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	Provedor de dados Rev. Bras. Bot. (2) Thai Agricultural (1) BABT (1) Autor Ranal,Marli A. (2) Santana,Denise Garcia de (2) Brazil,Crislane (1) Duarte,Rafael Augusto (1) Ferreira,Wanessa Resende (1) Galo,Juliana Minardi (1) Hashimoto,Elisabete Hiromi (1) Lucchetta,Luciano (1) Mendes-Rodrigues,Clesnan (1) Oliveira,Débora Francielly de (1) Santos,Eder da Costa dos (1) Somchart Soponronnarit (1) Somkiat Prachayawarakorn (1) Thatchapol Chungchareon (1) Mais... Palavra-chave Germination time (4) Germination rate (2) Commercial enzyme (1) Drying characteristic (1) Drying temperature (1) Fluidized bed (1) GABA rice (1) Germinability (1) Germinated brown rice (1) Germinated paddy (1) Germination synchrony (1) Germination uniformity (1) Grain drying (1) Grain texture (1) Rice (1) Seed germination (1) Synchrony (1) Uncertainty (1) Β-glucans (1) การอบแห้ง (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Info:eu-repo/semantics/other (1) PhysicalObject (1) Ano 2019 (1) 2012 (1) 2009 (1) 2006 (1) País Brazil (3) Thailand (1) Idioma Inglês (3) Thailandês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 4 Primeira ... 1 ... Última β-Glucanase Addition in Brewing Malt Produced by Reduced Time of Germination BABT Brazil,Crislane; Oliveira,Débora Francielly de; Duarte,Rafael Augusto; Galo,Juliana Minardi; Lucchetta,Luciano; Santos,Eder da Costa dos; Hashimoto,Elisabete Hiromi. Abstract The β-Glucans content has straight influence on the quality of malt and beer, mainly during the filtration step. Barley presenting high β-Glucan content demands longer germination time at malting. The application of commercial β-Glucanase is an alternative to accelerate the process and preserve the quality of malt. This work aimed to evaluate the effect of commercial β-Glucanase addition in malt produced within reduced germination time (64 h). Micro-malting was conducted with BRS-Caue and Elis barley cultivars at germination time 64 h and 96 h. The β-Glucanase concentration applied were 0, 25, 50 and 100 mg.kg-1. Barley, malt and wort samples were analyzed to check their physical-chemical features. Beers were produced with BRS-Caue malt and the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Β-glucans; Germination time; Commercial enzyme. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100222 Calculating germination measurements and organizing spreadsheets Rev. Bras. Bot. Ranal,Marli A.; Santana,Denise Garcia de; Ferreira,Wanessa Resende; Mendes-Rodrigues,Clesnan. With the objective to minimize difficulties for beginners we are proposing the use of a conventional spreadsheet for the calculations of the main germination (or emergence) measurements, the organization of the final data for the statistical analysis and some electronic commands involved in these steps. Tipo: Info:eu-repo/semantics/other Palavras-chave: Germination rate; Germination time; Seed germination; Synchrony; Uncertainty. Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-84042009000400022 How and why to measure the germination process? Rev. Bras. Bot. Ranal,Marli A.; Santana,Denise Garcia de. In the last two centuries, papers have been published including measurements of the germination process. High diversity of mathematical expressions has made comparisons between papers and some times the interpretation of results difficult. Thus, in this paper is included a review about measurements of the germination process, with an analysis of the several mathematical expressions included in the specific literature, recovering the history, sense, and limitations of some germination measurements. Among the measurements included in this paper are the germinability, germination time, coefficient of uniformity of germination (CUG), coefficient of variation of the germination time (CVt), germination rate (mean rate, weighted mean rate, coefficient of... Tipo: Info:eu-repo/semantics/article Palavras-chave: Germinability; Germination rate; Germination synchrony; Germination time; Germination uniformity. Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-84042006000100002 ผลของระยะเวลาในการงอกและอุณหภูมิอบแห้งต่อสมบัติเนื้อสัมผัสและคุณภาพของข้าวกล้องงอก Thai Agricultural Thatchapol Chungchareon; Somkiat Prachayawarakorn; Somchart Soponronnarit. Germinated paddy (GP) has higher active components and better textural property than brown rice. Germination time and drying temperature are very important parameter to GP quality since the microstructure of starch granules is modified during germination and this might affect the drying characteristics and the dried GP quality. Therefore, the objective of this work was to study the effect of germination time and drying temperature on the changes in the drying kinetics and qualities of GP. Experimental results showed that the extending germination time provided lower hardness of cooked GP and higher GABA content but did not affect the number of fissured kernels and the drying characteristics. The drying temperatures significantly affected the number of... Tipo: PhysicalObject Palavras-chave: Germinated brown rice; Grain drying; Grain texture; Rice; Germination time; Drying temperature; GABA rice; Fluidized bed; Germinated paddy; Drying characteristic; ข้าวกล้องงอก; การอบแห้ง; สมบัติทางด้านเนื้อสัมผัส; จลนศา่สตร์การอบแห้ง; ฟลูอิไดซ์เบด; ระยะเวลาในการงอก. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5429 Registros recuperados: 4 Primeira ... 1 ... Última

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