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MANUFACTURE AND EVALUATION OF A QUICK-COOKING BROWN RICE
(IntercienciaCaracasVenezuela, 2009)
Effect of microwave energy on lipase inactivation and storage stability of brown rice
(Akademiai KiadoBudapestHungria, 1998)
Brown rice authenticity evaluation by spark discharge-laser-induced breakdown spectroscopy
(2019-11-01)
Rice is the most consumed food worldwide, therefore its designation of origin (PDO) is very useful. Laser-induced breakdown spectroscopy (LIBS) is an interesting analytical technique for PDO certification, since it provides ...
Avaliação bioquímica nutricional de cultivares de arroz
(Universidade do Vale do Rio dos Sinos, 2014-07-24)
Rice is a cereal recognized by its functional properties mainly due to the bioactive compounds present in the outer layers of the grain. Although there is great phenotypic variety of rice, most part of has light brown ...
Avaliação bioquímica nutricional de cultivares de arroz
(Universidade do Vale do Rio dos Sinos, 2014-07-24)
Rice is a cereal recognized by its functional properties mainly due to the bioactive compounds present in the outer layers of the grain. Although there is great phenotypic variety of rice, most part of has light brown ...
Determination of inorganic arsenic in Argentinean rice by selective HGAAS: Analytical performance for paddy, brown and polished rice
(Academic Press Inc Elsevier Science, 2020-08)
Inorganic As (iAs) species require strict monitoring in foodstuff due to their toxicity. Rice is of particular concern, with recent legislations establishing limits for these species. In this work we develop a method based ...
Efeitos cumulativos da secagem e da intermitência na qualidade física e físico-química do arroz em casca e integral
(Universidade Federal de Santa MariaBrasilEngenharia AgrícolaUFSMPrograma de Pós-Graduação em Engenharia AgrícolaCentro de Ciências Rurais, 2021-02-24)
Considering that the knowledge of the effects of intermittent drying on the physical and physicochemical properties of rice grains is useful for the proper management of the drying operation, increasing quality to the final ...
Brown rice authenticity evaluation by spark discharge-laser-induced breakdown spectroscopy
(Elsevier, 2019-11)
Rice is the most consumed food worldwide, therefore its designation of origin (PDO) is very useful. Laserinduced breakdown spectroscopy (LIBS) is an interesting analytical technique for PDO certification, since it provides ...