Mauricio Oliveira

NameMauricio Oliveira
Job titleVisiting Worker
Email addressmauricio.oliveira@rothamsted.ac.uk
DepartmentPlant Sciences
ORCIDhttps://orcid.org/0000-0003-0816-5216
OfficeHarpenden

Research outputs

Cake of brown, black and red rice: Influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds

Lang, G. H., Kringel, D. H., Acunha, T. D. S., Ferreira, C. D., Dias, A. R. G., Zavareze, E. D. R. and Oliveira, M. 2020. Cake of brown, black and red rice: Influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds. Food Chemistry. 318, p. 126480.

Physicochemical and cooking quality characteristics of South American rice cultivars parboiled at different steaming pressures

Villanova, F. A., El Halal, S. L. M., Vanier, N. L., Wang, Y-J. and Oliveira, M. 2020. Physicochemical and cooking quality characteristics of South American rice cultivars parboiled at different steaming pressures. Cereal chemistry. 97, pp. 472-282.

Kinetic evaluation and optimization of red popcorn grain drying: Influence of the temperature and air velocity on the expansion properties and beta-carotene content

Pohndorf, R. S., Lang, G. H., Ferreira, C. D., Ziegler, V., Goebel, J. T. and Oliveira, M. 2019. Kinetic evaluation and optimization of red popcorn grain drying: Influence of the temperature and air velocity on the expansion properties and beta-carotene content. Journal of Food Process Engineering. 42 (6), p. e13204.

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