR, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; EDUARDO DA COSTA EIFERT, CNPAF; DIVA MENDONÇA GARCIA, INSTITUTO FEDERAL GOIANO, Morrinhos-GO; MARCIO CALIARI, UFG. |
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Título: |
Technological, physicochemical and sensory changes of upland rice in soaking step of the parboiling process. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Acta Scientiarum. Technology, Maringá, v. 36, n. 4, p. 753-760, Oct./Dec. 2014. |
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ISSN: |
1807-8664 |
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DOI: |
10.4025/actascitechnol.v36i4.18495 |
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Idioma: |
Inglês |
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Conteúdo: |
The aim of this study was to evaluate the effect of combinations of soaking temperature and time during the parboiling on the technological, physicochemical and sensory quality of two upland rice cultivars. The milling degree for BRS Primavera and BRS Sertaneja cultivars ranged from 7.11 to 8.89 g 100 g-1 and 7.62 to 8.91 g 100 g-1and the head yield from 63.77 to 69.26 g 100 g-1 and from 73.22 to 75.40 g 100 g-1, respectively. The ash content for parboiled BRS Sertaneja increased up to 68%; regarding protein, the content increased up to 10% and for lipids, the values increased up to 86%, approximately, after processing. The higher the soaking temperature, the lower the milling degree and head yield. The parboiled rice BRS Primavera achieved higher contents of ash and lipid in relation to non-parboiled milled rice, while the BRS Sertaneja obtained higher ash, protein, lipid, and crude fiber contents. Parboiled rice samples had higher yield and cooking time than milled rice samples. The condition of soaking at 65°C for 60 min. and 60oC for 112 min. was sufficient for the acceptance of all sensory attributes evaluated in BRS Primavera, and 65oC for 420 min. in BRS Sertaneja. |
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Thesagro: |
Arroz; Cocção; Composição de alimento; Oryza sativa; Polimento. |
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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/108998/1/pzb.pdf
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Marc: |
LEADER 02015naa a2200265 a 4500
001 1995738
005 2014-11-19
008 2014 bl uuuu u00u1 u #d
022 $a1807-8664
024 7 $a10.4025/actascitechnol.v36i4.18495$2DOI
100 1 $aFONSECA, F. A.
245 $aTechnological, physicochemical and sensory changes of upland rice in soaking step of the parboiling process.$h[electronic resource]
260 $c2014
520 $aThe aim of this study was to evaluate the effect of combinations of soaking temperature and time during the parboiling on the technological, physicochemical and sensory quality of two upland rice cultivars. The milling degree for BRS Primavera and BRS Sertaneja cultivars ranged from 7.11 to 8.89 g 100 g-1 and 7.62 to 8.91 g 100 g-1and the head yield from 63.77 to 69.26 g 100 g-1 and from 73.22 to 75.40 g 100 g-1, respectively. The ash content for parboiled BRS Sertaneja increased up to 68%; regarding protein, the content increased up to 10% and for lipids, the values increased up to 86%, approximately, after processing. The higher the soaking temperature, the lower the milling degree and head yield. The parboiled rice BRS Primavera achieved higher contents of ash and lipid in relation to non-parboiled milled rice, while the BRS Sertaneja obtained higher ash, protein, lipid, and crude fiber contents. Parboiled rice samples had higher yield and cooking time than milled rice samples. The condition of soaking at 65°C for 60 min. and 60oC for 112 min. was sufficient for the acceptance of all sensory attributes evaluated in BRS Primavera, and 65oC for 420 min. in BRS Sertaneja.
650 $aArroz
650 $aCocção
650 $aComposição de alimento
650 $aOryza sativa
650 $aPolimento
700 1 $aSOARES JÚNIOR, M. S.
700 1 $aBASSINELLO, P. Z.
700 1 $aEIFERT, E. da C.
700 1 $aGARCIA, D. M.
700 1 $aCALIARI, M.
773 $tActa Scientiarum. Technology, Maringá$gv. 36, n. 4, p. 753-760, Oct./Dec. 2014.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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| 1. |  | 1250047, CEPALINDEX; RESUMENES DE DOCUMENTOS CEPAL/ILPES, Comision Economica para America Latina. Centro Latino Americano de Documentacion Economica y Social, Santiago-Chile
Biblioteca(s): Catálogo Coletivo de Periódicos Embrapa; Embrapa Acre; Embrapa Amazônia Oriental; Embrapa Meio-Norte; Embrapa Soja. |   |
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