Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/339493
Type: Artigo
Title: Reduction of the process time in the achieve of rice bran protein through ultrasound-assisted extraction and microwave-assisted extraction
Author: Bedin, Sidmara
Netto, Flavia Maria
Bragagnolo, Neura
Taranto, Osvaldir P.
Abstract: The objective was to achieve lactose/gluten free protein from rice bran (RB) through alkaline extraction, ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE). Particle size of defatted rice bran (DRB), DRB:water ratio, use of pulses on/off of power waves and temperature was evaluated. The best results of yield and protein content (PC) was: alkaline extraction: RB original batch and ratio DRB:water of 0.5:10; UAE: ratio DRB:water of 0.5:10 and 30 s/60 s on/off power emission; MAE: ratio DRB:water of 0.5:10 and temperature of 40°C. Finally, UAE and MAE resulted in higher yield and PC in a significantly shorter process time
Subject: Ultrassom
Micro-ondas
Country: Estados Unidos
Editor: Taylor & Francis
Rights: Fechado
Identifier DOI: 10.1080/01496395.2019.1577449
Address: https://www.tandfonline.com/doi/full/10.1080/01496395.2019.1577449
Date Issue: Jan-2020
Appears in Collections:FEA - Artigos e Outros Documentos
FEQ - Artigos e Outros Documentos

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