Rice Processing
Mostrando 1-12 de 61 artigos, teses e dissertações.
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1. Production of milk analogues from rice bran protein hydrolysate using the subcritical water technique
Abstract Subcritical water treatment is a useful technique for the extraction of active compounds from biomass materials due to its short processing time, low cost, and environmental sustainability. Defatted rice bran is a by-product of rice bran oil, which still contains protein. In this study, rice bran protein was extracted using subcritical water treatme
Food Sci. Technol. Publicado em: 2021-09
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2. Optimization and characterization of vinegar produced from rice bran
Abstract The vinegar is a millenary food, appreciated by consumers worldwide. The rice bran is a rice-processing by-product produced in a large scale, mainly employed in feed. This study describes a method for defatted rice bran (DRB) vinegar production by submerged fermentation, with optimized aeration and stirring conditions, evaluating its physico-chemica
Food Sci. Technol. Publicado em: 2020-09
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3. IMPLICATION OF MICROWAVES ON THE EXTRACTION PROCESS OF RICE BRAN PROTEIN
Abstract During the processing of rice grain, a wide range of by-products are generated, including Rice Bran (RB), which presents rich composition, offering great potential for application in the food and pharmaceutical industries. Thus, the objective of this work was to evaluate the best operating variables in the extraction of rice bran protein through alk
Braz. J. Chem. Eng.. Publicado em: 13/01/2020
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4. Optimization and characterization of vinegar produced from rice bran
Abstract The vinegar is a millenary food, appreciated by consumers worldwide. The rice bran is a rice-processing by-product produced in a large scale, mainly employed in feed. This study describes a method for defatted rice bran (DRB) vinegar production by submerged fermentation, with optimized aeration and stirring conditions, evaluating its physico-chemica
Food Sci. Technol. Publicado em: 20/12/2019
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5. Rice seeds vigor through image processing of seedlings
RESUMO: O objetivo neste trabalho foi verificar a viabilidade do processamento digital de imagens na mensuração de plântulas de arroz e sua potencial utilização como teste de vigor em sementes. O experimento foi realizado no Laboratório Didático de Análise de Sementes, localizado no Capão do Leão (RS), utilizando sementes de oito cultivares de arr
Cienc. Rural. Publicado em: 29/07/2019
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6. Effects of gamma radiation on the stability and degradation kinetics of phenolic compounds and antioxidant activity during storage of (Oryza sativa L.) black rice flour
Abstract The effects of gamma radiation (0, 1, 2 and 3 kGy) were used to evaluate the stability and thermal degradation kinetics of anthocyanins, as well as the stability of total phenolic compounds (TPC) and antioxidant activity at different temperatures (4, 25, 35 and 45 °C) during the storage (0, 30, 60, 90 and 120 days) of black rice flour. This flour c
Braz. arch. biol. technol.. Publicado em: 28/03/2019
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7. Silage of the agro-industrial co-product of babassu palm heart processing in sheep feed
RESUMO: No processo industrial de fabricação de palmito babaçu (Attalea speciosa) em conserva, a entrecasca ou bainha menos tenra, apresenta características impróprias à alimentação humana, sendo muitas vezes descartada de forma inadequada, oferecendo riscos de poluição ambiental. De tal forma, objetivou-se avaliar o consumo e a digestibilidade em
Cienc. Rural. Publicado em: 28/03/2019
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8. Characterization of Silica Produced from Rice Husk Ash: Comparison of Purification and Processing Methods
As a byproduct of the combustion of rice husk to generate energy, rice husk ash (RHA) is formed by silica and carbon, apart from small amounts of other constituents. Several treatments can be used to increase the purity of the silica obtained, or even produce pure silica. The present study tested the efficiency of different techniques to obtain silica, chara
Mat. Res.. Publicado em: 30/10/2017
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9. Protein concentrates from defatted rice bran: preparation and characterization
Abstract The goal of this work is to determine the optimal conditions for the obtaining of protein concentrates from rice bran. The effects of defatting processes applied to this product in laboratory and in industrial scales were investigated. Through two experimental designs were performed, and production conditions to obtain the protein concentrates were
Food Sci. Technol. Publicado em: 26/10/2017
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10. Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara
Abstract A challenge to the food sector has been the development of new products incorporating co-products from the food processing industry with minimal impact on their pre-determined structures and adding nutritional quality. In order to add value and develop alternatives for the use of co-products generated during the agroindustrial processing, this work
Food Sci. Technol. Publicado em: 04/03/2016
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11. Evaluation of the influence of the use of waste from the processing of rice in physicochemical properties and biodegradability of PHB in composites
The high calorific value of rice husks has elevated its reuse as an energy source; however, the burning of these shells generates a waste ash from rice husk ash (RHA), which makes its disposal a concern. Despite advances, biodegradable polymers are not yet able to compete with those of traditional thermoplastics, which have lower production cost and higher p
Polímeros. Publicado em: 2014-12
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12. Composição química e propriedades funcionais no processamento de vinagres / Chemical composition and functional properties in the processing fo vinegar
The fruit vinegars increasingly become popular on the planet, being produced from various crops or their residues, using classical and modern techniques. These products have great variety of organic acids, vitamins, minerals, phenolic compounds and other elements with important physiological functions. Vinegar higher quality depends more on their secondary c
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 21/09/2011