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artigos publicados

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

Physical properties and effective thermal diffusivity of soybean grains as a function of moisture content and broken kernels

2017

Journal of Food Process Engineering

Efeito do tempo de tratamento térmico em baixa umidade (TTBU) em grãos de aveia sobre propriedades químicas e de metabolitos

2017

Revista Brasileira de Produtos Agroindustriais

Physical and sensory characteristics of cake prepared with six whole-grain flours

2017

Journal of Food Measurement and Characterization

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

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