Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Diva Mendonça Garcia"'
Autor:
Flávia de Araújo Fonseca, Manoel S. Soares Junior, Priscila ZaczuK Bassinello, Eduardo da Costa Eifert, Diva Mendonça Garcia, Márcio Caliari
Publikováno v:
Acta Scientiarum: Technology, Vol 36, Iss 4, Pp 753-760 (2014)
The aim of this study was to evaluate the effect of combinations of soaking temperature and time during the parboiling on the technological, physicochemical and sensory quality of two upland rice cultivars. The milling degree for BRS Primavera and BR
Externí odkaz:
https://doaj.org/article/8427028ce0a74d65b7e05e1aeddfdd90
Autor:
Priscila Zaczuk Bassinelo, Diva Mendonça Garcia, Márcio Caliari, Manoel Soares Soares Júnior, Flávia Araújo Fonseca, Eduardo Eifert Costa
Publikováno v:
Semina: Ciências Agrárias, Vol 32, Iss 1, Pp 221-234 (2011)
The parboiling is the hydrothermal treatment of paddy before processing. The objective of this study was to evaluate the influence of the temperature and immersion time step of soaking (independent variables) on the color of the grain parboiled (depe
Externí odkaz:
https://doaj.org/article/1610ff6fab1b49e287c37302ba37daf6
Autor:
Diva Mendonça Garcia, Márcio Caliari, Flávia Araújo da Fonseca, Manoel Soares Soares Júnior, Priscila Zaczuk Bassinello
Publikováno v:
Revista Verde de Agroecologia e Desenvolvimento Sustentável, Vol 7, Iss 3 (2012)
This work aimed to evaluate the effects of parboiling on the yield of upland rice cultivars harvested at different times. The cultivars were BRS Primavera and BRS Sertaneja, harvested at 30 and 47 days after flowering (DAF). For parboiling, samples w
Externí odkaz:
https://doaj.org/article/4bb4004c91504bfcaafd29d38804f061
Autor:
Ana Carolina Ducatti Da Silva, Ellen Ribeiro Pontes, Nayele Almeida De Sousa, Diva Mendonça Garcia, Renata Cunha Dos Reis
Publikováno v:
Brazilian Journal of Development. 8:7585-7600
O kefir é um produto resultante da fermentação do leite, que se dá pela ação de bactérias e leveduras como Lactobacillus e Bifidobacterium, componentes dos grãos de kefir que produzem principalmente ácido lático, álcool etílico e gás car
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17e8a5741f25f3461421a5fcfe92eb72
https://doi.org/10.34117/bjdv8n1-508
https://doi.org/10.34117/bjdv8n1-508
Autor:
Diva Mendonça Garcia, Renata Cunha Dos Reis, Luiza Martins Costa, Nicolle Medea Pedrosa Ferreira
Publikováno v:
Brazilian Journal of Development. 8:6301-6312
Em vários países, verifica-se que os produtos minimamente processados estão sendo oferecidos nos formatos mais variados, sempre visando agregação de valor e comodidade do consumidor. Entretanto, se por um lado o processamento mínimo agrega valo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7b22427cd40b6bd1ea78fe79c98c6ec
https://doi.org/10.34117/bjdv8n1-425
https://doi.org/10.34117/bjdv8n1-425
Autor:
Ulisses Rodrigues de Alencar, Diva Mendonça Garcia, Izadora Rodrigues Borges, Patrick Oliveira de Souza, Brenda Godoi Mota
Publikováno v:
ScientiaTec. 4:29-41
O Brasil é um dos maiores produtores de frutas do mundo, porém sofre desperdícios durante o processamento, gerando sérios prejuízos tecnológicos e ambientais. Objetivou-se, então, reaproveitar os resíduos da produção de polpa do mamão, mel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fedc56b9849ea80944deabb21c1c459b
https://doi.org/10.35819/scientiatec.v4i1.2192
https://doi.org/10.35819/scientiatec.v4i1.2192
Autor:
Renata Cunha dos Reis, Karla Vitória Alves Sampaio, Lívia Borges de Sousa, Milena Silva Correia, Diva Mendonça Garcia, Ulisses Rodrigues de Alencar
Publikováno v:
Ciência e Tecnologia dos Alimentos–Volume 4
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56b1d3b2b3112d23115db685727c0197
https://doi.org/10.36229/978-85-7042-160-9.cap.15
https://doi.org/10.36229/978-85-7042-160-9.cap.15
Autor:
José Luis Ramírez Ascheri, José Benedito de Freitas Trovo, Diva Mendonça Garcia, Rosário de Maria Arouche Cobucci, Diego Ramiro Palmirez Ascheri, Priscila Z. Bassinello
Publikováno v:
Food Science and Technology, Volume: 31, Issue: 2, Pages: 341-348, Published: JUN 2011
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Food Science and Technology v.31 n.2 2011
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 31, Iss 2, Pp 341-348 (2011)
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Food Science and Technology v.31 n.2 2011
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 31, Iss 2, Pp 341-348 (2011)
Rice cooking quality is usually evaluated by texture and stickiness characteristics using many different methods. Gelatinization temperature, amylose content, viscosity (Brookfield viscometer and Rapid Visco Analyzer), and sensory analysis were perfo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1fb8691afe285d0ce457415b824c9014
https://doi.org/10.1590/s0101-20612011000200010
https://doi.org/10.1590/s0101-20612011000200010
Autor:
Priscila Z. Bassinello, Diva Mendonça Garcia, Manoel Soares Soares Júnior, Márcio Caliari, Eduardo da Costa Eifert, Flávia Araújo da Fonseca
Publikováno v:
Acta Scientiarum. Technology; Vol 36 No 4 (2014); 753-760
Acta Scientiarum. Technology; v. 36 n. 4 (2014); 753-760
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Acta Scientiarum: Technology, Vol 36, Iss 4, Pp 753-760 (2014)
Acta Scientiarum. Technology; v. 36 n. 4 (2014); 753-760
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Acta Scientiarum: Technology, Vol 36, Iss 4, Pp 753-760 (2014)
The aim of this study was to evaluate the effect of combinations of soaking temperature and time during the parboiling on the technological, physicochemical and sensory quality of two upland rice cultivars. The milling degree for BRS Primavera and BR
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3641ed5f42de77fc405938f304f6310c
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/18495
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/18495
Autor:
Manoel Soares Soares Júnior, Eduardo da Costa Eifert, Diva Mendonça Garcia, Márcio Caliari, Priscila Z. Bassinello, Flávia Araújo da Fonseca
Publikováno v:
International Journal of Food Science & Technology. 46:1912-1920
Summary The objective of this work was to investigate the influence of temperature and soaking time on the quality of grains from two upland rice cultivars. Response surface methodology and a central compound rotational design were used. The data obt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d8cbf9c379970109c1bafc2d3bfa629
https://doi.org/10.1111/j.1365-2621.2011.02701.x
https://doi.org/10.1111/j.1365-2621.2011.02701.x