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| 2. |  | LACERDA, D. B. C. L.; SOARES JÚNIOR, M. S.; BASSINELLO, P. Z.; CALIARI, M.; CASTRO, M. V. L. The kinetics of lipase activity and hydrolytic rancidity of raw, parboiled, and extruded rice bran during storage. Food Science and Technology, Campinas, v. 33, n. 2, p. 376-381, Apr./June 2013.| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 4. | | LACERDA, D. B. C. L.; SOARES JÚNIOR, M. S.; BASSINELLO, P. Z.; CASTRO, M. V. L. de; SILVA-LOBO, V. L.; CAMPOS, M. R. H.; SIQUEIRA, B. dos S. Qualidade de farelos de arroz cru, extrusado e parboilizado. Pesquisa Agropecuária Tropical, v. 40, n. 4, p. 521-530, out./dez. 2010.| Biblioteca(s): Embrapa Arroz e Feijão. |
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Registro Completo
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
10/06/2013 |
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Data da última atualização: |
18/10/2013 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
LACERDA, D. B. C. L.; SOARES JÚNIOR, M. S.; BASSINELLO, P. Z.; CALIARI, M.; CASTRO, M. V. L. |
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Afiliação: |
DIRACY BETÂNIA CAVALCANTI LEMOS LACERDA, UFG; MANOEL SOARES SOARES JÚNIOR, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; MÁRCIO CALIARI, UFG; MAIZA VIEIRA LEÃO CASTRO, UFG. |
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Título: |
The kinetics of lipase activity and hydrolytic rancidity of raw, parboiled, and extruded rice bran during storage. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
Food Science and Technology, Campinas, v. 33, n. 2, p. 376-381, Apr./June 2013. |
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ISSN: |
0101-2061 |
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DOI: |
http://dx.doi.org/10.1590/S0101-20612013005000053 |
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Idioma: |
Inglês |
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Conteúdo: |
The main problem related to rice bran use is that it goes rancid right after its production. The objective of the present study was to apply a mathematical model to evaluate the kinetics of the lipase activity and hydrolytic rancidity of the raw rice bran (RRB), extruded rice bran (ERB), and parboiled rice bran (PRB) stored in low density polyethylene bags at room temperature for 180 days. Extrusion and parboiling were efficient in preventing free fatty acid formationin ERB and PRB.Extrusion reduced the velocity constant of lipase activity as compared to that of RRB while parboiling increased it, and both decreased the lipase activity after equilibrium from 150 days. The extrusion and parboiling treatments increased the velocity constants for the liberation of free fatty acids although the equilibrium was reached with reduced production of free fatty acids in relation to the production of raw rice bran after 150 days ofstorage. Extrusion proved the best treatment under the storage temperature conditions of rice bran from cultivar BRS Primavera. |
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Thesagro: |
Ácido graxo; Arroz; Oryza sativa; Subproduto. |
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Thesaurus NAL: |
Byproducts; Free fatty acids; Rice; Shelf life. |
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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/91130/1/fst.pdf
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Marc: |
LEADER 01952naa a2200289 a 4500
001 1959579
005 2013-10-18
008 2013 bl uuuu u00u1 u #d
022 $a0101-2061
024 7 $ahttp://dx.doi.org/10.1590/S0101-20612013005000053$2DOI
100 1 $aLACERDA, D. B. C. L.
245 $aThe kinetics of lipase activity and hydrolytic rancidity of raw, parboiled, and extruded rice bran during storage.$h[electronic resource]
260 $c2013
520 $aThe main problem related to rice bran use is that it goes rancid right after its production. The objective of the present study was to apply a mathematical model to evaluate the kinetics of the lipase activity and hydrolytic rancidity of the raw rice bran (RRB), extruded rice bran (ERB), and parboiled rice bran (PRB) stored in low density polyethylene bags at room temperature for 180 days. Extrusion and parboiling were efficient in preventing free fatty acid formationin ERB and PRB.Extrusion reduced the velocity constant of lipase activity as compared to that of RRB while parboiling increased it, and both decreased the lipase activity after equilibrium from 150 days. The extrusion and parboiling treatments increased the velocity constants for the liberation of free fatty acids although the equilibrium was reached with reduced production of free fatty acids in relation to the production of raw rice bran after 150 days ofstorage. Extrusion proved the best treatment under the storage temperature conditions of rice bran from cultivar BRS Primavera.
650 $aByproducts
650 $aFree fatty acids
650 $aRice
650 $aShelf life
650 $aÁcido graxo
650 $aArroz
650 $aOryza sativa
650 $aSubproduto
700 1 $aSOARES JÚNIOR, M. S.
700 1 $aBASSINELLO, P. Z.
700 1 $aCALIARI, M.
700 1 $aCASTRO, M. V. L.
773 $tFood Science and Technology, Campinas$gv. 33, n. 2, p. 376-381, Apr./June 2013.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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