Title:	Milled rice quality evaluation during storage under different temperature conditions.
Authors:	BASSINELLO, P. Z. NUNES, R. C. KOAKUZU, S. N. ARAUJO, E. FERREIRA, R. A. CARDOSO, W. BASTOS, R. CARDOSO, M. S. MORAIS, O. P.
Affiliation:	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.
Date Issued:	2010
Citation:	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.
Description:	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:	Arroz Oryza sativa Armazenamento Temperatura
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Resumo em anais de congresso (CNPAF)