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Registros recuperados : 12 | |
1. | | OLINDA, R. G.; MEDEIROS, R. M. T.; DANTAS, A. F. M.; LEMOS, R. A. A. DE; RIET-CORREA, F. Intoxicação por Enterolobium contortisdiliquum em bovinos na região Nordeste do Brasil. Pesquisa Veterinária Brasileira, Brasília, DF v. 35, n.1, p. 44-48, jan. 2015. Article history: Recebido em 6 de janeiro de 2015.//Aceito para publicação em 21 de janeiro de 2015.Biblioteca(s): INIA La Estanzuela. |
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2. | | SIMÕES, J.G.; MEDEIROS, R.M.T.; MEDEIROS, M.A.; OLINDA, R.G.; DANTAS, A.F.M.; RIET-CORREA, F. Nitrate and nitrite poisoning in sheep and goats caused by ingestion of Portulaca oleracea. [Intoxicação por nitratos e nitritos em ovinos e caprinos causada pela ingestão de Portulaca oleracea]. Pesquisa Veterinaria Brasileira, 1 August 2018, Volume 38, Issue 8, Pages 1549-1553. OPEN ACCESS Article history: 1 Received on July 27, 2017./Accepted for publication on August 13, 2017.Biblioteca(s): INIA La Estanzuela. |
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3. | | MAIA, L.A.; OLINDA, R.G.; ARAÚJO, T.F.; FIRMINO, P.R.; NAKAZATO, L.; MIRANDA NETO, E.G.; RIET-CORREA, F.; DANTAS, A.F.M. Cutaneous pythiosis in a donkey (Equus asinus) in Brazil. (Brief Communication) Journal of Veterinary Diagnostic Investigation, 2016, v. 28, no. 4, p. 436?439. Article history: Article first published online: June 6, 2016 / Issue published: July 1, 2016.Biblioteca(s): INIA Las Brujas. |
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4. | | OLINDA, R. G.; MAIA, L. A.; FRADE, M. T. S.; SOARES, M. P.; BARROS, S. S.; DRIEMEIER, D.; RIET-CORREA, F.; DANTAS, A. F. M. Degenerative axonopathy associated with copper deficiency in pigs. (Axonopatia degenerativa associada com deficiência de cobre em suínos). Pesquisa Veterinária Brasileira, Rio de Janeiro v. 37, n. 9, p. 911-915, setembro. 2017. Article history: 1 Received on May 29, 2016 // Accepted for publication on November 11, 2016.Biblioteca(s): INIA La Estanzuela. |
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5. | | SOUTO, E.P.F.; MAIA, L.A.; OLINDA, R.G.; GALIZA, G.J.N.; KOMMERS, G.D.; KOMMERS, G.D; MIRANDA-NETO, E.G.; RIET-CORREA, F. Pythiosis in the nasal cavity of horses. Journal of Comparative Pathology, v. 155, p. 126-129, 2016.Biblioteca(s): INIA La Estanzuela. |
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7. | | OLINDA, R. G.; MAIA, L. A.; CARGNELUTTI, J. F.; GOIS, R. C. S.; BATISTA, J. S.; DANTAS, A. F. M.; FLORES, E. F.; RIET-CORREA, F. Swinepox dermatitis in backyard pigs in Northeastern Brazil. Pesquisa Veterinária Brasileira, Brasília, DF v. 36, n. 6, p. 468-472, 2016. Article History:Received on June 11, 2015.//Accepted for publication on March 23, 2016. OPEN ACCESSBiblioteca(s): INIA La Estanzuela. |
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8. | | CAMPOS, E.M.; MAIA, L.A.; OLINDA, R.G.; NASCIMENTO, E.M.; MELO, D.B.; DANTAS, A.F.M.; RIET-CORREA, F. Poisoning by Senna obtusifolia in sheep. Pesquisa Veterinaria Brasileira 38(8):1471-1474, agosto 2018. Article History: Received on July 11, 2017.//Accepted for publication on July 26, 2017.Biblioteca(s): INIA La Estanzuela. |
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10. | | OLINDA, R,G,; LIMA, J.M.; LUCENA, R.B. DE; VALE, A.M. DO; BATISTA, J.S.; BARROS, C.S.L.DE; RIET-CORREA, F.; DANTAS, A.F.M. Acute aflatoxicosis in swines in Northeastern Brazil .( Aflatoxicose aguda em suínos no Nordeste do Brasil). Acta Scientiae Veterinariae, v. 44(Suppl 1), p. 124-,2016. OPEN ACCESS. History article. Received: 15 October 2015 //Accepted: 17 May 2016// Published: 30 June 2016.Biblioteca(s): INIA La Estanzuela. |
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11. | | OLINDA, R.G..; PENA, H.F.J.; FRADE, M.T.S.; FERREIRA, J.S.; MAIA, L.Â.; GENNARI, S.M.; OLIVEIRA, S.; DANTAS, A.F.M.; RIET-CORREA, F. Acute toxoplasmosis in pigs in Brazil caused by Toxoplasma gondii genotype Chinese 1. Parasitology Research, v. 115,n.7, p. 2561-2566. 2016. Article history: Received: 10 February 2016 /Accepted: 9 March 2016.Biblioteca(s): INIA La Estanzuela. |
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12. | | SOUTO, E.P. F.; OLINDA, R.G.; ALMEIDA, D.B.B.; ROLIM, V.M.; DRIEMEIER, D,; NOBRE, V.M.T.; RIET-CORREA, F.; ANTÔNIO F. M. DANTAS, A.F.M. Surto de parvovirose cardíaca em filhotes de cães no Brasil. (Outbreak of parvoviral myocarditis in puppies in Brazil). Pesquisa Veterinária Brasileira, Rio de Janeiro, v. 38, n. 1, p. 94-98, janeiro 2018. Recebido: 30 de Maio de 2016; Aceito: 09 de Dezembro de 2016. Título em inglês: Histopathological and immunohistochemical study of the polyserositis in buffalo (Bubalus bubalis).Biblioteca(s): INIA La Estanzuela. |
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Registros recuperados : 12 | |
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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
Fecha actual : |
17/02/2017 |
Actualizado : |
17/02/2017 |
Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
Circulación / Nivel : |
C - 0 |
Autor : |
VÁZQUEZ, D.; VEIRA, M.C. |
Afiliación : |
DANIEL VÁZQUEZ PEYRONEL, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; MARÍA C. VEIRA, Molino Río Uruguay. |
Título : |
Applicability of Mixolab test with local wheat flours. |
Fecha de publicación : |
2015 |
Fuente / Imprenta : |
International Journal of Food Studies-IJFS, 2015, Vol. 4, p. 78-87. |
DOI : |
10.7455/ijfs/4.1.2015.a6 |
Idioma : |
Inglés |
Contenido : |
ABSTRACT.
Several types of equipment have been used to predict dough behaviour during breadmaking. The complexity of requirements means that no device is able to predict all the properties, and therefore, new tests are released continuously. The Chopin Mixolab mixes the dough at different temperatures, allowing the study of dough mixing properties, weakening, gelatinization, gel stability and retrogradation in one test. The objective of this work was to study the suitability of the Mixolab to predict rheological properties and breadmaking quality of local wheats. Flour was obtained from 29 wheat samples from different genotypes and environments. The correlation of results from traditional analyses
(test weight, protein content, sedimentation volume, wet gluten, Falling Number, Alveograph and Farinograph) with Mixolab parameters was studied. The properties of two different bread types were compared with all these parameters. Stability and water absorption values from the Farinograph were highly correlated with the respective Mixolab parameters. It was concluded that wheat samples could be sorted by mixing properties in similar order independently of which method was used. Beyond that, gluten strength estimators obtained from these three rheological methods and the sedimentation volume test were highly correlated. Whilst the correlation of Mixolab parameters with pan loaf volume was not as high as traditional ones, Mixolab developing time, stability and C5 were the best correlated with the most important hearth bread characteristics. Studies performed by other researchers, using wheats from diverse origins, found different results. The need for empirical rheology evaluation with local wheat samples was proved.
@2015 ISEKI-Food Association (IFA) MenosABSTRACT.
Several types of equipment have been used to predict dough behaviour during breadmaking. The complexity of requirements means that no device is able to predict all the properties, and therefore, new tests are released continuously. The Chopin Mixolab mixes the dough at different temperatures, allowing the study of dough mixing properties, weakening, gelatinization, gel stability and retrogradation in one test. The objective of this work was to study the suitability of the Mixolab to predict rheological properties and breadmaking quality of local wheats. Flour was obtained from 29 wheat samples from different genotypes and environments. The correlation of results from traditional analyses
(test weight, protein content, sedimentation volume, wet gluten, Falling Number, Alveograph and Farinograph) with Mixolab parameters was studied. The properties of two different bread types were compared with all these parameters. Stability and water absorption values from the Farinograph were highly correlated with the respective Mixolab parameters. It was concluded that wheat samples could be sorted by mixing properties in similar order independently of which method was used. Beyond that, gluten strength estimators obtained from these three rheological methods and the sedimentation volume test were highly correlated. Whilst the correlation of Mixolab parameters with pan loaf volume was not as high as traditional ones, Mixolab developing time, stability and C5 were the best corre... Presentar Todo |
Palabras claves : |
BREADMAKING; MIXOLAB; RHEOLOG; WHEAT QUALITY. |
Thesagro : |
CEREALES; TRIGO. |
Asunto categoría : |
-- |
URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/6484/1/Vazquez-D.-2015.-Int.Jr.Food-Studies.pdf
https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/247/130
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Marc : |
LEADER 02368naa a2200217 a 4500 001 1056673 005 2017-02-17 008 2015 bl uuuu u00u1 u #d 024 7 $a10.7455/ijfs/4.1.2015.a6$2DOI 100 1 $aVÁZQUEZ, D. 245 $aApplicability of Mixolab test with local wheat flours.$h[electronic resource] 260 $c2015 520 $aABSTRACT. Several types of equipment have been used to predict dough behaviour during breadmaking. The complexity of requirements means that no device is able to predict all the properties, and therefore, new tests are released continuously. The Chopin Mixolab mixes the dough at different temperatures, allowing the study of dough mixing properties, weakening, gelatinization, gel stability and retrogradation in one test. The objective of this work was to study the suitability of the Mixolab to predict rheological properties and breadmaking quality of local wheats. Flour was obtained from 29 wheat samples from different genotypes and environments. The correlation of results from traditional analyses (test weight, protein content, sedimentation volume, wet gluten, Falling Number, Alveograph and Farinograph) with Mixolab parameters was studied. The properties of two different bread types were compared with all these parameters. Stability and water absorption values from the Farinograph were highly correlated with the respective Mixolab parameters. It was concluded that wheat samples could be sorted by mixing properties in similar order independently of which method was used. Beyond that, gluten strength estimators obtained from these three rheological methods and the sedimentation volume test were highly correlated. Whilst the correlation of Mixolab parameters with pan loaf volume was not as high as traditional ones, Mixolab developing time, stability and C5 were the best correlated with the most important hearth bread characteristics. Studies performed by other researchers, using wheats from diverse origins, found different results. The need for empirical rheology evaluation with local wheat samples was proved. @2015 ISEKI-Food Association (IFA) 650 $aCEREALES 650 $aTRIGO 653 $aBREADMAKING 653 $aMIXOLAB 653 $aRHEOLOG 653 $aWHEAT QUALITY 700 1 $aVEIRA, M.C. 773 $tInternational Journal of Food Studies-IJFS, 2015, Vol. 4, p. 78-87.
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