Data/hora: 16/06/2024 17:29:07

Biblioteca(s): 	Embrapa Arroz e Feijão.	
Data corrente: 	26/01/2011	
Data da última atualização: 	26/01/2011	
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.	
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.	
Título: 	Milled rice quality evaluation during storage under different temperature conditions.	
Ano de publicação: 	2010	
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.	
Descrição Física: 	1 CD-ROM.	
Idioma: 	Inglês	
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.	
Thesagro: 	Armazenamento; Arroz; Oryza sativa; Temperatura.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/25972/1/4182.pdf	
Registro original: 	Embrapa Arroz e Feijão (CNPAF)	
Exemplares: 	CNPAF - (30275-1) - UPC - RA - CD - 2010.126 -  - 2010.126 - DIS