Grain Stored
Mostrando 1-12 de 61 artigos, teses e dissertações.
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1. Storage of soybean with high percentage of grains damaged by bugs in the crop
ABSTRACT Bugs are pest insects that, when not adequately controlled, may cause significant losses in the soybean crop. Their damage to grains compromises delivery in the storage unit and storage success. Thus, the objective of this study was to evaluate, during storage, the effect of temperature and moisture content on soybean grain quality with high damage
Rev. Ceres. Publicado em: 2021-06
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2. Characterization of cultivars and low-temperature pollen grain storage in amaryllis (Hippeastrum sp.)
ABSTRACT The determination of viability and the preservation of pollen grains are useful tools for breeding of ornamentals, especially when the synchronization of flowering between species or cultivars does not occur naturally. Thus, the objective of this study was to characterize the flowering and to evaluate the preservation and maintenance of the viabilit
Rev. Ceres. Publicado em: 02/12/2019
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3. Fumigant toxicity of some essential oils against Red Flour Beetles, Tribolium castaneum (Herbst) and its safety to mammals
Resumo Atividades fumigantes de três óleos essenciais - óleo de alho (Allium sativum L.); pimenta-malagueta (Capsicum annuum L.) e Nigella (Nigella sativa L.) - foram avaliadas em diferentes concentrações contra adultos e larvas de Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae) com 20 dias de idade em laboratório. A mortalidade acumulada foi
Braz. J. Biol.. Publicado em: 02/12/2019
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4. Wilting whole crop black oat with glyphosate for ensiling: effects on nutritive, fermentative, and aerobic stability characteristics
ABSTRACT We aimed to evaluate the effects of glyphosate as a chemical desiccant on the nutritional quality, fermentation pattern, and aerobic stability of wilted black oat (Avena strigosa Schreb) silage. Black oat sowing occurred in the first fortnight of May 2013. Desiccant application took place when oat reached milky/dough grain stage (96 days after plant
R. Bras. Zootec.. Publicado em: 30/07/2018
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5. Phytofabrication of silver nanoparticles using Myriostachya wightiana as a novel bioresource, and evaluation of their biological activities
ABSTRACT Nanobiotechnology deals with the properties of nanomaterials and their potential uses. Here we report for the first time novel, cost-effective and eco-friendly method for the rapid green synthesis of silver nanoparticles (AgNPs) using leaf extracts of Myriostachya wightiana. The growth of silver nanoparticles was monitored by UV-vis spectroscopy co
Braz. arch. biol. technol.. Publicado em: 17/08/2017
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6. CHEMICAL CHANGES IN BEAN GRAINS DURING STORAGE IN CONTROLLED CONDITIONS
ABSTRACT Bean (Phaseolus vulgaris L.) is a traditional food in the diet of Brazilians, due to its low fat content and it is rich in vitamins, protein, fiber, carbohydrates and minerals. One of the major problems related to this product is storage without temperature and humidity control, causing quality reduction of this legume. This study aimed to evaluate
Eng. Agríc.. Publicado em: 2017-06
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7. Utilization of brewer’s spent grain and mushrooms in fortification of smoked sausages
Abstract The aim of this study was to obtain alternative types of smoked sausage by using some vegetable raw materials rich in protein. To this end, smoked sausages with brewer’s spent grain [1.5, 3, and 6% w/w], smoked sausages with mushrooms [10, 17, and 30% w/w], and smoked sausages with mixtures of brewer’s spent grain-mushrooms [3/8% and 1.5/16% w/w
Food Sci. Technol. Publicado em: 29/05/2017
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8. TECHNOLOGICAL QUALITY OF SOYBEAN OIL OBTAINED FROM STORED GRAIN UNDER CONTROLLED ENVIRONMENTAL CONDITIONS
ABSTRACT: Soybean oil has many important components, but for its maintenance it is essential that there is an appropriate storage, temperature, relative humidity and optimum grain moisture content, because the oxidation reactions occur by improper storage, causing product deterioration. The objective of this study was to evaluate the main changes in the qual
Eng. Agríc.. Publicado em: 2016-12
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9. Retrogradation of heat-gelatinized rice grain in sealed packaging: investigation of moisture relocation
Abstract The aggregation of water molecules inside heat-gelatinized rice grain due to retrogradation of the grain was investigated by textural change and scanning electron microscopy (SEM) analysis of cooked grains after storage at 11 °C in a sealed package. Relaxation tests using a disc-type tip showed an increase in hardness (strength) of the cooked grain
Food Sci. Technol. Publicado em: 21/07/2016
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10. Modelagem e simulação do processo de resfriamento de grãos armazenados em silos graneleiros por meio das leis de conservação de energia e massa / Modeling and simulation of the cooling process of grain stored in bins with trapezoidal floor through the energy and mass conservation laws
Neste trabalho, foi realizada a modelagem do efeito da interação fluido-matriz porosa, incluindo o acoplamento matemático entre as equações de transferência de calor das fases sólida e fluida, para processos de resfriamento e, ou, aquecimento de grãos armazenados. Os dados experimentais permitiram validar o modelo implementado em Dinâmica dos Fluido
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 27/02/2012
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11. As micotoxinas e a segurança alimentar na soja armazenada. / Micotoxins and food safety in soybeans storage.
Micotoxins are an important contaminant on grains mainly on the impurities which coming with from the field during harvesting. Samples of soybean grain and their impurities were taken at reception of storage unit, during storage period and at delevering to industries for processing at a Grain Stored Unit located at north of Parana State 2008/2009 crop season
Brazilian Journal of Food Technology. Publicado em: 2011
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12. Milled rice quality evaluation during storage under different temperature conditions.
Most of Brazilian consumers prefer to eat soft and fluffy cooked rice, especially when it is stored under refrigeration and re-heated. After harvest, some rice varieties, mainly from lowland system, need some weeks or months to reach the desirable cooking grain quality and normally the chemical and sensory analyses take place right after harvest. In order to
INTERNATIONAL RICE CONGRESS. Publicado em: 2011