Título:	Use of short germination and autoclaving treatment to improve the amino acid profile of rice.
Autor:	OLIVEIRA, M. E. A. S. BASSINELLO, P. Z. COLOMBARI FILHO, J. M. CARVALHO, C. W. P. de TAKEITI, C. Y.
Afiliación:	MARIA EUGENIA ARAUJO SILVA OLIVEIRA, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO; PRISCILA ZACZUK BASSINELLO, CNAT; JOSE MANOEL COLOMBARI FILHO, CNPAF; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; CRISTINA YOSHIE TAKEITI, CTAA.
Año:	2024
Referencia:	In: SIMPÓSIO DE ALIMENTOS E NUTRIÇÃO, 6., 2024, Rio de Janeiro. Anais... Rio de Janeiro: Universidade Federal do Estado do Rio de Janeiro, 2024.
Descripción:	Rice (Oryza spp.) is one of the most widely consumed cereal in the world. Germination and parboiling are processes used to affect the technological, sensory and nutritional quality of rice. The aim of this study was to evaluate the effect of these processes alone and combined on total (TAA) and free (FAA) amino acids. BRS Catiana was germinated (2 h of soaking at 30 oC and 16 h of germination at 35 oC) and autoclaving (115 oC/ 20 min).
Thesagro:	Germinação Arroz Parboilizado Qualidade Tecnologia de Alimento Processamento Extração Polimento Arroz Integral Aminoácido
NAL Thesaurus:	Germination Parboiling Rice Sensory properties Food technology Food processing wastes Food processing quality Extraction Brown rice Amino acids
Palabras clave:	BRS Catiana
Notas:	Resumo 809409.
Tipo de Material:	Resumo em anais e proceedings
Acceso:	openAccess
Aparece en las colecciones:	Artigo em anais de congresso (CNAT)