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The kinetics of lipase activity and hydrolytic rancidity of raw, parboiled, and extruded rice bran during storage. Author(s): LACERDA, D. B. C. L.; SOARES JÚNIOR, M. S.; BASSINELLO, P. Z.; CALIARI, M.; CASTRO, M. V. L. The main problem related to rice bran use is that it goes rancid right after its production. The objective of the present study was to apply a mathematical model to evaluate the kinetics of the lipase... ... Repository: BDPA Publication year: 2013
Production and use of microbial biomass helping sustainability in fish production chain. Author(s): PONSANO, E. H. G.; GRASSI, T. L. M.; SANTO, E. F. E.; LIMA, L. K. F.; PEREIRA, R. C. This study represents an example of the classical concept of biotechnology as ?the use of living organisms to make useful products and provide services?. Its purpose was to investigate the ability of... ... Repository: BDPA Publication year: 2018
Stability and microbiological quality of rice bran subjected to different heat treatments. Author(s): OLIVEIRA, M. G. de C.; BASSINELLO, P. Z.; LOBO, V. L. da S.; RINALDI, M. M. Rice bran is a byproduct commonly used for animal feeding; however its nutritional value and potential application in human diet have attracted market interest. Its preservation for safe use is still... ... Repository: BDPA Publication year: 2012
Microbiological quality of Brazil nuts milk submitted to different dehulling methods. Author(s): OLIVEIRA, F. R.; DAMASCENO, L. F.; SOUSA, W. P. de; SOLON, L. G. S.; SANTOS, F. R.; BEZERRA, V. S. Bertholletia excelsa Bonpl populaly known as Brazil nut, is considered one of the noblest species of the Amazon rainforest, being found throughout this territory. Its fruit represents a high economic... ... Repository: BDPA Publication year: 2017
Produção e composição do leite de cabras alimentadas com dietas contendo farelo de mamona extrusado. Author(s): SANTOS, S. F. dos; BOMFIM, M. A. D.; CÂNDIDO, M. J. D.; GALVANI, D. B.; QUEIROGA, R. de C. R. do E. Resumo: Objetivou-se avaliar a produção e composição do leite de cabras leiteiras alimentadas com dietas contendo alimento extrusado à base de farelo de mamona (AEFM). Os valores médios de nitrogênio... ... Repository: BDPA Publication year: 2019
Ingredients of mayonnaise: Future perspectives focusing on essential oils to reduce oxidation and microbial counts. Author(s): GOMES, I. A.; GOMES, F. dos S.; FREITAS-SILVA, O.; SILVA, J. P. L. da Low-acid mayonnaise produced with raw egg is a product rich in oil, almost a home-made product, but it is susceptible to lipid oxidation and microbial contamination by Salmonella Enteritidis, which re... ... Repository: BDPA Publication year: 2017

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