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artigos publicados

Impact of cooking temperature on the quality of quick cooking brown rice

2019

Food Chemistry

Volatile compounds profile of Brazilian aromatic brown rice genotypes and its cooking quality characteristics

2019

Cereal Chemistry

The addition of defatted rice bran to malted rice improves the quality of rice beer

2019

LWT

Hydrothermal treatment of maize: Changes in physical, chemical, and functional properties

2018

Food Chemistry

Effects of rice amylose content and processing conditions on the quality of rice and bean‐based expanded extrudates

2018

Journal of Food Processing and Preservation

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

Foliar desiccators glyphosate, carfentrazone, and paraquat affect the technological and chemical properties of cowpea grains

2017

Journal of Agricultural and Food Chemistry

Quality of grain and oil of maize subjected to UV-C radiation (254 nm) for the control of weevil ( Sitophilus zeamais Motschulsky)

2017

Journal of Food Processing and Preservation

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