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Registro Completo |
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
04/12/2018 |
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Data da última atualização: |
22/01/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BENTO, J. A. C.; FERREIRA, K. C.; BASSINELLO, P. Z.; SOUZA NETO, M. A. de. |
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Afiliação: |
JULIANA APARECIDA CORREIA BENTO, UFG; KAREN CARVALHO FERREIRA, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; MENANDES ALVES DE SOUZA NETO, FACULDADE EVANGÉLICA DE CERES, Ceres-GO. |
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Título: |
Methodologies for the study of morphological and thermal properties of starch. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Científic@, v. 5, n. 3, p. 187-195, 2018. |
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ISSN: |
2358-260X |
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DOI: |
10.29247/2358-260X.2018v5i3.p187-195 |
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Idioma: |
Inglês |
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Conteúdo: |
Starch, a carbohydrate used as a reserve of energy in most plants, is widely used in the food industry, either as a main component or as a thickener. Considering the application of this as an ingredient in the food industry, the study of the morphological and thermal properties of this food is of great importance because it can predict its behavior during and after the processing of this. Methodologies such as scanning electron microscopy, light scattering and optical microscopy are the most used tools in the morphological characterization of the starch granule generating accurate results and good quality. Regarding the methodologies for the study of thermal properties, the rapid amylographic analyzer and the differential scanning calorimetry are the most used. The set of results obtained with these methodologies, allows to know the technological properties of the starch, characterizing them, and even to identify the origin of this one. |
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Thesagro: |
Amido; Calorimetria; Microscopia; Propriedade Organoléptica. |
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Thesaurus Nal: |
Calorimetry; Microscopy; Pasting properties; Starch. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/187633/1/CNPAF-2018-cientific.pdf
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Marc: |
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100 1 $aBENTO, J. A. C.
245 $aMethodologies for the study of morphological and thermal properties of starch.$h[electronic resource]
260 $c2018
520 $aStarch, a carbohydrate used as a reserve of energy in most plants, is widely used in the food industry, either as a main component or as a thickener. Considering the application of this as an ingredient in the food industry, the study of the morphological and thermal properties of this food is of great importance because it can predict its behavior during and after the processing of this. Methodologies such as scanning electron microscopy, light scattering and optical microscopy are the most used tools in the morphological characterization of the starch granule generating accurate results and good quality. Regarding the methodologies for the study of thermal properties, the rapid amylographic analyzer and the differential scanning calorimetry are the most used. The set of results obtained with these methodologies, allows to know the technological properties of the starch, characterizing them, and even to identify the origin of this one.
650 $aCalorimetry
650 $aMicroscopy
650 $aPasting properties
650 $aStarch
650 $aAmido
650 $aCalorimetria
650 $aMicroscopia
650 $aPropriedade Organoléptica
700 1 $aFERREIRA, K. C.
700 1 $aBASSINELLO, P. Z.
700 1 $aSOUZA NETO, M. A. de
773 $tCientífic@$gv. 5, n. 3, p. 187-195, 2018.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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