Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/959579
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dc.contributor.authorLACERDA, D. B. C. L.pt_BR
dc.contributor.authorSOARES JÚNIOR, M. S.pt_BR
dc.contributor.authorBASSINELLO, P. Z.pt_BR
dc.contributor.authorCALIARI, M.pt_BR
dc.contributor.authorCASTRO, M. V. L.pt_BR
dc.date.accessioned2013-10-19T00:07:47Z-
dc.date.available2013-10-19T00:07:47Z-
dc.date.created2013-06-10pt_BR
dc.date.issued2013pt_BR
dc.identifier.citationFood Science and Technology, Campinas, v. 33, n. 2, p. 376-381, Apr./June 2013.pt_BR
dc.identifier.issn0101-2061pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/959579pt_BR
dc.descriptionThe main problem related to rice bran use is that it goes rancid right after its production. The objective of the present study was to apply a mathematical model to evaluate the kinetics of the lipase activity and hydrolytic rancidity of the raw rice bran (RRB), extruded rice bran (ERB), and parboiled rice bran (PRB) stored in low density polyethylene bags at room temperature for 180 days. Extrusion and parboiling were efficient in preventing free fatty acid formationin ERB and PRB.Extrusion reduced the velocity constant of lipase activity as compared to that of RRB while parboiling increased it, and both decreased the lipase activity after equilibrium from 150 days. The extrusion and parboiling treatments increased the velocity constants for the liberation of free fatty acids although the equilibrium was reached with reduced production of free fatty acids in relation to the production of raw rice bran after 150 days ofstorage. Extrusion proved the best treatment under the storage temperature conditions of rice bran from cultivar BRS Primavera.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.titleThe kinetics of lipase activity and hydrolytic rancidity of raw, parboiled, and extruded rice bran during storage.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2013-10-19T00:07:47Zpt_BR
dc.subject.thesagroArrozpt_BR
dc.subject.thesagroOryza sativapt_BR
dc.subject.thesagroÁcido graxopt_BR
dc.subject.thesagroSubprodutopt_BR
dc.subject.nalthesaurusRicept_BR
dc.subject.nalthesaurusFree fatty acidspt_BR
dc.subject.nalthesaurusByproductspt_BR
dc.subject.nalthesaurusShelf lifept_BR
riaa.ainfo.id959579pt_BR
riaa.ainfo.lastupdate2013-10-18pt_BR
dc.identifier.doihttp://dx.doi.org/10.1590/S0101-20612013005000053pt_BR
dc.contributor.institutionDIRACY BETÂNIA CAVALCANTI LEMOS LACERDA, UFG; MANOEL SOARES SOARES JÚNIOR, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; MÁRCIO CALIARI, UFG; MAIZA VIEIRA LEÃO CASTRO, UFG.pt_BR
Aparece nas coleções:Artigo em periódico indexado (CNPAF)

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