C
Cristiano Dietrich Ferreira
Researcher at Universidade do Vale do Rio dos Sinos
Publications - 65
Citations - 883
Cristiano Dietrich Ferreira is an academic researcher from Universidade do Vale do Rio dos Sinos. The author has contributed to research in topics: Starch & Red rice. The author has an hindex of 13, co-authored 56 publications receiving 487 citations. Previous affiliations of Cristiano Dietrich Ferreira include Universidade Federal de Pelotas.
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Journal ArticleDOI
Cooking quality properties and free and bound phenolics content of brown, black, and red rice grains stored at different temperatures for six months
Valmor Ziegler,Cristiano Dietrich Ferreira,Jessica Fernanda Hoffmann,Fábio Clasen Chaves,Nathan Levien Vanier,Maurício de Oliveira,Moacir Cardoso Elias +6 more
TL;DR: Red pericarp rice grains showed decreased antioxidant capacity against ABTS radical for the soluble phenolic fraction with increased time and storage temperature, there as increases in ferulic acid levels occurred as a function of storage temperature.
Journal ArticleDOI
Effects of drying temperature and long-term storage conditions on black rice phenolic compounds.
Gustavo Heinrich Lang,Igor da Silva Lindemann,Cristiano Dietrich Ferreira,Jessica Fernanda Hoffmann,Nathan Levien Vanier,Maurício de Oliveira +5 more
TL;DR: Increase in drying temperature reduced the total content of free-phenolics, free-flavonoids, and anthocyanins and a reduction of total phenolics occurred regardless of the storage condition, but storage under nitrogen-atmosphere is the most recommendable condition for maintenance of phenolics in black rice.
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Characteristics of starch isolated from maize as a function of grain storage temperature.
Ricardo Tadeu Paraginski,Nathan Levien Vanier,Nathan Levien Vanier,Khalid Moomand,Maurício de Oliveira,Elessandra da Rosa Zavareze,Ricardo Marques e Silva,Cristiano Dietrich Ferreira,Moacir Cardoso Elias +8 more
TL;DR: The starch isolated from maize grains stored at 35 °C appears to have smaller granules, which presents some points in their surface, potentially attributed to the protein matrix compressing the granules within maize grains.
Journal ArticleDOI
Changes in properties of starch isolated from whole rice grains with brown, black, and red pericarp after storage at different temperatures.
Valmor Ziegler,Cristiano Dietrich Ferreira,Jorge Tiago Schwanz Goebel,Shanise Lisie Mello El Halal,Gabriela S. Santetti,Luiz Carlos Gutkoski,Elessandra da Rosa Zavareze,Moacir Cardoso Elias +7 more
TL;DR: Starch isolated from the rice grains stored for 6months at 40°C showed darker coloration, surface deformation of granules, and a significant reduction in the extraction yield, final viscosity, enthalpy, and crystallinity, independent of the grain pericarp coloration.
Journal ArticleDOI
The revisited levels of free and bound phenolics in rice: Effects of the extraction procedure.
Gabriela Hörnke Alves,Cristiano Dietrich Ferreira,Patrícia Gomes Vivian,Jander Luis Fernandes Monks,Moacir Cardoso Elias,Nathan Levien Vanier,Maurício de Oliveira +6 more
TL;DR: The Acetone/Water was the most effective solvolytic solution for extracting free phenolics from pigmented rice, as well as anthocyanins from black and wild rice, and proanthocyanidins from red rice and the adoption of an enzymatic treatment, with α-amylase, increased the extractability of bound phenolics.