A5025024112- Food composition and properties
- Agricultural and Food Sciences
- GABA and Rice Research
- Soil Management and Crop Yield
- Growth and nutrition in plants
- Rice Cultivation and Yield Improvement
- Phytochemicals and Antioxidant Activities
- Soybean genetics and cultivation
- Proteins in Food Systems
- Geography and Environmental Studies
- Phytase and its Applications
- Phytoestrogen effects and research
- Polysaccharides Composition and Applications
- Microbial Metabolites in Food Biotechnology
- Cassava research and cyanide
- Food Drying and Modeling
- Meat and Animal Product Quality
- Banana Cultivation and Research
- Food Quality and Safety Studies
- Crop Yield and Soil Fertility
- Cardiac, Anesthesia and Surgical Outcomes
- Agricultural Engineering and Mechanization
- Environmental and biological studies
- Seed and Plant Biochemistry
- Soil erosion and sediment transport
Universidade Federal de Pelotas
2016-2025
Centro Universitário da Cidade
2024
Universidade Estadual de Santa Cruz
2022
Rothamsted Research
2019-2021
Departamento de Ciência e Tecnologia
2013-2020
Universidade Federal de Ciências da Saúde de Porto Alegre
2013
Medico
2013
Marymount University
2013
Universidade de São Paulo
2011
Universidade de Ribeirão Preto
2011
Objetivando-se estudar a qualidade da água de irrigação, em especial do aqüífero situado no calcário formação Jandaíra, na região produtora melão localizada Chapada Apodi, realizou-se este trabalho utilizando-se resultados 45 análises completas (CEa, pH e concentrações Na+, Ca2+, Mg2+, K+, Cl-, HCO3- CO3(2-)) amostras d’água diversas localidades, inseridas nos municípios Mossoró Baraúna, circunvizinhos, coletadas período seco. As águas dos poços tubulares usadas para irrigação apresentaram...
Considering the importance of maize starch and lack knowledge about effects storage temperature on isolated properties; grains were stored during 12 months at different temperatures (5, 15, 25 35 °C). The extraction yield physicochemical, thermal, pasting, crystallinity morphological properties starches determined. from °C was yellowish showed a 22.1% decrease in compared to freshly harvested grains. At °C, reduction observed by end months, despite parallel rearrangement chains which...
The aim of this study was to evaluate the effects time heat‐moisture treatment (HMT) oat grains in husk on lipase activity, pasting properties flour, and starch isolated from grains. Oat with 13% moisture were subjected 15, 30, 45, 60 min HMT at 110°C. Starches heat‐moisture‐treated alkaline method. 60‐min suppressed more than 60% activity increased extraction yield starch. also reduced swelling power, solubility, gelatinisation enthalpy, relative crystallinity starches reduction breakdown...
Drying is a method used to reduce grain moisture and prolong safe storage. The objective of the study evaluate changes in red rice flour starch submitted sun‐drying, continuous drying at 40 °C, 100 °C intermittent drying. In general, significant are found followed by drying, sun‐drying. Continuous reduces extraction yield increases residual protein, leading with dark reddish stains. At higher temperatures, T O relative crystallinity lower solubility, swelling power, Δ occur. gel presents...
This study aimed to evaluate the influence of transglutaminase addition on technological properties and in vitro starch digestibility gluten-free cakes brown, black, red rice, as well effect baking content phenolic compounds. Transglutaminase exerted significant only brown rice cake, resulting a decrease crumb firmness an increase specific volume. Red treated with presented lower glucose release rate (k) compared without enzyme. Cakes from pigmented varieties had k values than cakes. Baking...
A temperatura de armazenamento é um dos principais fatores que interferem na qualidade e, considerando a pequena quantidade trabalhos realizados com grãos milho, este estudo objetivou avaliar milho armazenados nas temperaturas 5, 15, 25 e 35 °C, durante 12 meses. Foram realizadas análises classificação grãos, teor água, peso mil percentual germinação, condutividade elétrica lipídios no início, aos 3, 6, 9 meses armazenamento; análise perfil ácidos graxos foi realizada início ao final Os...
The aim of this study was to evaluate the effects moisture content and storage temperature on percentage moldy fermented beans, mycotoxins levels, phenolic acids content, pasting properties whole flour, as well functional thermal protein isolates from black beans stored for 12 months. Beans under 14%/32 °C exhibited 16% grains, while at 17%/25 (42.3%) 17%/32 (93.5%) plus named drastic conditions (DC). Mycotoxins were not present in grains all conditions. Reduction gallic, caffeic,...
Background and objectives Paddy rice was dried in a fixed‐bed dryer at 20, 40, 60, 80, 100°C, with air speed set 0.5 m/s. The drying kinetics, moisture diffusivity, morphologic characteristics of black grains from IAC 600 genotype were determined. Findings Black 100°C exhibited reduction the head percentage after dehusking (HRD) as temperature increased. This behavior confirmed by occurrence cracks endosperm when observed using an SEM. There cooking time, hardness, adhesiveness,...
The changes in phenolic acid and isoflavone profile of soybean genotypes ( Nidera 5909 RR BMX Força RR) dried at different temperatures stored for 12 months were investigated. In both cultivars, there was a reduction the germination capacity an increase fungal incidence with drying temperature storage time. Multivariate analysis acids allowed differentiation among treatments. Cultivar RR, 110 °C, showed interaction characters greater relevance differentiation, being influenced by bound...
Abstract The main objective of this study was to optimize the infrared radiation (IR) drying parboiled rice on temperatures 70, 100, and 130°C grain bed depth 5, 10, 15 mm. effects temperature kinetics, head yield (HRY), milling color parameters, cooking properties were evaluated using response surface methodology. presented a significant effect HRY, whiteness, transparency, degree, L* , C* relative crystallinity, time, leached amylose, solubilized protein, hardness. longer exposure times IR...
Black rice (Oryza sativa) stands out for its high content of bioactive compounds with functional properties that play an important role in health benefits. The phytochemical level is affected by industrial processing due to instability the hydrothermal process. Studies about influence on profile black-rice-based foods are still scarce. This study carried a comprehensive review applications food products based black and their health-promoting effects. Most processes such as drying, storage,...