Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados Ciênc. Tecnol. Aliment. (2) CIGR Journal (1) Autor Alam, Dr. M S (1) BALCI,Ferhan (1) Bhatia, Surekha (1) Kaur, Dr. Amarjeet (1) Mann, Gurleen Singh (1) PIOTROWICZ,Inajara Beatriz Brose (1) SALAS-MELLADO,Myriam Mercedes (1) ÖZDEMIR,Feramuz (1) Mais... Palavra-chave Extraction conditions (3) Antioxidant capacity (1) Catechin (1) Cookies (1) Defatted rice bran (1) Engineering (1) Post harvest technology deoiled rice bran (1) Protein (1) Protein concentrates (1) Shooting periods (1) Turkish green tea (1) Yield (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2017 (1) 2016 (2) País Brazil (2) China (1) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Optimization of extraction of deoiled rice bran protein and its utilization in wheat based cookies CIGR Journal Mann, Gurleen Singh; Bhatia, Surekha; Kaur, Dr. Amarjeet; Alam, Dr. M S. Deoiled rice bran protein  was extracted using alkali extraction method Optimization of protein extraction by alkali extraction method was done using box-behnken design of response surface methodology (RSM). Yield and protein content of protein concentrate were found to be affected by extraction conditions viz. bran/water ratio, pH and time. pH had most significant effect on yield of protein concentrate followed by time of extraction and bran/water  of extraction solvent. Optimum process variables for extraction of protein concentrate from deoiled rice bran were 0.175 bran/water ratio, 9.5 pH of solution and 45 min of extraction time which gave 8.63% yield of protein concentrate having protein content of 83.75%. Albumin (37.23%), globulin (20.27%) and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Engineering; Post harvest technology deoiled rice bran; Protein; Yield; Extraction conditions; Cookies. Ano: 2016 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3872 Protein concentrates from defatted rice bran: preparation and characterization Ciênc. Tecnol. Aliment. PIOTROWICZ,Inajara Beatriz Brose; SALAS-MELLADO,Myriam Mercedes. 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 chosen with values of protein contents average 59.9% and 57.1%, with protein yields of 61.6% and 30.7%. The concentrates produced with industrially defatted rice bran showed higher digestibility and increased thermal stability compared with the product obtained with laboratory defatted rice bran. Both concentrates show molecular weight proteins below 50 kDa. The morphology of the precipitated proteins,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Defatted rice bran; Extraction conditions; Protein concentrates. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500165 Influence of shooting period and extraction conditions on bioactive compounds in Turkish green tea Ciênc. Tecnol. Aliment. BALCI,Ferhan; ÖZDEMIR,Feramuz. Abstract The aim of this study was to investigate the influence of different extraction temperatures (75, 85 and 95 °C) and times (3, 5, 10, 15 and 20 min) on bioactive compounds in Turkish green tea produced and classified as Turkuaz, Kardelen and Antikyeşil by ÇAYKUR (the Turkish Tea Board) over three shooting periods. Green tea extracts were subjected to analyses of extraction yield, antioxidant capacity, total phenolic and flavonoid contents, and the phenolic and flavonoid composition. Total phenolic and flavonoid contents and the antioxidant capacity of samples increased when extraction temperatures and times were increased. Extraction yield, total phenolics, total flavonoids and the antioxidant capacity of the green teas were found in the range of... Tipo: Info:eu-repo/semantics/article Palavras-chave: Antioxidant capacity; Catechin; Extraction conditions; Shooting periods; Turkish green tea. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400737 Registros recuperados: 3 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco