Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/874552
Research center of Embrapa/Collection: Embrapa Arroz e Feijão - Resumo em anais de congresso (ALICE)
Date Issued: 2010
Type of Material: Resumo em anais de congresso (ALICE)
Authors: BASSINELLO, P. Z.
NUNES, R. C.
KOAKUZU, S. N.
ARAUJO, E.
FERREIRA, R. A.
CARDOSO, W.
BASTOS, R.
CARDOSO, M. S.
MORAIS, O. P.
Additional Information: PRISCILA ZACZUK BASSINELLO, CNPAF; ROSANGELA NUNES CARVALHO, CNPAF; SELMA NAKAMOTO KOAKUZU, CNPAF; EDMAR JOSE DE ARAUJO, CNPAF; RENILDA APARECIDA FERREIRA, CNPAF; WANDERLEY CARDOSO DE MOURA, CNPAF; REGINALDO APARECIDO DE BASTOS, CNPAF; MARIA SUELY CARDOSO DE SOUZA, CNPAF; ORLANDO PEIXOTO DE MORAIS, CNPAF.
Title: Milled rice quality evaluation during storage under different temperature conditions.
Publisher: In: INTERNATIONAL RICE CONGRESS, 3., 2010, Hanoi, Vietnam. Rice for future generations: abstracts. Hanoi: Ministry of Agriculture and Rural Development; Los Baños: International Rice Research Institute, 2010.
Language: en
Description: Most of Brazilian consumers prefer to eat soft and fluffy cooked rice, especially when it is stored under refrigeration and re-heated. After harvest, some rice varieties, mainly from lowland system, need some weeks or months to reach the desirable cooking grain quality and normally the chemical and sensory analyses take place right after harvest. In order to check the home storage conditions effect on rice quality traits, five lowland varieties were cultivated in the same field at Embrapa Rice and Beans experimental station and harvested at the recommended point. The rice paddy was dehulled and milled and the milling degree was kept uniform.
Thesagro: Arroz
Oryza sativa
Armazenamento
Temperatura.
Data Created: 2011-01-26
Appears in Collections:Resumo em anais de congresso (CNPAF)

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