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Author

Maurício de Oliveira

Other affiliations: Rothamsted Research
Bio: Maurício de Oliveira is an academic researcher from Universidade Federal de Pelotas. The author has contributed to research in topics: Starch & Parboiling. The author has an hindex of 16, co-authored 86 publications receiving 1036 citations. Previous affiliations of Maurício de Oliveira include Rothamsted Research.
Topics: Starch, Parboiling, Moisture, Red rice, Brown rice


Papers
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TL;DR: In this article, a trabalho utilizando-se resultados of 45 analises completas (CEa, pH e concentracoes of Na+, Ca2+, Mg2+, K+, Cl-, HCO3- e CO32-) of amostras d’agua de diversas localidades, inseridas nos municipios de Mossoro e Barauna, e circunvizinhos, coletadas no periodo seco.
Abstract: Objetivando-se estudar a qualidade da agua de irrigacao, em especial do aquifero situado no calcario da formacao Jandaira, na regiao produtora de melao localizada na Chapada do Apodi, realizou-se este trabalho utilizando-se resultados de 45 analises completas (CEa, pH e concentracoes de Na+, Ca2+, Mg2+, K+, Cl-, HCO3- e CO32-) de amostras d’agua de diversas localidades, inseridas nos municipios de Mossoro e Barauna, e circunvizinhos, coletadas no periodo seco. As aguas dos pocos tubulares usadas para irrigacao apresentaram niveis elevados de salinidade, CEa variando de 1,25 a 3,00 dS m-1. Existem diferentes regioes, cada uma com valores de salinidade, composicao da agua e riscos de obstrucao especificos e diferenciados. Em algumas areas, a salinidade e a toxicidade do cloreto podem afetar, de forma significativa, o rendimento de culturas sensiveis. As aguas apresentam baixa sodicidade e elevada alcalinidade.

147 citations

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TL;DR: In this article, the effects of milling on the folic acid content and fatty acid composition of rice were evaluated, and the results showed a 72.23%, 41.60% and 65.23% decrease in the content of folic acids, ash and fat, respectively, even when only 8% degree of processing was used.

96 citations

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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.

62 citations

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TL;DR: In this paper, the changes in pasting, morphological, thermal and crystallinity properties of starch isolated from carioca bean grains stored for 360 days under three different atmospheric conditions: hermetic storage at 5°C, a nitrogen-modified atmosphere at 15°C and a normal atmosphere at 25°C.

59 citations

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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.

58 citations


Cited by
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TL;DR: The topic of insoluble-bound phenolics, especially their localization, synthesis, transfer and formation in plant cells, as well as their metabolism in the human digestive system and corresponding bioactivities are reviewed.
Abstract: This contribution provides a review of the topic of insoluble-bound phenolics, especially their localization, synthesis, transfer and formation in plant cells, as well as their metabolism in the human digestive system and corresponding bioactivities. In addition, their release from the food matrix during food processing and extraction methods are discussed. The synthesis of phenolics takes place mainly at the endoplasmic reticulum and they are then transferred to each organ through transport proteins such as the ATP-binding cassette (ABC) and multidrug and toxic compound extrusion (MATE) transporter at the organ’s compartment membrane or via transport vesicles such as cytoplasmic and Golgi vesicles, leading to the formation of soluble and insoluble-bound phenolics at the vacuole and cell wall matrix, respectively. This part has not been adequately discussed in the food science literature, especially regarding the synthesis site and their transfer at the cellular level, thus this contribution provides valuable information to the involved scientists. The bound phenolics cannot be absorbed at the small intestine as the soluble phenolics do (5%–10%), thus passing into the large intestine and undergoing fermentation by a number of microorganisms, partially released from cell wall matrix of foods. Bound phenolics such as phenolic acids and flavonoids display strong bioactivities such as anticancer, anti-inflammation and cardiovascular disease ameliorating effects. They can be extracted by several methods such as acid, alkali and enzymatic hydrolysis to quantify their contents in foods. In addition, they can also be released from the cell wall matrix during food processing procedures such as fermentation, germination, roasting, extrusion cooking and boiling. This review provides critical information for better understanding the insoluble-bound phenolics in food and fills an existing gap in the literature.

305 citations

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Fan Zhu1
TL;DR: This review summarizes the current knowledge of the composition, physical and chemical structures, physicochemical properties, nutritional quality, and modifications of cassava starch.

264 citations

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TL;DR: This study found much wider diversity in the phenolics and antioxidant capacity in the whole grain and brans of rice, and will provide new opportunities to further improvement of rice with enhanced levels of the phytochemicals.

193 citations

Journal ArticleDOI
TL;DR: A comprehensive overview of combination of GG with natural and synthetic polymers/compounds and their applications in biomedical field involving drug delivery system, insulin delivery, wound healing and gene therapy, is presented.

175 citations

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TL;DR: The mechanisms of starch oxidation with different oxidizing agents, including sodium hypochlorite, hydrogen peroxide, ozone and sodium periodate, are described in this review and this information may facilitate the development of novel oxidized starches for both food and non-food applications.

161 citations