The preservation of the folic acid in the parbolization of the rice
- At: 2006 FIP Congress in Salvadore (Brazil)
- Type: Poster
- By: BITTENCOURT, Michele (Univ. de Pelotas & da Campanha, Pelotas City & BagÉ City, Brazil)
- Co-author(s): Monks, Jander (Universidade Católica de Pelotas, PELOTAS, Brazil)
Pacholsk, Iraci (Universidade Católica de Pelotas, PELOTAS, Brazil)
Garcias, Gilberto (Universidade Católica de Pelotas, PELOTAS, Brazil)
The parbolization is an improvement method that increased more than of 4 for 20% of the total of rice consumed in Brazil in last the two decades. In this process it has increase of the nutritional value and the grains more present accented flavor and odor of the one than the polishing white rice. Recent studies disclose that the folic acid,.. The access to the whole abstract and the presentation file is available to FIP members and to congress participants of that specific congress.