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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
06/06/1995 |
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Data da última atualização: |
11/05/2010 |
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Autoria: |
SOUSA, R. P. de; SILVA, P. R. da. |
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Título: |
Guia das Instituicoes Ensino Superior de Ciencias Agrarias: graduacao e pos-graduacao. |
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Ano de publicação: |
1986 |
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Fonte/Imprenta: |
Brasilia: Associacao Brasileira de Educacao Agricola Superior, 1986. |
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Páginas: |
118p. |
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Idioma: |
Português |
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Palavras-Chave: |
ABEAS; Ciencias agrarias; Graduacao; Guia; Instituicao; Pos-graduacao. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00556nam a2200193 a 4500
001 1302426
005 2010-05-11
008 1986 bl uuuu de 00u1 u #d
100 1 $aSOUSA, R. P. de
245 $aGuia das Instituicoes Ensino Superior de Ciencias Agrarias$bgraduacao e pos-graduacao.
260 $aBrasilia: Associacao Brasileira de Educacao Agricola Superior$c1986
300 $a118p.
653 $aABEAS
653 $aCiencias agrarias
653 $aGraduacao
653 $aGuia
653 $aInstituicao
653 $aPos-graduacao
700 1 $aSILVA, P. R. da
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Registro original: |
Embrapa Florestas (CNPF) |
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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: |
08/02/2019 |
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Data da última atualização: |
12/02/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
BATISTA, C. de S.; SANTOS, J. P. dos; DITTGEN, C. L.; COLUSSI, R.; BASSINELLO, P. Z.; ELIAS, M. C.; VANIER, N. L. |
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Afiliação: |
CHRISTIN DE SOUZA BATISTA, UFPel; JAQUELINE POZZADA DOS SANTOS, UFPel; CAROLINE LAMBRECHT DITTGEN, UFPel; ROSANA COLUSSI, UFPel; PRISCILA ZACZUK BASSINELLO, CNPAF; MOACIR CARDOSO ELIAS, UFPel; NATHAN LEVIEN VANIER, UFPel. |
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Título: |
Impact of cooking temperature on the quality of quick cooking brown rice. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Food Chemistry, v. 286, p. 98-105, July 2019. |
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ISSN: |
0308-8146 |
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DOI: |
10.1016/j.foodchem.2019.01.187 |
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Idioma: |
Inglês |
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Conteúdo: |
Three cooking temperatures (72, 80, and 88 °C) were applied to two rice genotypes (Puitá Inta CL and INOV CL) for preparing quick cooking brown rice. Samples were analyzed for cooking time, color, scanning electron microscopy (SEM), damaged grains, amylose, protein content and extractability, differential scanning calorimetry (DSC), X-ray diffraction (XRD), sensory properties, and in vitro digestion. Cooking time was reduced from 23.0-23.6 to 5.5-6.9 min when the highest temperature was applied, depending on genotype. The greatest grain deformation was observed for treatments from Puitá Inta CL. XRD showed greater ability of brown rice from Puitá Inta CL to gelatinize at 88 °C. Appearance, texture, and flavor of quick cooking brown rice prepared at 88 °C was inferior to its brown rice counterparts. Starch digestibility decreased by around 20-22% in 88 °C-prepared-quick cooking brown rice. Lower digestibility values were determined for 88°C-treated-INOV CL, and were associated with grain integrity. |
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Thesagro: |
Arroz; Temperatura. |
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Thesaurus NAL: |
Cooking; In vitro digestion; Instant foods; Rice; Temperature. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01841naa a2200301 a 4500
001 2105746
005 2020-02-12
008 2019 bl uuuu u00u1 u #d
022 $a0308-8146
024 7 $a10.1016/j.foodchem.2019.01.187$2DOI
100 1 $aBATISTA, C. de S.
245 $aImpact of cooking temperature on the quality of quick cooking brown rice.$h[electronic resource]
260 $c2019
520 $aThree cooking temperatures (72, 80, and 88 °C) were applied to two rice genotypes (Puitá Inta CL and INOV CL) for preparing quick cooking brown rice. Samples were analyzed for cooking time, color, scanning electron microscopy (SEM), damaged grains, amylose, protein content and extractability, differential scanning calorimetry (DSC), X-ray diffraction (XRD), sensory properties, and in vitro digestion. Cooking time was reduced from 23.0-23.6 to 5.5-6.9 min when the highest temperature was applied, depending on genotype. The greatest grain deformation was observed for treatments from Puitá Inta CL. XRD showed greater ability of brown rice from Puitá Inta CL to gelatinize at 88 °C. Appearance, texture, and flavor of quick cooking brown rice prepared at 88 °C was inferior to its brown rice counterparts. Starch digestibility decreased by around 20-22% in 88 °C-prepared-quick cooking brown rice. Lower digestibility values were determined for 88°C-treated-INOV CL, and were associated with grain integrity.
650 $aCooking
650 $aIn vitro digestion
650 $aInstant foods
650 $aRice
650 $aTemperature
650 $aArroz
650 $aTemperatura
700 1 $aSANTOS, J. P. dos
700 1 $aDITTGEN, C. L.
700 1 $aCOLUSSI, R.
700 1 $aBASSINELLO, P. Z.
700 1 $aELIAS, M. C.
700 1 $aVANIER, N. L.
773 $tFood Chemistry$gv. 286, p. 98-105, July 2019.
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Embrapa Arroz e Feijão (CNPAF) |
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