Buscar
Mostrando ítems 1-10 de 161
Effects of parboiled rice diet on oxidative stress parameters in kidney of rats with streptozotocin-induced diabetes
(Mary Ann Liebert, 2012-07)
The effect of parboiled rice (PR) and white rice (WR) diets on oxidative stress (OS) parameters was investigated in the kidneys of rats with streptozotocin-induced diabetes (40mg kg-1, iv). The experimental groups (n=8) ...
Influência do teor de amilose e beneficiamento do arroz na resposta biológica em ratos
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2008-02-28)
Rice is one of the most important cereal consumed worldwide, being the main source of energy for 1.2 billion of people. Besides, rate and extension of rice starch digestion can be influenced by different factors, ...
Emissão de gases de efeito estufa, características produtivas e morfológicas de cultivares de arroz sob manejos de irrigação
(Universidade Federal de Santa MariaBrasilAgronomiaUFSMPrograma de Pós-Graduação em AgronomiaCentro de Ciências Rurais, 2019-03-01)
The cultivation of irrigated rice is an important source of greenhouse gases emission. Among the main
greenhouse gases are the area of rice are methane (CH4) and nitrous oxide (N2O), which vary depending
on crop management ...
Factores determinantes de la calidad molinera del arroz (Oryza sativa L. ssp. indica)”.
(BABAHOYO:UTB,2020, 2020)
Caraterísticas pós-abate de bovinos terminados com substitutos ao milho em dietas de alto grão
(Universidade Federal de Santa MariaBRZootecniaUFSMPrograma de Pós-Graduação em Zootecnia, 2015-07-09)
The objective of this study was to evaluate the characteristics of non-integrant parts of steers and heifers, feedlot fed with high-grain diets. Were used forty-five cattle were used in two categories, with 21 heifers with ...
Variação na composição química em grãos de arroz submetidos a diferentes beneficiamentos
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2004-12-17)
Rice is a good source of energy in diets, consumed by 2/3 of the global population. In spite of it, this cereal is classified based on industrial and commercial parameters, not considering its nutritional value, which is ...