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Igor da Silva Lindemann
Researcher at Universidade Federal de Pelotas
Publications - 14
Citations - 199
Igor da Silva Lindemann is an academic researcher from Universidade Federal de Pelotas. The author has contributed to research in topics: Starch & Black rice. The author has an hindex of 6, co-authored 14 publications receiving 109 citations.
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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.
Journal ArticleDOI
Influence of drying temperature on the structural and cooking quality properties of black rice
Gustavo Heinrich Lang,Igor da Silva Lindemann,Cristiano Dietrich Ferreira,Ricardo Scherer Pohndorf,Nathan Levien Vanier,Maurício de Oliveira +5 more
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Postharvest UV-C irradiation for fungal control and reduction of mycotoxins in brown, black, and red rice during long-term storage.
Cristiano Dietrich Ferreira,Gustavo Heinrich Lang,Igor da Silva Lindemann,Newiton da Silva Timm,Newiton da Silva Timm,Jessica Fernanda Hoffmann,Valmor Ziegler,Maurício de Oliveira,Maurício de Oliveira +8 more
TL;DR: The levels of mycotoxins gradually decreased with the increase in the time of exposure to UV-C radiation, demonstratingUV-C irradiation to be an effective method in fungal control and reduction of mycottoxins in stored rice.
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Quality of black beans as a function of long-term storage and moldy development: Chemical and functional properties of flour and isolated protein.
Cristiano Dietrich Ferreira,Valmor Ziegler,Igor da Silva Lindemann,Jessica Fernanda Hoffmann,Nathan Levien Vanier,Maurício de Oliveira +5 more
TL;DR: The increase in foaming and reduction in foam degradation of the proteins highlights their use in beverages where the foam is an important factor, and reduction of peak, final, and setback viscosities of bean flours in DC indicate the application in refrigerated and frozen products.
Journal ArticleDOI
Physical properties and effective thermal diffusivity of soybean grains as a function of moisture content and broken kernels
Ricardo Scherer Pohndorf,Jeferson Cunha da Rocha,Igor da Silva Lindemann,Wilner Brod Peres,Maurício de Oliveira,Moacir Cardoso Elias +5 more
TL;DR: In this paper, the influence of the amount of broken kernels in relation to the whole grains (0, 15, and 30%) and moisture content (5, 10, and 15% wet basis) on some physical properties of soybeans (bulk density, porosity, and angle of repose) using response surface methodology.