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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.accessioned2013-05-29T11:11:11Zpt_BR
dc.date.available2013-05-29T11:11:11Zpt_BR
dc.date.created2013-05-29pt_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/959062pt_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.eng
dc.language.isoengpt_BR
dc.rightsopenAccesspt_BR
dc.subjectFarelo de arrozpt_BR
dc.subjectRancidezpt_BR
dc.subjectContaminação alimentarpt_BR
dc.subjectAtividade lipásicapt_BR
dc.subjectLipase activitypt_BR
dc.titleStability and microbiological quality of rice bran subjected to different heat treatments.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2019-04-26T11:11:11Zpt_BR
dc.subject.thesagroTratamento Térmicopt_BR
dc.subject.nalthesaurusheat treatmentpt_BR
dc.subject.nalthesaurusfood contaminationpt_BR
dc.subject.nalthesaurusranciditypt_BR
dc.subject.nalthesaurusrice branpt_BR
riaa.ainfo.id959062pt_BR
riaa.ainfo.lastupdate2019-04-26 -03:00:00pt_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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