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dc.contributor.authorBARRETO, A. G.pt_BR
dc.contributor.authorNOGUEIRA, R. I.pt_BR
dc.contributor.authorMATTOS, L. da S. dept_BR
dc.contributor.authorGODOY, R. C. B. dept_BR
dc.contributor.authorFREITAS, S. P.pt_BR
dc.date.accessioned2015-12-07T11:11:11Zpt_BR
dc.date.available2015-12-07T11:11:11Zpt_BR
dc.date.created2015-12-07pt_BR
dc.date.issued2015pt_BR
dc.identifier.citationIn: EUROPEAN DRYING CONFERENCE, 5.; 2015, Budapest. Eurodrying'2015. Budapest: [s. n.], 2015.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1030758pt_BR
dc.descriptionAt present, there is quite limited market for pinhão products due to their low level of industrialization. This study aimed to evaluate the drying process of pinhão at 40 oC, 50 oC and 60 °C for essential amino acids preservation in the final product. Effective diffusivity (Deff) was 15.6x10-10m2.s-1at 60 oC and the correspondent activation energy was 31.13 kJ. mol-1. Compared to raw pinhão, it was observed greater retention of the amino acid content for the pinhão flour obtained at 50 oC.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectDrying kineticspt_BR
dc.titleEffect of drying temperature on the nutritional quality of the pinhão (araucária angustifolia) flour.pt_BR
dc.typeArtigo em anais e proceedingspt_BR
dc.date.updated2016-02-11T11:11:11Zpt_BR
dc.subject.nalthesaurusactivation energypt_BR
dc.subject.nalthesaurusdiffusivitypt_BR
dc.subject.nalthesaurusessential amino acidspt_BR
dc.description.notesAutoria: MATTOS, L. da S. de [i.e. NASCIMENTO, L. da S. de M.].pt_BR
dc.format.extent28 p.pt_BR
riaa.ainfo.id1030758pt_BR
riaa.ainfo.lastupdate2016-02-11pt_BR
dc.contributor.institutionAngela Gava Barreto, CEFET/RJ; REGINA ISABEL NOGUEIRA, CTAA; LUZIMAR DA SILVA DE M DO NASCIMENTO, CTAA; ROSSANA CATIE BUENO DE GODOY, CNPF; Suely Pereira Freitas, UFRJ.pt_BR
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