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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Journal ArticleDOI
Effects of moisture and temperature during grain storage on the functional properties and isoflavone profile of soy protein concentrate
Valmor Ziegler,Cristiano Dietrich Ferreira,Jessica Fernanda Hoffmann,Maurício de Oliveira,Moacir Cardoso Elias +4 more
TL;DR: The isoflavone profile showed a decrease in the concentrations of glycosylated, malonyl, and acetyl is oflavones and a corresponding increase in the concentration of aglycone isofavones, with the magnitude of these changes increasing with increasing storage temperature and moisture content.
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Characteristics of Flour and Starch Isolated from Red Rice Subjected to Different Drying Conditions
Adriano Hirsch Ramos,Bruno A. Rockenbach,Cristiano Dietrich Ferreira,Luiz Carlos Gutkoski,Maurício de Oliveira +4 more
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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.
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Propriedades tecnológicas e de cocção em grãos de arroz condicionados em diferentes temperaturas antes da parboilização
Ricardo Tadeu Paraginski,Valmor Ziegler,André Talhamento,Moacir Cardoso Elias,Maurício de Oliveira +4 more
TL;DR: Porem et al. as mentioned in this paper evaluated a massa de graos no condicionamento e no inicio da parboilizacao sobre parâmetros tecnologicos and of coccao.
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.