M
Maurício de Oliveira
Researcher at Universidade Federal de Pelotas
Publications - 91
Citations - 1427
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.
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Caracterização das águas subterrâneas usadas para irrigação na área produtora de melão da Chapada do Apodi
José Francismar de Medeiros,Rodrigo de A. Lisboa,Maurício de Oliveira,Manoel J. da Silva Júnior,Leonardo P. Alves +4 more
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 dagua de diversas localidades, inseridas nos municipios de Mossoro e Barauna, e circunvizinhos, coletadas no periodo seco.
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Effects of milling on proximate composition, folic acid, fatty acids and technological properties of rice
Jander Luis Fernandes Monks,Nathan Levien Vanier,Jardel Casaril,Roberta Manica Berto,Maurício de Oliveira,Carolina Baptista Gomes,Maitê Peres de Carvalho,Alvaro Renato Guerra Dias,Moacir Cardoso Elias +8 more
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.
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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.
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Pasting, morphological, thermal and crystallinity properties of starch isolated from beans stored under different atmospheric conditions
Galileu Rupollo,Nathan Levien Vanier,Elessandra da Rosa Zavareze,Maurício de Oliveira,Juliane Mascarenhas Pereira,Ricardo Tadeu Paraginski,Alvaro Renato Guerra Dias,Moacir Cardoso Elias +7 more
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.
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.