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pesquisas

artigos publicados

Starch digestibility and molecular weight distribution of proteins in rice grains subjected to heat-moisture treatment

2017

Food Chemistry

Black bean (Phaseolus vulgaris L.) protein hydrolysates: Physicochemical and functional properties

2017

Food Chemistry

Improvement of the quality of parboiled rice by using anti-browning agents during parboiling process

2017

Food Chemistry

Polishing and parboiling effect on the nutritional and technological properties of pigmented rice

2016

Food Chemistry

Extrusion of rice, bean and corn starches: Extrudate structure and molecular changes in amylose and amylopectin

2016

Journal of Food Science

Sensory and nutritional evaluation of popcorn kernels with yellow, white and red pericarps expanded in different ways

2016

Journal of Cereal Science

Whole rice bran stabilization using a short chain organic acid mixture

2015

Journal of Stored Products Research

Physicochemical and nutritional properties of pigmented rice subjected to different degrees of milling

2014

Journal of Food Composition and Analysis

Isoflavone aglycone content and the thermal, functional, and structural properties of soy protein isolates prepared from hydrothermally treated soybeans

2014

Journal of Food Science

Effects of milling on proximate composition, folic acid, fatty acids and technological properties of rice

2013

Journal of Food Composition and Analysis

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