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Evaluation of β-glucan content, viscosity, soluble dietary fiber and processing effect in grains of Ecuadorian barley genotypes.
(Quito, EC: INIAP-EESC, 2019, 2021)
Effects of desiccation with glyphosate on two common bean cultivars: Physiology and cooking quality of the harvested product
(2015-01-01)
The aim of this work was to evaluate the effect of glyphosate when used on two bean cultivars for the desiccation of weeds during the pre-harvest period and the consequences on the physiologic characteristics and cooking ...
Efeito de períodos de semeadura e das condições de armazenamento sobre a qualidade de grãos de feijão para o cozimento
(Instituto Agronômico de Campinas, 2007-01-01)
A conservação adequada pode manter as características do grão recém-colhido por mais tempo, assegurando o valor comercial do produto estocado. Assim, o objetivo deste trabalho foi avaliar o efeito de períodos de semeadura ...
Efeito de períodos de semeadura e das condições de armazenamento sobre a qualidade de grãos de feijão para o cozimento
(Instituto Agronômico de Campinas, 2007-01-01)
A conservação adequada pode manter as características do grão recém-colhido por mais tempo, assegurando o valor comercial do produto estocado. Assim, o objetivo deste trabalho foi avaliar o efeito de períodos de semeadura ...
Optimization of a rice cooking method using response surface methodology with desirability function approach to minimize pesticide concentration
(Elsevier, 2021-08-01)
Rice is contaminated with pesticides applied in pre and post-harvest. These contaminations could be reduced through household operations like washing and cooking. Therefore, in the present research, a pre-soaking rice ...
Angiotensin-converting enzyme inhibitory and antioxidative activities and functional characterization of protein hydrolysates of hard-to-cook chickpeas.
(2013-08-15)
BACKGROUND:
The potential use of hard-to-cook (hardened) chickpeas to obtain value-added functional
food ingredients was evaluated. For that purpose, some nutraceutical and functional
attributes of several chickpea ...
Análise físico-química, microbiológica e sensorial de cultivares de feijão
(Universidade Federal de Santa MariaBRAgronomiaUFSMPrograma de Pós-Graduação em Agronomia, 2009-02-05)
The objectives of this work were: (1) to evaluate the nutritional and microbiological quality of
common beans (Phaseolus vulgaris L.) processed with or without soaking water; (2) to
analyze the sensorial traits of common ...
Retention of carotenoids in biofortified maize flour and β-Cryptoxanthin-Enhanced eggs after household cooking
(American Chemical Society, 2018)
Influência das condições de armazenamento no envelhecimento de arroz
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2012-05-29)
In the rice storage, changes in the grains physic-chemical properties occur due to a
process called ageing, which is fundamental to the culinary quality of this cereal. This work was
conducted aiming to determine the ...