Características físico-químicas de farinhas infestadas por ácaros

dc.contributor.advisor-co1Hoehne, Lucélia
dc.contributor.advisor1Ferla, Noeli Juarez
dc.contributor.advisor1Latteshttp://lattes.cnpq.br/6071378790176893pt_BR
dc.creatorVogel, Patrícia
dc.creator.latteshttp://lattes.cnpq.br/0787355125480377pt_BR
dc.date.accessioned2020-02-27T12:39:19Z
dc.date.available2020-02-27T12:39:19Z
dc.date.issued2018-01
dc.date.submitted2017-12-21
dc.description.abstractChanges on the physicochemical characteristics of wheat, maize and oat flour infested by Tyrophagus putrescentiae (T. putrescentiae) were evaluated for a period of nine months of storage. The moisture increased, but there was no statistical difference. 30 The organic components, protein and lipids, decreased during storage, while ashes and minerals increased. We observed statistical differences during the period in the same samples. However, there was no statistical difference in samples with and without mites. Therefore, small amounts of T. putrescentiae, as assessed in the present study, were not able to change physicochemical characteristics in wheat, maize and oat flour.pt_BR
dc.identifier.citationVOGEL, Patrícia. Características físico-químicas de farinhas infestadas por ácaros. 2017. Dissertação (Mestrado) – Curso de Biotecnologia, Universidade do Vale do Taquari - Univates, Lajeado, 21 dez. 2017. Disponível em: http://hdl.handle.net/10737/2665. pt_BR
dc.identifier.urihttp://hdl.handle.net/10737/2665
dc.language.isopt_BRpt_BR
dc.publisher.programPPGBiotec;Biotecnologiapt_BR
dc.rightsopenAccesspt_BR
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectCerealspt_BR
dc.subjectStoragept_BR
dc.subjectTyrophagus putrescentiaept_BR
dc.subjectPhysicochemical characteristicspt_BR
dc.subject.cnpqCBpt_BR
dc.titleCaracterísticas físico-químicas de farinhas infestadas por ácarospt_BR
dc.typemasterThesispt_BR
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