Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/339493
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampBedin, Sidmara-
dc.contributor.authorunicampNetto, Flavia Maria-
dc.contributor.authorunicampBragagnolo, Neura-
dc.contributor.authorunicampTaranto, Osvaldir Pereira-
dc.typeArtigopt_BR
dc.titleReduction of the process time in the achieve of rice bran protein through ultrasound-assisted extraction and microwave-assisted extractionpt_BR
dc.contributor.authorBedin, Sidmara-
dc.contributor.authorNetto, Flavia Maria-
dc.contributor.authorBragagnolo, Neura-
dc.contributor.authorTaranto, Osvaldir P.-
dc.subjectUltrassompt_BR
dc.subjectMicro-ondaspt_BR
dc.subject.otherlanguageUltrasonicspt_BR
dc.subject.otherlanguageMicrowavept_BR
dc.description.abstractThe 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 timept_BR
dc.relation.ispartofSeparation science and technologypt_BR
dc.publisher.cityNew York, NYpt_BR
dc.publisher.countryEstados Unidospt_BR
dc.publisherTaylor & Francispt_BR
dc.date.issued2020-01-
dc.date.monthofcirculationJan.pt_BR
dc.language.isoengpt_BR
dc.description.volume55pt_BR
dc.description.issuenumber2pt_BR
dc.description.firstpage300pt_BR
dc.description.lastpage312pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0149-6395pt_BR
dc.identifier.eissn1520-5754pt_BR
dc.identifier.doi10.1080/01496395.2019.1577449pt_BR
dc.identifier.urlhttps://www.tandfonline.com/doi/full/10.1080/01496395.2019.1577449pt_BR
dc.date.available2020-04-23T15:54:16Z-
dc.date.accessioned2020-04-23T15:54:16Z-
dc.description.provenanceSubmitted by Susilene Barbosa da Silva (susilene@unicamp.br) on 2020-04-23T15:54:16Z No. of bitstreams: 0. Added 1 bitstream(s) on 2020-07-30T19:35:01Z : No. of bitstreams: 1 000501379700010.pdf: 1919317 bytes, checksum: 3d5c3f3cd21fa610f66a64f03c80de7f (MD5)en
dc.description.provenanceMade available in DSpace on 2020-04-23T15:54:16Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-01en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/339493-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Alimentos e Nutriçãopt_BR
dc.contributor.departmentDepartamento de Ciência de Alimentospt_BR
dc.contributor.departmentDepartamento de Termofluidodinâmicapt_BR
dc.contributor.unidadeFaculdade de Engenharia Químicapt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia Químicapt_BR
dc.subject.keywordRice bran proteinpt_BR
dc.identifier.source000501379700010pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0002-0289-6424pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0001-6334-6998pt_BR
dc.type.formArtigopt_BR
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FEQ - Artigos e Outros Documentos

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