Items where Author is "Oliveira, Mauricio"

Number of items: 5.
Article
  • Cake of brown, black and red rice: Influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds. (2020) Lang, G. H., Kringel, D. H., Acunha, T. D. S., Ferreira, C. D., Dias, A. R. G., Zavareze, E. D. R., Oliveira, Mauricio picture_as_pdf
  • Effects of drying methods and temperatures on protein, pasting, and thermal properties of white floury corn. (2020) Da Silva Timm, N., Lang, G. H., Ramos, A. H., Ferreira, C. D., Oliveira, Mauricio picture_as_pdf
  • Fluidized‐bed drying of black rice grains: Impact on cooking properties, in vitro starch digestibility, and bioaccessibility of phenolic compounds. (2020) Lang, G. H., Da Silva Lindemann, I., Goebel, J. T., Ferriera, C. D., Dos Santos Acunha, T., Oliveira, Mauricio picture_as_pdf
  • Physicochemical and cooking quality characteristics of South American rice cultivars parboiled at different steaming pressures. (2020) Villanova, F. A., El Halal, S. L. M., Vanier, N. L., Wang, Y-J., Oliveira, Mauricio picture_as_pdf
  • Kinetic evaluation and optimization of red popcorn grain drying: Influence of the temperature and air velocity on the expansion properties and beta-carotene content. (2019) Pohndorf, R. S., Lang, G. H., Ferreira, C. D., Ziegler, V., Goebel, J. T., Oliveira, Mauricio