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artigos publicados

Cooking quality properties and free and bound phenolics content of brown, black, and red rice grains stored at different temperatures for six months

2018

Food Chemistry

Quality of black beans as a function of long-term storage and moldy development: Chemical and functional properties of flour and isolated protein

2018

Food Chemistry

Physicochemical, antioxidant and cooking quality properties of long-term stored black beans: effects of moisture content and storage temperature

2017

International Food Research Journal

Effects of organic and conventional cropping systems on technological properties and phenolic compounds of freshly harvested and stored rice

2017

Journal of Food Science

Efeitos da temperatura de armazenamento de grãos de arroz integral de pericarpo pardo, preto e vermelho sobre as propriedades físico-químicas e de pasta

2017

Brazilian Journal of Food Technology

Pigmented rice oil: Changes in oxidative stability and bioactive compounds during storage of whole grains

2017

Journal of Food Processing and Preservation

Sensory and chemical properties of peanut grains (Arachis hypogaea L) roasted in microwave or oven

2017

Semina: Ciências Agrárias

Effects of moisture and temperature during grain storage on the functional properties and isoflavone profile of soy protein concentrate Soy protein concentrate stored under different conditions

2017

Food Chemistry

Efeitos da temperatura e umidade durante o armazenamento semi-hermético sobre parâmetros de avaliação da qualidade dos grãos e do óleo de soja

2017

Semina: Ciências Agrárias

Physicochemical and sensory properties of popcorn grain stored at different temperatures

2016

Current Agricultural Science and Technology

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