Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/943752
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dc.contributor.authorOLIVEIRA, M. G. de C.pt_BR
dc.contributor.authorBASSINELLO, P. Z.pt_BR
dc.contributor.authorLOBO, V. L. da S.pt_BR
dc.contributor.authorRINALDI, M. M.pt_BR
dc.date.accessioned2013-01-02T11:11:11Zpt_BR
dc.date.available2013-01-02T11:11:11Zpt_BR
dc.date.created2013-01-02pt_BR
dc.date.issued2012pt_BR
dc.identifier.citationCiência e Tecnologia de Alimentos, Campinas, v. 32, n. 4, p.725-732, out./dez. 2012.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/943752pt_BR
dc.descriptionRice bran is a byproduct commonly used for animal feeding; however its nutritional value and potential application in human diet have attracted market interest. Its preservation for safe use is still a challenge, so the objective of this study was to determine the quality of commercially available rice bran samples subjected to different heat treatments (extruding, parboiling, toasting, and microwave oven heating) in order to promote stabilization during storage under room temperature. Rice bran samples were collected from two industries, and each treatment was divided in three parts, each corresponding to three repetitions. All samples were evaluated for moisture content, total microorganisms, mold and yeast counting, hydrolytic rancidity, and lipase activity during 90 days of storage. Most of the heat treatments, including domestic and thermoplastic extrusion, generated products which may be used for human consumption under the tested conditions in terms of physicochemical and microbiological quality. The domestic treatments were more efficient in eliminating microorganisms or keeping them within acceptable limits. The toasted rice bran showed satisfactory results in terms of moisture, hydrolytic rancidity control, and lipase activity.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectRancidezpt_BR
dc.subjectAtividade lipásicapt_BR
dc.titleStability and microbiological quality of rice bran subjected to different heat treatments.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2017-03-10T11:11:11Zpt_BR
dc.subject.thesagroArrozpt_BR
dc.subject.thesagroFarelopt_BR
dc.subject.thesagroContaminaçãopt_BR
dc.subject.thesagroLipasept_BR
dc.subject.nalthesaurusRice branpt_BR
dc.subject.nalthesaurusTriacylglycerol lipasept_BR
dc.subject.nalthesaurusMicrobial contaminationpt_BR
riaa.ainfo.id943752pt_BR
riaa.ainfo.lastupdate2017-03-10pt_BR
dc.contributor.institutionMARCIA GONZAGA DE CASTRO OLIVEIRA, CNPAF; PRISCILA ZACZUK BASSINELLO, CNPAF; VALACIA LEMES DA SILVA LOBO, CNPAF; MARIA MADALENA RINALDI, CPAC.pt_BR
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